Oopsie Rolls

Gluten Free & Low Carb

Photo by Lori K.
Adapted from food52.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

Ingredients

  • From Food52.com

Directions

Heat the oven to 300° F and line a baking sheet with parchment paper. Then spray that parchment paper with nonstick cooking spray (the oopsie rolls have a tendency to stick, like wet meringues). Carefully separate 3 eggs. In a large bowl, mix the yolks with 3 ounces of cream cheese, slightly soft and cut into cubes, and a pinch of salt. You want the mixture to be uniform and as lump-free as possible. In a separate bowl, whisk the egg whites and 1/8 teaspoon of cream of tartar (which stabilizes them) to stiff peaks. Now spoon the egg whites onto the egg yolk mixture and fold gently with a rubber spatula, being careful not to deflate the airy whites. (Now's a time when you don't want to over-mix: Stop folding as soon as, or just before, no white streaks remain.) Use a large spoon to make 6 circles of batter on your prepped baking sheet, slightly flattening out each one. (If you have a muffin top pan, now would be the time to drag it out.) Bake for 25 to 30 minutes, or until golden-brown all over. Let the oopsies hang out on the pan until cool enough to handle, then use a large spatula to transfer them to a wire rack. The leftovers can be stored in a sealed bag in the refrigerator for about three days.

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