Quick Keto Hawaiian Rolls
Quick Keto Hawaiian Rolls
This recipe is designed to teach everyone how to make quick keto Hawaiian rolls
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Servings: 9 rolls
Ingredients
- 3 large eggs
- 1/2 tsp cream of tartar sauce
- 57 grams (2 oz) cottage cheese
- 1 tsp pineapple extract, adjust to taste
- 5 ml (1 tsp) keto maple syrup I use my recipe or Lakanto maple syrup
- 19 grams (1/4 cup) whey protein powder
- 12 grams (2 TBS) sunflower seed flour
- 10 grams (2 TBS) egg white protein powder
- 6 grams (1/2 TBS) alluose
- 6 grams (2 tsp) instant dry yeast and/or dry seasonings of choice, optional
Instructions
- Preheat oven to 300 degrees. Lightly grease 9 silicone muffin cavities with cooking spray or oil. Set aside. Separate the egg whites from the yoks. Place the yolks into a food processor bowl and the whites and cream of tartar into a large mixer bowl. Set the yolks aside.
- Use a whisk attachment and beat the egg whites on high for 10 to 15 minutes or until stiff peaks form. While the whites are whisking add the remaining ingredients to the yolks in the processor bowl. Process until everything is full combined.
- Set the yok mixture aside until the egg whites are stiff. (see video on how to tell if egg whites are stiff) Use a spatula or wooden spoon and gradually fold the egg yolk mixture into the stiff egg whites until fully combined. Divide the batter evenly between the 9 prepared muffin cavities.
- I used a large ice cream scoop about 1/4 cup in size. Bake in the preheated oven at 300 degrees for 30 to 2 minutes or until golden and firm. Remove from the oven. Cool in the pan 15 to 20 minutes to fully firm up. Remove from the molds and transfer to a wire rack. Serve warm or at room temperature.
- When ready to eat, turn the rolls on their sides and cut in half to d=create a top and bottom. Eat as is or fill with butter or filling of choice.