These Keto Hawaiian Sweet Rolls are so easy to make, using common low carb and gluten-free ingredients. Plus they taste so delicious that you won’t believe they are low carb!
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You have no idea how excited I am to share this recipe. I have to admit, that I was actually really surprised just how good these turned out.
I’ve tried keto rolls before but never found one that really hit the spot. These
Be forewarned that while these taste very similar to tradition Hawaiian rolls, they don’t have the same soft, pillowy texture. These rolls are more biscuit-like in texture, but delicious nonetheless.
Ingredients and substitutions
The ingredients for these Keto Hawaiian Rolls are pretty standard in a
For the mozzarella cheese, stick with low moisture. Most pre-shredded mozzarella cheeses are low-moisture, part-skim so this should be pretty easy to find. If you use regular mozzarella cheese, your dough will be too wet. If that’s the case, just add an extra tablespoon or two of coconut flour.
I LOVE Lakanto Golden in this recipe. It has the great depth of flavor that you get from brown sugar or honey, but not the extra moisture. I highly recommend it, but if you don’t have it you can substitute with any erythritol based sweetener.
The only other ingredient to note is the baking powder. You will want to use aluminum free baking powder and if you can find it, a low sodium version (I’ve linked to the one I used below).
Since this recipe calls for so much baking powder, it can cause a pretty bitter taste if you don’t stick with the aluminum free. I find that they can also be a tad salty depending upon which brands of cheese you use, so cutting the sodium in the baking powder is a good idea if you can get your hands on it.
Cooking and preparation technique
The hardest thing about making this recipe, was nailing down the cooking technique. It was tough to get the dough to cook through without getting burned on the outside.
Be sure to follow the cooking instructions, most importantly covering the baking dish with foil. In a pinch, you could even sit a flat baking sheet over the top if the baking dish, but be sure it’s covered.
It’s also important that you chill the dough for about 30 minutes before rolling or baking. It’s a pretty sticky dough, so rolling it when it’s still warm, or even room temp, won’t be fun for anyone.
Even still it’s going to be on the sticky side. Sprinkling with the coconut flour helps, and if all else fails, you can use wet hands.
Be sure to check out these other great recipes:
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Keto Sweet Hawaiian Rolls
- 2 cups low-moisture, shredded mozzarella cheese
- 6 oz cream cheese
- 1 cup super fine almond flour
- 5 tbsp coconut flour divided
- 1/4-1/3 cup Lakanto Golden or other Erythritol Based Sweetener
- 4 tbsp aluminum free baking powder
- 1 tsp Xanthan Gum
- 3 large eggs
- Combine the Mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring after each interval until the cheeses are fully melted.
- Add the almond flour, 3 tbsp of coconut flour, sweetener, baking powder, and xanthan gum. Mix until the ingredients are mostly mixed in, then add the eggs. Continue mixing until you have a uniform dough. I find it easiest to use a rubber spatula, but be prepared, this part can take a while.
- Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees and grease a 7×11 baking dish (an 8×8 or 9×9 would also work).
- Remove the dough from the fridge and sprinkle the top with some of the remaining coconut flour. Using your hands, roll the dough into 12-15 balls a little bigger than a golf ball. Sprinkle with more coconut flour if the dough becomes too sticky to handle.
- Place the balls of dough into the baking dish. Cover with aluminum foil and bake for 40-45 minutes. Remove foil, and bake an additional 15-20 minutes, until the rolls are browned and are not super squishy when you press on the center.