Low carb bread? Try Oopsie rolls!

    Welcome to our Australian Low Carb Forums. Join us for free support, information and recipes to help you with your low carb diet. We're a friendly bunch so please register and join in the fray, but most of all have fun! If you like us please share and spread the love!

      Low carb bread? Try Oopsie rolls!

      Remember the Atkins revolution rolls? A popular low carb bread roll recipe in the old Atkins books. Now we have Oopsie Bread Rolls and tons of variations from savoury to sweet, making them even more popular! Less then 1g carbs per roll!

      An online friend of mine was making the revolution rolls one day and stuffed up on the recipe by accidentally adding too much cream cheese resulting in Oopsie Rolls, luckily they were even better! So much so, they're currently a big hit amongst US low carbers. She has totally revolutionalised the revolution rolls and people are coming up with all sorts of recipes that they can use these rolls for, from savoury to sweet it is not funny!

      Here's some pics she sent me of her oopsie bread, after I started harassing her about them:

      Cheeseburger:



      French Toast:



      Cream Puff:




      This is her base recipe for the rolls:

      Cleochatra's Best Ever Revol-Oopsie Rolls



      Ingredients:

      3 large eggs
      1 pkg/2 tsp Splenda (I just omit)
      dash of salt
      pinch of cream of tartar
      3 ounces/ 85g cream cheese (not Tbsp!) Do not soften! (I usually use around 100g, its easier!)

      Method:

      Preheat oven to 300 degrees. [edit: 300 deg F or 150 deg C]

      Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

      Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then 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 85 calories a piece, >1 carb per

      You can find it here: The Lighter Side of Low Carb

      She has a graphic on this post that shows pictures of all the stages in making these rolls.

      But that's not all:

      Ham and Cheese Rolls



      Oopsie Pizzas




      Oopsie Low Carb Egg McMuffin




      Oopsie Pita with Lamb Gyro with Tzatziki



      Tanyas Low Carb Tiramisu Thx to Oopsie Rolls



      Pizzelles and Cannoli... oopsie style



      Oopsie Panini




      I will put some of these oopsie roll recipes in individual posts for reference as well, plus I will resize some of these pics in a sec. Please feel free to post your oopsie roll variations and I will edit them into this post so that they're easy to find.

      Cleo, sent me some info on how she stores her oopsie rolls:

      As for storage and freezing:

      I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.

      As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.


      More Variations:


      GARLIC oopsie rolls, 3rd time around :)

      Oopsie English Muffins and Mcdonalds Egg McMuffin?

      Spring Onion and Feta oopsie rolls with different toppings (sesame seed, chilli, sunflower seed) and Currant and Raspberry Muffins

      H20 Goddess' Oopsie Pizza

      Ooopsie Waffles

      Boston Cream Napoleon (with oopsies)

      OOPSIE Onion Tarts

      marymc's Oopsie Almost Tiramisu

      shadowzip's Chocolate Almond Oopsies and Blackberry Garnish

      Oopsie Chocolate Coated Doughnuts

      Oopsie Angel Food Cake


      Oopsie BLT

      Sherrie wrote:

      I was looking at the original diet revolution rolls in the Atkins 72 book and he had a few variations which I am sure will work just as well with the oopsie rolls.

      Caraway rolls
      Fold 1 TBL (or 3 teaspoons) into mixture

      Onion Rolls
      2 TBS minced onion (1.5 metric tablespoons)
      1 TBS Butter (3 teaspoons)

      saute minced onions (e.g. diced finely) in butter, dry well with paper towels, fold into egg mixture.

      Bread Crumbs

      Process 6 rolls to until crumbs form.

      He also has a pie shell recipe which is almost the same and baked in a pie dish for 30mins at 300F/150C

      The only difference is that he has doubled the cream of tartar, removed 1 third of the cottage cheese (oopsie rolls use cream cheese) and 1 egg yolk.

      He has a bread recipe which again is almost the same as the revolution rolls but with one less egg and one third less cottage cheese and replaced with 2 TBS (1.5 metric TBS) with soya flour which we could just replace with another flour? mind you its cooked for twice as long so not sure if I trust it.

      Post was edited 3 times, last by “Sherrie”: links ().

      Re: Low carb bread? Try Oopsie rolls!

      They look good.:)

      How many grams is a pkg of splenda?

      I assume 300 degrees is fahrenheit...what's the celsius?
      Whoever said 'people get fat because they're going to get diabetes' has my respect.

      Re: Low carb bread? Try Oopsie rolls!

      Cleo sent me some info on storage:

      As for storage and freezing:

      I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.

      As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.