A smart individual, whom I don’t know and wish to personally meet and thank for the creativity, created the original recipe of Oopsie bread. This bread has been very popular in the low carb community but I don’t know where it originated from.
I used to love eating bread but have distanced myself from all bread after adopting the healthy low carb lifestyle. I don’t crave bread and didn’t care to try baking any low carb bread because I enjoy eating protein and fats.
Our friends, Michael and Martha Held, who were going to visit us sent me a message asking what I could replace the bread with when they visited. Coincidently, a Facebook friend mentioned this oopsie bread and inspired me to give it a try for my visitors.
Here it is! I made the oopsie bread with rosemary and it was good. Our friends ate it by dipping the bread in olive oil mixed with pepper and salt, just like the Italians!
You can eat this bread as regular dining bread or use it as a bun for a sandwich or hamburger. You can mix different kinds of herbs into the egg yolk mixture before incorporating the egg white. Or sprinkle some seeds or herbs in before baking. For example, you might add rosemary, dill, oregano, sesame or sunflower seeds. You can also sprinkle some shredded cheese onto the bread after about 20 minutes of baking and then return the bread to the oven to melt the cheese. There are plenty of variations you can create with this recipe.
Next I’ll try to bake a whole sheet pan spread with this bread mixture to make a Swiss roll, maybe a Swiss roll filled with a layer of whipped butter and rolled up, or even with cinnamon to make a cinnamon roll. To make a sweet roll, I would skip the salt in the yolk mixture and add a pinch of xylitol sweetener instead. Let your creativity flow and enjoy baking!
Here is the recipe:
- 3 eggs
- 1 pinch salt
- Pinch of cream of tartar
- ½ cup (4 ounces) cream cheese (do not soften)
- 1 tablespoon psyllium husks powder (optional)
- ½ teaspoon baking powder
- 1 tablespoon rosemary for sprinkling on top (optional)
- Preheat oven to 300 degrees F (150 C). Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Using a hand held or standing electric mixer, beat the egg whites together with the cream of tartar and salt until very stiff. The egg whites should not move when you turn the bowl over.
- In the second bowl, use the mixer to combine the egg yolks and the cream cheese well. It will look curdy in the beginning; keep mixing it until the egg and cream cheese combine together. Add the psyllium husks and baking powder, (the psyllium husks it make it more bread-like) and continue mixing until the cheese doesn’t look curdy.
- Gently fold the egg whites into the egg yolk mixture a portion at a time. Try to keep the air in the egg whites by not over-mixing it. Spray a cookie sheet with a non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Sprinkle rosemary on top, if using.
- Bake in the middle of the oven for about 25 minutes, until they turn golden. When it’s done baking allow the bread to cool completely without covering it. This bread can be kept frozen. Just place it in the toaster oven to reheat before eating.
- Note: The length of time for baking mentioned here is based on higher elevation baking needs. Please adjust your baking time depending on where your altitude.
Each bread contains 1.3g total carb, 0.6g net carb, 4g protein and 4.5g fat.
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