hi there,

Sorry I didn't see your question before today

OK, the "batter" will be very light and fluffy .. like meringue. However, the heavier ingredients will weigh it down as it bakes, and the bun will flatten and spread out somewhat. Yes .. by shaping it as a high blob at the start, you'll end up with a slightly puffier bun. Plopping it on the baking sheet as a single scoop from a large spoon will result in a flatter bun. BUT IT WILL STILL BE PERFECTLY FINE TO USE, AND TASTE GREAT.

In fact, what I've done over that last couple years since posting this is ... I intentionally make the buns flatter -- I can get 8 out of the recipe. Cut the baking time to 15 min after turning the oven down to 250°. This way .. instead of trying to slice a crumbly bun in half for a burger or sandwich ... I can just use a whole bun each for top and bottom.

It works out to 2.5g net carbs for two buns.


hth,

Doreen