I tired for the very first time these Oopsie Rools that everyone has been talking about in this low carb world. I’ve hesitated to try them in the past only because I don’t like eggs. You can Google Oopsie rolls and find many different recipes. Here’s the one I found.
4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon granular Splenda
3 ounces cream cheese, softened
Beat the egg whites and cream of tartar until stiff.
In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth.
Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites.
Spray a baking sheet or muffin top pan with cooking spray.
Divide the mixture into 6 mounds then flatten them slightly.
Bake at 300º 30 minutes or until lightly browned on top but soft and not dry and crisp.
Cool on the baking sheet for a few minutes then cool completely on a rack.
Store in an airtight bag in the refrigerator.
Makes 6 rolls
Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
For the French toast Recipe
1 recipe of Oopsie Rolls (recipe above)
Sugar-Free Mable Syrup
Cook a batch and let them completely cool on the baking sheet.
I found my Sponge Bob pan to come in really handy for this recipe 🙂
Theses are very light and spongy.
let cool and slowly remove them off the pan with a spatula.
I have an electric griddle pan so I melted a little bit of butter.
I took two rolls sliced them in half and grilled them until lightly golden brown. They were nice and crispy.
Place on a plate with a few dabs of butter and warmed up sugar-free syrup.