One of my favorite breads to eat is Hawaiian bread. I adore their smoothness and veiled sweetness. Hawaiian rolls were the inspiration for the rolls I’m sharing with you. Although the texture of these rolls is different from the original and they won’t rise as high, they are sweet and a nice low carb substitute for a dinner bun.
The bread is made using fathead dough, which is a mixture of low carb flour with melted mozzarella and cream cheese.
You’ll need low moisture part-skim shredded mozzarella cheese for the mozzarella. This shouldn’t be difficult to find as the bulk of pre-shredded mozzarella cheese is low moisture and part-skim.
LESS SUGAR FLOURS
Coconut flour and almond flour are combined in these rolls. Both must function for the rolls. The superfine almond flour gives the rolls a soft texture, and the coconut flour helps the rolls puff up.
Sugar and pineapple juice are sometimes used to sweeten Hawaiian rolls. I simply used erythritol as a sweetener to make these low carb.
This Hawaiian roll’s sweetness level is exactly what I like in Hawaiian rolls. In this manner, they can be enjoyed on their own or as slider, burger, or sandwich buns.
You can increase the amount of erythritol if you prefer something sweeter, but do so at the risk of having flatter bread because more sweetener causes the dough to stretch out more.
Hawaiian bread typically has a lustrous exterior. Using egg wash when baking or melted butter immediately before serving can accomplish this.
For these low-carb Hawaiian rolls, I made a sweetened butter with sugar-free maple syrup instead of my regular honey butter.
My previous keto bread rolls were a little bit heavier than these, and I believe the sugar substitute contributed to the fluffier texture, particularly when it was warm. When mixing it, you’ll see that it’s incredibly fluffy and airy!
The best course of action when creating them is to adhere strictly to the grams-for-gram measurements. This is because 2 cups of almond flour could contain anything from 175 to 215 grammes, plus or minus a few more. A kitchen scale is a wonderful appliance, and I STRONGLY advise everyone who bakes frequently to have one. even a low-cost one! Mine cost me €10 at Tesco.
Keto Hawaiian Rolls
- 2 cups of extra-fine almond flour
- 3 tbsp. coconut flour
- 2 tbsp of baking powder without aluminium
- 2 1/4 cups part-skim pre-shredded mozzarella cheese low humidity
- full-fat cream cheese, 3 ounces
- Three big eggs
- Melted sugar-free maple syrup with two tablespoons of butter, to taste
- Set the oven to 350°F. Using parchment paper, line the bottom of a 9-inch square baking pan.
- Almond flour, coconut flour, baking powder, and erythritol should all be combined in a small bowl.
- In a sizable microwave-safe bowl, combine the mozzarella and cream cheese. Place mozzarella over the cream cheese (this will prevent the cream cheese from overheating). Microwave for 30 second intervals to melt. Microwave for 30 second intervals to melt. Stir the cheese every 30 seconds or so until it is uniformly melted and resembles dough in appearance. The entire cooking time should be under two minutes. Some of the cheese will overcook if you try to microwave it for the entire time at once.
- Using the dough blade attachment of a food processor, combine the cheese, flour, and eggs. Once the dough is homogenous, rapidly pulse. It will be a very sticky dough.
- With a spatula, remove the dough and spread it out on a sizable piece of plastic wrap. When you have a consistent dough ball, wrap the dough in plastic wrap and knead it a few times within the plastic wrap. Cut the dough into nine equal pieces. Each dough piece should be rolled between your palms into a smooth, rounded ball. If the dough proves to be too sticky to roll, lightly grease your hands before beginning.
- Spread out the dough balls evenly on the baking sheet.
- Rolls should be baked in the centre of the oven for about 22 to 28 minutes, or until they are a deep golden brown.
- Melted butter and syrup should be stirred together as the rolls bake. Brush melted butter on the rolls' tops once they are done. Warm rolls are the best.