Category Archives: oopsie rolls

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.

Fun with oopsie rolls

Tried an experiment with the oopsie rolls. Wanted to try some chocolate ones for John, so I added a couple tablespoons of dark chocolate powder to the egg yolk mixture, and some stevia. Will need to practice on how much stevia to add (I don’t use Splenda), as these weren’t too sweet. I also sprinkled some dark chocolate chips on top before popping in the oven.

He had some with whipped cream on top and some ice cream. Kind of a brownie type sundae of sorts.

They look like giant double chocolate chip cookies.

Flat tire!!

Well, we played hooky this afternoon and went for a bike ride. It was a 15 mile ride, and on the way back I got a flat tire about 2 or 3 miles from home! Ugh. I was going to walk the bike home, but it would have taken longer than I wanted dragging the bike, so John continued home and then got the car to pick me (and the bike) up. Good thing it wasn’t really far from home!

So, have to shop for a new tube this weekend. I need to pick up a couple more bday presents for John, so I’ll just get it then.

My butt and thighs are sore from my new strength training routine I did yesterday! I did squats, lunges, frogs-on-a-bench, bridges, lat rows and side planks. Major DOMS today, which is kind of surprising given how I already train those areas. Guess just a new way of doing it is enough to trigger new muscle fiber activity. Yay, though! I don’t really mind muscle soreness too much.

So, for the month of August I am concentrating on two things: my abs and getting my jog time down. Whatever happens with the scale, happens.

Oh, and the Oopsie Rolls. I found that recipe on a forum, and here is whom I believe to be the originator, so I would like to credit her! She also has a ton of other ways to use these creatively, and is quite a funny writer to boot.

Ate clean today!

Well, I ate totally clean today. For some reason, that phrase makes DH laugh. I actually got in a good amount of protein today:
Carbs 165, 24 grams of fiber, 43 g of fat, 110 g protein. 1417 calories.

The oopsie rolls were interesting, I have to say. Kind of like a croissant/souffle cross. They didn’t taste egg-y, which I thought they might. Sliced one in half and had a tuna sandwich with it. It was good, although fragile. I think overnight in the fridge will help them hold up better. There are tons of possibilities for these, so they are definitely in my repertoire now! They would be great for french toast, or to layer in a dessert parfait type of thing, or sprinkled with cheese before baking, etc.

I decreased my time running today. Got 3 miles down to 39 minutes and 30 seconds. Broke the 40 minute mark! I am just going to plug away at decreasing time by keeping my heart rate at 155 or above. My theory is that in doing so I will have to keep pushing the pace the more adapted I am to running, which should therefore reduce my time. If I had a treadmill, I would just increase the speed on that and force it, but alas, I don’t own one 🙂

About 2 more days of super hectic-ness and things might get back to some sense of normalcy.

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!