“Oopsie” Bread 2.0

I’ve seen tons of recipes out there for Oopsie bread/rolls and I was determined to come up with an even tastier, lower calorie version. And I think I just may have done it!

These are amazing for any kind of sandwich and can even hold up a hamburger. Let’s just say my life has changed after creating this recipe!

For an idea of how they hold up, check out my egg mcmuffin recipe.

Makes 12 “halves” (6 buns, aka 2 pieces)

Per bun (2 halves/pieces): 97 calories, 6g fat, 3g carbs, 1g fiber, 5g protein (2g net carbs)

Oopsie Rolls Raw Oopsie Rolls Cooked



  • 1 bag of shirataki noodles, drained and dried
  • 3 eggs, separated
  • 1/4 tsp cream of tartar
  • 6 tbsp light cream cheese
  • 4 tbsp ground chia seeds or ground flax seeds (I like to use ground chia seeds)
  • pinch of salt
  • optional: sesame or poppy seeds for topping


  1. Preheat oven to 325.
  2. Line two baking sheets with parchment paper and spray with nonstick spray.
  3. Drain the shirataki noodles in a strainer and rinse with water. Pat dry.
  4. In a small cuisnart or blender, add the shirataki noodles, 3 egg yolks, cream cheese, ground chia seeds or flax seeds, and pinch of salt. Mix until blended and looks like a batter. Set aside.
  5. In a medium bowl, add the egg whites and cream of tartar.
  6. Using an electric mixer or whisk, beat the egg whites until stiff peaks form. They should be so stiff that when you flip the bowl over, they don’t move. Same thickness as a meringue.
  7. Take the shirataki/egg yolk/ground seed mixture and gently fold it into the stiff egg whites. Keep gently mixing until everything is mixed together well.
  8. Scoop about 1/3 cup for each onto the greased parchment paper. Pat each patty down so it’s about 1/4″ thick and round (like a bun).
  9. Cook for 25-35 minutes or until browned around the edges.

Note: I usually make a big batch, store them in the fridge and then lightly toast them in the toaster oven when I’m ready to eat them.


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