Oopsie Rolls

Low Carb Makes 6 at about 85 calories a piece, about 1.5 carbs each Found this recipe on a low carb site. Made these today...EXCELLENT Recipe tells you to bake on baking sheet, but I used my muffin top pan and worked great. These can be stored in Ziplock bag on the kitchen counter for several days without refrigeration, but will hold for a full week in the fridge. If the rolls seem very moist or sticky when you're ready to use them, remove the ones you want to use from the Ziplock bag and place on a cooling rack for a while, then put into a new bag. You can also pop them into the toaster or toaster oven for just a minute or two, but watch carefully..they WILL BURN FAST! Can use as a breakfast sandwich by adding cooked sausage and cheese...your egg is the two rolls. You can also add a cooked one if you want, so you're getting two eggs. They are good as a regular sandwhich "bread" without all the carbs. Try as pizza or make a shortcake, or how about a cream cheese Danish. NOTE: Good to take two with you if you're running around for the day and stop and get a burger, throw out their buns and replace with the oopsie buns! They do not get soggy, either. I also make them in double batches now, so I get a dozen from each batch. That gives me 6 sandwiches or a combination of sandwiches and toast.

Oopsie Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Large eggs at room temperature

  • 1

    pkg. Splenda (I used Stevia)or you can use sugar or omit and use spices like garlic powder

  • ½

    teaspoon of salt

  • teaspoon Cream of Tartar

  • 3

    OUNCES (not tablespoons) Cream Cheese(DO NOT SOFTEN)!


Preheat oven to 300 degrees. Separate the eggs and add Splenda, salt, and cream cheese to the yolks. (add any spices, etc, to the yolk mixture, not the whites) Use a mixer to combine the ingredients together. (the cream cheese mixture will not blend in completely and the mixture will have a lumpy look) In a separate bowl, whip egg whites and cream of tartar until stiff (if you are using the same mixer, mix the whites first, rinse the beaters well and then beat the yolk mixture. (I used my hand mixer for the yolk mixture and my electric mixer for the egg whites.) Using a spatula, gently fold the egg yolk mixture into the white mixture, but you still want to see clumps of the beaten egg whites, do don't over fold them, just to the point of the yolk not being runny. Spray a cookie sheet with non-stick spray, then spray it again, or use Parchment Paper on the cookie sheet or silicone baking sheet. Spoon the mixture onto the sheet, making 6 mounds. Flatten each mound a little, making about a 4 inch circle of each mound. They will spread slightly when baking, but just a little bit. Bake about 30 to 35 minutes. (My oven 30 minutes) You want them slightly softer, not crumbly, but they will be a little bit golden on top. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool for a few hours....yes, for a few hours as it helps dry them a bit.


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