Jimmy Moore's Uh-Oh Oopsie Low-Carb French Toast

When I messed up the Oopsie, I made something even better!

I love experimenting in the kitchen with new ways to spruce up my low-carb lifestyle. It's one of the things that I enjoy about livin' la vida low-carb the most--making it interesting by coming up with new recipes and food combinations that suit my sugar-free, low-carb life. When you put a little creativity behind it, there is no limit to what you can come up with.

Just look at the Oopsie phenomenon, for example. Created by Cleochatra from "The Lighter Side Of Low-Carb" blog, this neat little recipe for making a low-carb "bread" replacement using some rather simple low-carb ingredients is a prime example of ingenuity at work. The possibilities for recipes are truly endless with these Oopsies.

So, being the gung ho cook that I am, I finally decided to gather all the ingredients to make the Oopsie for myself to see what all the fuss is about. I headed down to my local grocery store on Monday afternoon and immediately went searching for the cream of tartar in the spice aisle. This little itty bitty container of it cost $3.50 and I was thinking, "This had better be good if I'm gonna pay that much money on something I only need a 'pinch' of!" :D

Next, I headed for the refrigerated section to get the cream cheese and you can't buy the off brand--you gotta get the good stuff, so that means Philadelphia cream cheese. I already had the Splenda, eggs, and salt at home, so I went to the checkout and went on my merry way to go make some Oopsies. With all the stress of the past couple of weeks, it was time to relax and unwind the cares of this world in an Oopsie kind of way. I was rip-roaring ready to go.

Following the basic recipe for making an Oopsie and doubling it, I did as instructed and separated the six egg whites from the egg yolks. In the bowl with the egg yolks, I added a block of cream cheese, 2 packets of Splenda, and two dashes of salt. Meanwhile in the other bowl with the egg whites, I added the obligatory two pinches of cream of tartar. So far, so good, right?

Welllllll...then I made my uh-oh. Rather than whipping the eggs white mixture until "stiff," I whipped it to oblivion and it was a big bowl full of foam. EEEEEK! What a dopey thing to do, Jimmy! Hoo boy. I didn't realize my mistake until I read in the instructions about carefully folding in the egg yolk mixture so you won't "break down the whites." OOOPS! Too late. Now what?

I went ahead and used my mixer to blend the egg yolk mixture and carefully tried adding it to my egg white foam. The bowl was getting too full, so I got an even bigger bowl and just poured both the egg white and egg yolk mixtures together and stirred 'em all up. What was supposed to be this nice thick batter for making the Oopsie rolls was more like a very, very thin pancake batter. HOO BOY! What can I do with this?

My oven was already preheated to 300 degrees, so I decided to go ahead and try to cook this concoction in the oven for the required 30 minutes to see what would happen. Obviously I wasn't gonna be making Oopsie rolls, but I decided to pour it in a pan to see if some sort of cake would develop. At the last minute, I decided to add some cinnamon and erythritol to the mixture to give it some flavor in case it turned out well. Worst case scenario, I would have some really tasty cinnamon-flavored goo! :P

But, like my accidental low-carb "magic shell" recipe last year, this recipe actually turned out to be a blessing in disguise. Little did I know just how amazing this uh-oh was gonna turn out to be. When I pulled it out of the oven, the pan appeared to be filled with a cinnamon cake of sorts. I pressed my finger against it and the top was spongy, so that was a good sign.

After a few minutes of allowing it to cool, I decided to take a bite for myself. OH...MY...GOSH!!! This tastes unbelievably good! I ran and got my wife Christine to take a bite and she couldn't believe it either. Could lightning strike again on one of my kitchen disasters and turn it into something extraordinary? Yep, it sure can and it did! This is always a unique moment for cooks when they stumble upon something new.

I commented to Christine that it sorta tasted like French toast with the cinnamon, so I cut a slice on a plate, put some butter on top, poured a little sugar-free pancake syrup on top of that, and then scooped a dollop of whipped cream for the finishing touch. It was so rich and yummy, you'd never know it was basically cream cheese and eggs for the "bread." INCREDIBLE! My wife said, "If you have a sweet tooth, then this sure will take care of it." Indeed.

After experiencing this uh-oh in the kitchen while making the Oopsie roll, there was really no thinking about what to call this recipe:

JIMMY MOORE'S UH-OH OOPSIE LOW-CARB FRENCH TOAST

6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whipped topping

Preheat oven to 300 degrees.

In a bowl, mix the eggs, Splenda, salt, cream cheese, cream of tartar, cinnamon, and the sweetener of your choice (I used erythritol, but any sweetener--besides SUGAR!--will do) together with a mixer until blended and creamy.

Spray a baking pan (I used a 10 X 7) with non-stick spray and pour the mixture into the pan. Bake for about 30 minutes until it resembles a cake. Let cool for a few minutes and then cut into squares. Put desired amounts of butter, sugar-free pancake syrup, and whipped topping on top and ENJOY!

Serves 6-8 and the net carb counts per serving are around 4-6 grams.

The moral of this story is when life gives you a foamy mess, you can turn around and make French toast out of it. Okay, so it's not as snazzy as making lemonade out of lemons, but you get the idea. THANKS again Cleochatra for sharing your amazing low-carb discovery with us. I'll be back in the kitchen again soon trying to make the REAL Oopsie recipe. In the meantime, I've got me some Uh-Oh Oopsie Low-Carb French Toast to chow down on. Yummy! ;)

Jimmy's Stuffed Low-Carb Chocolate French Toast

Sugar-free ChocoPerfection bars make this recipe magnificent!

My wife Christine loves spending Saturday afternoons watching PBS and the endless of array of cooking shows back to back to back. Some of them are quite entertaining, yet there's not a single "low-carb" cooking show among them. Too bad they can't run Low-Carb Cookworx cooking show with Drs. Michael and Mary Dan Eades at that time because they're like the only one left nowadays. I wonder if they'd consider a "Livin' La Vida Low-Carb Cooking Show"--IN MY DREAMS!

Hey, I do like to cook, so when I see a "regular" recipe I can adapt, then I give it a whirl. When I was watching one of the cooking shows with Christine, there was a simple recipe for making chocolate "Monte Cristo"-like sandwiches in the skillet using bread and chocolate. Hmm, I've got low-carb versions of both of those foods, so why couldn't I make it myself? And so I did.

Christine was so impressed these turned out so well that she couldn't even finish one of them. They are quite rich and will satisfy your sweet tooth quite well. They look beautiful and taste out of this world. Thanks to the Irene's Low-Carb White Bread and the ChocoPerfection chocolate bars, this recipe is a low-carb chocolate lover's delight! ENJOY!

JIMMY'S STUFFED LOW-CARB CHOCOLATE FRENCH TOAST

1/2 stick butter
2 eggs
1/4 cup heavy cream
2 Tablespoons of Caramel DaVinci Syrup (or your favorite flavor)
4 slices of Irene's Low-Carb White Bread
2 chilled ChocoPerfection chocolate bars (dark or milk)
1 Tablespoon SweetPerfection

1. Place a large nonstick skillet on medium heat and allow the butter to melt.

2. In a medium bowl, scramble the eggs with the heavy cream and DaVinci syrup until thoroughly mixed. Set aside.

3. Put two slices of bread on a plate, break off 3-4 ChocoPerfection bar squares that have been refrigerated, and arrange them in the center of one of the slices of bread. Repeat for the second slice of bread.

4. Take the other two slices of bread and put them on top of the chocolate to make a sandwich. Carefully grab one of the chocolate sandwiches being very careful to not let the chocolate drop out and dip it in the egg mixture on one side. Then gingerly flip it over and submerge the chocolate sandwich in the egg mixture on the other side until well coated. Place in the skillet with the melted butter and repeat with the second sandwich.

5. Cook for about 2 minutes watching to make sure the chocolate is not seeping out. Don't allow the chocolate to burn or it won't taste very good.

6. When the bread becomes a beautiful golden brown, use a large spatula to delicately turn it over to cook on the other side for an additional 1-2 minutes.

7. Remove from the skillet and place on a paper towel to cool for about 1-2 minutes. Cut the sandwiches in half down the middle and place on a serving plate. Dust with SweetPerfection and serve hot! They'll be begging for more! :)

Serves 2-4
Carbohydrates 5g per half sandwich

Want Some Low-Carb Egg Nog French Toast?

Combining a classic taste of the holidays with low-carb bread

Tis' the season to be egg-noggin', fa la la la la, la la la la...

Hey low-carb officianados, you caught me in the mood for singing carols today because I've got a peculiar recipe to share with you that takes a popular flavor of the Christmas season and infuses it into a breakfast favorite.

Egg nog is one of those uniquely Christmastime pleasures that make waiting for the holidays to come worthwhile. So how about treating your family and guests in your home this year to an Egg Nog French Toast? Oh yeah, and it's low-carb, too! You better believe it, baby!

The secret is the amazing DaVinci Sugar Free Egg Nog Flavored Syrup along with Irene's Low Carb White Bread. At just 4g carbs per slice, you can't beat this delightful holiday treat. Special thanks to our friends at Low-Carb Connoisseur for sharing this recipe just in time for Thanksgiving morning!

LOW-CARB EGG NOG FRENCH TOAST

Irene's Low Carb White Bread
1/2 cup heavy cream mixed with 1/2 cup water
1/2 cup DaVinci Sugar Free Egg Nog Flavored Syrup
3 eggs
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon canola oil
Powdered cinnamon
Splenda
Fresh strawberries

1. Mix cream mixture, eggs, Da Vinci Sugar Free Egg Nog Syrup and salt in a shallow bowl. Dip bread slices into mixture until saturated.

2. Heat butter and oil in a large nonstick skillet. Cook slices in batches 5-6 minutes per side until golden brown. Do not crowd skillet. Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.

3. Sprinkles slices with cinnamon and Splenda. Finally, garnish with fresh strawberries.