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: 8 rolls
Ingredients
- 5 grams (1 TBS) whole psyllium husk
- 77 grams (11 TBS) coconut flour
- 15 grams (1 TBS) baking powder
- 50 grams (1/4 cup) granulated monkfruit sweetener
- 1/2 tsp salt
- 6 grams (2 tsp) instant dry yeas for flavor only
- 3 large room temperature eggs
- 1/4 cup butter, melted
- 2 tsp pineapple extract
- 118 ml HOT water
Instructions
- Preheat the oven to 375 degrees. Line a 9×5 inch loaf pan with parchment paper. Allow the paper to hang over the edge for easy removal. Grind the psyllium husk until it's half its volume. Pour the ground husk into a large mixing bowl. Sift the dry ingredients into the bowl with ground psylliun husk until combined and no lumps.
- Add the wet ingredients to the dry ingredients. Stir everything together for 1 minute until a dough forms. Scrape down the sides of the bowl and push dough to the center of the bowl. Knead the dough in the bowl for 1 minute until it forms a smooth ball. Allow the dough to sit for 15 minutes to absorb extra moisture
- Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Place the rolls side by side into the prepared loaf pan. Bake for 25 to 30 minutes until golden. Remove the rolls from the oven. Allow to cool in the pan at least 20 minutes until firm. Grasp the overhanging parchment paper. Remove the firm rolls from the pan and transfer to a wire rack.
- Separate the rolls on the rack. Serve warm or at room temperature. When ready to use turn the rolls on their sides and cut the rolls in half to create a top and a bottom. Fill with butter or filling of choice.