Keto Hawaiian Sweet Rolls Recipe

Name: Low Carb Hawaiian Sweet Rolls
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Ingredients: 2 cups superfine blanched almond flour; 3 tablespoon coconut flour; 2 tablespoon aluminum-free baking powder; 3 tablespoon erythritol granular; 2 1/4 cups pre-shredded mozzarella cheese part skim low moisture; 3 oz full-fat cream cheese; 3 large eggs; 2 tbsp butter melted; sugar-free maple syrup to taste

Hawaiian sweet rolls are among the best breads for the keto diet. You will love its taste and softness. These Hawaiian rolls are sweet and a perfect replacement for a dinner roll.

Fathead Dough

The rolls are made of fathead dough, a combination of melted mozzarella cheese and cream cheese dough mixed with low-carb flour.

I use shredded mozzarella cheese ( part-skim ). This type of low-moisture shredded mozzarella cheese is easily available in the market.

Low Carb Flours

This bread uses a combination of both almond flour and coconut flour. Coconut flour helps the rolls to fluff up, and almond flour provides a soft texture.

Low Carb Sweetener

I use a little bit of erythritol to add sweetness to the rolls. I prefer erythritol because it is a low-carb sweetener.

Make sure you add a bit of erythritol; if you add more, it will spread across the dough, resulting in the flattening of bread. So avoid adding more erythritol.

These Hawaiian rolls are best consumed as sliders, burger buns, and sandwiches.

How To Get Shining On Rolls?

If you are wondering how to get a shiny surface on Hawaiian rolls, you can get it by coating the melted butter right before the serving or by washing the rolls during baking.

FAQs

Can I substitute almond flour with another flour?

Almond flour is key for this recipe’s texture. Substitutes like coconut flour won’t work 1:1 and will require experimentation for the right ratio.

Is there a dairy-free alternative to mozzarella and cream cheese?

You can try using dairy-free cheese alternatives, but the texture and taste may vary. Make sure they are low moisture and can melt well.

Can I skip the erythritol?

Erythritol adds sweetness to mimic traditional Hawaiian rolls. You can omit it for less sweetness or substitute with another keto-friendly sweetener.

Why is my dough too sticky?

This can be due to the cheese cooling down. Reheat it slightly, and use oiled hands for handling the dough.

Can I make these rolls without a food processor?

Yes, but it will require more effort to mix the dough until smooth and evenly combined manually.

How do I store the leftover rolls?

Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Can I freeze these rolls?

Yes, once cooled, wrap them individually and freeze for up to 3 months. Thaw and reheat in the oven or microwave.

Are these rolls sweet like traditional Hawaiian rolls?

They have a mild sweetness from erythritol, but they won’t be as sweet as traditional rolls due to the low-carb ingredients.

Can I use another sweetener instead of sugar-free maple syrup for the glaze?

Yes, you can use any liquid keto-friendly sweetener to taste for the glaze.

What can I serve with these Hawaiian sweet rolls?

They pair well with keto-friendly spreads, as a side to salads or soups, or as sliders for sandwiches.

Low Carb Hawaiian Sweet Rolls

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Enjoy a tropical twist with these low-carb Hawaiian Sweet Rolls, perfect for a keto-friendly indulgence with a sugar-free glaze.

Ingredients

2 cups superfine blanched almond flour
3 tablespoon coconut flour
2 tablespoon aluminum-free baking powder
3 tablespoon erythritol granular
2 1/4 cups pre-shredded mozzarella cheese part skim low moisture
3 oz full-fat cream cheese
3 large eggs

BREAD GLAZE

2 tbsp butter melted
sugar-free maple syrup to taste

Instructions

Preheat the oven to 350°F and line the bottom of the 9-inch square baking pan with parchment paper.
Add almond flour, coconut flour, baking powder, and erythritol in a small mixing bowl. Whisk the ingredients together until combined well.
In a large microwave-safe bowl, add mozzarella and cream cheese. Cover the top of the cream cheese with mozzarella. This is to prevent the cream cheese from overheating.
Melt the cheese in the microwave at 30-second intervals. Stir well every 30 seconds to melt the cheese and make it look like dough. Do this for 1 to 2 minutes. Ensure intervals between the cooking so the cheese is not overcooked.
Add cheese, flour, and eggs in a double-blade attached food processor. Pulse on high speed until the dough is even.
Use a spatula to scoop out dough and place it on a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times until you get a uniform dough ball.
Divide the dough equally into nine parts and roll each using your palm, forming a smooth round ball. Apply little oil on your hand before rolling out the dough to avoid dough sticking to your palms.
Place the dough balls into a baking pan

Bake the rolls for 25 to 28 minutes in the middle rack of your oven. Bake until the rolls turn to a dark golden brown.
In the meantime, while the rolls are baking in the oven, whip together melted butter and syrup. Once the rolls are finished baking, apply the melted butter on top of the rolls and serve them hot.

Nutrition Information:

Serving Size: per serving
Amount Per Serving: Calories: 280 kcalTotal Fat: 22gSaturated Fat: 7gCholesterol: 85mgSodium: 350mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 15g