Low Carb Keto Cottage Cheese Brioche Sweet Rolls Recipe
These Low Carb Keto Cottage Cheese Brioche Sweet Rolls are a delicious diabetic-friendly, keto-approved treat perfect for breakfast or a snack. Made with cottage cheese and vanilla whey protein, these soft and fluffy rolls are light, slightly sweet, and filled with a creamy vanilla cream cheese center. They’re baked to perfection in an extra-large muffin pan, making them easy to portion and store. With only 1.9 grams of net carbs per roll, these sweet rolls offer a guilt-free indulgence for low-carb and keto lifestyles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Diabetic
Ingredients
Brioche Sweet Rolls
- 6 large eggs, separated, room temperature
- 1 teaspoon white vinegar or cream of tartar
- 4 ounces (113 grams) cottage cheese
- 1 teaspoon baking powder
- 1 cup (90 grams) vanilla whey protein powder (about 3 scoops)
- 1 tablespoon Allulose (liquid or granular) or keto simple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla stevia liquid sweetener
- Pinch of salt
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons Allulose or 2 teaspoons vanilla stevia liquid sweetener
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300 degrees F (150 degrees C). Grease a 12-cup capacity extra-large muffin pan to prevent sticking.
- Whip Egg Whites: Place the egg whites and white vinegar or cream of tartar into a stand mixer or use an electric hand mixer. Whip on high speed until stiff peaks form, which usually takes 10 to 15 minutes. Set aside once done.
- Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk together the egg yolks, cottage cheese, baking powder, vanilla whey protein powder, Allulose, vanilla extract, vanilla stevia sweetener, and a pinch of salt until thoroughly combined. Alternatively, blend these ingredients in a blender until smooth.
- Fold Mixtures: Gradually fold a small amount of the egg yolk mixture into the whipped egg whites, folding gently but thoroughly. Continue adding the yolk mixture a bit at a time until fully incorporated, ensuring the batter remains light and airy.
- Fill Muffin Pan: Pour the batter evenly into the prepared muffin pan. Each cup should be filled to accommodate the batter expanding. The large muffin cups should measure about 3.5 inches in diameter.
- Bake Initial Rolls: Bake the rolls on the middle oven rack for 25 minutes. Remove from the oven and carefully cut a 1-inch-wide circle from the center of each roll using a sharp knife.
- Prepare Cream Cheese Filling: Combine the softened cream cheese, vanilla extract, and sweetener in a blender or bowl. Blend or mix until the filling is smooth and creamy. Adjust sweetness to taste.
- Fill and Final Bake: Spoon approximately 1 heaping tablespoon of the cream cheese filling into the hollowed centers of each roll. Return the filled rolls to the oven and bake for an additional 5 minutes to set the filling.
- Storage: Allow the rolls to cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.
Notes
- Each roll contains approximately 1.9 grams of net carbs, making them ideal for low-carb and keto diets.
- Use room temperature eggs for better mixing and volume in egg whites.
- If you don’t have vanilla stevia, you can use equivalent sweetener amounts or adjust allulose accordingly.
- For best texture, gently fold the mixtures to keep the batter airy.
- Extra-large muffin pans are recommended for the correct roll size; standard muffins will yield smaller rolls.
- You can substitute cottage cheese with ricotta cheese for a slightly different texture.
- Ensure cream cheese is softened before mixing to avoid lumps in the filling.
