Oopsie Buns with No Carbs! Do Not Give Up On Bread!

If you’re gluten-free or are on a low-carb diet, or diabetic, then the bread is one of those things that you can often really miss. Many of the gluten-free or low-carb bread substitutes taste pretty awful and are much more expensive. Oopsie buns are the simplest and cheapest low-carb bread.

Although, they don’t exactly taste like bread. Think of them more as a bread alternative, in the same way, that you might use crackers, or a tortilla wrap instead. They’re very light and airy and taste more similar to a pancake or very spongy bread.

Oopsie buns are moist and very delicate. So, if you have a lot of filling, it can get a little messy and drop everywhere. They’re also a little too fragile to spread on but are perfect to sandwich a burger or chicken breast.

Oopsie Buns Recipe

The recipe makes 8 buns. Preparation and cooking time is 30 minutes. Nutritional value per bun: 63 Calories, 5 g Fat, 0 g Carbs, 4 g Protein. There are only 3 g Carbs in the entire blend.

Ingredients that you need:


At first, preheat the oven to 300°F (150°C). Then cover a non-stick baking tray with baking parchment.

Separate the egg whites and put them in a clean bowl, with the cream of tartar. Using a clean whisk, whip the egg whites until they can create firm, stiff peaks. If you’ve done it right, then when you tilt the bowl (or turn it upside down), the mixture should remain stuck.

Get another bowl, and put the cream cheese into, then whisk in the egg yolks and salt.

Next, carefully fold the egg white mixture into the yolk mixture, using a spatula. Fold in only 1 or 2 scoops of the whites at a time, rather than all at once. You’re aiming to keep the mixture aerated, so don’t stir!

Then place 8 evenly-sized blobs onto your baking parchment. Carefully flatten them with your spatula, so they resemble cookies. Keep them at least half an inch apart, otherwise, they’ll join together as they cook.

Put in the oven for 20-25 minutes until they turn golden (but not brown).

Once cooked, allow them to cool for a few minutes, then transfer to a wire cake rack to finish cooling. They’re very moist and delicate, so this is to allow some of the moisture to evaporate. Serve and enjoy!

Note: If you have any left over, then once they’re cold you can store them in the fridge. Avoid putting them in an airtight tub, otherwise, they go soggy.

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