Oopsies Bread Substitute Recipe 465

OOPSIES - BREAD SUBSTITUTE RECIPE - (4.6/5)

Steps:

• 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, 1tsp of cream of tarter or 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 300° F for about 25 minutes - until they turn golden.

OOPSIE BREAD

Steps:

• 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.

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.