I've made low carb bread before - see our 5 Minute low Carb Bun (HERE). And it was good. Not *wow*, but good. Plus, it only made a single serving and was ready in 5 minutes so I wasn't complaining. But then I started seeing "oopsie bread" or "cloud bread" all over the place and was curious to try it out.
Turns out oopsie bread is amazing. Very bread-like.
Bread is my kryptonite. You know how cookie monster eats cookies? Well... that's how I enjoy my bread. But, trying to be a little healthier and not eat as many carbs without giving up what I love can sometimes be a struggle.
There are so many ways to enjoy this bread. I am sharing a few here today. It takes a little bit of effort to make it, but nothing too strenuous. I hope you give it a try and let us know what you think.
1/2 cup light cream cheese, room temp
1 Tbsp ground flax
1/2 tsp baking powder
1/4 tsp cream of tartar
Preheat oven to 300. Line a cookie sheet wit parchment paper, set aside.
Separate the eggs, putting egg whites in one bowl and the yolks in another.
Beat the egg yolks and the cream cheese until smooth, beat in ground flax, salt, and baking powder until well combined. Set aside.
Beat the egg whites with the cream of tartar until stiff peaks form. (Note - you should be able to turn the bowl over without the egg whites moving.)
Gently fold in a generous scoop of egg whites into the egg yolk mixture. Then gently fold in the remaining egg whites, being careful not to over mix.
No big white streaks should remain but you want to be careful to keep as much air in the whites as possible.
Place 8 to 10 scoops of batter on the prepared baking sheet, leaving about an inch or two in between.
Bake at 300 for approx 20 - 30 minutes, until tops are golden brown.
Let cool for 5 minutes. Remove to wire rack to cool completely.
You can store the oopsie bread in a Ziplock bag but DO NOT seal the bag, prop it open so the oopsie bread does not become sticky.
Use 2 of the oopsie rolls for a delicious, low carb burger.
You may have noticed I sprinkled sesame seeds on top. I did this so it was more hamburger bun-like.
You can leave them off if you like and eat them just like bread.
Make yourself some peanut butter toast for breakfast....
You can toast the oopsie bread lightly in the toaster but don't try to get it too crisp, it will become a little crumbly.
You can also shape the oopsie bread into different shapes for different purposes. For example: a hot dog bun!
Just make the batter into longer, hot dog bun shaped blobs on the cookie tray and bake until golden.
They make a lovely alternative to a carb heavy bun and are surprisingly sturdy!
See.... very hot-doggy.
I am in love.
But... there's more!
You can make a sweet version for those PB&J sammies.
Simply add 1/2 tsp of cinnamon to the yolk mixture before folding in the egg whites. Shape as desired. Then top with a Tbsp of dried raisins or cranberries or even pecans or walnuts.
Bake as per above.
There you have a perfectly good substitute for cinnamon raisin bread!
How fun is that?
According to MyFitnessPal a serving (2 pieces) is: 107 calories, 9 fat, 6 protein, and 2 carbs. (A serving is 2 pieces of oopsie bread, recipe makes 10.)
(Now, if you only make 8 oopsie rolls then a serving (2 pieces) is: 134 calories, 11 fat, 7 protein, 3 carbs)
**NOTES** - If you don't have ground flax you can add 1/2 Tbsp psyllium husks instead. The baking powder is optional but definitely helps to make the oopsie rolls more stable and bread-like. I wouldn't leave it out.
You can also add in 1/4 tsp of dry mustard powder or even garlic or onion powder for a different taste.
In my experience I have found they last 3 - 4 days in a Ziplock bag in the fridge as long as the bag is propped open a bit so they don't become sticky. I was genuinely pleased at how sturdy and bread-like these are. I can't wait to keep trying different ways to eat them!