Oopsie Bread

READY IN: 35mins
Recipe by dae18

An alternative for bread if you are eating low carb and diabetic. I saw this recipe on Diet Doctor, and loved it and wanted to share it.

Top Review by Andrea M.

I have made these a few times and just a quick tip here... it is SOOOOO important that you bake these on parchment paper!!! Not just a nonstick pan, not on a greased pan... on parchment! It also might work on a silpat but I haven't tried yet. I tried a couple times on a greased nonstick pan and it got so stuck it took ages to clean the pan and I obviously didn't get to eat any oopsie bread lol. Psyllium husk can be found at a lot of grocery stores, health food stores and Bulk Barn (for us Cannucks) sells it in bulk. I really think the psyllium helps the texture but I made these so many times before I knew about psyllium and they were still really good. As for texture you are basically making a heavier meringue so that's what you should expect. It is light and airy. Anyways, I hope this comment saves someones cookie sheet! lol

Ingredients Nutrition


  1. Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  2. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  3. Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
  4. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  5. Put 6 large or 8 smaller oopsies on a baking tray.
  6. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
  7. You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a