I love bacon cheeseburgers. My wife and I will make them without the bun and eat with a knife and fork, and that's just fine. Except when it isn't. Sometimes I just want a regular burger with a bun and the whole thing. Of course, I don't want to have a white-flour bun that will wrack my insides, so what's a brother to do?

Behold the Oopsie Roll (yes, I know, dumb name). These totally primal (if you eat dairy) hold up to even the biggest burger, don't taste all eggy, aren't greasy, and don't change the flavor of your food like nut or coconut flours do. These are a godsend! Low calorie, almost no carbs! We made them the next day and used them for 'buns' for hot dogs during the Packer game.

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.