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6 servings
Prep Time:
15 mins
Cook Time:
30 mins
Meal Type:
Breads & Baked Products
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Revoloopsie Rolls

A low-carb substitute for sliced bread that's very useful for making sandwiches, burgers and bread pudding.



  1. Pre-heat oven to 300 °F (150 °C).
  2. Separate the yolks from the whites. Add the cream of tartar to the yolks and beat until stiff.
  3. In a different bowl, combine yolks, sweetener (like Splenda), salt and cream cheese.
  4. Using a spatula, gently fold the egg yolk mixture in to the white mixture, taking care not to break down the whites.
  5. Spoon six mounds of the mixture on to a cookie sheet coated with non-stick cooking spray. Flatten slightly.
  6. Bake for 30 minutes. Allow to cool a few minutes on the cookie sheet before moving to a cooling rack.
  7. Note: based on a recipe from Cleochatra The Lighter Side of Low-Carb Blog
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A weekly, sometimes bi weekly must have in my diet...easy to make, tastes great and absolutely low in carbs. A good to have accompaniment on the Atkins diet.
24 Apr 08 by member: Prava
I finally made these and am very pleased! I omitted the splenda and added onion powder and pepper instead, to achieve a more savory result. And I always have eggs and cream cheese in the fridge, so I think I'll be making these very often.
OH I wish I could have cheese!!! These sound great!
18 Aug 08 by member: sararay
Great idea, but I had to doctor the taste up a bit.
04 Feb 09 by member: kountriemom2_1
I made these with tofutti cream cheese (no dairy) and they were good. sararay, that might be the way to go for you too.
08 Jun 10 by member: Jnel
Admittedly I'm not really into the low/now carb diets, but tried these because it sounded yummy. I added 1/4 tsp onion powder and 1/2 tsp minced garlic for a more savory flavor. I really loved the light eggy taste, but found that I wanted more than one because they're so light. My husband, on the other hand, was not a fan. He disliked the texture and felt that when they cooled down they tasted moist inside. Not sure if they needed a few more minutes in the oven.
27 Jun 10 by member: kimcurtiss
The instructions above are confusing. It states to seperate the yolks/whites into 2 mixtures, but both mixtures mention yolks. I guessed at which mixture should have yolks and which mixture is whites... but must have guessed wrong. The end mix combined was runny (even after blending each seperately for a long time with mixer)... I could not create "mounds" on the baking sheet. Please update instructions.
03 Jul 10 by member: RedHolly
please explain the whites/ yolk part of the instructions, it makes no sense
26 Oct 10 by member: jenni_c1978
This was fun to make! Whipping egg whites was a workout in itself. I found that the ones I put on the cookie sheet came out flat, but the ones I put in a muffin tin were perfect! Little fluffy biscuits. I look forward to playing with this recipe and doing it again. The directions state to add the cream to the yolk. It should be added to the WHITES and beaten until stiff. I hope this helps those confused.
01 Nov 10 by member: firegirl789
Step 2: Separate the yolks from the whites. Add the cream of tartar to the yolks and beat until stiff. Should read: Separate the yolks from the whites. Add the cream of tartar to the EGG WHITES and beat until stiff. Do not allow the yolks to come into contact with the egg whites while beating or they may break down. Otherwise this is a fantastic recipe.
18 Mar 11 by member: dreama
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Nutrition summary:

There are 87 calories in 1 serving of Revoloopsie Rolls.
Calorie break-down: 77% fat, 4% carbs, 19% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 67
Calories 87
% Daily Values*
Total Fat 7.43g 11%
  Saturated Fat 3.889g 19%
  Polyunsaturated Fat 0.52g  
  Monounsaturated Fat 2.347g  
Cholesterol 122mg 41%
Sodium 103mg 4%
Potassium 60mg  
Total Carbohydrate 0.76g 0%
  Dietary Fiber 0g 0%
  Sugars 0.36g  
Protein 4.22g  
Vitamin A 38% Vitamin C 0%
Calcium 15% Iron 21%
of RDI*
(87 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (4%)
Fat (77%)
Protein (19%)
* Based on a RDI of 2000 calories