Low Carb Hawaiian Rolls

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Low Carb Hawaiian Rolls ~ 2 Net Carbs

Gluten free, sugar free, 2 net carbs and the slightly sweet flavor of Hawaiian Pineapple that shines through these toothsome rolls make the Low Carb Hawaiian Rolls a hit at our house.

They are delightful slathered in butter or sliced in half to make little ham sliders (our favorite way to eat them).

I loved the Hawaiian King Rolls as a kid but had to give them up because they are so high in carbs and...not so great for you. The kind that you buy in the store are highly processed in every way possible. But, I still love the flavor.

So I made my own version. And while they are not the super squishy white bread rolls that everyone used to serve with holiday ham, the flavor is the same sweet pineapple goodness that you'll love.

Keto or not...these are damn good.

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• Low Carb Hawaiian Rolls ~ 2 Net Carbs
• The Low Carb Hawaiian Rolls Ingredients:
• The Instructions:
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The Low Carb Hawaiian Rolls Ingredients:

• 1 cup almond flour
• 3 tablespoon coconut flour

You can substitute ¾ cup of almond flour if you don't want to use coconut flour. But the mixture of the flours gives this bread it's nice texture.

• ⅓ cup Golden Erythritol.

The "golden" Lankanto Sweetener deepens the flavor of these Low Carb Hawaiian rolls but it isn't a deal breaker.

I used just plain erythritol in the second batch that I made and they were great...the family couldn't tell the difference.

• 4 tablespoon baking powder

I know this seems like a lot of baking powder. But you want to get as much lift as possible.

Since you are using so much baking powder make sure to use a good brand..like Clabber Girl.

• 1 teaspoon Xanthan Gum

You can use flax powder if you don't have xanthan gum.

• 2 cups Mozzarella shredded
• 8 oz cream cheese
• 3 large eggs
• ½ teaspoon Pineapple Flavoring . This is the secret to the "Hawaiian Flavor".
  

You don't have to use the flavoring. But you won't get the Hawaiian taste I assume you are looking for by reading this recipe.

The rolls will still be sweet, but they won't have that something special that the flavoring gives it.

I found that ½ teaspoon was perfect in recreating the flavor of the Kings rolls that I was looking for.

If you worry about how extracts are made you can learn how to make your own here...

I used to make mint extract because it grows like a weed in my garden but I never can find the time anymore. It's a fun and easy way to save money if you are into DIY.

The Instructions:

• Add all dry ingredients to a large mixing bowl and stir until combined.

Years ago, when I first stared baking I used to dump everything in at once and mix. I didn't realize that I was sabotaging myself by overworking the rising agents.

With low carb baking it's even worse. If you are a new baker you can save yourself some disappointment and mix all of the dry stuff together first.

• Add eggs and pineapple flavoring to dry ingredients and mix until combined. Do not over mix.

It's easier to whip the eggs and pineapple before adding it to the dry ingredients but it does create an extra step...I am not super fond of extra steps. So I just add the eggs and mix.

• Heat Mozzarella and cream cheese in a large microwave-safe bowl in 30 second intervals mixing at each pause until fully combined.
  

Place the cream cheese underneath the mozzarella to keep it from popping. This will keep your microwave clean and the cheese in the bowl.

• Add cheese mixture to the dough and mix until combined. Get it as uniform as possible without getting too crazy. Use oiled hands if needed to "knead" the dough into submission.

I always use latex gloves if I am going to be handling the dough. It doesn't stick and it saves my skin in the dry Rocky Mountains Winter from washing them a million times. I just wash my hands with the gloves on while cooking.

• Preheat the oven to 350 degrees and oil the baking dish. (I used a 11 x 7 inch pan).

The rolls cam out nicely in this size dish. But I think a slightly larger pan or cast iron skillet will work just as well.

• Using your hands, roll the dough into 12 evenish balls. Work quickly because the dough gets sticky as it warms in your hands.

Use oiled hands or oiled latex gloves if the dough is too sticky. You could always add a bit of coconut flour to "dust" the dough but this is always a last option for me. Coconut flour is dry and using too much will leave you with dry rolls.

• Place the balls of dough into the baking dish slightly separated. Cover with foil and bake for 40-45 minutes. Remove foil, brush with melted butter and bake an additional 15-20 minutes, until the rolls are browned and have a hollow sound when tapped.

This is what the rolls looked like when I first took the foil off...

Use a light touch with the basting brush and butter and work quickly. You don't want them to cool too much before putting them back in the oven.

They'll look like this when they come out...

• Let cool for 10 minutes and separate the rolls with a knife. Store in a airtight container for 4-5 days

I know they look all smooshed together but once you let them cool for ten minutes you can separate them and the look great. See?

That's it for the Low Carb Hawaiian Rolls friends!

I hope you love them and let me know if you have any questions, comments,  jokes or just want to say hi in the comments below.

Cheers,

Brenna

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The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.