Oopsie Bread, A Great Low Carb Option

oopsie bread

Oopsie bread what kind of name is that? They got their name because they were first made by mistake. Don’t you just love it when a oops becomes a game changer?

The original recipe is from Dr. Akins called Diet Revolution Rolls. Legend has it that a low carber mistook the original recipe’s cottage cheese for cream cheese. Today, you can’t go far in the low carb community and not find a version of the oopsie bread.

I tried to find out who created this fabulous mistake to give them props but I gave up after searching for what seemed like forever. What I found instead, is how many people have adapted this recipe to fit their own needs.

The sky is the limit when it comes to tweaking this recipe. Here are few things to keep in mind as you attempt to do so. The cream cheese can be subbed for sour cream and it still gives you a very low carb option. The sour cream makes it easier to mix. Basically, all you need to remember is to keep the egg to cream cheese or sour cream ratio them same.

Well you know I couldn’t resist making my version of the oopsie bread. In order to keep things super easy to remember and to have enough for leftovers I made a bigger batch. I used an entire 8 ounce package of cream cheese and added coconut flour to mine. The addition of coconut flour makes for a better bread like texture in my book. I also chose to bake mine at 350 degrees instead of the original 300.

Some of the fun variations I found were the addition of herbs to make the bread even tastier and yet others who added a bit of sweetener to change-up the taste. So enjoy experimenting in your kitchen. Don’t make missing bread a reason to not go low carb.

Oopsie low carb bread

Easy Low Carb Bread stored to enjoy all week


1 8 ounce package of cream cheese (room temperature)

8 eggs separated

¼ teaspoon of tartar powder

¼ teaspoon of salt

1/3 cup of coconut flour


Pre-heat your oven to 350 degrees. Separate your eggs. In a stand up mixer beat the egg whites and tartar powder until stiff but not dry. Beat you egg yolks, softened cream cheese and sea salt until completely blended. Stir in the coconut flour to the egg yolk batter. Lastly, fold the egg whites into your egg cream cheese. Mix gently until fully incorporated. Place a couple of tablespoons of your batter unto a parchment lined cookie sheets.

Bake your oopsie bread for about 25 minutes. Allow them to cool on the sheet for a few minutes, and then remove to a rack and allow them to cool further before storing.

Your oopsie bread can be kept in a container in your refrigerator for a week, or frozen even longer. To heat up just pop into your toaster.

Nutrition per serving

Serving size: 1 oopsie; Calories: 92.5 Fat: 8.1 g Carbohydrates: 0.9 g Sugar: 0.8 g Sodium: 125 mg Fiber: 0 g Protein: 4.5 g


10 thoughts on “Oopsie Bread, A Great Low Carb Option

  1. Nicole says:

    I have used a different variation of oopsie bread in the past, but look forward to this alternative…. When I have made oopsie bread, I found it to be a little “eggy” tasting, but I was making a BLT and decided to try grilling on both sides in butter (almost like a grilled cheese sandwich) and it came out great 🙂

    Liked by 1 person

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