Oopsie

While I've found a couple of breads that I'm very happy with, I have yet to find any hamburger buns. I'm fine with eating a bunless hamburger most of the time, but sometimes you just want to pick it up instead of eating with a fork and knife, which is why a bun is so important.

My husband was looking around for a low carb option for himself and found a recipe for Oopsie Rolls, which are low carb and gluten free.

3 large eggs, seperated
1 packet of Splenda
dash of salt
pinch cream of tartar
3 oz cream cheese, softened

Oopsie roll, fresh out of the oven

And add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients.

In a separate bowl, whip egg whites and cream of tartar until stiff (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. Make sure you don't break down the whites.

Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake for about 30 minutes. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag.

The finished product.

We didn't allow them to cool over night as we've read is recommended.

The texture was slightly chewy and did not taste like it was supposed to be an imitation of a bread product.

They held up very well to the burger patty and to the condiments.

We will definitely be making these again soon, and this time we'll experiment with adding different herbs and seasonings to the mix. I'd love to make Italian seasoned ones that I can serve as garlic "bread."