- 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
Preheat your oven to 350 degrees.
Prepare a half sheet size cookie sheet by lining with a silicone liner or parchment paper and spraying with cooking spray.
Prepare an ice cream scoop by greasing with coconut oil and placing in the refrigerator until it is time to scoop the batter.
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.
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.
Turn the mixer to medium speed and slowly add in the egg yolks.
Add in the egg yolk powder and mix until just combined. Do not whip the batter at this point.
Using your ice cream scoop, portion the batter onto the pan, making 24 rolls.
Bake at 350 for 20 minutes.
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