Keto Hawaiian Sweet Bread Rolls
How to Make It
Step 1
Add the coconut flour, mozzarella, salt, xanthan gum, baking soda, and erythritol to a food processor. Pulse everything together well to combine. The mixture should form a chunky crumb consistency. You may swap the sweetener for your preferred low carb granulated or powdered sweetener, adjusting quantities to taste.
Step 2
Add the cream cheese, butter, and lemon juice to the food processor. Blend together to combine. The crumb should now start to thicken and bind together.
Step 3
Crack the egg into the food processor. Blend well with the other ingredients. A pliable dough should now have formed in the food processor jug.
Step 4
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Divide the dough into four even portions and roll each portion into a ball. Arrange the dough balls side by side in a square formation on the lined oven tray. Press the dough balls down slightly with the palm of your hand to create a roll shape.
Step 5
Mix together the melted butter and lakanto syrup. Brush the butter and syrup mixture liberally all over the bread rolls. You may use an alternative low carb sweetener if desired; however, a syrup will create the best glaze. You may also omit the sweetener if preferred and just glaze with butter.
Step 6
Transfer the tray to the oven and bake for 25- 30 minutes or until completely cooked through. The rolls should be risen and golden brown all over. Set aside to cool and firm.
Ingredients
- 100% Pure Erythritol by Now – 1 tablespoon
- Xantham Gum Gluten Free by Hodgson Mill – 1 tsp
- Cream Cheese Spread – 1 tablespoon
- Unsalted Butter – 1 tablespoon
- Lemon Juice – 1 teaspoon
- Raw Egg – 1 medium
- Breakfast Butter Melted by Country Buffet – 1 teaspoon
- Maple Flavored Syrup by Lakanto – 1 teaspoon
- Mozzarella Cheese – 1 cup, grated
- Coconut Flour – ½ cup
- Baking Soda – ½ teaspoon
- Salt, Sea Salt – ¼ teaspoon