Fluffy Oopsies

Oopsies! … I did it again! I played with your …. Stop! this is not about Britney songs, but food!

Oopsies upside your head say Oopsies upside your head …. I think this shows my age, aargh!

Well, I digress (but I just couldn’t help myself) so how about I start all over again?!

Oopsies are the ultimate substitute to bread when eating LCHF and low carb as they are glutenfree and almost carb free as well. I am not sure where the recipe comes from but I believe that it is available on any self-respecting low carb/LCHF food blog, and now it’s also on mine!

Oopsies are very versatile and can be used for, well, whenever you want bread. I mainly use them for savory food such toasties and as naan bread (seasoned with nigella seeds), but you can replace the husk powder with ground almond and add some cinnamon for a sweeter version.

They are also great for the freezer, remember to put a piece of baking paper between each or they will stick together.


makes 12

Preheat the oven to 150C/300F/Gas 2.

5 eggs
180 grams cream cheese
1 tsp salt
1 tsp baking powder
2 tbsps of psyllium husk powder

Separate the eggs into two bowls. Whip the egg whites, salt and baking powder until stiff. Add the cream cheese to the yolks and mix well, add the husk powder. if you’re using the same mixer, mix the whites first and then the yolk mixture. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spoon the mixture onto baking paper, approximately two tablespoons for each oopsie. Flatten them slightly.

Bake for about 25 minutes. Let them cool for a few minutes, and then move to a rack and allow them to cool completely.

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