Oopsie rolls are a no-carb keto bread substitute. Their texture is spongy and their flavor is neutral, so they’re very versatile.
When you go on a low-carb or keto diet, you can’t help but miss the things you’re used to. One of them, for sure, is bread. It’s no wonder I have so many keto bread recipes on this blog! Eating a burger with a knife and a fork is fine, but sometimes you want it in a bun. 🍔
Which is why these rolls are so handy! They are a type of keto bread that is flourless and gluten-free. They’re called “Oopsie” rolls (or bread) because they were first made by mistake. But what a fortunate mistake that was!
The ingredients you’ll need
You’ll only need a few simple ingredients to make these lovely rolls. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Nonstick cooking spray: I use it for coating the pan.
Eggs: I use large eggs in most of my recipes, this one included.
Cream of tartar: Find it next to the spices at your grocery store.
Soft cream cheese: I use full-fat cream cheese in this recipe and soften it in the microwave.
Salt: Just 1/8 teaspoon.
How to make keto oopsie bread
Making this bread is fairly easy. The only relatively difficult part is folding the egg whites into the yolk mixture – you want to do it carefully so that the mixture stays light and airy. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by separating the eggs and whipping the egg whites with the cream of tartar until stiff.
2. In another bowl, whisk the egg yolks, cream cheese, and salt.
3. Fold the egg whites into the yolk mixture, as shown in the video.
4. Transfer 6 mounds of the mixture onto a parchment-lined baking sheet. Gently flatten.
5. Bake until golden brown, about 30 minutes at 300°F.
Oopsie rolls advantages
They are fluffy and tasty. They’re not truly bread, mind you. They are softer and spongier and are more like a thick savory crepe in texture.
But they can definitely fill a void for someone who misses sandwiches, or for anyone on a low carb or keto diet who wants to hold a burger in their hands.
Their texture is actually fairly similar to spongy white bread or bun, and their taste is neutral.
So they can go with either savory dishes such as sandwiches and burgers, or you can use them as the base for yummy desserts. Just like crepes, you could fill them with whipped cream and berries, for example.
Since they are basically eggs and cream cheese, they’re not just low carb, but also very appropriate for those following the keto diet.
They do have a few drawbacks
My main complaint is that they are on the delicate side and tear quite easily. This means that using them as a bun substitute for a burger is even messier than usual.
They also require a fair amount of work – separating eggs and whipping egg whites is never fun!
So if you’re feeling too lazy to bother with baking them, you might want to try this quick 90-second keto bread, which is made in the microwave and does not require whipping egg whites.
I often default to this keto bread, simply because it’s so easy. Although it’s not as tasty as oopsie bread rolls, and not as close to hamburger buns.
How to store them?
Unfortunately, they do not store very well. In the fridge, they become soggy. Even when I put them in a partially open storage bag lined with paper towels.
You might have more luck freezing them (separating them with wax paper squares), but I haven’t tried that.
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- Nonstick cooking spray
- 3 large eggs
- 1/8 teaspoon cream of tartar
- 3 oz cream cheese, softened
- 1/8 teaspoon salt
- Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray it 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, 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 about 30 minutes, until golden-brown.
- Cool a couple of minutes on the cookie sheet, then gently transfer the oopsie rolls to a wire rack to cool completely. Oopsie rolls are best eaten on the day they are made. They do not store well.