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Revolution rolls. Oopsie buns. Cloud bread. Variations of this bread/bun/roll are all over the internet. Some have said that Dr. Atkins himself invented the original recipe, the revolution roll.
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I’m not sure where the recipes originated, but I do know that when I added a little bit of my Very Low Carb Flour Mix (or finely-ground almond flour, see note below), these “Not-So-Oopsie” Rolls had more structure, were less “wet” to hold as sandwiches, and tasted amazing!
I have to classify this bread as one of my low carb finds of the year. I didn’t have to tweak it for weeks and make twenty to thirty versions of it (like I did for pizza crust!). I didn’t have to figure out a way to mask some taste that I couldn’t stomach. It was “just right.”
Make extra and store them in the freezer to have on hand anytime!
This bread has a mild flavor—not too non-grain-flour-tasting yet not too airy. I am one of the pickiest eaters I know—seriously, we are talking three or four non-starchy vegetables, and that is it! So when I say that you need to make these every week and put them in your freezer, you can trust me!
(I tell my kids that these taste sort of like King’s Hawaiian rolls without the flour and without bread texture or really any texture {that is why they are sometimes called cloud rolls!}. They don’t really believe me!)
Need suggestions on how to use these? I carry them in my lunch bag (I always carry a lunch/snack bag with low carb options in it) and pull one or two out whenever I get a sandwich from a fast-food place or even when I have a sit down lunch with friends or my kids. (I know a lot of people love the bun-less burgers or lettuce-wrapped sandwiches, but I like to feel like I am eating a real sandwich!) They make amazing buns for breakfast sandwiches. I don’t even drool over my son’s Mickey Dee’s bacon-egg-and-cheese biscuit any more. A turkey sausage patty (that I also pulled out of the freezer, pre-cooked and ready to go—are you seeing a theme here—low carb secret? Be prepared!) on one of these is a perfect breakfast. I really love all sandwiches on this.
I have been experimenting with making various sizes of these. I love to make mini ones to use for mini sausage breakfast sandwiches or mini chicken salad or chicken finger sandwiches. Perfect!
But savory isn’t the only use for these babies! Roll them in cinnamon-sugar (after baking or even when defrosted out of the freezer) and drizzle cream cheese frosting over them. Top them with sugar-free jam or no-sugar added pie filling. Sprinkle sugar-free chocolate chips over them, microwave until the chips are somewhat melted, and top with homemade whipped cream. Yum! Most recently, I have been making “jam sandwiches” out of two of them and packing them when I go teach. Makes me forget that I am on a “diet”!
An amazing low carb treat is this Not-So-Oopsie Bread toppied with my BEST Sugar-Free Strawberry Jam and whipped cream!
Yeah, you need to make these!
Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!
- 6 eggs, separated
- ½ tsp cream of tartar alone
- 4 TBSP cream cheese (half a bar), softened
- 4 TBSP butter (half a stick), melted
- 4 TBSP Very Low Carb Flour Mix* (or finely ground almond flour—see note)
- 1 TBSP sugar-free bulk sweetener**
- 1 tsp baking soda and ½ tsp cream of tartar mixed together
- ⅓ tsp salt
- Preheat oven to 300 F, and spray cooking spray on parchment that is placed on large cookie sheet(s) or jelly roll pans. (May omit parchment, but who doesn’t love using parchment?)
- Separate egg whites from yolks.
- Place whites in one mixing bowl, and yolks in another mixing bowl.
- Add first cream of tartar (1/2 tsp) to egg whites and whip with stand mixer or hand mixer until stiff peaks form. (I love my Kitchen Aid for this—and most everything!) Set aside.
- Beat egg yolks in separate mixing bowl.
- To the beaten egg yolks, add softened cream cheese, melted butter, Very Low Carb Flour Mix*, bulk sweetener**, baking soda & cream of tartar mixture, and salt.
- Beat this egg yolk mixture until thoroughly combined.
- Gently fold egg yolk mixture into egg white mixture until combined (be careful not to stir or beat {should still be a whipped meringue texture}).
- Spoon mixture mounds onto cookie sheet (twelve to fourteen total mounds).
- Bake for 15 to 20 minutes convection (20 to 30 minutes regular), or until tops and edges are slightly browned. (Check at shortest cooking time.)
PIN THIS RECIPE!
*Very Low Carb Flour Mix—a non-grain flour, low carb flour mix. You may also use finely-ground almond flour by itself for this recipe, but the Very Low Carb Flour Mix combines non-grain, low carb flours so that no one type is too strong while still keeping a low carb count.
*Bulk sugar-free sweetener—sweeteners that can be used cup-for-cup like sugar work well in baked goods. See my downloadable sweetener chart.
Recipe Keys
Low Carb (LC): This is a very low carb recipe with a potential of only ½ to one carb per roll depending on whether you use the Basic Flour Mix or almond flour and how many you make per recipe.
Family-Friendly Low Carb (FFLC): I can’t say much about how FFLC these are as I only share them with my husband since they are a little time-intensive (compared with, say, a muffin in a mug!). Both of us like these!
Store-Bought-Stella (SBS): To save money, some cooks might prefer to use Splenda rather than a natural (but more expensive) sweetener like erythritol or xylitol.
Homemade Hannah (HH): This is very homemade! You can make this completely whole-foods as written above.
Freezer Cooking (FC): This isn’t in my monthly freezer entrees because I make it nearly weekly! And yes, I do freeze them with parchment between them, and they turn out great!
Oldie Goldie Family Recipes (OG): I have just begun making these with our low carb cooking and baking over the past year; however, if you are looking for a way to get more protein into your kids (and have less carby breads) or a way to utilize eggs or feed your kids more eggs, this recipe would be a great family recipe. You could even use white, wheat, oat, or gluten-free flour in place of the extremely low carb Basic Flour Mix—and still have a bread that is much healthier and lower in carbohydrates than most breads.
Trim Healthy Mama (THM): These could be used in an S setting or an E setting (if lower fat cream cheese were used). I think that with fat-free cream cheese, with only 1/3 of an egg yolk per roll and 1 tsp of butter per roll, you might be able to use one of these as a fuel pull (especially if you make the smaller version ones).
Sugar Free (SF): Sugar-free and healthy sweetener options!
Gluten Free (GF): This can definitely be gluten-free if using the gluten-free option of Basic Flour Mix and/or almond flour.
Low Carb Mixes (LCM): This recipe uses my Basic Flour Mix, a combination of low carb grain-less flours, such as almond flour, oat fiber, coconut flour, golden flax, protein powder, etc. This is a very low carb baking mix.
I am wondering about the amount of cream cheese in this recipe. Is 4 Tbsp the same as 4 ounces of cream cheese? It seems that 4 Tbsp would be a smaller amount, more like 1/4 of a block of cream cheese. Please kindly clarify.