Low-carb pandesal is a healthier version of the classic Filipino bread roll made with almond flour and coconut flour. Learn how to make soft, fluffy, keto-friendly pandesal step by step at home.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp psyllium husk powder (for structure)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter (melted)
- 2 large eggs
- 1/4 cup warm milk (or unsweetened almond milk)
- 1 tbsp sweetener (erythritol or preferred low-carb sweetener)
- 1 tsp yeast (optional, for slight rise and aroma)
- Extra almond flour or breadcrumbs for coating (low-carb option)
Step-by-Step Directions
Step 1: Activate Yeast (Optional)
If using yeast, mix it with warm milk and sweetener. Let it sit for 5–10 minutes until slightly frothy. This gives a more traditional bread aroma and mild rise.
Step 2: Mix Dry Ingredients
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to avoid lumps.
Step 3: Add Wet Ingredients
Add eggs, melted butter, and the milk mixture into the dry ingredients. Mix until a dough forms. It should be slightly sticky but workable.
Step 4: Knead the Dough
Gently knead for 2–3 minutes. The psyllium husk will help the dough become more elastic and bread-like.
Step 5: Shape the Pandesal
Divide the dough into small equal portions. Roll each into a ball and lightly coat with almond flour or low-carb crumbs for a classic look.
Step 6: Rest the Dough
Place shaped dough balls on a baking tray lined with parchment paper. Let them rest for 10–15 minutes to slightly rise.
Step 7: Bake
Preheat oven to 175°C (350°F). Bake for 18–22 minutes or until the tops turn lightly golden and firm to touch.
Step 8: Cool and Serve
Let them cool slightly before serving. They will firm up more as they cool while staying soft inside.
Serving Suggestions
- Serve with butter or cream cheese
- Pair with coffee or tea for breakfast
- Use as low-carb sandwich buns
- Enjoy with sugar-free jam or peanut butter