So 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.
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.
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!
- Nonstick cooking spray or Silpat
- 3 eggs, separated
- ⅛ teaspoon cream of tartar
- 3 ounces sour cream
- ⅛ teaspoon salt
- Preheat oven to 300 degrees F. Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray.
- Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
- Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
- In a separate bowl, combine the yolks, sour cream and salt, until smooth.
- Using a spatula, carefully fold the egg whites into the sour cream mixture.
- 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.
- Bake 30-40 minutes, until golden-brown.
- 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
*Inspired from the original recipe post on Healthy Recipes Blog.
Would Greek yogurt work instead of the sour cream??
I bet it would! It’s pretty much the same consistency!
Yes, Greek yogurt works great and adds additional protein. I also add 1/4 cup of unflavored whey protein to mine to add additional protein. It adds a little more firmness to the rolls.
Thank you. I love your suggestions. I’m going to give it a try. 🙂
Would the carb count change?
Nope! Both cream cheese and sour cream have 1 carb per ounce. So each roll would be half a carb.
How much is 3 oz of sour cream? Do you really weigh it, or is there a cup ratio existing for one ounce of sour cream?
I used a scale. The original recipe calls for 3 oz of cold cream cheese, so I just subbed in the sour cream because it is easier to mix.
3oz. Is between a 1/3 & a 1/2 cup .
Google says 1 oz sour cream is .48 tablespoons. So 6 table spoons would be about right
If 1 oz is half a tablespoon wouldn’t 3 oz be 1 and a half tablespoons?
Just looked it up. 1 oz is 2 tablespoons so your end result is correct.
Hi love…interesting…a new favourite maybe……..
Could I use coconut cream – just the really thick stuff – instead of cream? Dairy allergy
Hmm, the fat content might be a little too much for the whipped egg whites to hold. Maybe try greek yogurt made from coconut milk?
Tofutti sour cream is dairy free
Can you freeze these?
I’m not sure! I dont see why not as long as they are wrapped well to prevent freezer-burn! I only have one cookie sheet, so I only make 6 at a time and they are gone within a day in my house! 🙂
I do not have an electric Whisk – may I use a electric mixture with just reg mixing handles or may I just use a non electric Whisk – probably would be harder – but — they sound very good – thank you
I used a regular hand held mixer and it worked great.
Would these hold up in a picnic basket? I mean, if I were to make sandwiches with them to take with us on a hiking trip would they hold up or do they need to be eaten right awa?
Would these work in a picnic basket? I mean do they need to be eaten right away or stored a particular way? We have a hiking trip coming no up and would love to make sandwiches with this recipe to take…
Yeah! I usually store mine individually in plastic baggies. They are very light and fluffy so you might want to pack all the ingredients separately and then assemble them when you are ready to eat.
Thanks for the info!
Lol wish I had read this earlier. Just ate a very soggy sandwich. I’ll be packing separately going forward.
Thanks! Gonna give it a try!
Pingback: DTA Keto Food Library | Diabetic Treatment Alternatives·
I’ve made them with shredded cheeses of various kinds, whey protein powder, ground flax seed, hemp seeds, mayo, etc. Only limited by our imaginations! I also do ‘sheet oopies’ where I cover the entire cookie sheet with the batter, then slice into six rectanglar shapes and use them for rollups!
Wow, rollups, what a great idea!
That’s a great idea!!
A very popular alternatives at the moment is to use Mayonnaise in place of the cream cheese…home made for preference but any ‘keto approved’ (no nasty additives etc) one will do 🙂
A very popular alternative nowadays – is to replace the cream cheese with a good ‘keto’ mayonnaise (no added nasties etc) home made mayo is even better of course 🙂
Any suggestions on a substitute for cream of tartar?
I skip it completely in mine. No issues.
I used baking powder for mine.
One of the ingredients in baking powder is cream of tartar. 😀
I made a double batch of cloud bread yesterday, and stacked them in an air tight container in fridge, they kept well…
How many calories are in one piece?
is the cream of tartar a MUST? I am allergic, can’t use cornstarch, arrowroot, etc. is it just to help the whites whip better?
Google said to use distilled white vinegar. 1/2 TSP for evey 1/8 TSP cream tartar.
The cream of tartar is just a stabilizer for the egg whites. As long as you make sure to separate your eggs carefully and don’t let any yolks into the whites, they should whip just fine without it.
Cream of tarter is nothing more than powdered acid. You can use vinegar or lemon juice instead. Acid helps stabilize the egg whites when whipped.
These remind me of cheese Danish. . have you tried making these into Danish rolls? 🙂
Do these taste “eggy”? I don’t mind the eggs, I just don’t want to taste them.
I don’t think they taste eggy but if you want to add different flavor to them you can spray the tops of them ,after they come out of the oven , with olive oil and put a little garlic salt or rosemary on them. Makes them even more delicious!
I can’t seem to get the mixture thick enough…even with using more than double the cream of tartar…. could this be because i am using a traditional whisk and not an electric, maybe because my hands can’t go fast enough? Please help! 🙂
You really need an electric one! My arm would probably go numb before I could whips eggs whites by hand!
im making these asap, how many calories for each and what’s the fat content?
These are amazing! I was very hesitant on making them. I wish I would of found these months ago. Even my very picky daughter likes them.
Help- I made them twice-1st time 2 separate batches the 1st was good and the 2nd was not edible. Today I made a double batch. the 1st pan was great the second was flat as a pancake. what did I do wrong?
Baking these for the first time right now. Easy peasy. Made a brisket and needed a bum to put it on. Do you use one for the top and one for the bottom or slice them in half??
Is it possible to use Greek yogurt? Or maybe whipped cream?
Greek yogurt would work!
I am thinking that low carb cream cheese icing would be great on these!
I think some low carb cream cheese icing would be great on these!
Dawn! Check out my newest post today! I made Apple Cheesecake Danish out of them!
Would fat free sour cream make a difference? Great recipe!
What are the macros on this? I am new to keto.
Just took a batch out of the oven. Can’t wait to try it with homemade blackberry jam.
I put 1/8 cup cinnamon sugar into the egg yolk mixture and toss in about 1/2 cup raisins. Sprinkle a wee bit more cinnamon sugar (I use Stevia) on each cloud . They come out tasting like raisin bread! Really yummy!
Can you freeze them?
Do you use 1 and slice it length wise when making a sandwich or use 2. Just made my first batch. Turned out better than I thought.
This recipe is fantastic! Using sour cream makes it so much easier and the end result is amazingly good. I will be baking a batch every week. Thanks!
I’m made them for the first time, came out to watery too little cream cheese instead of throwing out I cooked in a non stick pan on the stove ….mmmm great !!
Hi, I just made these and followed the recipe step by step but it came out too watery. Any idea why?
Usually that happens when you overmix the whites while incorporating them into the yolk mixture. You really want to delicately fold them in, so you don’t deflate the air that has been whipped in.
I’m so saddle, I made my first batch of cloud bread tonight and it came out looking more like flat bread than cloud bread.😥😥😥😥
You may have over mixed the egg whites! If they get deflated there is no air in the batter to keep them fluffy!
Does the cream cheese, sour cream or Greek yogurt have to be full fat or can it be reduced or non fat?
I use full fat. I would check the carb count on the reduced or nonfat…they usually have more added sugar