Preheat oven to 375 degrees. Line a 9 x 5 inch loaf pan with parchment paper
In a large measuring cup combine the warm water and pineapple juice (if using) Set the mixture aside
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
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
Add 1/2 of the water/pineapple juice mixture. Beat on low for 20 more seconds or until fully combined
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)
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
Bake 20-30 minutes or until golden and tester comes out clean.
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.
Once cooled completely separate the rolls and serve immediately.