"This SCD (& Keto) friendly "bread" is a tasty, healthy option & avoids nut flours which may not be tolerated by many. Many versions are made with cream of tartar (illegal on the SCD), and cream cheese (which can be substituted with SCD dripped yogurt.) In this case, I opt for avocado & find it works well & tastes good with the seasonings. Enjoy your burger with a "bun" again, or use these as crusts for mini pizzas, etc."
"Preheat oven to 300°F. Get out two mixing bowls, one large and one medium. Place the egg whites and vinegar in the large bowl. Place the avocado, egg yolks, salt, granulated garlic, and Italian seasoning in the medium bowl. Beat the egg whites and vinegar on high speed with a mixer, about 5 minutes, until it forms very stiff peaks, or begins to be so stiff that it forms into foam-like clumps and wants to jump out of the bowl."
"Gently fold half the avocado mixture into the egg whites, then fold the other half in. You want to mix as little as possible & try not to knock the air out of the egg whites. Use a 1/4 cup measuring scoop to form circles onto a parchment lined baking sheet. Bake at 300°F until lightly golden and firm, 30-35 minutes."
Four eggs are separated; egg whites are whipped with a small amount of vinegar to very stiff peaks. Avocado is creamed with the egg yolks, salt, granulated garlic, and Italian seasoning until smooth. Half of the avocado-yolk mixture is gently folded into the whipped egg whites, then the remainder is folded in with minimal deflation. Scoop 1/4-cup rounds onto a parchment-lined sheet and bake at 300°F until lightly golden and firm, about 30–35 minutes. The result serves as SCD- and keto-compliant buns or mini pizza crusts without nut flours or cream of tartar.
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