Published: ·Updated: by Sabra · 81 Comments
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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 preparationtechnique
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:
- Low Carb White Bread
- Keto Beer Bread
- Keto Cinnamon Swirl Bread
📖 Recipe
Keto Sweet Hawaiian Rolls
Sabra - This Mom's Menu
These Keto Hawaiian Sweet Rolls are so easy to make, using common low carb and gluten-free ingredients. Enjoy them warm from the oven with butter, or top them with your favorite sandwich fixings.
4.44 from 78 reviewers
Servings 15 rolls
Prep Time 30 minutes mins
Cook Time 1 hour hr
Ingredients
- 2 cups low-moisture, shredded mozzarella cheese
- 6 oz cream cheese
- 1 cup super fine almond flour
- 5 tablespoon coconut flour divided
- ¼-1/3 cup Lakanto Golden or other Erythritol Based Sweetener
- 4 tablespoon aluminum free baking powder
- 1 teaspoon Xanthan Gum
- 3 large eggs
Instructions
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 tablespoon 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 7x11 baking dish (an 8x8 or 9x9 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 becomestoo 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.
Notes
Nutrition info for 1 roll: 152 calories, 12g fat, 4g carbs, 2g fiber, 8g protein
2g net carbs!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Calories: 152kcal
Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
More Keto Side Dishes
- Zucchini Tots (Air Fryer or Oven)
- Sheet Pan Loaded Cauliflower
- Low Carb Pea Salad
- Sesame Peanut Cucumber Noodle Salad | Low Carb, Gluten Free, Dairy Free
Reader Interactions
Comments
Tania says
Hello, I am new to the Keto lifestyle and am having a hard time with new recipes. Mostly because A LOT of them call for eggs. I am not a fan of the “eggy” taste in my food. What can I use to substitute the eggs in this recipe? I would love to try it !
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Sabra says
The eggs are pretty vital to this recipe, and I'm not really sure that they could be substituted. I will say, that these rolls do not taste at all eggy as they are. Hope that helps! if you decide to make them let me know what you think!
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Sally says
You can use chia seed or flax seed egg substitute. 1 tbl chia seed meal or flax seed meal to 3 tbl of water mixture turn into a gooey substance like eggs. Perfect for baking! This recipe equals 1 egg. (Use a coffee grinder to make your own chia seed meal or flax seed meal. It's the best!! Try it you will not be sorry!! I hope this helps! 😉
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Christina says
What setting do you put the coffee grinder on when you make that chia seed meal. I appreciate the tip some of the recipes that we have taste to Eggy and I was looking for a different way of making them.
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Euralonda Baptist says
This recipe doesn’t taste eggy at all. Give it a try.
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AllieB says
I’ve made lots of keto “breads” in the last six years. This is called a fathead dough…it has never tasted eggy to me. Blessings
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Karen says
Since baking powder has cornstarch in it... (it raises blood sugar ).... even the aluminum free ones.... I make my own using a ratio of soda and cream if tarter. 1:2
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Sabra says
That is a great tip! I did include the carbs from the baking powder in the nutrition info, so swapping it for your mixture would help lower the carbs even further 🙂
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Teresa says
How would you do that for this recipe? How many tbsp of each?
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Cheryl Rhodes says
Unbelievingly good. Husband loves it, when he doesn’t like any other keto friendly bread. Our new bread!
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Mary says
I am wondering if the any of the flour or other dry ingredients can be substituted with Carbquick bake mix in anyway. Do you think
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Sabra says
I’m honestly not sure, but if you try it let me know how it goes!
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Mary says
I am wondering if the any of the flour or other dry ingredients can be substituted with Carbquick bake mix in anyway. Do you think.?
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Jodi says
I was looking for a low carb replacement for my usual Hawaiian hamburger buns for my brisket sandwich. I came across your recipe and decided to make it today. Wow these are so good!! We are having brisket tomorrow for dinner and I can't wait to have it on one of these rolls!! I made mine a little larger to try to make them sandwich size so I got 10 rolls, but they are more like sliders. Thank you for your awesome recipe!!
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Julie says
I’m not seing at what temperature to set my oven at and copd these.
Thanks in advanceReply
Sabra says
350 degrees F 🙂
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Misty says
I’m allergic to almonds. How much and which flour should I use as an alternative?
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Brígida Sullivan says
My granddaughter is allergic to nuts. I use sunflower seed flour as a 1:1 replacement.
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Jenny says
THANKS!!! Best Keto bread recipe! Tried many but all taste chalky. This one is delicious! Kinda sweet-tastes like regular buns. Finally found my go to recipe!! I will even trying it for fat head pizza
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Sabra says
Thanks for the awesome review, Jenny!
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Jenny says
Thanks for the recipe! My husband loves the buns
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DianeW says
These look wonderful. I plan on making them tomorrow. I cannot do strict Keto due to allergies. Especially to erythritol. Can I make this using a non erythritol brown sweetener or by adding a tablespoon of molasses to Splenda to make my own.
Thank you
DianeReply
Sabra says
Hi Diane! Either of those substitutes should work fine 🙂
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Robin says
I was really excited to do some baking with my new oven. I followed this recipe exactly as it is written. After I removed the foil and baked it for the last 15 minutes, I pulled them out and let them cool... the insides were still eggy and moist. I put them back in the oven for just a couple more minutes to try to get rid of the eggy-ness. The tops and corners browned up pretty crispy. Ultimately, the recipe came out like sweet cornbread. I just wish these turned out fluffier ...like rolls.
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Angie Rhoads says
I had the same problem.
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Laura says
Super yummy. I just made these. While they are not exactly roll like (like you said), they are super yummy. Very buttery and soft. I would recommend adding more towards the 1/3 side of the sweetener. I used classic monkfruit and they just have a hint of sweetness. Still delicious! But if you want the true hawaiin sweet roll I'd use the higher suggested amount.
Thank you for an amazing recipe!
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The other Julia ™️ says
I Made to the letter of recipe however disappointed in final outcome Appearance. Recipe said to roll in balls-made 15 in a 9x9 square pan. I did exactly as directed And the rolls never changed size. Your pic shows square rolls that fill the pan ??? ( I checked the date on baking powder good till 2020). They did taste very good but a little too brown on bottom.
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Eunice says
I made these this morning and they taste great. Like you, and the rolls didn't change their size in a significant degree. Yes, they were too brown on the bottom. I wondered if it was my over or if I should have removed the foil at the forty minute mark. I'll work it out because I will make these again tomorrow since there aren't many left (the non Keto folks ate some too!). Thanks for the recipe!
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Lois says
How much cheese in weight. I see your recipe calls for 2 cups but I'd like to know in weight.
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Elizabeth says
Hello!
I made these according to the recipe and they are delicious! However, is it possible to use just HALF of the baking powder? I used 4 TBSP aluminum free baking powder as the recipe indicates and it was a bit too salty for my taste. They are certainly worth tweaking and I will be making again soon! Please advise. Thank you!
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Sabra says
So glad that you enjoyed them! You can reduce the baking powder, but you will not achieve the same texture. You can also look for low sodium, aluminum free Baking powder which helps a TON! Here is the one I use - https://amzn.to/2PZneJu
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Elizabeth Gumbel says
Great! Thanks for the tip! I will get low sodium baking powder and a bit less. I can't wait to serve these rolls to my family and friends!! Thank you.....
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Carrie Carter says
These are ok. The sweetness is not noticeable at all really, but perhaps I needed low-sodium baking powder and it would have tasted sweeter. I was hesitant about using the amount of baking powder in the recipe... and I should have cut it back. It actually stings the tongue! I always use aluminum-free but it's just too much! ... And with all that baking powder, mine were still dense just like any other fathead dough recipe I've tried.
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Donna says
These were super easy, to make I love them ,thank you so much ..
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Sabra says
Thanks, Donna, So glad that you enjoyed them!
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Elissa says
Mine were burned on the outside and not cooked in the middle. I used a dark non stick bun pan...was that my problem? The raw dough was fantastic.
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Sabra says
It's hard to tell what happened. It could definitely be related to the pan you used. You might try to cook them at a lower temperature, for a little bit longer next time and see if that helps.
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Chandra says
Can I get away without using Coconut flour by subbing in anything else?
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Sabra says
The coconut flour gives these rolls a little bit more of a bread like texture. You should be able to sub with some extra almond flour, but I haven’t tested it myself so I can’t say for sure. If you try it let me know how it goes!
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Liz says
My husband and I have been doing Keto for 16 months. We have tried several Keto bread recipes and have been disappointed over and over again. This is by far the best keto bread! Thank you for bringing bread back into our lives!!
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Shana says
Has anyone tried to freeze these yet?
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Jenny says
I have mine in freezer now. Perfect rolls
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elainnegreen@gmail.com says
Tasty. . May add a little more of my sweetner for me. May make them a little bigger next time.
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MaryT says
My go to dinner bun recipe I make it often. It even turned out when I didn’t read the instructions properly and added 5 talblespoon of coconut flour, rather than dividing as instructed! Thank you!
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Wendy says
Amazing my favorite keto bread! Thank you for this fabulous recipe.
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KELLY says
THIS IS SO GREAT, BECAUSE MY FAMILY LOVES HAWAIIAN ROLLS, BUT THEY HAVE TOO MANY CARBS,
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Gen says
Hi. Can I use cast iron skillet instead of regular baking dish?
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Sabra says
A cast iron skillet would work fine. Let me know how they turn out!
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Monica Saucedo says
These are very soft and delicious, I'll make them again for sure.
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B. says
Just wondering what is "Hawaiian" about these rolls? I' think you may be missing pineapple extract, coconut extract and ginger for that true Hawaiian flavors.
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Sabra says
I find the flavor to be similar to the packaged Hawaiian rolls without using the flavor extracts. If you disagree, you can certainly add them
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Dea says
Hello.....Hawaiian rolls are my friend's fav.....however he is allergic to coconut......anything I can do to sub for the coconut flour.....more almond flour maybe....and if so how much? Thanks
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Judy says
I tried many different keto breads and buns. This is far the best recipe ever. My kids love it too!!! Thank you for sharing.
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Mindy says
How did you get these to be 2net carbs when I enter in all the ingredients in Carb Manager it comes up at 4net carbs? They are delish!
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Mindy says
Nevermind... I did something wrong and figured it out on the second batch! ThAnks for the recipe!!!
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Katie says
Do you have a suggestion for baking time and temp to make these into small loaves rather than rolls??
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Sabra says
Hi Katie, The trickiest part about baking these is getting the inside cooked through without burning the outside. If you are going to make small mini loaves, I think that the baking time would be about the same. But for a larger loaf, I would try reducing the oven temp by about 15-25 degrees and adding an extra 15-20 minutes to the baking time. I haven't tried baking it as a loaf, so this is just my best guess. If you try it I would love to hear how it goes!
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Steve Koncaba says
My wife's pre-keto fave was a Buffalo Chicken Sandwich with Ranch Dressing in place of mayo on a King's Hawaiian Roll. Just saw this and making it for her tonight! Thanks, Sabra!
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Fran says
Awesome!
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Stephanie Theo says
Just made these today and they came out great.
How do you store them? Should they be refrigerated or can they be left out at room temp? And for how long?
Thanks in advance!Reply
Sabra says
Hi Stephanie! I am so glad that you enjoyed them! I recommend storing them in the fridge or freezer. They will keep in the fridge for about a week and they can be frozen for several months with no problems. Hope that helps 🙂
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Elaine says
Made them. Great instructions and easy to do. I put melted butter on top of them. They were delicious. I would use a little more sweetener next time as I used 1:4 cup only.
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Sabra says
So glad that you enjoyed them Elaine!
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Kassee Moseley says
I just tried these tonight but made chaffles with them. I only used 2 tbs of baking powder (I only had clabber girl) and 1/4 C of swerve brown sugar. Them smelled AMAZING while they cooked (3 1/2 mins in a dash mini seemed to yield the best results) and they taste similar to kettle corn. YUM! Thank you for the recipe!
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Vanessa Yan says
Thank you so much for this recipe! I’ve tried them all and this is the most satisfying keto bread ever! It’s not really Hawaiian sweet bread because it’s missing the texture but it’s delicious on its on. We have it in the morning with coffee and it’s like having coffee with a sweet and hearty muffin. Love it and making our third batch this weekend.
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Lee Ann says
Delicious! Made this exactly as written, but I only had Clabber Girl baking powder and I used whole milk shredded mozzarella not part skim. So...I ended up with a pan of cornbread. No rolls! What happened? Was it the mozzarella that made it all spread together? I also agree that I need non aluminum baking powder. I could tell it was a little bitter. He who doesn’t like low carb, keto, etc scarfed it down!
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Sabra says
Hi Lee Ann! It's hard to say why they all ran together, but it definitely could have to do with the cheese as part-skim tends to be a little dryer. Some people have opted to bake the rolls in a muffin tin so that might be a good option if you want to make them again.
Thanks for the great review!
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Angela says
These are pretty good as far as biscuits go, too heavy to call a roll in my opinion. They don’t rise very much so I would make them larger next time but I would make them again 🙂
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Leslie says
Would they still come out as well without the xantham gum? I don’t have any & really would like to make them for thanksgiving tomorrow
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Sabra says
Hi Leslie, they should turn out fine without the Xanthan gum! Happy Thanksgiving!
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Leslie says
Awesome! Thanks for replying today, I was just gonna wing it 😆 Happy Thanksgiving!
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Betsy Crittenden says
I'd like to make these and use them to do party ham & cheese rolls. The orignal recipe uses King's Hawaiin Rolls where you leave them together but slice them horizontally through the entire package, then layer on ham & swiss cheese. Then you mix up butter, yellow mustard, minced onion, poppy seeds and worchestershire sauce, in a saucepan to brush over the tops. This is the recipe I'm trying to makeover using your rolls: https://www.thespruceeats.com/party-ham-roll-sandwiches-recipe-3050622
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ChapelHillBetsy says
How do you think these would do to make a ketofied Party Ham Rolls https://www.thespruceeats.com/party-ham-roll-sandwiches-recipe-3050622? You halve the block of rolls horizontally, spread with a mixture of melted butter, yellow mustard, poppy seeds, minced onion and worchestershire sauce, then top with ham and cheese, wrap in foil and bake. I'm going to try using your recipe for this and will let you know how it works.
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Sabra says
I think that it would work great! Let me know if you give it a try 🙂
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Jenn says
I am allergic to coconut, any suggestions on what to use in place of?
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Ophie says
Seriously incredible-I wasn’t ready for how absolutely delicious and soft they were. Probably one of my favorite keto recipes.
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Patricia Shabel says
I just made these Hawaiian rolls, and they are FABULOUS!!! I didn't put any xanthan gum (I don't have any), and I only put 2 1/2 Tbls. of baking powder, based on what everyone was saying about them being saltier with the full amount of 4 Tbls. I put the higher amount of 1/3 cup of the Golden Lakanto sweetener, which I had never used before (very good!), and I brushed on some butter as they were finishing up in the oven without the foil. I had one of these straight out of the oven, and it was DEEEEELICIOUS!!! (I will post a picture on your IG, but it will be missing a piece! Lol! Thank you for the great recipe!
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Melissa says
My hubs and I absolutely loved this recipe. I even used it for a pizza crust by reducing the sweetener and adding a buttery Italian seasoning.
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Sharon says
It seems so random....how these turn out. Any suggestions for mile high baking? More or less baking powder?
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Sabra says
Hi Sharon! I think a lot of the issues can come from the cheese. I have actually been experimenting with this recipe lately to try and come to the bottom of it myself 🙂 I have found that some cheeses that even amount "low-moisture" cheeses there is quite a bit of difference between the moisture level which can really throw off the recipe. So far I have actually had the best luck with kraft shredded cheese, and Kroger brand shredded cheese. If the dough seems too wet and won't hold it's shape, then you can knead in a little extra coconut flour.
Also, it is SUPER important to use fresh aluminum-free baking powder. If you can't find that or you aren't sure if yours is fresh then I recommend cutting the baking powder in half. The rolls may not rise quite as much but will taste much better then if your baking powder isn't right.
Lastly, I would also say just remember what I said at the beginning of the post. These will not have the same light and airy texture as a traditional Hawaiian roll, but the taste should be a good match.
I hope all this helps and I'd love to hear how it goes if you decide to give this recipe a try!
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Renisha says
This recipe turned out great! We even experimented a little, and added veggies like chives, peppers, etc. to one side, and that was delicious also! The only thing I would do differently (only because my oven seems to have cooked faster) is to reduce the baking time by 10 minutes or so. Just make sure you watch it keeping that in mind
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