I was on the hunt for a low-carb/no-carb solution for bread, so I took the Web and did a little research. I came across this ridiculous fake bread recipe called Oopsie Rolls. Out of sheer curiosity, I had to try the recipe out. The name alone is reason enough, but the fact that every entry I read boasted this fake “bread” actually had little to no carbs and really did have a similar texture to bread sealed the deal for me.
- Nonstick cooking spray
- 3 large eggs, whites and yolks separated
- ⅛ teaspoon cream of tartar
- 3 ounces (100m grams) full-fat cream cheese, cold, cubed
- ⅛ teaspoon salt
- Preheat oven to 300 degrees.
- Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
- In a stand mixer (or in a large bowl with an electric hand mixer) whisk the egg whites and the cream of tarter until stiff peaks form.
- In a separate bowl, use the same whisk to combine the yolks, cream cheese and salt until smooth. (try and get out as many lumps as possible)
- Using a spatula, carefully and slowly FOLD (not stir) the the egg whites a little bit at a time into the cream cheese mixture.
- The goal is to keep the "air" intact in the egg whites, so be gentle. Think meringue.
- Spoon 6 large mounds of the mixture on the prepared baking sheet.
- Bake for 30 minutes or so, until golden-brown
- Let cool for a few minutes before transferring to a wire rack to cool completely.
- Be sure to store these in the fridge, and eat within a couple of days.
I haven’t decided if it’s a good thing or a bad thing that these buns don’t really have much flavor. I wouldn’t just eat one for the sake of eating something. But top a little bun with some bacon, eggs, or maybe some lunch meat, you’ve got a winner! On an even more positive note, they do absolutely feel like bread in your mouth. It’s crazy!
On the down side, they are somewhat fragile, and I definitely prefer them warm or at least at room temp, but that’s just me. And finally, I learned the hard way that these buns don’t keep very well. I stored two each in Ziplock bags. Not only did they stick together (and to the bag), they were moldy after a couple days. Luckily I made a double batch and stored a few in the freezer right away. These kept well, I would just take them out a couple hours before I was ready to enjoy them.
So yes, there are some negatives and positives, but overall, they feel like bread, have a very neutral flavor so they work well with almost anything, and most importantly they have little to no carbs! So on those days where you need to keep your carb levels pretty low, (non-training days for example) these are perfect.