These make great slider buns!
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.
Add in the egg white powder, cream of tartar, salt, allulose and arrowroot, if using.
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!
Substitution options:
Gelatin can be replaced with 1/4 tsp of xanthan gum
Arrowroot adds a nice texture and flavor but can be reduced or eliminated for a lower carb count.
Butter powder can be substituted with mct oil powder for a dairy-free version.
3 tbsp of whole egg powder can be substituted with 1 tbsp of yolk powder
Calories & Macros
Recipe makes 24 rolls
Per roll:
43 Calories
1.3g Carbs (if you omit the arrowroot the carb count comes down to 0.4g)
5.6g Protein
1.2g Fat
Note: I do not count allulose in the carb count since it does not get absorbed by the body like regular carbs do.
The brilliant idea of using an ice cream scoop to portion out these rolls came from Amy: Carnivore's Angel and her fabulous hawaiian roll recipe: https://youtu.be/eocS8_b2j-o
These dinner rolls are the same base recipe as My Best Egg White Bread Loaf found here: http://indigonili.com/my-best-egg-white-bread-loaf-keto/