Faux Bread Quest: Oopsie’s

Faux Bread Quest: Oopsie’s

For some reason I am obsessed with the perfect Keto breakfast sandwich. Here is my latest try at Oopsie rolls.

Finished Oopsie Breakfast SandwichIt turned out looking a lot better than last time, but it still fell apart …  Here was the process:

3 Egg YolksSeparate three eggs into yolks and whites.

Yolk and cream cheeseWhisk the yolk and cream cheese together.

WhitesTake the whites and cream of tartar and whip the hell out of them, 3-5 minutes until really thick, glossy, stiff peaks form.

Final BatterThis is the batter after it has been combined with the yolk mixture.

Pre bakingMounded on a silicon mat. I like using the mats because it is an easier cleanup and almost nothing sticks to them!  I really should have spread them flatter, probably should have made more than 6.  300 degrees for 30+ minutes until its golden brown.

All Done!Looking good!  I think I took them out a little early, probably should have waited for a little bit more brown.

Finished Oopsie Breakfast SandwichCompleted Sandwich!

Oopsie Roll
Nutrition Information
  • Serves: 3 rolls (6 pieces)
  • Calories: 160
  • Fat: 27
  • Carbohydrates: 3
  • Protein: 6

Prep time: 
Cook time: 
Total time: 

Oopsie Rolls for low carb sandwiches
  • 3 Eggs
  • ⅛ tsp Cream of Tartar
  • 3 oz. Cream Cheese
  1. Separate egg whites from yolks
  2. Combine egg yolks with cream cheese
  3. In a separate bowl whisk egg whites and cream of tartar until stiff peaks form, 3-5 minutes by machine
  4. Fold yolk mixture into egg white mixture, being careful to maintain egg whites
  5. Bake for 30 minutes at 300 degrees



  1. My oopsie rolls turned out more like pancakes. Did I need to whip the eggwhites longer?

    • Yeah, the first time I made them they were really flat and the batter was more the consistency of liquid. Is this how yours was?

      The egg whites need to be whipped for a good 3-5 minutes. It should be really thick. The final batter should need to be spooned out of the bowl because it is so thick.

      However, if it tasted good, its the right way!

  2. I also tried time last week, but the egg whites whipped by machine after few minutes also look liquid time (no foam) is that the eggs problem?

  3. The machine probably wasn’t fast enough. Think of it as if you were scrambling eggs: the purpose is to incorporate air into the eggs to make them fluffy, but your hands can only go so fast so they don’t actually whip.
    What you are doing is whipping the egg whites so that they hold structure. If they are still liquidy, they won’t hold any structure. The consistence of Cool Whip is what you want.

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