Protein Sparing Bread Hawaiian Rolls

Step 1

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and spray with Primal Kitchen Avocado oil spray and set aside.

Step 2

Separate the eggs (save 4 yolks for adding back in later), and place the whites into a large bowl or stand mixer.

Step 3

In a small bowl, mix together the Keto Chow egg white powder, allulose, nutritional yeast (if using), salt and cream of tartar. Add the dry ingredients to the egg whites and whip the whites for a few minutes until VERY stiff.

Step 4

Turn the mixer to low and GENTLY mix 4 egg yolks into the whites (if using). NOTE: If you over mix the dough after adding the egg yolks, the bread will fall more.

Step 5

Gently fold in the pineapple extract.

Step 6

Use a large 4.6 ounce ice cream scooper (click HERE to find) to place 12 mounds of the dough onto the baking sheet, just so the mounds touch each other.

Step 7

Bake for 15 minutes or until golden brown. Turn oven off and leave Hawaiian Rolls in the oven for 15 minutes to avoid the bread from falling.

Step 8

Let completely cool before cutting.

Step 9

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.