Ingredients for Cleochatra's Oopsie Rolls
- 6 large eggs
- Splenda Granular
- Pinch of salt
- 1/2 teaspoon cream of tartar
- 4 ounces (113g) softened cream cheese
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How to Make Cleochatra's Oopsie Rolls
- Preheat oven to 300°F (150°C).
- Separate 6 large eggs. In a mixing bowl, combine 6 large egg yolks, 2 tablespoons of Splenda (or your preferred sweetener), a pinch of salt, and 4 ounces (113g) of softened cream cheese.
- Use a hand mixer or stand mixer to beat the yolk mixture until smooth and creamy.
- In a separate clean, dry bowl, beat 6 large egg whites with 1/2 teaspoon of cream of tartar until stiff, glossy peaks form.
- Gently fold the egg yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the whites. Fold until just combined.
- Lightly spray a baking sheet with non-stick cooking spray.
- Spoon the batter onto the prepared baking sheet, forming 6 mounds. Flatten each mound slightly with a spatula or the back of a spoon.
- Bake for 30-35 minutes, or until lightly golden brown and set.
- Let the oopsie rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cooled rolls in a bread bag or airtight container to prevent them from drying out.
- Enjoy! Makes 6 rolls, approximately 85 calories and >1g net carbs per roll.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
17g
Carbs
0g
