Keto Coconut Flour Hawaiian Dinner Rolls
This recipe is designed to teach everyone how to make quick and easy keto coconut flour Hawaiian dinner rolls
Servings 8 small rolls
Calories 91kcal
Ingredients
- 1/2 cup coconut flour
- 2 TBS psyllium husk powder
- 1/4 cup granulated Swerve or granulated sweetener of choice
- 1 TBS baking powder
- 1/2 tsp salt
- 3 large room temperature eggs
- 1/4 cup butter, melted and cooled
- 5 drops pineapple oil or extract, optional You can use 2 TBS of pineapple juice instead but it is not keto and will increase carbs
- 1/2 cup HOT water
Egg Wash
- 1 large room temperature egg
- 1 TBS room temperature water
Instructions
- Preheat oven to 375 degrees. Line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper and lightly spray the sides of the pan
- In a large mixer bowl whisk or sift the coconut flour, psyllium husk powder, Swerve, baking powder and salt until combined and no lumps are in the coconut flour
- Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase the speed to medium. Beat on medium-low about 30 seconds or until fully combined
- Scrape down the sides of the bowl if needed. Add the butter and extract (if using) Beat on medium another 30 seconds or until fully combined
- Scrape down the sides of the bowl again if needed. Add the hot water. Beat on medium another 30 seconds or until fully combined and smooth.
- Scrape down the sides of the bowl again and push the dough to the center of the bowl. The mixture will be thin but will thicken as it sits
- Allow the dough to sit for about 5 minutes so the coconut flour and psyllium husk powder can absorb some of the liquid.
- After 5 minutes check the dough if it is still thin add more coconut flour 1-2 TBS at a time. Beat after each addition and allow the dough to sit 5 minutes after each addition, until the dough is thick enough to roll into balls (I had to add about 1/4 cup more of the coconut flour. Everyone's coconut flour is different)
- Use a fork and stir together the egg wash ingredients until the egg yolk is broken and fully combined. Set aside
- Scoop the dough out 1/4 cup at a time for small rolls or 1/3 cup at a time for medium rolls. Roll each scoop into a tight ball and place them side by side into prepared loaf pan Brush the tops with a light layer of the egg wash. Store any leftover egg wash in an airtight container in the refrigerator for up to 3 days
- Place rolls into the preheated oven and bake at 375 degrees for 20-30 minutes or until golden and a tester comes out clean. (mine took about 25 minutes)
- Once the rolls are baked remove them from the oven. They will be soft but will firm up as they cool.
- Allow then to cool in the pan for about 30 minutes then carefully turn them onto a wire rack to cool completely. Do not separate the rolls from each other until they are cooled completely
Notes
This recipe yields 8 small rolls or 6 medium rolls
1 small roll contains about 2.7 grams of net carbs
1 medium roll contains about 3.6 grams of net carbs
Nutrition
Serving: 1roll | Calories: 91kcal | Carbohydrates: 1.4g | Protein: 2.6g | Fat: 7.8g