Cooking is a wonderful creative outlet for me.  I have no formal training but have been experimenting with various cooking techniques from a young age.  Here you will find recipes made with love from the heart, big on taste and flavour and unpretentious.  Just good, simple food!

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Low Carb Recipes | Low Carb Snacks

Low carbohydrate oopsie rolls

on . Posted in Low Carb Recipes

( 5 Votes ) 


If you are missing a bread experience then tuck into these low carbohydrate oopsie rolls. Surpisingly sturdy, they are great substitute for traditional buns!

Low carbohydrate oopsie rolls

Feel free to add some freshly chopped herbs of your choice for an Italian twist.

Low carbohydrate oopsie rolls

  • 3 eggs
  • 100 grams (3.5 ounces) of cream cheese
  • a pinch of salt
  • ½ tablespoon psyllium seed husks (can be excluded)
  • ½ teaspoon baking powder (can be excluded)

Low carbohydrate oopsie rolls

1.  Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
2.  Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
3.  Mix the egg yolks and the cream cheese well.
4.  If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
5.  Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
6.  Ladle the mixture and put 6 large or 8 smaller oopsies on a baking tray.
7.  Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
8.  You can eat Oopsie rolls as bread or use them as a bun for a  hamburger.
9.  You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
10. One big Oopsie roll can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.
Carb amount for full recipe ~ 4.27 net carbs
6 oopsies ~ 0.72 net carbs each.
8 oopsies ~ 0.54 net carbs each
If you make these low carbohydrate oopsie rolls please let  me know what you think.  Your comments and suggestions are always welcome!