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.
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. =)
- 3 large eggs
- 3 oz. cream cheese (do not soften)
- pinch of cream of tartar (1/8 tsp)
- Preheat oven to 300 degrees F.
- Separate the eggs
- Add the cream of tartar to the whites and whip until stiff
- In a separate bowl, and add cream cheese to the yolks using a mixer
- Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites
- Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly
- Bake about 30 minutes (You want them slightly softer, not crumbly)
- Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool
- 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)
- Preheat the oven to 300°.
- Separate the eggs.
- Whip the egg whites together with the salt until very stiff.
- Mix the egg yolks and the cream cheese well.
- Add fiber husk and baking powder (to the yolk mixture) if you want to make the oopsie more like bread.
- Very gently put the yolk mix into the egg whites – try to keep the air in the egg whites.
- Put 6 – 8 oopsies on a sprayed baking tray.
- Bake in the middle of the oven at 300° for about 25-30 minutes – until they turn golden.
- 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