Low Carb Keto Cottage Cheese Brioche Sweet Rolls

4.72 from 7 votes

Prep Time 15

Total Time 1 5

Servings rolls

Calories 133kcal

Author Brenda Bennett | Sugar-Free Mom

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 25 minutes, remove from the oven and use a sharp knife to remove about a 1 inch circle from the center of the roll.
Add the cream cheese filling ingredients to a blender and mix until smooth. Taste and adjust sweetener if needed.
Take some, I used a heaping 1 tbsp, of the cream cheese filling and place in the center of each of the rolls. Place bake in the oven for 5 minutes.
Storage; Place keto rolls in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

1.9 grams net carbs per roll