OK, it's now 2 years later .. ...

However, I have played around with this recipe a lot. They turn out just fine without the soy. I've even made a "sourdough rye" version, if anyone's interested (there's a picture ) .. http://forum.lowcarber.org/showthread.php?t=219409

Currently, my favourite tried and true version is thus ...

3 eggs, separated, plus one egg white (I buy egg whites in cartons so I don't waste any yolks)
¼ tsp cream of tartar
3 Tbsp ricotta
2 heaped Tbsp flaxmeal
2 heaped Tbsp wheat bran
dash salt
~~~~~~~~~~

- sprinkle cream of tartar on top of egg whites in medium mixing bowl, set aside.
- preheat oven to 400°F
- in small bowl, beat egg yolks with ricotta, then add flaxmeal, bran and salt, mix well. Set aside.
- Beat egg whites with clean beaters until stiff peaks form.
- Spoon egg yolk-flax mixture in small blobs on top of beaten whites .. it will be somewhat stiff.
- Using lowest speed on beaters, gently and quickly "fold" the flax mixture into the whites, trying not to break them down, nor more than 30 seconds. It's okay if there's some white specks remaining.
- Spoon onto greased or pam-sprayed pan (I use a muffin-top pan) to make six mounds
- Place in hot oven, immediately reduce temp to 300F. Bake for 20 mins.
- Cool on rack, then store in a ziploc (or other covered container) in the fridge.

I haven't worked out the exact carbs yet, but it's less than 1.5g ECC per bun. I'll do the calculations and post later .


Enjoy


Doreen