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The Ultimate Hawaiian Dinner Rolls Bread

If you are on a Low Carb or Keto diet and want the taste of some really good Hawaiian Rolls Bread. Having homemade bread throughout the week is well, kind of amazing. The Ultimate Hawaiian Sweet Rolls Bread – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

PREP TIME:

(10 min.)

COOK TIME:

(20 min.)

TOTAL TIME:

(30 min.)

SERVINGS:

(10 pieces)

INGREDIENTS

  • 1 1/2 cups Almond Flour
  • 2 tsp Baking Powder
  • 3/4 cup Swerve (powdered)
  • 3 cups Mozzarella cheese, shredded

  • 3 oz cream cheese
  • 2 eggs
  • 6 drops Lorann Pineapple oil
  • 1 tsp fresh ginger paste

INSTRUCTIONS

  1. 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.
  2. Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.
  3. 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.
  4. Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
  5. Add the eggs, fresh ginger, and Lorann Pineapple oil.
  6. Mix the ingredients until it’s fully combined.  The dough will be sticky.
  7. 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.
  8. Cut the dough into 10 even parts.
  9. Roll each part into a ball.
  10. Place the dough ball into a well greased baking pan.
  11. Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
  12. 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.

Nutrition 

Serving1gCalories189kcalCarbohydrates6.2gProtein16.1gFat12.3gCholesterol51.9mgSodium297.2mgFiber2.4gSugar1.6g

Recipe By: Jennifer

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25 Comments

  1. First of all I want to congratulate the author of this recipe for their genius and generosity for sharing it to us not so smart cooks! I’m two years in on keto and I am tired of most of the successful recipes I have tried. Not to mention all the failures! I did have a problem with this recipe, but probably due to my difficulties as a cook. I had a terrible time getting the dough mixed together so finally just took it out of the bowl to mix by hand. Messy, messy, messy! I finally got it in the baking pan and in the oven at 425. Ten minutes in I checked on them and they were already very dark on top and bottom. I covered them with foil and put them back in at a reduced temp for 5 minutes. They weren’t any darker but still not done inside. Tried another 5 minutes then took them out and set them on the top of the stove for 15 minutes or so while I write this comment. I’ll check them when I’m done here. I took one out of the pan after the first 5 minutes to see how they taste regardless of their doneness. The flavor is incredible! If I can perfect the baking I will make these often. My thoughts are to lower the temp to 350 or 375 so I can leave them in longer without burning. Also, I wondered if mixing in my food processor would be a better fit for me. Do you think that would be OK? Thanks again for sharing this recipe. I hope I can get it perfected because I really miss sliders and my husband and friends eat them frequently.

    • Fat head dough can be tricky to get right. It’s always hardest to get the dry ingredients to mix well with the melted cheese. For this reason, I mix it all together and then melt it. Works like a charm. The only ingredient I do t add before melting is eggs which I work in afterwards if it’d called for. Also, you might need to calibrate your oven to make sure it is actually reaching your desired temperature.

  2. Can I use sugar in the place of the sweetener…I’m not all keto, but gluten free and don’t like aftertaste…thanks

  3. I carefully measured out all ingredients before combining. The mixture never got to a consistency that could be rolled into a ball. I patted them into a resemblance of one and got them on a baking sheet. They did get quite brown before the minimum cooking time was up and I turned the oven down. They smelled great but were flat, not in a roll shape. They also were very sweet and had more of a biscuit consistency, not a bread like one at all. I spread a nut butter on and they were just ok. Not sure what I did wrong…

  4. The calories on this are way off. Almond flour has 160 calories per quarter cup so that is 1020 calories just for that. Cream cheese has 100 calls/oz so that is 300 more and mozzarella has 90 cals/oz so another 1080 for 3 cups worth (12 oz) so those alone add up to 2500 calories per batch. Divided by 10 rolls = 250 calories min per roll if it makes 10 pieces.

  5. I also tried them -I baked for 20 min-they were getting brown on outside & bottom (used glass baking pan) but they weren’t even close to being done on
    I side: tried another 5 min -still not done !
    Not sure what to do!

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