Oopsie Bread

"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."
photo by cheryl s. photo by cheryl s.
photo by cheryl s.
photo by dthall62 photo by dthall62
photo by dthall62 photo by dthall62
photo by Liberty W. photo by Liberty W.
photo by Gleebro photo by Gleebro
Ready In:
6-8 breads




  • Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  • 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.
  • 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).
  • Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  • Put 6 large or 8 smaller oopsies on a baking tray.
  • Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
  • 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.

Questions & Replies

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  1. christina.skov88
    Does this recipe use coarse psyllium husks, or psyllium husk powder?
  2. rubeczech
    How well do these store? Can you reheat them?
  3. shamrock1067
    I’ve tried 3 times to make this. Each time it has been liquid so I can’t form balls. I’ve poured it into a parchment lined square pan and it stick horribly to it. I peal it off in chunks and it tastes great but I lose half of it to the paper! Any suggestions
  4. Kaitlin G.
    Hey is it 1/2 a cup or tsp
  5. Lori V.
    Can you freeze oopsie bread?


  1. dthall62
    Two sisters trying this recipe without the psyllium husk. Look at how pretty they came out! Had egg, bacon and cheese sandwiches. They were a hit! The oppose bread held up great!
    • Review photo by dthall62
  2. 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
  3. Tanya R.
    I did a little twist on this recipe. I put a tsp of garlic powder and a tsp of onion powder, and I cooked it a little longer to give it a garlic bread crisp to it. I love it!!
  4. Liberty W.
    My first attempt at making these and they came out perfect. The eggs were straight out of the fridge. I used a hand mixer and cooked them on parchment paper. I love them! Thank you for this recipe :D
    • Review photo by Liberty W.
  5. Laura S.
    Being very new to the LCHF diet, I was very pleased to discover this as I really was missing bread. The texture was a bit flaky/eggy like a omelette I found, so I added an extre TBS of Psyllium Husks, an extra tsp of baking powder and a bit more cream cheese and instead of putting them on a baking tray I placed them in a mini-greased tin. It came out perfect so even though I guess I modified it a bit, this recipe by itself is still beautiful and gave me a foundation to explore! :) Awesome!


  1. dthall62
    Pizza . . . Doubled the oopsie bread recipe. Add 1/8 cup shredded parmesan; spread onto a greased parchment covered pizza pan. Bake for 22 mins at 325° - cool and remove parchment paper so "crust" is directly on pizza pan. Add sauce and toppings. Bake at 325° for 10 mins. Broil at 450° for 5 mins. Let stand for 5 mins. Enjoy!
    • Review photo by dthall62



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