Gluten Free Keto Hawaiian Sweet Rolls

Gluten Free Keto Hawaiian Sweet Rolls

Gluten Free Keto Hawaiian Sweet Rolls

This recipe is designed to teach everyone how to make quick and easy Hawaiian sweet rolls that are gluten free and keto friendly

Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 rolls

Ingredients

  • 2 cups almond flour
  • 1 cup whey protein powder or low carb flour of choice any substitutions may change texture and rise of rolls
  • 1 1/2 tsp xanthan gum
  • 1/3 cup monkfruit sweetener or sweetener of choice
  • 1 TBS baking soda
  • 1/2 tsp salt
  • 3/4 cup warm water
  • 1/4 cup pineapple juice or more warm water plus 1 tsp pineapple extract
  • 2 TBS butter, melted

Instructions

  1. Preheat oven to 375 degrees. Line a 9 x 5 inch loaf pan with parchment paper

  2. In a large measuring cup combine the warm water and pineapple juice (if using) Set the mixture aside

  3. In a larger mixer bowl combine almond flour, whey protein powder, xanthan gum, monkfruit sweetener, baking powder, and salt. Whisk until fully combined and no lumps in the flour

  4. Add melted and cooled butter. Beat on low for 20 seconds or until combined. This will not fully wet the flour it just needs to be combined

  5. Add 1/2 of the water/pineapple juice mixture. Beat on low for 20 more seconds or until fully combined

  6. Keep the mixer running and gradually add the remaining water/pineapple juice mixture just until the dry ingredients are wet, fully combined and a thick sticky batter has formed. (it may not be necessary to use all the water/pineapple mixture. I used most of it but not all)

  7. Dampen your hands with water and scoop out about 1/4 cup of the batter. Shape the batter into a ball and place it into the prepared loaf pan. Repeat until all the dough has been shaped. If the dough balls begin to spread while rolling the other balls use damp finger tips and push the batter back into a ball. Yields about 6 medium size rolls

  8. Bake 20-30 minutes or until golden and tester comes out clean.

  9. Let rolls cool in pan for 10 minutes to let the ingredients lock in. Let rolls cool in the pan completely or turn the rolls onto a wire rack and cool completely. DO NOT SEPARATE THE ROLLS. If you want you can use a sharp knife and slice along the lines that separate the rolls to help the rolls cool faster. DO NOT CUT ALL THE WAY THROUGH. THE ROLLS NEED TO STAY TOGETHER UNTIL COOL OR MOSTLY COOLED.

  10. Once cooled completely separate the rolls and serve immediately.

Recipe Notes

1 serving equals one medium roll

1 serving using water/pineapple juice mixture contains about 4.5 grams of net carbs

1 serving using water/pineapple extract combination contains about 3.2 grams of net carbs



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