Keto Hawaiian Sweet Bread Rolls
Try this Keto Hawaiian Sweet Bread Rolls recipe, or contribute your own.
Try this Keto Hawaiian Sweet Bread Rolls recipe, or contribute your own.
- Carbohydrate 7.24386759372361 g
- Cholesterol 54.5342759918191 mg
- Fat 21.0752908550305 g
- Fiber 1.72111497309208 g
- Protein 21.3560368621393 g
- Saturated Fat 9.27244009623801 g
- Serving Size 1 1 Serving (131g)
- Sodium 491.48426606654 mg
- Sugar 5.52275262063153 g
- Trans Fat 1.38013190290533 g
- Calories 299 calories
Step-by-step
- Gather all of the ingredients first and measure them out. This is important because once you melt the mozzarella cheese you will need to combine the ingredients quickly before it cools down.
- Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.
- Place the Mozzarella cheese and cream cheese in a microwave-safe container and cook it on high for about a minute and a half or until the cheese is melted. You can use a double broiler for this part if you prefer.
- Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
- Add the eggs, fresh ginger paste, and Lorann Pineapple oil.
- Mix the ingredients until it's fully combined. The dough will be sticky.
- Place the dough on a silicone mat or parchment paper to continue kneading the dough together until if forms. It will get less sticky the more you knead it but it will always be a bit sticky.
- Cut the dough into 10 even parts.
- Roll each part into a ball.
- Place the dough ball into a well greased baking pan.
- Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
- Use a knife to separate the lines before you pull each roll out of the pan. The bottom of the rolls should have a nice brown crust.
Traditional Hawaiian sweet rolls rely on wheat flour gluten networks and cane sugar to achieve their characteristic pillowy crumb and sticky exterior. Replicating that specific tropical profile on a ketogenic diet requires shifting from yeast fermentation to a moisture-binding fat dough method, utilizing melted mozzarella and cream cheese as the structural base.
Working with cheese-based doughs demands speed because the mozzarella stiffens rapidly as temperature drops. Gather almond flour, powdered sweetener, baking powder, and flavoring extracts before heating the dairy. Knead the sticky mass directly on a silicone mat or parchment paper to prevent tearing, dividing the total weight into ten equal portions for even baking.
Monitor the oven closely during the final stages of the 15 to 20 minute baking window. Visual cues replace internal temperature checks for this style of bread. Remove the pan when the exterior develops a deep golden brown coloration and the bottom crust crisps firmly against the metal.
