Oopsie Bread


  • 2 ounce (56.7 g) full-fat cream cheese, at room temperature
  • 2 eggs (separate the yolk and whites)
  • 1/2 t. (2ml) cream of tartar


Preheat oven to 300 F/ 149C/ Gas Mark 2. Create stiff peaks with the egg whites and cream of tartar by whisking briskly. Set aside. Combine the egg yolk and cream cheese until well incorporated and smooth. Gently fold the stiff egg whites into the egg yolk/cream cheese mixture until just combined. Drop spoonfuls of the batter onto a parchment paper lined cookie sheet. Ensure they are of similar size so they bake equally. Bake until lightly golden, approximately 20-25 minutes. Let cool on a rack to become more easily handled. Store them in a slightly open container as they tend to get sticky if stored in a sealed container. Recipe makes at least 12 pieces for a total of 6 sandwiches. One serving is one sandwich made of two halves.

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About This Recipe

This is a great first low carb bread and is a classic in the low carb community. It is simple to make, and the macronutrients are perfect for low carb protocols. It has its own unique "bread" taste and texture and is very versatile.

Note: Oopsie Bread is a take on the Basic Diet Revolution Rolls from Dr. Atkins Diet Revolution book of 1972, using cream cheese instead of the original cottage cheese. But you can substitute the cream cheese for several soft diary products: sour cream, yogurt (esp. greek), creme fraiche, etc. Enjoy!

Recipe Macros per Serving

Protein: 2.4 gram(s)

Carbs: 0.6 gram(s)

Fiber: 0 gram(s)

Fat: 4.6 gram(s)

Calories: 53.6

Net Carbs: 0.6 gram(s)