Day 025-2 (W, 120125) — Oopsies!

Oopsies!  I discovered something the other day: Oopsies.  I can’t believe I’ve been in and out of low-carb eating for years now and I’ve never heard of these.

I made two batches on Saturday.   My first batch was flat and tasteless; really bad.  The second batch came out just right.

Oopsie Breakfast Sandwich

Oopsie Breakfast Sandwich - delicious!

Created by accident by the lady now blogging at yourlighterside.com, these low-carb bread substitutes are Primal-friendly substitute for bread (if you can have dairy).

She has a troubleshooting page to help you make you Oopsies correctly —I should have read it first — and 15 search-result pages worth of Oopsie-related posts to explore, including lots of recipes.

I can’t wait to make a sandwich with them. =)

Original Recipe

  • 3 large eggs
  • 3 oz. cream cheese (do not soften)
  • pinch of cream of tartar (1/8 tsp)
  1. Preheat oven to 300 degrees F.
  2. Separate the eggs
  3. Add the cream of tartar to the whites and whip until stiff
  4. In a separate bowl,  and add cream cheese to the yolks using a mixer
  5. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites
  6. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly
  7. Bake about 30 minutes (You want them slightly softer, not crumbly)
  8. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool
  9. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist)

Alternate Recipe (from Dietdoctor.com)

  •  3 eggs
  • 3 oz. of cream cheese
  • a pinch of salt
  • ½ tablespoon fiberhusk (optional)
  • ½ teaspoon baking powder (optional)
  1. Preheat the oven to 300°.
  2. Separate the eggs.
  3. Whip the egg whites together with the salt until very stiff.
  4. Mix the egg yolks and the cream cheese well.
  5. Add fiber husk and baking powder (to the yolk mixture) if you want to make the oopsie more like bread.
  6. Very gently put the yolk mix into the egg whites – try to keep the air in the egg whites.
  7. Put 6 – 8 oopsies on a sprayed baking tray.
  8. Bake in the middle of the oven at 300° for about 25-30 minutes – until they turn golden.

Notes:

  • Makes 6 Atkins-Induction friendly, gluten-free rolls.
  • Can be frozen.
  • Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist).
  • If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture.  If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
  • Can be eaten as bread or used as a hot dog or hamburger bun.
  • You can also put different kinds of seeds on them before baking them, e.g. poppy, sesame, or sunflower seeds.
  • One big oopsie can be used for a Swiss roll: just add some whipped cream and berries.

Nutritional information (per roll, original recipe)

  • Calories: 85
  • Carbs: .6 g
  • Fiber: 0 g
  • Net Carbs: .6 g
  • Protein: 4 g
  • Fat: 7.5 g
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3 responses to “Day 025-2 (W, 120125) — Oopsies!

  1. Pingback: Day 029-2 (Su, 120129) — Results Week 04-2; Plan for Week 05-2 | New John for a New Year·

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