Oopsie rolls

I am trying to keep my carbs below 150g. I really want to get to my ratio of 40/30/30 – but I refuse to give up dairy or my fruit. So – I have to shave from other areas. I am trying Ooopsie rolls as a bread substitute.

3 large eggs
dash of salt
pinch of cream of tartar
3 ounces neufchatel cream cheese (not Tbsp!) Do not soften.

Preheat oven to 300 degrees.

Separate the eggs. Milk salt and cream cheese into the yolks – I just beat the crap out of it with a whisk. Took a while, but it became smooth. In a separate bowl, whip egg whites and cream of tartar until really stiff – think meringue here. Fold the egg yolk mixture into the whites, using a figure 8 motion. You want to deflate the whites as little as possible. When they are really stiff, it actually is easy to mix in.
Line a cookie sheet with parchment paper and spoon the mixture onto the sheet, making 6 piles.

Bake about 30 – 40 minutes. Remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6~ about 70 calories a piece
Here is a pic:

I am very intrigued by these, and can’t wait to try one!

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2 thoughts on “Oopsie rolls

  1. debbyweighsin

    Fascinating! Can’t wait to hear what they taste like! I am finding more and more recipes with the combination of egg/dairy product that are very tasty and satisfying. I don’t know if it will fit in with your goals, but I adjusted a recipe for ham and cheese breakfast biscuits that have egg whites and cottage cheese, as well as a bit of flour and oatmeal. very tasty. The recipe is on my blog under the category of recipes if you want it.

  2. Lori

    I’ll check out that recipe! I love experimenting with things.

    The oopsie rolls are quite good. I made a tuna sandwich with one.
    Not eggy tasting, which I thought they might be. Kind of like a croissant and somewhat fragile. Not sure if they will be firmer after being refrigerated or not.

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