Ketolab: The Improved Oopsie Roll Project

#1

So I’ve been experimenting, trying to make the famous Oopsie Rolls a bit more bread-like and less spongey and eggy.

Here are the results of today’s lab tests:

IMG_0384

I took the basic Oopsie recipe of 3 eggs, 3 oz. cream cheese and a pinch of cream of tarter and added 1 T oat fiber and 1/8 t xanthan gum.

That’s the top one in the photo. It’s an improvement over the original, but still tastes eggy.

For roll on the far left, I added 1/2 cup finely ground pork rinds added to the above batter. Great texture but tastes pretty porky. Which might work just fine in a ham sandwich, but not so much for peanut butter.

The middle lower one has 1/4 cup pork rinds and 1/4 cup shredded cheddar added.

The lower right has just 1/4 cup cheddar.

And the winner is… the porky-cheesy one! Adding 1/4 c pork rinds and 1/4 cup shredded cheese makes the rolls much breadier and sturdier — and they don’t taste like eggs anymore.

Actually the cheddar one is pretty good, too.

So there you have it, straight from the Ketolab test kitchen!

Here’s the basic Oopsie recipe:

(Sophie) #2

Nice! I wonder about replacing the pork rinds with oat flour. Maybe a tablespoon or so with the cheese instead.

(Jim Russell) #3

Thank you for all the sciencing! I am going to have to try your version soon.

#4

I think I used too much pork rinds in my test with pork rinds only. I’m sure 2 T would’ve been less porky tasting.

I already had oat fiber in the base, but there’s a lot more testing to do!

#5

My pleasure! Give a try and let me know what you think. I just got tired of that spongy texture and this seems to take care of it.