Monday, February 24, 2014

Trim Healthy Mama Low Carb Oopsy Rolls

This Recipe is from the Trim Healthy Mama Book Page 268.  Some of you may have made them before, but they are a first for me.  They are eaten as a low carb S meal.  I love the name of them... it adds an element of fun to  them don't you think?  These rolls are a yummy and slightly different sort of roll that remind me vaguely of a cream puff and (in my opinion), could  be used as a "skinny creampuff"  if sandwiched with raw whipped cream or whipped coconut cream, sweetened with xylitol or stevia.  Like the Flax Sandwich Bun, it works as a low carb sandwich or burger bun, but can also be used as a pizza crust; Or load them with cheese, chilis, jalapenos, onions and so on, to eat as a yummy snack or upgraded bun if you like.

Oopsie Rolls (S meal)
3 oz cream cheese
1 Tb Flax meal 
1 pinch of salt
3 eggs separated
1/4 tsp Xanthan Gum (I didn't use this, and they came out fine)

  1. Preheat Oven to 300 degrees.
  2. Place a metal or glass bowl in the freezer for a few minutes along with the metal egg beaters of your mixer.
  3. While the bowl is getting cold, place Cream Cheese into another mixing bowl. 
  4. Add the Flax meal and a pinch of salt to the Cream Cheese.
  5. Remove bowl and egg beaters from freezer and place next to the bowl containing Cream Cheese.
  6. Crack and separate the eggs, putting the whites into the cold bowl, and the yolks into the bowl with the Cream Cheese.
  7. Add Xanthan Gum to the egg white bowl: The note in the THM book says that this is important to help the egg whites remain stiff once combined with other ingredients, but as I noted above, I didn't use the Xanthan Gum, because I didn't have any on hand, and the egg whites held up just fine, so its up to you.
  8. Beat the egg whites until you can turn the bowl over and egg whites won't move.  They must be very stiff.  
  9. Beat the ingredients of the other bowl with egg yolks and cream cheese until well combined.
  10. Gently fold cream cheese mixture into the egg white mixture spoonful by spoonful.
  11. Place 6 mounds of this mixture onto a greased cookie sheet.
  12. Bake for 30 minutes; until golden brown.



  1. Dear Pam,
    This looks yummy! I have been
    away from my blog and my blogging friends last week. It is good to see another wonderful creation here!
    Blessings :-)

  2. Where is the flour? Okay, I get it; it's made without flour. Hmmm. Did it really take 30 min to cook?
    This a perfect bread and no carb option! I need to check out that cookbook soon.
    Tired today, started packing for my trip! Hope you're feeling better!
    Blessings, Roxy

  3. Yum! They remind me of a cookie. I'll have to make them soon. My book comes today. Yes, I broke down and bought the book. :O)

  4. Looks very good. I'm on the waiting list for our library's copy of the book.....I think I'm 10th on the list. I may have to break down and get the book, but in the meanwhile, I'm enjoying checking out the recipes you are posting. It is a good preview!
    Thanks, Pam! Hope you have a lovely day!

  5. These little breads look very good. I love the name of them. Oopsies, I must try these soon!

    I love that we are all trying new things. I have been so grossed out with all the normal meals, so I have tried something new every night this week. The chicken fritters I made tonight, were a hit from all the boys! Yay!

    I have been researching Non-GMO foods and found some must try homemade spices. So, I'll be experimenting in the kitchen again and will post the results real soon.

    I got this recipe saved!!

    Thanks so much Pam!

    Love ya,

  6. Very nice post, impressive. its quite different from other posts. Thanks for sharing.
    chowringhee kathi roll

  7. Thank You Rajesh Kumar, They are a wonderful bread replacement for a low carb meal plan, and really are quite different from any bread I have made before. I enjoy them when I am trying to keep my carbs low. Thanks for stopping by.