New Oopsie Roll Recipe

Now with no Splenda. You don’t need it. If you find you need a more savory roll, experiment with adding dry mustard and dill. It’s better than you think!

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@ about 85 calories a piece, >1 carb per
Induction Friendly, Gluten-Free

Oopsie Based Recipes

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  1. The photos aren’t loading for me 🙁

    • No pictures here either… I have my first batch of oopsie rolls in the oven, and I was curious if they looked even remotely like they are supposed to. Will just have to wait for the end result!

  2. @Mondaygirl – How did they turn out??

    I’ll be making my first batch tonight. I’m also going to try the bread for sandwiches.

    • Mondaygirl says

      They were to die for! Eggy, fluffy, bready, just scrumptious. I had added some mustard powder, dill weed, and salt to the yolk mixture and it worked really well. I had to force myself to not eat all of them as soon as they were out of the oven.
      I had two of them today for lunch, with lettuce, diced onion, baked ham, sour cream and mustard… Best low carb sandwich ever! I have added this recipe to my favorites!

  3. WOW! Amazing in a burger!! I altered the recipe, ever so slightly, adding 1 Tablespoon of coconut flour to the egg yolk/cheese mixture to get a bit more stability. Super taster aside, on their own, I did note a hint of mettalic/plasticy hints, very subtle. I realized that once stronger flavors were sandwiched between the buns this would be imperceptible. The bacon cheeseburger I just had proved this correct. Phenomenal! Give these a try, you won’t regret it. Very like McDonalds buns in texture…

  4. So, I made my Oppsies last night. They appeared to come out fine although they do look a little different from your in the picture. I left them, on a cooling rack, from yesterday at about 3 pm until 1230 the next afternoon. I made a very yummy chicken and cooked apple sandwich with them. My oopsies didn’t hold up very well? They stuck to the plate first, then when I peeled them off of the plate and took a bite of my sandwich, they pretty much fell apart and crumbled? Could you let me know what I might have done wrong? They were pretty tasty though!

  5. Just made these for the first time this afternoon, and might I say, wow! The only issues I had were specific to my oven (I knew to pull them sooner, got busy) so they were a little dry, but still very tasty. Can’t wait for the next batch. This is a lifesaver!

  6. Are these supposed to be a little “wet” even when they’re fully cooked? I found that they held their shape well, but the inside was moist, even though it seemed to be cooked.

  7. T Williams says

    It’s 2014 and these photos have just appeared on someone else’s blog. I came here to show her where she should give credit to and the pics are not loading.


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