- 1 1/4 cup water (if making the fresh egg white version, omit the water and replace it with 1 1/2 cups of fresh egg whites)
- 1 tsp pineapple extract
- 120g egg white powder (reduce to 80g if doing the fresh egg white version)
- 1/3 cup (64g) allulose
- 1 tbsp nutritional yeast
- 2 tbsp (16g) arrowroot powder
- 1/2 tsp salt
- 1 tbsp cream of tartar
- 1 tbsp unflavored gelatin
- 6 fresh egg yolks
- 20g (2 tbsp) egg yolk powder
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Preheat your oven to 350 degrees.
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Prepare a half sheet size cookie sheet by lining with a silicone liner or parchment paper and spraying with cooking spray.
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Prepare an ice cream scoop by greasing with coconut oil and placing in the refrigerator until it is time to scoop the batter.
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In the bowl of your stand mixer, add the water, pineapple extract, egg white powder, allulose, nutritional yeast, arrowroot, salt, cream of tartar and gelatin.
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Start your mixer on low and slowly increase the speed to high. Whip on high speed for about 5 minutes or until the batter is very stiff.
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Turn the mixer to medium speed and slowly add in the egg yolks.
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Add in the egg yolk powder and mix until just combined. Do not whip the batter at this point.
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Using your ice cream scoop, portion the batter onto the pan, making 24 rolls.
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Bake at 350 for 20 minutes.
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Remove the rolls from the oven and allow to cool for about 10 minutes before diving in!
This recipe is based on Amy’s Hawaiian Sweet Roll recipe found here: https://youtu.be/eocS8_b2j-o