4️⃣ Shape the Rolls
- Once rested, roll the dough into a log and divide it into 8 equal pieces. Each should be roughly the size of a traditional pandesal roll.
- Lightly shape each piece into a round ball. If the dough feels sticky, wet or oil your hands slightly for easier handling.
- Roll each shaped piece in almond flour to mimic the signature pandesal crumbs and add a light, nutty coating.
- Place the rolls evenly spaced on the prepared baking sheet to allow for even heat circulation.
5️⃣ Bake
- Bake in the preheated oven for 50–60 minutes, or until the rolls are golden brown on the outside and firm to the touch.
- Remove from the oven and let them cool on a wire rack for a few minutes. The crust will stay crisp while the inside remains tender and slightly chewy.
- Serve warm — perfect with butter, sugar-free jam, or any favorite keto-friendly spread.
Tips for Best Results
- Hot water is key: Make sure the water is very hot to activate the psyllium husk’s binding properties and create a bread-like texture.
- Let it rest: The resting period allows the dough to stabilize, preventing hollow centers after baking.
- Use fine psyllium husk powder: Coarser husk can affect the texture and density of the rolls.
- Storage: Keep leftover rolls in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for a few minutes before serving to restore crispness.
Prep Time: 15 minutes | Bake Time: 50–60 minutes | Total Time: 1 hour 15 minutes
Yield: 8 rolls | Calories: ~130 kcal per roll
Golden and fragrant with a satisfying chew, this Low-Carb Pandesal proves you can enjoy classic Filipino bread even on a keto or gluten-free lifestyle. Perfect fresh out of the oven or chilled from the fridge — ready for any “palaman” you crave! 🥯🇵🇭
