A low carb ketogenic diet doesn’t have to eliminate bread. These egg fast friendly oopsie bread rolls have only 0.6g total carbs each. And, you’ll love this keto cloud bread!
I’m egg fasting again. It seems to be a yearly thing for me as I did my first egg fast last year in April and I can see myself needed to do it again next year.
Living in the Northeast gets me very inactive during the winter months as I dislike indoor exercise.
I’d rather be outside moving around for a workout. It doesn’t help that I have a desk job where I sit all day long.
So, I started my egg fast this week and have already lost about five pounds. Yeah!
I’ll be continuing it through next week as well because once you go off the fast, you do gain some of the weight back.
Oopsie Bread Rolls and Keto Cloud Bread recipes are all over the internet. I found this recipe at Food.com, but it wasn’t in the correct ratio for an egg fast.
So, I adjusted it slightly to fit the egg fast rules, but you’ll need to spread on some butter for the needed fat.
You can toast this egg fast bread a little or even grill them in butter. Heck, I bet they’d even make a terrific grilled cheese sandwich.
I’m not really sure who came up with the idea of the Keto Cloud Bread and Oopsie Bread Rolls.
I’m pretty sure they are based on the original Basic Diet Revolution Rolls recipe found in the 1972 version of the Dr. Atkins Diet Revolution book.
I do know that the name Oopsie Rolls came from Jamie at Your Lighter Side. Slight variations have been floating around the low carb community for a while.
The original Revolution Rolls were made with cottage cheese. Jamie made a mistake and added cream cheese which is why she named them Oopsie Rolls.
If you are doing an egg fast to lose weight, you’ll certainly want to whip up a batch or two of this keto cloud bread.
It can help you get through the fast by having that morning toast or sandwich.
Since I’m doing an extended egg fast, I’m going to play around a little with them and see if I can come up with another recipe for them.
A lot of people may wonder why I’m egg fasting since I’m not overweight.
However, I am getting to the top of my normal weight range and need to bring it down where I feel best.
I always get the hint when my pants begin to get tight and that was beginning to happen.
It’s best to address weight gain right away rather than go out and buy new pants!
Although I’ve known about Oopsie Bread Rolls and Keto Cloud Bread for a long time, this is the first time I’ve made them.
Having a bag of egg fast rolls is such a great sight to see when you get as busy as I do during the week.
I made a few batches over the weekend and put them in zipper bags to eat during the week.
I did try to make a double batch to save time, but the rolls did not come out as well as a single batch.
I think having a larger amount of egg yolk mix flattens the egg whites.
To have the best bread consistency, you want to ensure the egg whites don’t break down too much when folding in the yolk mix.
If you prefer a bread that isn’t so flat, you can leave the batter mounds a little higher. I recommend playing around with the recipe.
It took me several tries to get the rolls just right for me. Now, they are a regular because they are so easy to make with only four ingredients.
For an egg fast, each roll needs a half tablespoon of butter spread on it. This gives the required ratio of eggs and fat.
You can’t add the fat into the batter because it would result in the batter spreading during baking.
I like to use these rolls as a side to my morning eggs. They are also perfect for sandwiches.
What do you think of cloud bread? Have you tried it?
Oopsie Bread Rolls Keto Cloud Bread Recipe
Oopsie Bread Rolls Keto Cloud Bread
Ingredients
- 3 large eggs
- 3 ounces cream cheese softened
- 1 dash salt
- 1 pinch cream of tartar preferred but not required
Instructions
- Preheat oven to 300°F. Line baking pan with parchment paper or silicone liner.
- Separate the eggs into separate bowl.
- Add the cream cheese and salt to the yolks. Blend well with an electric mixer.
- Sprinkle cream of tartar on the egg whites if desired. Whip with a clean electric mixer until very stiff.
- Using a spatula, gradually fold the egg yolk mixture into the white mixture. Try not to break down the egg white, you want it to stay fluffy.
- Spoon 6 mounds of the mixture onto the the prepared baking pan. Flatten each mound slightly.
- Bake for about 25-30 minutes. Do not over bake or they can become crumbly.
- Cool on the baking pan for 3-5 minutes, then transfer to a cooling rack.
- To keep soft, store them in a big zipper bag. Storing in the refrigerator or freezer keeps them fresh longer.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Cynthia says
I have a question I haven’t eaten eggs in many years does it taste eggy?
Lisa says
It’s made from mainly eggs so it’s tough to hide that flavor.
Gail says
I just started this egg fast and was wondering if I eat an oopsie bread with eggs what does the oopsie bread substitute for as far as the eggs and fat.
I had an oopsie bread with tbsn of butter and 2 eggs. Am I on the right track?
Lisa says
So 2 Oopsie cloud bread rolls would equal 1 egg and 1 tablespoon of the optional cheese. I just add in a tablespoon of fat to 2 rolls.
Hunter says
Do the macros include the butter added after or just the rolls? Thanks!
Lisa says
Just the ingredients listed in the recipe.
Tanya says
Can you use flavored cream cheese? Like jalapeño for instance?
Lisa says
It should work, but I haven’t tried it.
Janet says
My daughter uses herb n garlic cream cheese. Tasty. I have put cinnamon in mine to make it like a dessert like strawberry short cake.
Lisa says
Great options! Thanks for sharing.
Lori says
Made these today, came out perfect! Made a BLT 😁 Storing them in the fridge with wax paper in between. Hope they are still good tomorrow and not soggy. Planning on making French toast with them!
Lisa says
I store in an open container in the fridge and they are usually okay.
Lyn says
I store them in a closed container with wax paper in the middle and they are fine. I have left them her up to a week.
Tara C. says
I’m a little disappointed. I made these exactly as shown in the vidweo and they came out more like egg crepes. I did use the tartar in the egg whites too. How do you get them to thicken without baking powder? I’m going to try them again by adding baking powder.
I rated these a three bc I think they have potential.
Lisa says
The key is to keep the egg whites fluffy when folding in.
Fabunmi Aiku says
I had the same problem the first 2 times I made these. The 3rd time was the charm. I think I may not have been beating the egg whites enough. This time, I beat the living heck out of them. I was a little nervous because I didn’t want to beat them so much that the whites would break. I kept a close eye on them in the Kitchen Aid mixer. They are standing up nice and fluffy this time.
Karen Ritchie says
I love it..it’s very light and aire. .taste like a crossant..
Debra says
I must try these.Looks like they are easy to make.My concern is the cholester. Has anyone had a problem. Also can you really lose weight by having these
Lisa says
Cholesterol isn’t a dietary issue, it’s a genetic issue as it’s made within the body.
Debbie says
How long does a batch last? Either in refrigerator or room temperature? I want to take these on vacation with me?
Lisa says
Only a couple days at room temperature. I keep mine in an open bag in the refrigerator and it lasts up to a week.
Patti says
Can you make a egg sandwich with these for the egg fast?
Lisa says
Sounds like a great idea to me!
Hege says
Hello 🙂 I am on the eggfast and was wondering If u think IT is possible to sub the cream cheese for mayo? What would the ratio be? Thanks;)
Lisa says
I don’t think mayo would be the best sub in these for the cream cheese, but you could give it a try and see if it works.
Emily W. says
Made these for the first time today, and I loved them. Now, I’m on a lchf lifestyle, while my husband and young sons are not. They hated them. That being said, I guess when you’re not consuming anything remotely bread/pancake/etc. like, stuff like this ends up tasting like a delicacy. I ate a couple with just some salted butter; and to me, it was like eating a stack of yummy pancakes. I might add some cinnamon and nutmeg to the batter next time.
Lisa says
I’m the only one in the family eating LCHF so I agree. The others don’t always have the same love for the low carb food I make when they are eating high carb.
dj says
Mine turned out like a meringue… like really fluffy and kinda crisp.. how do I get it more flat and dense? Whip the egg whites less? Thanks!
Lisa says
I whipped my egg whites all the way to meringue consistency, but you have to fold in the egg yolks properly. Did you watch the video? That’s exactly how I make them and they do come out like a bread.
Kay walsh says
I flattened these rolls a bit and used them as a base for pizza. Tapped with a tbls of Classico no sugar added tomato and basil sauce, 1 tbls shredded mozzarella cheese and 7 pieces of Hormel pepperoni. sprinkle with a little garlic powder and dried oregano I did crisp up the oopsie in a 350 oven before adding the toppings and then popped in back in the oven to cook the pepperoni and melt the cheese.
Lisa says
Sounds yummy! I wondered how they would do in a pizza recipe.
Timi says
I made the same mistake as you…wanted to make a double batch so family could try them too, but the second round is just a big flat sponge like thingy…whereas my first 6 almost look like the ones you have in the pictures…mind you I had some other stuff in the oven for family and I waited with the second baking tray….maybe I shouldn’t have waited…oh well…I know better next time 😀
Vicky G. says
Neufchatel cheese works well, and cuts the fat without adding carbs.
Lisa says
Great tip Vicky!
Vicky G. says
Hi, Lisa!
I’m so happy to have found your site. The Oopsie bread is helping me lose weight because I can now have a beloved turkey sandwich for lunch. I double the recipe (complete with psyllium husk powder and baking powder) and make eight delicious sandwich rolls. Adding black and regular sesame seeds to the tops makes the bread especially tasty.
I’ve also found that I can toast the bread, and when it’s spread with two teaspoons of Skippy peanut butter (lower carbs than other brands), it tastes great — and I eat only four grams of carbohydrate. It’s very satisfying for hours.
I’m seriously obese with a body mass index of 35, so I need to lose weight quickly in yet another attempt to get healthy again.
Seems like it’s going to happen — with your helpful recipes and advice.
Many thanks.
Lisa says
Thanks for sharing your tips. I haven’t done the rolls with psyllium, but I’d like to give it a try. I just found out I’m sensitive to chicken egg whites so I’ll be adapting the recipe to use duck eggs.
Joanna says
Lisa, how did duck eggs work out for this recipe? I know they are a bit gamier than chicken eggs, so am thinking I’ll try this but make it more savory by maybe adding a little garlic and/or onion powder. Let me know how they worked for you!
Lisa says
I haven’t tried duck eggs in this recipe, but I believe they would make them rise better.
Pat says
Have made Oopsie rolls many times, but this recipe is the best so far. Also helped to whipped those whites a good 5 min. Thanks. This started me off on my 4 day Egg Fast this morning.
BTW, love all your recipes. You are one of my favs.
Bridget says
I don’t have any cream cheese, but could I substitute ricotta cheese?
Lisa says
Ricotta cheese is what Dr. Atkins used in the original recipe. Others use sour cream so yogurt should work too. I’ve also used mascarpone with success.
Gail says
If you change the cream cheese to tablespoons, not oz, the texture changes to actually mold the “bread” to any shape! Hot dog roll, hamburger etc. . .can also make the “bread” thicker to be more durable. Has anyone tried freezing this?
Lisa says
Really? I’ll have to try that.
Heather says
I have frozen them and they do freeze well as long as completely cool when you stack them in a container.
Lisa says
Good to know!
Lisa says
How many tablespoons? Thank you
Lisa says
For the cream cheese? If so, it’s about 3.
Shelly C. says
I LOVE this stuff! I had found a almost identical recipe for these on another site and I make them all the time. I had a good laugh when reading the comments that were left by some folks. One in particular said something about how the individual didn’t like them to much because they tasted so “eggy”! RITFL!!! Being made with EGGS . . . yeah, I guess they would taste like EGGS! But, when you make a sandwich with them, or top them with some almond butter, or anything else, you don’t taste ALL that egg! 😉
Aside from that, in your notes on this one one of the comments said, “It’s best to use only 6 eggs each time.” You did mean 3 eggs there right? As you were talking about not doubling the recipe. Just wanted to make sure I wasn’t missing something . . .
SunnySky says
Exactly my comment! Why even say, “It’s not recommended to double the batch as the heavier amount of yolks can flatten the egg whites easily. It’s best to use only 6 eggs each time.”
And the recipe says, 3 large eggs.
Don’t confuse us poor folks with less cooking skills! Ack!!