Tag Archives: recipes

What a silly name “Oopsie Bread” is…

What a silly name “Oopsie Bread” is…
What a silly name “Oopsie Bread” is…

If you’re on a low carb eating plan (like me), lack of bread is probably the bane of your existence, as it is mine.  There are several options in the grocery stores, actually with low carb wraps and tortillas and good stuff. I’m kind of partial to Joseph’s brand.  The lavash bread is 4 net carbs per half, and makes a really tasty pizza crust in a pinch.


Sometimes though, I want something with more volume…or I don’t want to go to the store….or I want even less than 4 g. net carbs.  For those times, there’s Oopsie Bread.

Oopsie Bread is not my creation, nor my recipe, nor my anything.  There is an Oopsie owner out there somewhere (thank you, genius baking person, for creating this recipe) that gets all the props.  I just put my spin on it for ideas.

Basic Oopsie Bread recipe:

3 eggs (separated)

3 oz. cream cheese

1/8 tsp. cream of tartar

1/8 tsp. salt

Separate eggs, with whites in 1 bowl and yolks in another.  Mix yolks with cream cheese and salt until smooth. Beat whites and cream of tartar until stiff peaks form.  Fold yolk mixture into whites mixture.

I use a spatula to pour into basic bun shape onto a parchment lined cookie sheet.


Bake at 300 degrees for 30 minutes.  If you want them a little browner, put them on the top rack for another 5-10 minutes.

This recipe makes about 6 breads. I have doubled and even tripled the recipe with no bad results.  If you’re making more than you can eat right away, you should refrigerate leftovers.  I’ve been told they also freeze well, but haven’t frozen any myself (because I just eat them) so can’t confirm that.

These are great right out of the oven with some butter on top.  YUM! They also make a great hamburger bun (use one for the top and one for the bottom, don’t try to split one Oopsie), French toast substitute, or dessert cake.  See the recipe variations below.

Everything Oopsie:

Before baking, sprinkle dried minced garlic, dried onion bits, poppy seeds, sesame seeds, caraway seeds, fennel seeds, sea salt, and coarse ground pepper on the top of each one.  Just like an Everything Bagel!


French Toast Oopsie:

Before baking, sprinkle with cinnamon.  Once out of the oven, add just the tiniest smidge of nutmeg, then butter and sugar free syrup.

Dessert Cake:

After baking, sprinkle with your artificial sweetener of choice (I use Splenda, don’t be a hater), then cover with fresh sliced strawberries, raspberries, and/or blackberries and whipped cream.

Rye Oopsie:

For you folks who love Reubens like I love Reubens:

Before baking, sprinkle with caraway seeds.  You’ll be amazed how that one thing can fool your taste buds!

Meatballs – Low Carb Life

Meatballs – Low Carb Life
Meatballs – Low Carb Life

Meatballs are a steady go-to for me now.  I needed something that could be versatile, low carb, and scrumptious.  The challenge was removing the common binder used:  bread crumbs.  I didn’t want my meatballs to fall apart, but couldn’t have the carbs.  Finally, we got it right.

Basic Italian Meatball Recipe:

2 1/2 lbs. ground chuck

1 1/2 lbs. ground pork

4 eggs

1 c finely shredded mozzarella cheese

1/2 c finely shredded parmesan cheese

1 head garlic, peeled and finely chopped

1 T. onion powder

3 T. Italian seasoning (or make your own mix of basil, oregano, thyme, and parsley)

1 T. black pepper


Swedish Meatball version:

Remove parmesan, garlic, and Italian seasoning

Add:  3/4 T. ground nutmeg, 3/4 T. ground allspice

(The recipe for the sauce can be found  here)

Raw Meatballs

You may have noticed this is a big batch.  You can cut it in half if you want, but these freeze well, and if you’re going to make a mess in the kitchen, you may as well make it worth your while.

1.  Get a ridiculously big bowl

2.  Mix all ingredients until just incorporated; over mixing will make your balls tough

3.  Shape into meatballs (see how easy this is?)

I make 2 different sizes of meatballs:  small (ping pong ball size) for Swedish meatballs and Italian meatballs for pasta, and large (baseball size) for main dish meatball servings.

4.  Pre-heat a heavy bottomed fry pan over medium heat.

5.  Once around the pan with some olive oil, and add the meatballs to brown.  Don’t crowd the pan.

6.  Turn frequently for even browning.  Small meatballs take about 5 minutes.  If you’re making a sauce for pasta, you can throw them in the sauce after browning to let them soak up more flavor.  Large meatballs take about 10 minutes to fully brown, and I finish them in a 350 degree oven.