Recipe – Oopsie Rolls

There are the Magic Rolls, which have gluten in them, but tasty.  Then there are the Oopsie Rolls, which are gluten and grain free!  These are an easy alternative for buns.  This is the recipe by Jamie of Your Lighter Side.

The nice part about this recipe? 3 ingredients.

Please head over to Jamie’s site for the exact recipe. 

Preheat the oven to 300 degrees F.

Line 2 baking sheets with parchment paper or a silicone liner.

You need 2 mixing bowls.  Separate the eggs, putting the egg whites in one bowl and the yolks in another.  Do not get any yolks in the whites or they won’t beat up.  Add the cream of tartar to the egg whites.

Using an electric mixer, whip the egg whites to stiff peaks:

In the other bowl with the egg yolks, add the cream cheese:

Using the same beaters (meaning no need to wash), beat this until the mixture is smooth.  It will take a few minutes.

Now comes the folding.  Kind of like a souffle, which is sort of what these are.  Add 1/3 of the whites to the yolks and stir in to lighten up the mixture a bit.

Now do 2 more installments of the whites, folding gently to incorporate to keep as much fluff as possible.
Now using a spatula – or an ice cream disher, which I like to use – dollop the mixture onto the lined baking sheets.  I used one disher scoop and got 8 piles.
The last few were a little runnier, but that seemed okay.  I think I could have made the egg whites stiffer.  If your batter is much stiffer, then smooth it out a little to make a disk.

Bake at 300 degrees for 25-30 minutes.  Do not over bake.

Remove to a wire rack to cool, which takes like 2 seconds LOL.  Let them sit a while before eating as they set up a little firmer with time.  They are very delicate at first.

Store in a single layer in the fridge.  Let them come up to room temperature before you use them to keep them from sticking.

My bun:

The verdict?  They are a little on the bland side, but that could be cured with adding some flavor to the batter (I would add it to the yolks).  I did not flavor these as I wanted some with peanut butter.

They are somewhat delicate in texture, a little foamy, if that makes sense.  Very light.  I have done these in the past with cocoa powder and a little stevia to make chocolate ones.  I think these would be awesome to make a tiramisu or trifle dessert.

Nutritional stats:

My batch made 8 rolls.  Each roll has 54 calories, 4 grams of fat, 1.5 grams of carbs, 0 grams of fiber, 3 grams of protein.

Basically just puffs LOL!  I definitely prefer my coconut flour biscuits, but these are a much lower calorie sub.

14 thoughts on “Recipe – Oopsie Rolls”

  2. Roz

    Hi Lori. OOOH…never seen anything like these before, but will absolutely give ’em a go!!! Hope your Wednesday has gone well.

  3. Tami

    They look so interesting! At first I thought they would work for a friend of mine who is gluten free but as I scrolled down the post I know better, she is also dairy and egg free! Nice nutritional stats on those little gems.

  4. Fran

    I don’t know what cream tartare is, don’t know if we can buy it here. It looks very tasteful and very low carb too.

    I see you use Stevia sometimes. I never heard of it before I started eating low carb and bought a little bottle to sweeten some foods. I like it.

  5. Susan in Oz

    I really must try these. I’m really happy with low carb and grain free but I do miss a sandwich every so often. Thanks very much for posting the recipe.

  12. Berta

    I make these all the time.. I love jalapeno rolls, so to save on the calories, I make these oopsies and add a few slices of jalapeno (thinner the better) and a tiny sprinkle of cheese. soooo tasty! way better than just plain.. also adding a bit of salt to the yolks helps alot too.

  13. Berta

    Oh i also should mention that I make these in a muffin top pan.. You get perfectly equal sized oopsies that work so well for sandwiches and desserts (boston cream puffs anyone?)

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