KETO HAWAIIAN SWEET BREAD ROLLS RECIPE #BREAKFAST #KETO
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 typical formula for these rolls. That is to say, that is a really 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 a complete achievement or an all out come up short. I am so glad to report this thought was effective! I fundamentally took the ordinary Keto Fat Head Dough formula and changed it a bit.
After I composed a formula that makes delightful Keto Hawaiian Sweet Rolls Bread, I chose to make it a stride further and make some astounding Keto Cuban Sliders with these sweet rolls. Goodness, My, Word! I don't have a clue if it's simply been for such a long time that I have had a great sandwich, yet the sliders were a complete hit with everybody (even the non-ketoers)! Stay tuned and I will post that formula soon as well. I grew up calling them Funeral Sandwiches yet that formula is loaded up with sugar and things I avoid now. It's an incredible formula however I simply realize I can make it without sugar! Here's the Keto Cuban Slider Sandwiches formula we made with these. They turned out AMAZING!
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:
- Keto Sweet Hawaiian Bread Rolls Recipe Instructions
- 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.
- Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.
- 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.
- Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
- Add the eggs, fresh ginger paste, and Lorann Pineapple oil.
- Mix the ingredients until it's fully combined. The dough will be sticky.
- Place the dough on a silicone mat or parchment paper to continue kneading the dough together until forms. It will get less sticky the more you knead it but it will always be a bit sticky.
- Cut the dough into 10 even parts.
- Roll each part into a ball.
- Place the dough ball into a well greased baking pan.
- Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
- 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 :http://bit.ly/2MOacvv
