We use the recipe that we found here for our oopsie rolls.
The first time I made them I didn’t get them quite right – I don’t think I used enough cream of tartar and I overmixed the egg whites at the final stage. The mixture ended up very runny and the rolls were flat when they came out of the oven. They still tasted good though! Since then I’ve used a larger pinch of cream of tartar, beaten the hell out of the egg whites, and have done minimal folding of the egg whites. This has given them a more fluffy texture.
While we’re not convinced that these rolls are a substitute for bread in the taste department, they are very tasty (if a little eggy) and are very good substitutes for bread in a practical sense. For example, you can put filling in between them and make a “sandwich” or a “burger” (such as shredded beef burgers), or eat them with butter and jam.
The six rolls that this recipe makes always disappear quickly, which has to be a good sign!
Ingredients:
- 3 large eggs
- 1 packet of Splenda
- 1 dash of salt
- 1 big pinch cream of tartar
- 85 g (3 oz) of cream cheese
Recipe:
- Preheat oven to 150 C (300 F).
- Separate the eggs and add the Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
- In a separate bowl, whip the egg whites and the cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Make sure you whip the egg whites until they are very stiff…if in doubt mix them for another few minutes when you think you are done.
- Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
- Spray some baking paper (or a cookie sheet) with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
- Bake for about 30 minutes (you want them slightly softer, not crumbly).
- Let cool on the paper for a few minutes, and then remove to a rack and allow them to cool.
- Store them in a bread sack or a ziplock bag to keep them from drying out.
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Eggs | 231 | 1 | 0 | 1 | 16 | 21 |
| Splenda | 0 | 1 | 0 | 1 | 0 | 0 |
| Cream of tartar | 12 | 0 | 0 | 0 | 0 | 0 |
| Cream cheese | 294 | 0 | 0 | 0 | 30 | 5 |
| Total | 537 | 2 | 0 | 2 | 46 | 26 |
| Per serving (1/6) | 90 | 0 | 0 | 0 | 8 | 4 |
Could this mixture be put into a parchment paper lined pan and then,cut,into sections when done and cooled???
I would have thought so, but give it a go and let me know how it goes!
I did it with parchment paper and worked perfectly!
Awesome, thanks for the update. I must try it next time!
Hi, what is a packet of Splenda equal too,,,I have natvia?
0 carb cream cheese?