| 1. |
Separate the egg whites and yolks. Beat the whites until it forms stiff peaks. |
| 2. |
Mix 3 oz of cream cheese (it should not be softened) with the egg yolks. There will be slight lumps. |
| 3. |
Add 1/2 tsp of vanilla extract and 3 packets of sweetener to the egg yolk mixture and combine thoroughly. |
| 4. |
Gently fold the egg whites into the yolk mixture. Don't attempt to mix until it's combined, as that will make the whites deflate. Only combine until they are one. Don't make more than 4 passes with your spatula. You'll see streaks of yellow and white. |
| 5. |
Place the remaining cream cheese, vanilla extract and sweetener in a bowl and beat until smooth and creamy. |
| 6. |
Spray a cookie sheet with non stick spray and take the egg mixture and create 6 mounds of equal proportion on a cookie sheet. Take equal amounts of the sweetened cream cheese mixture and place in the middle of each 'bun'. |
| 7. |
Place the buns in the oven for 30 minutes. Once they're done cooking, let them sit on the cookie sheet for about 20 minutes. After 20 minutes, move to a wire rack and let them sit for 3 hours to let them firm up and 'dry'. |
| 8. |
They can be left on the counter for 1 day or stored in an air tight container the fridge for up to 7 days. |
