NEW AND BETTER LOW CARB , KETO FRIENDLY OOPSIE ROLLS (CLOUD BREAD)

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DSC_0262.jpgSo I have been on-and-off low carb dieting for 10 years now, and I am a little ashamed to say that I had never attempted to make Oopsie Rolls before. I’ve pinned recipes for them on pinterest and really wanted to make them, but never got around to it.

So, I made the original recipe…and it was great! I just didn’t like the step where you combine cream cheese with egg yolks. The cream cheese is so thick that it’s a little annoying to combine fully.

So I decided too replace the cream cheese with sour cream and VIOLA! The rolls were just as good, easier to make and now they are cheaper to make!

These might be my new favorite type of low-carb bread. I know I am a little late, but these are awesome! Light and soft, and at the same time they hold a hefty sandwich!

  • Servings: 6 rolls
  • Time: 45 minutes
  • Difficulty: easy

Ingredients

  • Nonstick cooking spray or Silpat
  • 3 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 3 ounces sour cream
  • ⅛ teaspoon salt

Method:

  1. Preheat oven to 300 degrees F. Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray.
  2. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
  3. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
  4. In a separate bowl, combine the yolks, sour cream and salt, until smooth.
  5. Using a spatula, carefully fold the egg whites into the sour cream mixture.
  6. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
  7. Bake 30-40 minutes, until golden-brown.
  8. Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days

Source: theprimitivepalate

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