Keto Cottage Cheese Hawaiian Sweet Rolls

Ingredients

6 large eggs separated, room temperature
1 teaspoon apple cider vinegar or cream of tartar
4 ounces cottage cheese or 113 grams
1 teaspoon baking powder
3/4 cup whey protein powder or 2.5 scoops or 62 grams
1/4 cup egg white protein powder or 20 grams
1 tbsp Allulose
2 tsp Pineapple extract
2 tsp Monk Fruit liquid sweetener
pinch salt

Instructions

Preheat oven at 300 degrees F. Grease a 12 capacity extra large muffin pan.
Place your egg whites in a stand mixer or electric hand mixer with vinegar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a bowl with the remaining ingredients and whisk and stir well to combine. You can also just add these ingredients to a blender and blend until smooth.
Fold in a small amount of egg yolk mixture into the egg white mixture a little at a time until it's all incorporated.
Pour batter to fill an extra large muffin cup pan. Mine is 3.5 inch diameter.
Bake on the middle shelf of oven for 30 minutes or until a toothpick or skewer stick in the center comes out clean and it's golden brown.
Enjoy warm, toasted with a little butter or cooled and used for a sandwich!
Storage; Place keto rolls in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time
15minutes mins
Total Time
1hour hr 5minutes mins
Servings: 12 rolls Calories: 68kcal