If you don’t know how to make oopsies, you are missing out on an absolute low-carb classic bread. Take a look and see why. Watch the video to learn how to make oopsies and see what flavours you can come up with.
How To Make Oopsies
Now you know how to make oopsies, you can experiment with different flavours and different uses. They can be used as burger bus, sandwich replacements and even sweet flavoured with cream cheese and berries inside.
How To Make Oopsies
For a lot of us, bread is hard to give up completely – especially when you like sandwiches or other carb-centered favourites. The solution is for me has been Oopsies.
Never heard of Oopsies? No, neither had I until we went LCHF, low carb and wheat free.
[clickToTweet tweet=”Oopsies, see what the low-carb community are raving about.” quote=”Oopsies, see what the low-carb community are raving about.”]
Oopsies are a great bread substitute which is low carb, wheat free, sugar free, grain free. Use oopsies in school lunchboxes with your favourite fillings, or add some stevia (or sweetener of choice), and use cream cheese and berries as a filling for a sweet treat.
They have that bread-like quality that you may crave from time to time. What’s even better is how easy they are to make. They are ready in 20 minutes!
Oopsies
Oopsies are an absolute low carb and keto staple bread substitute. Make them any way you wish by adding onion flakes, sesame seeds or Italian herbs.
Ingredients
- 3 eggs - medium
- 100 g cream cheese
- 1/2 tsp baking powder
- pinch salt
Instructions
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Separate the egg whites into one bowl and the egg yolks into another.
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Whisk the egg whites until very firm and peaks will form.
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In the other bowl add the cream cheese to the yolks and whisk until there are no lumps of cream cheese left.
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Add the baking powder and whisk again.
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Gently fold the egg white mixture and egg yolk mixture together.
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Line a baking tray with baking parchment or silicon sheet, to stop them from sticking.
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Place a large spoon of mixture at 180C/350F for 5-10 minutes.
Recipe Notes
You may add 1/2 tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie).
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- Whisk The Egg Whites
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- Bake On A Baking Sheet
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- Cooked Oopsies
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Melinda says
These are just baked frothy scrambled eggs 🤮
Cam says
Hi, can i use the electric mixer instead of whisking the egg whites? thanks for the recipes,
I’m very looking forward to try these 🙂
Nicola says
oo! Or maybe as a toastie base?
Nicola says
Could you use these in muffin trays and full them with something eggy or similar?
Libby www.ditchthecarbs.com says
Yes that would be a great idea.
jackie says
Hi! Thank you for all your recipes. We are enjoying them. 🙂 I just made these and when I put them on the baking sheet they were way too liquid to hold any form, very runny. Any ideas? Really want these to work 🙂
Libby www.ditchthecarbs.com says
Did you use full fat cream cheese? The spreadable cream cheese doesn’t have enough fat and has stabilisers in it which won’t work in many recipes.
jackie says
I did use the good stuff, aka full fat cream cheese 😉 All I can think is that my eggs didn’t have firm enough peaks. I got tired of whisking them after a few minutes and just settled for what I had.
Sharon says
I use my electric mixer with whisk attachment
Sharon Young says
What kinds of flavors have you tried with it?
revealedx says
Is there any substitution for cream cheese? I’m dairy free, but also allergic to cream cheese. Would it work if I used coconut milk or hemp milk?
Libby www.ditchthecarbs.com says
I’m afraid not. This is definitely one of those recipes that needs cream cheese. You could try experimenting with another solid dairy substitute, but that would be a totally new recipe entirely.
Jamie N. says
Just made a batch today. I’m trying to lower carb intake for weight loss, and my father has diabetes but loves to eat sandwiches. These are fabulous. Plain, by themselves, there is a mild egg taste but the cream cheese takes most of it away. I made a turkey and pepper jack sandwich, and it completely covered up the egg taste. These are amazing and a perfect substitute for bread and buns. I may buy the husks so I can try them for pizza, as they are super soft (but so moist). I’m going to saute up some mushtooms, spinach, and onions in the morning and make a breakfast burrito. EEEKKKK, I love you for this recipe.
Lynda Irwin says
Would you mind putting up the version with the husks as well? I have them and find this version very flat without them!
Libby www.ditchthecarbs.com says
Great idea. I have just added a note in the recipe also “You may add 1/2 tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie)”.
Thea says
Hi Libby, I love your recipes. eg. making mayonnaise! So easy and quick.
For my oopsies I add 1 tsp baking powder and instead of psyllium husk I use 1 tbsp. coconut flour to get a bit of firmer ‘bread’.
Vicki says
Thanks for the update re the psyllium, I thought I was going crazy trying to find it in the ingredients! Do these store ok in the fridge?
Libby www.ditchthecarbs.com says
Yes, pop them in an airtight container. Some people freeze these in individual zip lock bags and bring them out as needed too.
Fiona Smith says
I made these on the weekend. Very easy and rewarding. Thanks!
Tracy says
I’m confused. Why is everyone talking about psyllium husks? It’s not the list of ingredients or the recipe.
Libby www.ditchthecarbs.com says
I have updated the recipe recently and removed it. Everyone had difficulty finding it and I discovered it actually works without it.
Kim says
I don’t see psyllium husks on the written recipe but it’s talked about in comments?
Libby www.ditchthecarbs.com says
I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.
Chris says
I am confused as I do not see pysillium mentioned in the recipe yet everyone is talking about it?
Libby www.ditchthecarbs.com says
I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.
Pam K says
I’ve put off making these for so long as I thought they’d be pretty eggy and omelette like but I was so wrong. I use these instead of burger buns or bread in a blt and the family love them. We’ve been low carbing for a number of weeks and following a lot of your recipes and I cannot believe the energy I feel eating this way, it’s amazing. I would never have thought that a food plan without ‘regular’ bread or pasta would be enjoyable but I don’t miss them now at all.
Libby www.ditchthecarbs.com says
Pam that’s fantastic. Both that you love my recipes but also the energy and vitality you are experiencing. So many won’t believe me when I tell them how much food and nutrition impacts on their day to day life. You’re a shining example.
Gaynor says
I am so looking forward to trying this recipe. Can I use Kanjo flour instead of the husks
Thanks
Libby www.ditchthecarbs.com says
Sorry, I am unaccustomed to using Kanjo flour.
monica says
Can ground flaxseed be used instead of the pysillium husk? how many breads does this make
& how large & what thickness should each dollop be on the cookie sheet? do these have
a foldable texture like a wrap when at room temp? thank you
Libby www.ditchthecarbs.com says
You need to use psyllium as the fibres grow and swell to thicken the mixture and allows the oopsies to hold their shape. I use a large spoon of the mixture which gives an oopsie roll about the width of a burger bun (but not the height). Sorry I can’t rememnber how many this made. I am going through all my old post and updating them with this and nutrition panels so bear with me. Until then, head over to KetoDietApp and calculate anything you need there.
Caitlan says
Confused…psyllium husks aren’t included on the ingredient list…how much do you need
Libby www.ditchthecarbs.com says
I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.
Janice Coleman says
Where do you get psyllium husk
Libby www.ditchthecarbs.com says
Take a look at this page with all my pantry ingredients I use.
Amanda says
The Oopsie author is Jamie/CleoChatra.
Lauretta says
These are yum, after a week of no bread this hits the spot
Cassandra says
Where can I fibd the psyllium husk?
Libby www.ditchthecarbs.com says
I find it near the alternative flours in the supermarket or the health aisle.
Dana says
I tried freezing these and they froze nicely. Retained flavor and texture once they were thawed.
I believe that Metamucil is virtually the same as psyllium husks.
Rice Paper says
Metamucil is psyllium, just way more expensive and with flavouring.
Lilly says
Was fine ground psyllium used? I only have the course stuff, the pictures don’t seem to have the look of having the speckled look of using the course I’ve seen in other things I’ve cooked.
Libby www.ditchthecarbs.com says
The only psyllium husk I have ever seen (and used) is fine and fluffy, almost like a powder.
Dana Gritman says
Made these today as the sandwich “bread” for tuna sandwiches. They worked very nicely. Thank you for coming up with a gluten free and low carb alternative to bread. My kids (aged 12 and 15) have liked every one of your recipes I’ve made.
Libby www.ditchthecarbs.com says
Thanks Dana for stopping by and commenting. It really makes my day when I hear children especially being won over by a healthy recipe xxx
Gordon Austin says
Are the physillium & baking powder teaspoon or tablespoons? & the same quantity’s
Libby www.ditchthecarbs.com says
Yes Gordon, just 1/2 teaspoon of each.
Gordon Austin says
Thank you Libby xx
Carole says
In the recipe “notes”, you say 1/2 tablespoon of psyllium, yet in Gordon’s answer to his question, you stated “it is 1/2 teaspoon each of pysllium and baking powder”. Also, in some places you say “powder” and other places you say “husk”. There is a difference between psyllium husk and powder. I would like to have this clarified please before I attempt to make these oopsie buns. Thank you.
Libby www.ditchthecarbs.com says
I use the husk and the powder interchangeably. The powder is simply the husk ground down to a finer grade. They both swell and absorb liquid the same. Psyllium used to be in the original recipe and “I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier”. Psyllium is optional.
Johann says
I suspect usual baking powder is not gluten free or lchf?
Fay says
I am struggling to get my hands on psyllium husk, could something else be used like xantan gum?
Libby www.ditchthecarbs.com says
I’m not too sure as I have never used xanthan gum. If you give it a go, come back and let us know how it went.
Namalika says
What exactly is psyllium? I live in Sri Lanka and I haven’t heard of this. Can it be replaced with something else? Namalika
Libby www.ditchthecarbs.com says
Psyllium husk is 100% fibre and is used to increase fibre in your diet. It is also used in baking to add volume and thickener. Take a look at my food brands page.
machinegunmeow says
I made these yesterday for brekkie and they were fabulous!
I’ll pop some photos on Insta. Thanks for sharing this perfect recipe 🙂
Peta says
Are oopsies ok to freeze?
Libby www.ditchthecarbs.com says
I would think the air would get knocked out of them once defrosted, so maybe not 🙁