They’re called oopsie rolls, but the only mistake about this recipe would be not giving it a try…
Because they’re carb free (check out our oopsie bread nutrition below), flourless, and made with only 3 ingredients—they’re fluffy, versatile and can be flavored anyway you’re craving—from low carb hamburger buns, to dinner rolls, to french toast to sandwiches…
All in one of the easiest of low carb recipes!
Read on to learn how to make these delicious oopsie rolls and see what ingredients I swapped to make these even more delicious!
Low Carb Bread Recipe + What to Expect
If you’re expecting an exact replica of your favorite gluten filled bread, you may be disappointed in the results of this recipe. This is a low carb bread alternative that fills the bread void in many low carb hearts.
I eat these oopsie rolls all the time—from a low carb lunch on the go, to pizzas, to a vehicle for sauce—they’re addicting-ly delicious and are loved by even the not-so-carb-conscious!
That said, in my opinion, they don’t taste like bread. Here’s the general consensus of oopsie bread reviews compared to regular bread:
- They’re much eggy-er
- They’re much more delicate.
- They have a sponge-like consistency rather than a fluffy one
All of these aren’t bad, just different.
If you’re in the mood for something more bread-like, try my low carb bread recipe. The ratio of eggs to low carb flour is more in line with what you’d except from a bread recipe. It’s slice-able, toast-able and grilled cheese-able—what more could you ask for!?
Oopsie Rolls, Important Recipe Notes:
Making oopsie rolls is pretty dang straight forward—the only “skill” required is some TLC in how you treat the eggs.
First thing I do is prep the bowls: add everything before adding the eggs. Then separate the egg whites and yolks, placing each into their respective bowls.
I do this by gently cracking the egg, allowing the whites to drip down into the bowl while passing the yolk back and forth between the shell until all that’s left is the yolk. If this sounds tricky, try cracking the egg in your hand and allowing the whites the trickle down through your fingers until all that’s left is the yolk. (Personally, I think this process is harder to keep the yolk intact!)
Here’s another EVEN EASIER way to separate the white from the yolks:
You may want to crack/separate each egg in a small bowl before adding it to your mixing bowls, as this process can be difficult—the main goal is to keep the egg white mixture as yolk free as possible. (If you get a little yolk in there, it shouldn’t be a huge problem.)
This makes it easier to whip up the whites. If you have experience with meringues or soufflés, it’s the same concept: the goal is to achieve and maintain as much air in the egg whites as possible. The fluffier your egg whites, the fluffier your bread will be.
The final step is to combine the egg white and yolk bowls. This should be done as gently as possible—a couple simple “folds” should do.
Oopsie Bread Ingredients
Every oopsie bread recipe requires 3 main ingredients: eggs, cream of tartar and cream cheese.
From there, you’re free to get as creative as you’d like!
Low Carb Cheese
Try swapping cream cheese with different types of cream based low carb cheese—think cottage cheese or boursin (as I’ve done in this recipe), even low carb yogurt works—with hardly any carbs in cheese, why not!?
Herbs + Spices
Try adding herbs, and spices to enhance the flavor you’re craving. Here I used boursin—a delicious combo gournay cheese, garlic and herbs. If that isn’t an option, use cream cheese and add the herbs you’re craving. I find a sprinkle of “everything but the bagel” seasoning is the perfect topping!
Bread without wheat lacks the “bread-like” consistency of gluten (the protein in wheat). To bring some of that back, I use an ingredient worth adding to your low carb shopping list called psyllium husk. It’s extremely fibrous and absorbent, which helps bind the ingredients together while adding a “fluff”-like texture. It also contributes a delicious flavor.
It’s an optional ingredient that I think is worth a try. Try it, don’t try it, either way, come back and let me know what you think!
Cloud Bread Vs. Oopsie Bread
Because I know you’re wondering, cloud bread and oopsie bread are the same thing—just different names. In my kitchen, I consider the recipe cloud bread when I’m making a sweet variation of this recipe…
Cloud Bread Recipes (Different Variations)
Maybe you’ve already tried oopsie rolls and you’re ready for the next step—oopsie rolls without cream cheese, or oopsie rolls with almond flour—there are a ton of oopsie roll variations to spice-it-up—Guarantee you wont get bored. Here are my faves:
Dessert Cloud Bread Recipe
Cloud Bread Pizza
Use these rolls as low carb pizza crust for the most out of this world, delicious, oopsie bread pizza you can imagine! Top with low carb pizza sauce, protein, a little cheese, and whatever veggies you have—cloud bread pizza will be your new favorite.
Cloud Bread Loaf
Turning this bread into a loaf is more difficult than just pouring the batter into a bread pan, as it doesn’t utilize yeast or baking powder (rising agents) as ingredients. Ergo, this bread hardly rises at all, which is why it works best as individual rolls. My many attempts have turned out like a deflated cloud bread loaf, but I’m still testing!
Oopsie Bread Recipe
So if you’re in the market for a delicious, bread-ish substitute, then look no further my friends, this oopsie bread recipe has arrived! With boursin in lieu of cream cheese, a dash of garlic and fresh herbs, this sure is a recipe for oopsie rolls keto and non-keto peeps can get behind. Enjoy!
No Carb Bread
- 4 Eggs
- 1 Package Boursin Cheese or cream cheese, or a spreadable cheese that weight 5 1/8 oz
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Cream of Tartar
- 1 Tablespoon Psyllium Husk powdered* (optional)
- Preheat the oven to 300°.
- Separate the egg whites from the egg yolks into two medium bowls —I do this by cracking the egg in half and passing the yolk between the two halves of the egg shell, at the same time allowing the egg white to spill into the bowl. You can also crack the egg into your hand, and use your fingers as a "drain", allowing the egg whites to spill into the bowl.
- In the egg yolk bowl, add boursin and psyllium husk (if you choose to use it) and mix until there are no remaining lumps. If you plan to use the same utensil to mix the egg whites, clean/dry the utensil—you don't want any yolks in the egg white mixture.
- In the egg white bowl, add the cream of tartar and salt. Using an electric hand mixer mix until the eggs whites form firm peaks.
- Gently fold the egg whites into the egg yolks, you want to keep as much of the air in the mixture as possible (the airy-er the fluffier)
- Using a spoon, place by the dollop (depending on how large you'd like your rolls to be) onto a parchment paper lined baking sheet, making sure to leave at least an inch between each dollop.
- Bake for 25 minutes, or until they become golden brown.
- Let cool and enjoy!