Just a question. I was doing some internet research on how to lower my carb count at breakfast and came across these. They also do not appear too difficult to make.
These have been around a while and the recipe is attributed to someone called Cleochatra and first appeared in 2007. There were a “mistake,” she was trying to make something called a “Revolution Roll” and she put in too much cream cheese. I’ve made them before, but these days I just don’t bother. They are good and many people find they are a good substitute for buns on a hamburger or other baked items. Here is the recipe from Jimmy Moore’s blog:
###CLEOCHATRA’S BEST EVER REVOL-OOPSIE ROLLS
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a Ziplock bag with the bag open partially (this way they breathe and don’t get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more “dry” and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they’re close to room temperature, set them outside of the bag so that they can “dry” out slightly for use.
Makes 6 “Oopsie Rolls”
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
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I’ve tried them twice and just don’t care for them… Very eggy and fragile.
Here are some low-carb gluten-free breadlike things that have turned out well for me:
- Ultimate Keto Buns: they are kind of like a multigrain breadroll
- My personal variation on FatHead Pizza: Works for both thin crust and pan pizza.
- Garlic Parmesan Knots: Based on the FatHead pizza dough (i.e. it uses mozzarella to hold everything together) I like to keep things simple and just cut into squares instead of rolling and tying into knots.
- Cinnamon Twists: Sweet version of the knots
- FatHead Crackers: Cracker version of the pizza dough
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A Bernstein Group I belong to on FB recommends it highly and I have seen some great looking recipes, but haven’t tried it yet. I always have my 4-carb Joseph’s Bakery pitas made with flax on hand if I need a sandwich or whatever—But I only bake for the holidays…Color me lazy…
I super like this receipe. It is just like a grainy bun. Toasts well, and keeps in the fridge for a week.
I just tried a new recipe, based on soul bread, and it turned out incredibly well, even my husband is eating it! I am just cutting it in half and slathering with butter, but it seems sturdy enough for a small burger too.
Evidently “soul bread” is a thing, with tons of variations. Here’s a compiled list of soul bread recipes.