Keto Bread. No Carbs. No Gluten. Big Flavor!
Whether you’re on a gluten-free or ketogenic diet (high fat, moderate protein, very low carbs) or even a low-carb diet, this is a great bread substitute. Many low-carb breads have up to 4g of carbs per slice. Not this. Then again, it’s not really bread, but you’ll love it. Bread is a foam. In this case, we get the foam from egg whites. Takes just a few minutes to prepare and up to 20 minutes to bake. It has a very eggy flavor, a la french toast. Fry it up in a pan of butter and sprinkle cinnamon on it for a real treat. Of course, it makes great sandwiches, too.
I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.
They are called “Oopsie” rolls because the original creator made them by accident. They’re a perfect replacement for burger buns, don’t you think? All this from eggs and cream cheese!
Before you separate the eggs, bring them up to room temperature by placing them from the fridge in a bowl of hot water (not boiling) for a few minutes. A pinch of Cream of Tartar helps the whites get really stiff! There are some good tutorials out there on how to fold egg whites. It takes practice.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
pieces
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- 6 eggs room temp
- 4 oz Cream Cheese cold
- 1/2 tsp Cream of Tartar
- 1 tbsp Psyllium husk powder
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Sweetener (optional) Surkin Gold works well.
- 1 sheet parchment paper
Ingredients
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|
- Preheat oven to 300F (149C)
- Separate eggs, making sure to get absolutely no yolk or other fat in the bowl of whites
- Add Cream of Tartar to the whites
- Beat whites in a mixer until very stiff: 7 to 8 minutes
- With a hand mixer, combine egg yolks, cream cheese, and other ingredients until smooth
- Optionally add seasonings such as caraway seeds or garlic powder to the yolk mixture
- Gently pour egg yolk mixture over whites and fold in. Take care not to squish the whites
- Place sheet of parchment paper on a cookie sheet
- Make 6 separate dollops of the batter on the sheet using an ice cream scoop. Don't spread
- Bake for up to 20 minutes, just until golden brown. Overcooking hardens the foam
- Remove and let cool on a rack for 5 minutes before eating
- Store in fridge in an air-tight container. Enjoy!
Just discovered your podcast (which I love!) & heard the recipe for these on episode 1 & proceeded to make them IMMMEDIATELY! these are amazing! super simple & quick to make. I mostly follow “clean” eating & low(er) carbs, so haven’t eaten bread for years. And I’m a vegetarian (pescatarian, technically). Recently, I committed to conscientious LCHF eating. This “bread” helps fulfill my longing for a sandwich, and replaces my tendency to reach for a tortilla chip w/almost anything. As a self-proclaimed “egg ambassador,” I embrace this option & the tastiness. This will become a regular in my meal prep. I’m thinking of adding some mashed avocado instead or in addition to the cream cheese, keeping the same ratio to the egg whites. Will let you know how it turns out. Thank you!
Awesome 🙂
Do you think you could use flavored cream cheese with a good result? For example: chive and onion or garden veggie? Not sure if the herbs would mess up the texture? Please let me know if you’ve tried it! Thanks 🙂
I’m about 2 months into keto and loving it!! So many amazing benefits from improved sleep, mood, energy out the wazoo, not to mention the pounds and inches lost.
I have become a regular listener of your podcast and I’m trying desperately to “binge-listen” so I can get caught up lol.
I was overjoyed to discover Oopsie bread as I have sorely missed having some toast to dip into my over-easy egg yolks. So happy that I have an alternative to scrambled eggs with spinach and feta.
Love your podcast, particularly the geek element 😉
Cheers!
Lisa