Wow – these keto Hawaiian rolls are absolutely amazing! A nice fluffy bread with a hint of pineapple flavouring. Only 2.8 net carbs per roll!
My last keto bread rolls were a bit denser than these and I think the sugar substitute played a roll to give this a fluffier texture, especially when warm. You’ll notice when mixing it, it is super airy and fluffy!
The best thing to do when making these is to follow the exact measurements by grams. I say this because 2 cups of almond flour could be between 175g and 215g.. give or take a few more grams. Using cups could alter it slightly that may make these buns more dense or too little could make the dough too watery. A kitchen scale is an incredible thing and I HIGHLY recommend anyone who bakes frequently to pick one up. Even a cheap one! I got mine for €10 at Tesco.
One note I will say, I used a deep dish that was greased.. I would suggest using a deep dish, but try to line the bottom with parchment paper. I noticed my dough was slipping and flattening in the dish because of the grease but when on parchment paper it was fine.
*recipe updated on Aug 17/19 to add butter – it adds fluffiness! 🙂
- 2 cups (200g) almond flour
- 1 1/2 cups (100g) whey protein isolate
- 1/2 cup (100g) sugar substitute (I used monk fruit/erythritol)
- 3 tsp baking powder
- 2 tsp xanthan gum
- 3/4 cup to 1 cup ( 180ml - 236ml) warm water
- 1/4 cup (50g) melted butter
- 1 tsp pineapple flavour (I used Lorann brand)
- 1/2 tsp salt
- In a bowl, whisk together your almond flour, protein, xanthan gum, baking powder, sugar substitute and salt.
- Whisk in the melted butter. It won't fully incorporate but do the best you can. (**This is not in the video**)
- Measure out 1 cup of warm water and stir in the pineapple flavouring.
- Pour 3/4 pineapple water into the flour and mix thoroughly with a spoon.
- If it's still fairly thick and some almond flour won't incorporate, add the rest of the water and mix thoroughly. It should have the consistency of a thick batter.
- Wet your hands and take a handful of the dough and use your hands to form a ball.
- Place the dough balls into the deep dish. You should get approximately 10 buns out of the dough.
- Use your wet fingers to smooth the tops of the balls and place in the oven.
- Bake at 375°F / 175°C for 30 minutes.
If you are going to bake them separately and not in a dish, bake for around 15 minutes and check.
2.8 net carbs per bun.