Oopsie rolls are a no-carb bread substitute. Their texture is spongy and their flavor is neutral, so they can go with savory dishes or become the base for yummy desserts.
They’re called oopsie rolls because they were first made by mistake, but what a fortunate mistake that was! Oopsie rolls are almost-zero-carb “rolls” that are flourless and gluten-free, and they are all over the low-carb blogosphere, so of course I had to try them.
While not truly bread – oopsie rolls are softer and spongier and are more like a thick savory crepe in texture – they can definitely fill a void for someone who misses sandwiches, or holding a burger in their hands.
The texture of oopsie rolls is actually fairly similar to spongy white bread or bun, and their taste is neutral, so they can go with either savory dishes (sandwiches, burgers) or dessert (just like crepes, you could fill them with whipped cream and berries).
My only complaint is that oopsie rolls are on the delicate side and tear quite easily, so using them as a bun substitute for a burger is even messier than usual.
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- 3 ounces (100 grams) full-fat cream cheese, cold, cubed
- ⅛ teaspoon salt
- Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
- Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
- Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
- In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
- Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites.
- Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
- Bake 30-40 minutes, until golden-brown.
- Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.
Here’s a burger sandwich made with oopsie rolls: