Low Carb ‘Bread’ Rolls…i.e. Oopsie Rolls


This recipe is from Jamie aka Carbarella at Your Lighter Side. Thanks so much for sharing this recipe…because it’s also suitable for people who are on diets other than Atkins 🙂

These rolls turn out very light, yet firm enough to hold. All I can say is have a go at them, they really are quite easy.

Low Carb ‘Bread’ Rolls Recipe

Makes 6

Suitable For Cruise PP & PV

Olive Oil Spray

3 Large Eggs

Pinch of Cream of Tartar

90g Philadelphia Extra Light Cream Cheese, cold, straight from the fridge

I added a dash of Garlic Powder and Onion Powder because I was making savoury rolls, you can add a tsp of Sweetener for a sweet version…don’t add both 😛

1. Preheat oven to 150 degrees Celsius. Lightly spray a baking sheet with Olive Oil Spray.

2. Separate the eggs into 2 large bowls, whites in one, yolks in the other. The egg whites must be in a bowl completely free of grease or anything else.

3. Add the Cream Cheese and flavourings to the Egg Yolks.

4. Add the Cream of Tartar to the Egg Whites.

5. Using an electric mixer, beat the Egg Whites until stiff peaks form.

6. Transfer the electric mixer to the other bowl and mix the Egg Yolk mixture until well combined.

7. Very gently (without knocking out the air) transfer 1/4 of the Egg Whites to the yolk mixture and gently fold through.

8. Add the remaining Egg Whites and very gently fold through.

9. Drop the mixture into 6 even ‘mounds’ on the baking tray, gently flatten.

10. Bake for 30 minutes. Turn the tray halfway through baking. You want the rolls to be softer rather than crumbly.

11. Cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely. Store in an air tight container.


  • Next time I will cook mine for 35 minutes, to make them a bit more cooked in the centre.



9 responses »

  1. Oh my your oopsies look real good! I tried making these once but it was an epic failure. I don’t think I baked it long enough. Now I use a recipe that has flax seed as an ingredient to make my low carb “bread”.

    • Kind of, but not 😛 (which doesn’t help very much!) The outsides werent like meringues, but the middle of mine were just a touch ‘meringuey’, thats why next time I make them I would leave them in for 5 minutes longer.
      They come out very soft, like nothing I have tasted before.

  2. I just finished making them. They were awesome! I made the savory kind and I am going to try the sweet ones tomorrow. Thanks for the great recipe!

    Btw… 9.6 lbs lost now!


  3. Thanks, made these last night were yum……. added some garlic powder and mixed herbs would make a excellent pizza base thanks and well done with your weight loss

  4. Pingback: Oopsie Muffins « Bracelet Charm takes on Dukan

  5. I just tried to make these and they turned into a disaster. I followed the recipe to the letter but my mixture turned out really runny. I was so careful folding the whites in. I now have small pizza bases I suppose but I was really looking for rolls for lunch. anyone got any suggestions as to what I am doing wrong??

    • That’s a shame Peta….hmmm, I’m sure with this recipe there is a lot of room to go wrong (this was the first time I’d beaten egg whites to stiff peaks).
      My mixture was quite runny, but in the end they came out about 2 cm high (as you can see in the pic). And when you eat them they are quite soft. All I can suggest is you have another go at them and beat your egg whites even stiffer, then be just as gentle when folding them in.
      Maybe we just weren’t meant to have bread rolls on Dukan? 😛

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