I thought about titling this article, ‘ How Do Your Oopsie Rolls? ‘  But it was too silly.

You and I both know  that finding a bread replacement is serious business to anyone who’s trying to live without grain in their life.  The search for a truly satisfying covering for a low carb sandwich can become an obsession.

It is for the above reasons I’m writing this article.  I want you to have Oopsie success and a happy mouth and tummy while low carbing it.

All the recipes I’ve tried and seen for Oopsie Rolls are all just slightly different from each other, but with the same three ingredients; eggs, cream cheese and cream of tartar.

The goal when making Oopsie Rolls, aka, Cloud Bread, is for them to be light and airy  like ‘Wonderbread’ and yet stable enough to hold sandwich fillings and perhaps fool the eye a bit too.

Here are my tips and tricks for getting my Oopsie Rolls to turn out just right:

The most important thing about getting this recipe right, in my opinion, are stiffly beaten, high-loft egg whites.  Here’s what you can do to help them along:

1. Egg whites whip up higher and better when the eggs are room temperature.  Get the eggs out of the fridge 30 minutes before you intend to beat them.

2. Can I leave out the cream of tartar?  Well, yes, you can, but know that the whipped egg whites won’t hold up well without the little bit of acid that cream of tartar provides and you might have some rather runny dough fluff without it.

3. Is there a cream of tartar replacement?  Glad you asked. 🙂 YES!  While cream of tartar is the number one choice for this recipe, you can replace it with a 1/2 tsp. of lemon juice or white distilled vinegar.

4. A deep copper, steel, ceramic or glass bowl are best for whipping egg whites.  Plastic and wood may not yield as stiff or fluffy egg whites.  In addition copper reacts chemically with the whites and helps them to be fluffier. It is the prime choice for this chore.

5. Gently fold the beaten egg whites into the yolk mixture with a mixing spoon and not the electric mixer to keep the loft in your batter. (If you’ve never seen how to fold egg whites into batter watch the short video tutorial below the recipe.)

6. As mentioned above, fold the egg whites INTO the yolk mixture. and not the other way around.  This also helps with keeping the loft in your batter.

7. If  after making your first batch, you decide that the cheese doesn’t contain enough salt to satisfy your ‘salt tooth’, then try adding  1/8-1/4 tsp. of salt to the yolk and cream cheese mixture.  Do not add it to the whipped egg whites as it may break them down.

The second most important thing is consistency of the size of your Oopsie Rolls. Everyone wants the top and bottom of their sandwiches to match. 😉

To get a consistent size, here’s what I do:

-I use a canning jar lid ring (2 1/2″-3″ circle) and trace twelve evenly spaced circles on my parchment paper and then turn it over face down onto the baking sheet. (A 3″ circle cookie cutter works too.)

– Use parchment baking paper to line the baking sheet. If the paper is sliding around try spritzing the pan with vegetable oil spray to hold the paper down.

-I use 1/4 cup measure to evenly divide the batter and get 12 fluffy mounds that I spread slightly to fit the circles.

My last tips for perfect Oopsie Rolls are these:

1. Use full fat original cream cheese.  Other products like light or whipped cream cheese will result in a runny batter.

2. Definitely use baking parchment.  There is no amount of silicon or grease on a baking pan that will keep the rolls from sticking to it.

3. Allow the rolls to cool  a few minutes before removing them from the parchment using a thin spatula or knife under them and remove to a cooling rack.

4. You might be asking by now, “Can I skip some of these suggestions?”  Sure.  Your results will vary and if you are content with that, then that’s O.K. 😉

The taste and texture of these Oopsie Rolls is light and yet satisfying and they are totally sandwich-able.  They freeze well in a tightly covered container and you just let them thaw on the counter for a few minutes before use.  They are ultra low in carbs.  Just .5 carbs (yes that’s just 1/2 a carb) each.  Amazing right?

Your biggest problem with these may be how to get the non-low carbers in your life to leave these alone.  My only suggestion for that is to head back to the kitchen and make more. 🙂 Enjoy!  Laura

If you like this recipe, you might also enjoy my Almond Biscuits recipe.

Nutrition information :

Wanna see how to fold in egg whites properly?  Watch this:

Oopsie Rolls Success Recipe

Laura Hickman

These light and fluffy Oopsie Rolls or Cloud Bread are only 3 ingredients and a great sandwich bread replacement. Ultra low carb at just .5 carbs per roll. (That’s right. Just one half of a gram of carbohydrate!) They can be frozen for later use in a tightly covered container.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course bread, Low Carb

Cuisine American

Servings 12

Calories 51 kcal

Ingredients

  

• 4 ounces cream cheese
• 3 eggs
• 1/4 tsp . cream of tartar

Instructions

 

• Heat the oven to 300 degrees.
• Prepare a large cookie sheet with baking parchment. (prepare wrongside of parchment with 3 inch circles as size guides, if desired.)
• Separate the eggs. Yolks into a medium mixing bowl and whites into a copper, glass or ceramic mixing bowl.
• Add the cream cheese to the yolks and stir or mix till thoroughly combined.
• Add the cream of tartar to the egg whites and beat Them until stiff and glossy. ( The egg whites peaks will stay straight and not bend when removing the beaters when they are stiff.)
• Gently fold the whites into the yolk mixture using a spatula or large mixing spoon just until the egg whites are completely incorporated into the batter.
• Using a 1/4 cup measure, divide the batter into 12 dollops evenly spacing on the parchment.
• Smooth and flatten slightly if needed for uniformity of thickness and to the edge of circle guides, if using.
• Bake for 28-32 minutes. They should be light golden brown. Do not over bake.
• Remove from oven and allow to cool for a few minutes on the pan. Then using a spatula or thin knife, place rolls on cooling rack and allow to cool completely.

Notes

No cream of tartar? Use 1/2 tsp of lemon juice or white distilled vinegar, for similar results.

Keyword keto rolls, oopsie rolls

Further reading for beaten egg whites:

Kitchen Savvy

Crafty baking

The Spruce

The Kitchen