One thing about going low carb is that my husband misses hamburger buns. He just loves ’em. So this weekend I turned my mad baking skills loose on Oopsies. I’ve heard about Oopsies and it just didn’t make sense. A nearly zero carb “bread” made from cream cheese and eggs…really?
Ugh! Why didn’t I bake these sooner? They taste soooo good. And they are a perfect replacement for buns (hamburger or hot dog) or wraps. Heck, I used one this morning as a faux taco shell to hold my scrambled eggs and salsa.
For those of you on Weight Watchers, 1 Oopsie is worth 2 points. Considering I haven’t had a hamburger bun for nearly 2 years, I don’t have a problem with putting my points towards Oopsies once or twice a week. If that is too high for you, try using either a low-fat or fat-free cream cheese to knock off a point. I just can’t guarantee it will taste as good.
The recipe below comes from The Diet Doctor. You can either make the recipe with or without the psyllium seed husks and baking powder. However, I suggest you don’t skip on those 2 ingredients. Both make the Oopsie more bread-like. The “bread” is firmer and less moist.
Not quite sure if you should bake with psyllium seed husks? Check out Gluten Free Girl’s psyllium husk video and see how they are a great addition to any low carb or gluten-free kitchen.
Since I planned to use the Oopsies for buns, I sprinkled sesame seeds on top of the “dough” just before baking. It was a nice touch that gave it more of a hamburger bun feel. The Oopsie bread tasted so good it’s officially a weekly staple in my diet. To enhance the flavor, I’ll probably add other seeds, like poppy and sunflower. I’m also toying with adding fresh herbs (cilantro, basil), seasoning or mustard to play with the flavor.
Net Carbs: 0.6g
Weight Watchers PointsPlus: 2
Servings: 1 per serving (recipe makes 6 large or 8 small)
- 3 eggs
- Pinch of salt
- 3.5 ounces cream cheese
- ½ tbsp. psyllium seed husks (can omit)
- ½ tsp baking soda (can omit)
- sesame, poppy or sunflower seeds, sprinkle as desired (optional)
- Pre-heat oven to 300.*
- Separate the eggs, with the egg whites in one bowl and the yolks in another.
- Add the salt to the egg whites and whip until very stiff. How stiff? You should be able to turn the bowl over without the whites moving.
- Mix the egg yolks, cream cheese, psyllium seed husks and baking soda well.
- Gently fold the egg whites into the egg yolk mix; be careful to keep the air in the egg whites.
- Using a ladle, pour 6-8 Oopsies on a baking tray.
- Bake in the middle of the oven for about 25-30 minutes – until the Oopsies turn golden.
- Remove from oven and enjoy.
*Oops! I forgot to include the oven temperature.