Oopsie! I made them again.
Life shouldn’t be about total deprivation; but if you’re going to low-carb it, make some of my Gluten-Free Oopsie Rolls in advance and have them ready to go when the mood strikes. I have made several batches of these rolls. They have turned out very nice. The kids love them so please do us all a favor and give them a try. My first time I had them as the picture shows above, bacon cheeseburger. Later we started to eat them as snacks.
Oopsie Rolls (Gluten-Free Buns).
3 large eggs
A pinch of cream of tartar
3 ounces of cream cheese
Preheat the oven to 375°
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.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5