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Keto Hawaiian Sweet Rolls Bread Recipe #healthy #ketogenic

Keto Hawaiian Sweet Rolls Bread Recipe #healthy #ketogenic

I had this insane plan to endeavor to make a Keto Hawaiian Sweet Rolls Bread Recipe. I was certain I could make the bread moves sweet yet I didn't know how I would get the Cuban flavor without the pineapple squeeze that is in the ordinary formula for these rolls.

That is to say, that is a quite significant fixing. This is one formula nobody still can't seem to Ketofy. I had a thought! I'm never certain if these thoughts will be an all out progress or an absolute fall flat. I am so glad to report this thought was effective!

These rolls won't have that bread gluten taste yet they are the nearest thing you will discover to those King's Hawaiian Sweet moves you know and love. They are not as light as customary bread either but rather they are not eggy posing a flavor like some Keto bread plans I've attempted as well. It's in no way like the light and cushy Keto Cloud bread formula. They particularly have a bread surface to them and are stacked with flavor!

Also Try Our Recipe : Keto No Pasta – Italian Pasta Salad 

Keto Hawaiian Sweet Rolls Bread Recipe #healthy #ketogenic

Ingredients

  • 1 1/2 cups Almond Flour
  • 2 tsp Baking Powder
  • 3/4 cup Swerve powdered
  • 3 cups Mozzarella cheese shredded
  • 3 oz cream cheese
  • 2 eggs
  • 6 drops Lorann Pineapple oil
  • 1 tsp fresh ginger paste

Instructions

  1. Gather all of the ingredients first and measure them out. This is important because once you melt the mozzarella cheese you will need to combine the ingredients quickly before it cools down.
  2. Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.
  3. Place the Mozzarella cheese and cream cheese in a microwave-safe container and cook it on high for about a minute and a half or until the cheese is melted. You can use a double broiler for this part if you prefer.
  4. Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
  5. Add the eggs, fresh ginger paste, and Lorann Pineapple oil.
  6. Mix the ingredients until it's fully combined. The dough will be sticky.
  7. Place the dough on a silicone mat or parchment paper to continue kneading the dough together until if forms. It will get less sticky the more you knead it but it will always be a bit sticky.
  8. Cut the dough into 10 even parts.
  9. Roll each part into a ball.
  10. Place the dough ball into a well greased baking pan.
  11. Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
  12. Use a knife to separate the lines before you pull each roll out of the pan. The bottom of the rolls should have a nice brown crust.

For more detail : bit.ly/2W9qaS1

Read More Our Recipe : MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

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