Oopsies (Low Carb Rolls) + Almond Flour (1 roll / svg)
 + Almond Flour (1 roll / svg) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 103.1
- Total Fat: 9.0 g
- Cholesterol: 105.5 mg
- Sodium: 70.0 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.5 g
- Protein: 5.0 g
View full nutritional breakdown of Oopsies (Low Carb Rolls) + Almond Flour (1 roll / svg) calories by ingredient
Introduction
This is a variation of Cleochatra's original Oopsie rolls (http://bit.ly/At9QI4).I thought they needed a bit more oomph to be a little more bread-y so I reduced the cream cheese by half an ounce and added the almond flour.
It still comes out to 0.9 net carbs per roll! This is a variation of Cleochatra's original Oopsie rolls (http://bit.ly/At9QI4).
I thought they needed a bit more oomph to be a little more bread-y so I reduced the cream cheese by half an ounce and added the almond flour.
It still comes out to 0.9 net carbs per roll!
Number of Servings: 6
Ingredients
-
3 large eggs
1/8 tsp cream of tartar
2.5 oz. cream cheese (do not soften)
1/4 cup almond flour
Tips
Be VERY gentle with the egg whites. Stop before you think you should. It's **OK**to still see a little bit of egg white lumps.
Directions
1. Take the eggs and cream cheese out of the refrigerator and let them warm to room temperature.
2. Preheat oven to 300 degrees F.
3. Separate the eggs
4. Add the cream of tartar to the whites and whip until VERY stiff. (Be careful not to overbeat them, though.)
5. In a separate bowl, and add cream cheese to the yolks using a mixer. Beat until very smooth.
6. Add the almond flour to the cream cheese mixture.
7. Take 1/3 of your egg whites and mix them into the cream cheese. Don't worry about folding yet, just stir them in completely.
8. Using a spatula, gradually fold the remaining egg whites (by 1/3 portions) into the cream cheese mixture, being careful not to break down the whites.
9. Line a cookie sheet with parchment paper and gently spoon the mixture onto the sheet, making 6 mounds. They should look like little snowmen.
10. Flatten each mound every so slightly.
11. Bake about 30 minutes (You want them slightly softer, not crumbly).
12. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool
13. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist).
Serving Size: Makes 6 rolls
2. Preheat oven to 300 degrees F.
3. Separate the eggs
4. Add the cream of tartar to the whites and whip until VERY stiff. (Be careful not to overbeat them, though.)
5. In a separate bowl, and add cream cheese to the yolks using a mixer. Beat until very smooth.
6. Add the almond flour to the cream cheese mixture.
7. Take 1/3 of your egg whites and mix them into the cream cheese. Don't worry about folding yet, just stir them in completely.
8. Using a spatula, gradually fold the remaining egg whites (by 1/3 portions) into the cream cheese mixture, being careful not to break down the whites.
9. Line a cookie sheet with parchment paper and gently spoon the mixture onto the sheet, making 6 mounds. They should look like little snowmen.
10. Flatten each mound every so slightly.
11. Bake about 30 minutes (You want them slightly softer, not crumbly).
12. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool
13. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist).
Serving Size: Makes 6 rolls