Low Carb Hawaiian Rolls Recipe

This is the Keto version of the slightly sweet, squishy Hawaiian Rolls that you love pre-low-carb living.

Course Bread

Cuisine American

Keyword coconut flour, Keto Bread

Prep Time 20

Cook Time 1

Resting Dough in the Fridge 20

Total Time 1 40

Servings rolls

Calories 197kcal

Author Brandy

1 cup almond flour
3 tbsp coconut flour
1/3 cup Golden Allulose See post.
4 tbsp baking powder
1 tsp Xanthan Gum use flax powder if you don't have xanthan gum.
2 cups Mozzarella shredded
8 oz cream cheese
3 large eggs
1/2 tsp Pineapple Flavoring This is the secret to the "Hawaiian Flavor". See post.

Add all dry ingredients to a large mixing bowl and stir until combined.
Add eggs and pineapple flavoring to dry ingredients and mix until combined. Do not over mix.
Heat Mozzarella and cream cheese in a large microwave-safe bowl in 30 second intervals mixing at each pause until fully combined. See the posts for tips.
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.
Preheat the oven to 350 degrees and oil the baking dish. (I used a 11*7 inch dish)
Using your hands, roll the dough into 12 evenish balls. Use oiled hands or oiled latex gloves if the dough is sticky.
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.
Let cool for 10 minutes and separate the rolls with a knife. Store in a airtight container for 4-5 days

Nutritional info based on making 12 rolls with the specified ingredients.