Friday Flashback

Just in case you have been living under a rock and have not heard of the Oopsie Roll, may I introduce you to your new favorite recipe?!! You can use these in so many different ways, or just stick with the basics. This recipe is original to Your Lighter Side 2009. There have been many to swipe the recipe and claim it as their own…but we all know where it all began!


Oopsie Rolls (Gluten-Free Buns)bemineoopsiepizza

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 Induction Friendly, Gluten-Free rolls.

(The pictures are examples of ways you can use the roll recipe, nutrition info is for the “bread” only)

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

Share with us your favorite way to use the Oopsie Roll recipe!!!

Print Friendly, PDF & Email


  1. I love the Oopsie rolls but had a hard time using them for hot dog buns since they split when I tried to roll them around the hot dog. Then I thought of putting two hot dogs between two Oopsies – works great!

  2. 1hazeleyes says

    In 2009 when I found the oopsie roll, I made them often and we loved them. Now we tend to eat things that don’t require buns so don’t make them at all, but I can visualize using them for special desserts and have all kinds of ideas! Thanks for sharing this wonderful and versatile recipes with those of us who need it.

  3. I just recently made them and my husband and I enjoyed BLT’s for the first time in a long time! I will try it next time for mini pizzas.

  4. Regina Clack says

    Cindy – have you tried folding the rolls over and laying a damp towel on them while they are still warm? Or even roll them up and then lay a damp towel over them. Similar to how the Diana’s Oopsie Roll Cake works.

  5. To use them as hotdog buns keep them in a mostly sealed ziploc till you’re ready to use them. They stay a little moist and are totally flexible. I love them as hotdog buns. πŸ™‚

  6. Where can I find more of you recipes

  7. Darcie Rohlfing says

    How many eggs? It just says large eggs.

  8. Your recipe goes back earlier than 2009: You posted about “Revol-Oopsie” Rolls on Oct 21, 2007 in your old blog (available at [I love tracking down the backstory of interesting recipes.] I first heard about Oopsies on, which got me here to your most helpful blog — thanks.

    • Granny Mumantoog says

      s.t. : This is one of the oldest lowcarb recipes so it’s perfect for history trackers πŸ™‚
      It was actually in Dr Atkins original book in 1972 and the original name was (Atkins) Revolutionary Rolls. So they’ve been a staple for lowcarbers for over 40 years. (so much for the fad diet idea right?) There are many different versions all over the internet but the one posted here is pretty much the basic recipe.

      • Granny Mumantoog says

        PS: I should mention that the original used cottage cheese instead of cream cheese and that still works too. It was later changed to cream cheese. πŸ™‚

  9. These are awesome. No more regular bread

  10. I had these today for the first time – I am going to pick up the ingredients on my way home and sneak some protein into my picky 7 year old…so so glad I was offered the greatness of an OOPSIE!

  11. LOVE this idea! Do you think I can use fat free cream cheese and still keep the same consistency?

  12. DivasforDignity says

    This is very similar to a dessert my mom used to make 20 + years ago, only difference is she would add some brown sugar and vanilla for flavor and bake it in muffin tins!

  13. Hi, just new to your site, and was reading the replies to the opposite rolls. The recipe says 3 eggs, but you replied to a reader that it only took 2. Which is correct? The other question is can I use the new yogurt cream cheese that is out in the stores now? It’s reall tasty.

    Thanks for your website, I’m gluten free and I love the recipes I’ve seen and looking forward to trying.

  14. Yes, I must have been living under a rock! We’ve been low-carb for 10 years and just discovered this recipe yesterday! Made them tonight…a huge hit! Thank you so much! =)

  15. Made these for the first time yesterday and absoutely couldn’t get the egg whites to stiffen up so I just mixed it all together and poured them into my muffin top pan and they turned out beautiful, love my muffin top pan.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!