Another day I was wondering why this bread is called Oopsie bread…
But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!
Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.
The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.
120 grams of cream cheese
½ teaspoon of psyllium husk powder
½ teaspoon of baking powder
A pinch of salt
Separate the egg whites from the egg yolks, placing them in two different bowls.
Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
On a baking tray covered with parchment paper, pour the mix making 6 large circles.
Bake it at 150C (300F) for 25 minutes or until golden. ⏰
I have a special space in my stomach for these Vanilla Muffins, no matter how much I ate before there will be always some space for them! ❤️
They are super fluffy and moist, also dairy and nut free, packed with fibre and good stuff.
My number one option when I want to surprise guests with a healthy cake. Typical comments are “no way, this cannot be healthy, that’s impossible!” or “are you sure this is gluten free?!”. 😝
Well, they are indeed perfect and delicious, and If I were you I would run to the kitchen right now to make your own batch!
⅔ cup of sesame seeds
6 medium eggs
½ cup of melted coconut oil
⅓ cup of honey (or any sweetener you like)
2 tablespoons of vanilla extract
⅓ cup of coconut flour
1 teaspoon of psyllium husks
2 teaspoons of baking powder
A pinch of salt
In a food processor add the sesame seeds and mix for 4 minutes.
Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes.
Next, add the coconut flour, baking powder, psyllium husks, and salt. Mix just enough to incorporate all ingredients.
Pour the batter into a greased muffin tin, leaving some space as these muffins raise well.
Preheat oven at 180C (350F) and bake it for 30 minutes. ⏰
It’s DONE! 🎉
Tip: For a lower carb version, replace honey with an artificial sweetener of your choice.
Did you know? Muffins are a typical American tea snack and share a lot of similarities with cupcakes, especially on how they are prepared and the basic ingredients.
A key difference, however, is that whilst cupcakes are widely accepted to be exclusively sweet, muffins can also be prepared in different savory varieties. Maybe I will bring you a savory muffin in the future? Who knows!?