Oopsie Rolls

I have not tried these yet.   Anyone ever make something like this before?  I guess it's sort of like Broks pizza crust of eggs and cheese.    

Less than 1 carb per "roll".

From:

http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m5d21-W ant-Supple-GlutenFree-Buns

 One of my weaknesses is the Wendy's Baconator Sandwich. Still, at more carbs than I care to admit to, the bun is an ultimate evil; and, unfortunately, I just don't like my Wendy's burger without a bun.

Thanks to a mistake I made when making the Dr Atkins Revolution Rolls, I don't have to deal with this bunless ordeal any longer.

Not only do my version of the Atkins Revolution rolls hold up to a burger as hefty as a Wendy's Baconator, but it doesn't fall apart, is surprisingly sturdy, but isn't eggy in flavor. It was as though I still had my bun. My fingers never became greasy, and the bread didn't crumble in my hands.

This is the miracle you've been waiting for. Whether your poison is a Wendy's burger or a Red Robin guacamole burger, you can sub out their high-carb buns for these babies.

Life shouldn't be about total deprivation; but if you're going to low-carb it, make some of my Gluten-Free Oopsie Rolls in advance and have them ready to go when the mood strikes you.

If you are following Atkins, this recipe is induction-friendly.


Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add 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 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. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


Makes 6 Induction Friendly, Gluten-Free rolls.   Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

Picture: No more lettuce wraps. Wendy's Baconator on an oopsie roll.

Related Story: Low-Carb 'Oopsie' Mania is Running Wild! (There are Shots for That)

Looks very yummy and easy!  Might have to make that this weekend.

Well, they certainly look amazing! I'll have to give this a whirl, so meybee I can fake a sausage & biscuit sandwich.

Those look delicious. Personally I think eating a burger without the bun is dehumanizing.HAHAHAHAHAHA

 1. that was funny as hail!

 2. I need to marry Levitt.

SOMEBODY QUICK!  Send this link to Paul!!!! 

I won't tell you what I was expecting from the title, but it wasn't a recipe! 

Those look awesome, though. I am definitely bookmarking this thread. 

lol Jenna! I thought it was another poo post.

That burger looks damn good!

Wow!  Like an omlet/merangue!  At first, I thought you were talking about a problem with "t5ootsie rolls" and to be honest, that sparked my interest...gotta focus...

These sound great.  I will try them!  Thanks!