If you’re looking for a great substitute for bread on a low-carb diet, try this easy keto cloud bread recipe! These rolls have four simple ingredients and less than 1 gram of carbs each.
Article Index
Who says you can’t enjoy bread on a keto diet? Well, you can, and this recipe is one that you must try!
In fact, there are TONS of different ways to make a bread alternative. You can make coconut flour bread, almond flour bread, or a low-carb bread, just to name a few of my other keto bread recipes!
However, low-carb flours still contain some carbohydrates. For most bread recipes, each slice of bread will have 2-3 net carbs.
If you truly want a nearly no-carb bread that’s easy to make, you have to try keto cloud bread.
This easy recipe takes less than 15 minutes to make, and you only need 4 ingredients! Just whip up the batter, bake, and cool. Then, you’ll be ready to enjoy your bread.
Oopsie Bread - It Really Has Low Carbs!
So, just how low carb is this cloud bread recipe?
Looking at the ingredients may give you a hint. All you need is:
- Eggs
- Cream cheese
- Dash of salt
- Pinch of cream of tartar
In fact, if you make 6 rolls total, each one will only have 0.6 net carbs!
So you can enjoy them as a super low-carb snack with a little butter on top, or you can make them part of a bigger meal.
What kind of keto-friendly toppings can I use?
For a yummy breakfast treat, slather them with raspberry chia jam and some nut butter. Or, for a tasty lunch, top them with keto pizza sauce and some mozzarella for a quick keto pizza!
With nearly zero carbs, there are so many possibilities.
How To Make Keto Cloud Bread At Home
Ready to see how easy it is to make this keto cloud bread recipe? Just follow these simple steps!
Step 1: Prepare the batter
- Separate the eggs into two bowls.
- Mix egg yolks with cream cheese and salt by blending well with an electric hand mixer or stand mixer.
- Sprinkle cream of tartar on the egg whites if desired. It’s optional, but it will definitely help the egg whites stay fluffy, so I strongly recommend it.
- Whip the egg whites with a clean electric mixer on high speed until stiff peaks form, about 5 minutes.
- Gradually fold the egg yolk mixture into the white mixture using a spatula. Try not to break down the egg whites, as this will result in fluffy cloud bread rounds.
Step 2: Baking and cooling
- Spoon 6 mounds of the mixture onto a baking pan lined with parchment paper or a silicone liner. Leave it as is for taller rolls. For denser rolls, flatten each mound slightly.
- Bake at 300°F for about 25-30 minutes. You don’t want to overbake cloud bread, or the rolls can become crumbly.
- Remove from the oven and cool on the baking pan for 3-5 minutes, then transfer to a cooling rack and allow to cool completely.
Be sure to let your cloud bread fully cool before you dive in! This will ensure the best texture.
How To Store and Freeze Keto Cloud Bread
You can store cloud bread at room temperature or in the refrigerator, depending on how soon you plan to eat the rolls.
Refrigerator
If you want to keep them in the refrigerator, let them cool and dry at room temperature for at least a day. Then, place them in a container or bag that is not completely sealed.
Some readers have also said that putting wax paper between the rolls keeps them from sticking to each other.
Freezer
You can also freeze them to store them for longer. I like to keep them in freezer bags with two rolls per bag. When I’m ready to use them, I just let them thaw at room temperature.
Keep time
Cloud bread can be stored at room temperature if you plan to eat it within a few days.
I recommend storing the bread in the refrigerator to keep it fresh for up to a week. Freezing is the best option for the longest storage.
Frequently Asked Questions
Before sharing the recipe, I wanted to address some of the most frequently asked questions about this keto bread substitute.
What does cloud bread taste like?
As long as you don’t deflate the egg whites too much, cloud bread will be light and airy with a neutral taste.
Because eggs are a main ingredient, cloud bread does have an eggy taste. However, most people don’t mind it. I find the cream cheese lessens the egg taste.
To add more flavor, you can fold in your favorite herbs and spices or sprinkle them on top before baking.
Garlic powder and onion powder are popular. Some have also added active dry yeast or nutritional yeast to give a more bread-like flavor.
Another reader suggested adding low-carb sweetener and cinnamon for a sweeter treat!
Feel free to have some fun adding different flavors.
How can I make thicker rolls?
To achieve the best bread consistency, fold the yolk mixture very gently into the egg whites. You don’t want the egg whites to break down too much.
For taller bread, try to scoop the batter into tall mounds on your baking pan.
If you really want thicker cloud bread, you could modify the recipe by adding almond flour. Simply reduce the cream cheese to 2.5 ounces and mix in ¼ cup of almond flour to the egg yolk mixture.
This will add some carbs to the recipe, but the bread will have more texture. This is a good idea if you want to use cloud bread as keto hamburger buns for a big cheeseburger!
Who created cloud bread?
Egg bread has actually been around for a long time. I’m pretty sure the original was the Basic Diet Revolution Rolls recipe found in the 1972 version of the Dr. Atkins Diet Revolution book.
The original recipe called for cottage cheese. When Jamie at Your Lighter Side accidentally used cream cheese instead, she called her creation Oopsie bread.
Oopsie bread and cloud bread have been a popular part of the low-carb community ever since!
If you love this Keto Cloud Bread, Try These!
Looking for more recipes for keto breads, muffins, or cakes that are super easy to make? Check out a few of these favorites:
- Keto Cheese Danish turns easy cloud bread into a delicious, low-carb treat to enjoy any time of day!
- Muffin in a Mug is an easy way to make a keto and gluten-free muffin in less than two minutes.
- Keto Mug Brownie is the perfect way to satisfy your chocolate craving in just a matter of minutes!
- Cloud Bread Cake is another delicious use for cloud bread that’s made with a coffee frosting.
- Keto Mini Waffles only require a few main ingredients and can be made 8 different ways!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Cloud Bread Oopsie Rolls
Video
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 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.
Notes
- You can find great tips for trouble free Oopsie Rolls here. And, there are tons of recipe variations on Your Lighter Side.
- The rolls are more bread like when the egg whites are beaten until very stiff. The cream of tartar is preferred to help keep them stiff.
- 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 3 eggs each time.
- To keep the proper egg fast ratio, you'll want to spread ½ tablespoon butter onto each roll.
- For thicker burger buns, reduce the cream cheese to 2.5 ounces and mix in ¼ cup of almond flour to the egg yolk mixture.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in March 2019. Originally published in April 8, 2016.
Ally Gibson
Can you use that free cream cheese? Also, can you make these ahead and freeze?
John C
These are amazing. It cannot be overstated to VERY gently fold in the yolk mixture, and start with very stiff egg whites. Also do not waste time going from mixing to sheet pan to oven. These make fantastic pancakes with some sugar free pancake syrup. Butter, wrap in foil, bake for about 15 minutes at 250.
Emi
This recipe never fails. It's a go to weekly. Light, fluffy base works with anything on top. Holds together well. Super easy and quick.
Keith
Another great recipe. Mine came out perfect. I used good greek yogurt and whipped the whites super stiff without cream of tartar. Yum!
Richard Martian
First time making them. I didn’t realize they were so “fluffy light”. I used mine for hamburger buns. Some parts of the bun crumbled. Maybe the hamburger grease. Overall, I thoroughly enjoyed them. Any way to stiffen them up so they’re not so crumbly? Oh, and I was very careful to keep the whites fluffy when adding the yoke mixture.
eda
Can i use walnuts flour instead of almond flour please??? And does the bread turns out good if i use same amount of 2 cups of flour or do i need to change the amount??
and also do i need to peel off walnuts??? please answer❤️..i love walnuts a lot and i dont like almonds at all.
Tammy
I made one batch into two large crust and made pizza, it was marvelous!
Maz
This came out gorgeous. Probably should have waited to tasted. Inside was a little creamy.
I will let cool completely then try it again. Soft as a feather.
Amanda Bates
I tried these in my stand mixer on max and the peak never stiffened. I don't know if it's because I added the cheese and the egg whites together at first. Ended up adding almond flower and putting the batter in a muffin tray. Pretty good though.
Lisa MarcAurele
You do need to beat the whites separately for them to reach the stiffer peaks.
Tessa Anderson
I thought I followed the recipe fairly precisely, but they came out quite flat and they didn’t brown at all on the top. What did I do wrong? I let the eggs fluff until they were very stiff and I used cream of tartar.
Lisa MarcAurele
You also need to be very careful not to lose too much of the "fluff" when you fold the yolk mixture in. They are flat bread rolls, but they shouldn't be as flat as pancakes.
Frank
Just looking for good cloud bread recipe
Lisa MarcAurele
Hope you give this one a try. I've also used it to make keto danish.
Donna
I’m not sure what I did wrong bc the first time came out perfect! This time it was like a pancake batter that I had to cut but doesn’t look anything like cloud bread dough . It was runny! What happened???
Lisa MarcAurele
The only thing I can think of is that the egg whites didn't stay whipped. I do find that the cream of tartar helps with that. However, if you used a different style or brand of cream cheese, that could have an impact too.
Denise
Just tried tonight, very good! I seasoned my cream cheese first, and I’m happy they turned out. The middles are still a tiny bit wet...need just a little more time (I baked 25 minutes). Also, can you lay all of it out and smooth it into a sheet before baking? I’m thinking of trying that and then cutting the size I want. I did see others say they tried to use as a pizza crust, but didn’t know if they left them in separate mounds, or one big sheet. Would this work? Really endless possibilities with different seasonings!!
Lisa MarcAurele
It should work as one big sheet but you'll want to be careful not to deflate the whipped egg whites.
Elizabeth f
How can u get the egg whites to peak with out tar tar.???
Lisa MarcAurele
You should still be able to get the egg whites to stiff peaks without cream of tartar. But the tartar does help them hold better.
Tay
After finally getting a good Stand mixer with a bell shaped whisk beater, I discovered that this simple beater shape made all the difference.
Irene Smith
Add a teaspoon of either vinegar, lemon or lime juice. You just need a bit of acid to give the egg white protein a bit of strength
Laurie
I cannot have dairy can I make them with dairy free cream cheese?
Lisa MarcAurele
You can use dairy-free cheese or try mayo instead.
Geena
Thank you for the dairy-free alternative! I have avoided making this bread because of the cream cheese.
Julie
Can these be toasted?
Lisa MarcAurele
Yes. You can toast these if you like them a bit harder.
A
Where tf is the ingredient measurements? Am I blind?
Lisa MarcAurele
They are in the recipe card which has a green background at the end of the post. There's a "Jump To Recipe" button at the top that gets you there quickly.
Ashley
Tried to do this twice but whites never got stiff. Much trickier than I hoped. Cooked up the thin batter and ended up with very thin egg bread crackers. They weren’t too bad but very dry. I don’t think I’ll try this again. A waste of eggs if it doesn’t work. I’m going to use the batter for breakfast. I’ll stick with some of the other recipes like the delicious zucchini bread.
Lisa MarcAurele
Cream of tartar should hold the hold whites thick. Maybe your mixer isn't the best? The whites can flatten a bit when folding the mixtures together so that needs to be done very gently.
Carol-Anne
Hi Ashley: For your egg whites to whip to a stiff consistency your bowl and beaters must be scrupulously clean. The tiniest amount of fat or fatty film (in this case from the yolks or cream cheese) on either, will result in your egg whites never whipping stiff. I like to wipe my bowl and beaters with a paper towel dampened with white vinegar before I whip, to guarantee stiff egg whites. A must if you're ever making meringue! Hope you have better results next time.
Lacey Howard
WOW!! I love this recipe! Thank you!!
Elaine
I made them for first time but followed the egg fast booklet recipe instead of website....tried whipping egg yolks and cheese until stiff....Needless to say it didn't happen but they still turned out great. Let them cool and placed in tub separated by greaseproof paper but next day when I brought them in for lunch they were all soft and soggy? I've no idea what I did wrong? Definitely not bread texture as they fell apart
Lisa MarcAurele
I store them in an open container in the fridge. They will get soft and soggy if enclosed.
Betty
Making cloud bread but I only have small eggs rather than large, should I use 4 instead of three?
Lisa MarcAurele
That should be fine to use if your eggs are small. The recipe was done with large eggs.
Stormi Poe
Would chive and onion cream cheese work in the cloud bread or does it need to be the regular flavor in the rectangle box?
Lisa MarcAurele
Flavored cream cheese should work too if you want an easy added flavor.
Kara
These worked perfectly and super easy to make. I added italian seasoning and granulated garlic and they are amazing. Will be making these again! I wonder if you could add parmesan cheese to the batter or sprinkle on top before cooking?
Lisa MarcAurele
I don't see why you couldn't add cheese. Sounds like a great add!
Margaret Miller
Just made the Oopsie Bread for the first time. So easy and they are very scrummy. Will make a lot of these. Thankyou
Monica
How did you make such perfectly shaped rolls? Mine were ugly but delicous!
Lisa MarcAurele
I just spoon them onto the lined pan. Nothing special, but it does help to use the back of the spoon to gently shape into circles.
John
First time it lost consistancy
I whipped till strong peak n folded in
Came out more watery
How did u maintain it clumpy
Lisa MarcAurele
The cream of tartar helps maintain the stiffness. You also need to be very gentle when folding.
James Cruickshank
Omg, omg,omg,omg,omg,omg,omg- I just made these and did I mention OMFG!!!! Fantastic
Pearl
Hi can l make this in a loaf tin x
Lisa MarcAurele
It should work in a tin, but I haven't tested it out that way myself.
Terrie
Looking for very easy recipes for dinner , lunch menu’s.
Lisa MarcAurele
You can check out more of the recipes here by linking on the menu items.
Lorraine
I did the recipe they came out good but they taste too much like eggs. Next time I will add some grated cheese to it
Cindy Meadows
Love the recipe
Ann
Am loving the Keto recipes.
NOURELDIN
CAN I ADD PSYLLIUM HUSK ?
Lisa MarcAurele
A small amount should be fine.
Andrew
Lisa, I love the fact that you combined nutrition info with, ingredients used, equipment needed along with a great instructional recipe! Thank-you!
Mya
Trouble with consistency.. how long do I whip the white and cream of tartar?
Not sure if mix time affects the recipe
Eggs- how many if medium size eggs?
Lisa MarcAurele
It depends on the mixer as I find stand mixers seem to do it faster than hand mixers. It can take several minutes.
Lynne
And where exactly does it say cream cheese
Lisa MarcAurele
Cream cheese is listed as an ingredient in the recipe.
Lorne Anderson
I can't find a save area around. Looks very good. Wish I had a way to save this recipe.
Lisa MarcAurele
I'm looking to incorporate that feature.
Betsy Cozzarin
Just book mark it on your computer.
Brandy
Use the print button, again use the print button from the preview page, then click the printer selected. I get a drop down menu . Choose to save as a PDF file. Click the save icon and it will give you the option to rename.
Pauline
Can you use quartz in cloud bread instead of cream cheese
Lisa MarcAurele
Do you mean quark cheese? I've never used that but it's worth a try.
Judy
Fabulous! We loved it.
Steward
These cloud bread rolls are really good
Pamela Jenkins Andrews
If you wanted to add yeast to this bread recipe, how much would be needed? I am fairly certain a whole packet of yeast would be too much.
Lisa MarcAurele
I'd add a like a tablespoon of nutritional yeast and not baking yeast.
Terri
Trying this now it's in the oven
Lisa MarcAurele
Hope the keto rolls worked out for you!
Linda
Gonna try these tomorrow
Lisa MarcAurele
Hope the cloud bread works out for you!
Carrie Lumpkin
Curious how if these are made with egg and cream how is it safe to let them dry at room temp for a day? I don’t cook a lot of different/Keto recipes. I would have refrigerated.
Thanks,
Carrie
Lisa MarcAurele
If you refrigerate, leave them open (don't seal the container).
Yolanda Rivera
Thanks for the recipe. They are delicious
Julie
Bread has eggs and milk in it and you don't refrigerate it and so do cakes and other items like cookies- in fact cakes with meringue will weep terribly if you refrigerate them and meringue is mostly egg white - so my guess is one you bake (cook) the egg and dairy products that go into the items that they are not as prone to growing the bacteria that would grow on these items before cooking them...
Sheryl
I made theses for supper tonight. Thank you for such an easy recipe
Stacey
So would these be considered gluten free? I have a brother that is type 1 diabetic and more recently diagnosed with celiac. He is trying to go gluten free and is very strict about it. Most everything he eats has to be certified gluten free.
Lisa MarcAurele
These are 100% gluten-free, but to make them completely gluten-free, they need to be made in a gluten-free kitchen.
Betty
How much is a pinch of cream of tartar. Is it 1:8 tsp????
Lisa MarcAurele
It's a little less than 1/8 teaspoon. Usually somewhere around 1/16 to 1/8.
Joan M. Simmons
Love this recipe! My daughter wants them to taste more like bread. How much nutritional yeast can be added?
It was mentioned at the beginning of your blog.
I didn't have any phyllium husk so I used ground golden flax seeds. Came out perfect. Please advise on the nutritional yeast add in amount.
Thanks a bunch for all your delicious recipes!!
Lisa MarcAurele
I'd try about a teaspoon of nutritional yeast.
Tammy
Omg I used your recipe this morning and came out amazing!! I used a small ice cream scoop so they came out like sandwich rolls but perfect. They are nicely browned, fluffy and raised!!
Cooling now so hoping to enjoy shortly
Lisa MarcAurele
Great tip on the ice cream scoop!
Charmae
I’m so in love with this cloud bread recipe. I just made rhem and ate 5 with my homemade sweet chili sauce...thank you
Lisa MarcAurele
So glad you enjoyed the cloud rolls!
Heather
Thank you, thank you! I'm 3 weeks in to low carb and just recently was really missing bread. All I had in the fridge was garlic herb cream so I used that and they came out great. I think I would even put more herbs in them. I can't wait to experiment!
Lisa MarcAurele
Yum! The garlic and herb flavor sounds fantastic.
Adriana Gutierrez
I made a 3 egg Oopsie batch with 3 tbsp cream cheese. Melted 1/2 tbsp of butter in each well of a 6-hole muffin top pan. They baked up beautifully and soaked up all of the butter nicely. The result is a perfectly balance ratio of egg to fat.
Adriana Gutierrez
I have a muffin top pan, wonder if I put 1/2 tbsp melted butter in each well and top it with the egg mix. The end result will have the correct egg-fat ratio. (And maybe will give a fried character to the bottoms)
Lisa MarcAurele
You could give it a try.
Travi
Baked 2 batches. One regular but I added Himalaya salt for flavor and the second with Erythritol (sugar) and cinnamon. Kept the second batch 1g Carbs. Wink! Lol
Now ... yes is eggy! IS MADE WITH EGG! Eureka!! Of course. But if you are in Keto you can’t find low carb bread with .6g C per slice. I plan to do burgers with turkey bacon, cheese and all that will take that eggy away, use pure peanut butter for breakfast and coffee for both flavor, sandwiches, even a little of sugar free pizza sauce with mozzarella cheese and see how it goes toasted!
I can’t imagine with Erythritol and sugar free coco powder or with chives , dill....
Once you are counting carbs for several months you value this recipe and appreciate how your carbs, net carbs as protein (macros) will stretch in one day!
Thank you! Now I have to go bcs I have a sandwich waiting for me and last time I said that was 2 1/2 months ago and 32 pounds heavier! Lol keto life!
Lisa MarcAurele
I'm so glad the cloud bread allows you to have those sandwiches again!
Kenny B
Working on lower my weight through a low carb diet then a lifetime of maintenance with a low carbs diet.
Lisa MarcAurele
These cloud bread rolls should help as they have less than 1g carb each.
Ron
We made it into a pizza. It was good. Thanks for the recipe.
Lisa MarcAurele
Great idea!
Janice E Miller
ilove this bread! I also add a sprinkle of garlic salt on top and sometimes a sprinkle of dry Italian seasoning
Lisa MarcAurele
Seasonings are always a great add to any keto bread recipe!
Wolfpax
I love the recipe. Thanks! It’s one of the first recipes I tried when we started the Keto diet and it boosted our moral that baked goods could taste good!
I also love how easy it is and I now whip it up from memory. I’ve often add 1/4 cup grated Parmesan cheese, a 1/4 tsp each of onion and garlic seasonings and dried dill. Delicious. I also use this recipe to make berry shortcake. I just top with freshly rinsed berries and sugar free whipped cream.
Lisa MarcAurele
Thanks for sharing the variations! The savory one with cheese and seasonings sounds so good and I love the idea of a strawberry shortcake.
Patricia Turcotte
I tried to pull up this recipe, but it was nowhere to be found. Could you please repost?
Thank you.
Lisa MarcAurele
The recipe is located at the bottom of the post.
Jodi
Good stuff!! Nice height (not too flat, not too fluffy) made good toast. Thanks for sharing, Lisa
Lisa MarcAurele
You're welcome Jodi. Thanks for writing in!
Cynthia
I have a question I haven't eaten eggs in many years does it taste eggy?
Lisa
It's made from mainly eggs so it's tough to hide that flavor.
Gail
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
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
Do the macros include the butter added after or just the rolls? Thanks!
Lisa
Just the ingredients listed in the recipe.
Tanya
Can you use flavored cream cheese? Like jalapeño for instance?
Lisa
It should work, but I haven't tried it.
Janet
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
Great options! Thanks for sharing.
Lori
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
I store in an open container in the fridge and they are usually okay.
Lyn
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.
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
The key is to keep the egg whites fluffy when folding in.
Fabunmi Aiku
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.
K S
How long do you need to beat the egg whites? I beat for like 5 minutes and it was still runny... :(.
Lisa MarcAurele
It shouldn't take but a few minutes using a high speed stand mixer. A hand mixer will take longer.
Karen Ritchie
I love it..it's very light and aire. .taste like a crossant..
Debra
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
Cholesterol isn't a dietary issue, it's a genetic issue as it's made within the body.
Debbie
How long does a batch last? Either in refrigerator or room temperature? I want to take these on vacation with me?
Lisa
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
Can you make a egg sandwich with these for the egg fast?
Lisa
Sounds like a great idea to me!
Adriana Gutierrez
I used them for Oopsie Eggs Benedict. They worked fine. I think they are too soft for a typical sandwich unless you plan to eat them with a knife and fork.
Hege
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
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.
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
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
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
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
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
Sounds yummy! I wondered how they would do in a pizza recipe.
Timi
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.
Neufchatel cheese works well, and cuts the fat without adding carbs.
Lisa
Great tip Vicky!
Vicky G.
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
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
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
I haven't tried duck eggs in this recipe, but I believe they would make them rise better.
Pat
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
I don't have any cream cheese, but could I substitute ricotta cheese?
Lisa
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
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
Really? I'll have to try that.
Heather
I have frozen them and they do freeze well as long as completely cool when you stack them in a container.
Lisa
Good to know!
Lisa
How many tablespoons? Thank you
Lisa
For the cream cheese? If so, it's about 3.
Shelly C.
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
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!!