Keto Pandesal (Filipino Bread Rolls)
These soft and buttery rolls are like the beloved Tagalong bread but made into a Keto diet Filipino version. Typically, these Pinoy rolls are served for breakfast on noisy street corners. The name “pandesal” means salted bread, but they are more sweet than salty. Tender, low carb bread is made from a mixture of almond flour, psyllium husk, cream, and butter. The result is a soft, fluffy bread with a hint of sweetness. The rolls are coated with an almond flour breading then baked to golden brown perfection. These rolls are simple and easy to make and require minimal baking skills.
How to Make It
Step 1
Preheat the oven to 350 F. Spray an 8” by 12” pan with nonstick cooking spray. Combine the almond flour, psyllium husk, kosher salt, baking powder, apple cider vinegar, and Swerve together in the bowl of a stand mixer.
Step 2
Combine cream and water together in a heatproof measuring cup and then heat it in the microwave for one minute until hot. Add the hot cream mixture to the dry ingredients and mix well until combined. Add one egg and the melted butter and mix well.
Step 3
The dough will be very soft at this point, but easy enough to work with if you use a cookie scoop to portion the dough into eight sections. Use a cookie scoop to portion the dough into eight sections.
Step 4
Add ⅓ cup almond flour to a bowl. Roll each into a ball and then place it into the almond flour to coat it all over.
Step 5
Place the rolls into the prepared pan. It is ok if they are touching slightly. Bake for 50-60 minutes and then turn the oven down to 300 F and bake for another 15-20 minutes until golden brown on top.
Ingredients
- Almond Flour
1-¼ cup
- Psyllium Husk Powder Soluble Fiber by Now
4 tbsp
- Coarse Kosher Salt by Morton
1 tsp
- Baking Powder
1 teaspoon
- Apple Cider Vinegar
2 teaspoon
- Heavy Cream
½ cup
- Water
½ cup
- The Ultimate Icing Sugar Replacement by Swerve
¾ cup
- Butter
2 tablespoon
- Raw Egg
1 large
- Almond Flour
1-¼ cup