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Filipino pandesal is a type of bread roll that is a popular breakfast and snack item in the Philippines. It is characterized by its soft and airy texture, slightly sweet taste, and typically has breadcrumbs on the outer crust. Pandesal is commonly enjoyed freshly baked and is often paired with spreads like butter, cheese, or jam, or eaten with savory fillings such as ham or eggs. It’s a staple in Filipino bakeries and households, often eaten alongside coffee or hot chocolate in the morning.

Creating a keto-friendly version of Filipino Pandesal, a beloved bread roll in the Philippines, involves adapting traditional ingredients to fit a low-carb, ketogenic diet.

Here’s a recipe that substitutes high-carb flour with low-carb alternatives while still aiming to capture the soft and fluffy texture of Pandesal:

Keto-Friendly Filipino Pandesal Bread Rolls Recipe

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1/4 cup whey protein powder (unflavored)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons keto sweetener
• 4 large eggs, separated
• 1/4 cup melted butter
• 1/4 cup warm water
• Sesame seeds or flax seeds for topping (optional)

Instructions

1. Preheat and Prepare:
   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or silicone mat.
2. Mix Dry Ingredients:
   In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, whey protein powder, baking powder, salt, and sweetener until well combined.
3. Combine Wet Ingredients:
   In a separate bowl, whisk the egg yolks, melted butter, and warm water until smooth.
4. Beat Egg Whites:
   In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
5. Combine and Fold:
   Add the wet ingredients (egg yolk mixture) to the dry ingredients. Stir until fully combined.
   Gently fold in the beaten egg whites, being careful not to deflate them. This helps create a lighter texture for the Pandesal.
6. Shape and Bake:
   Scoop about 2 tablespoons of the dough and shape it into a ball using lightly oiled hands.
   Roll each ball in sesame seeds or flax seeds (if using) for added texture and appearance.
   Place the shaped Pandesal onto the prepared baking sheet, leaving space between each roll for expansion.
   Bake in the preheated oven for 15-18 minutes, or until the Pandesal is golden brown and cooked through.
7. Cool and Serve:
   Remove from the oven and let the Pandesal cool on a wire rack for a few minutes before serving.

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Notes

• Psyllium Husk: Helps give structure and elasticity to the dough, mimicking the texture of traditional Pandesal.
• Whey Protein Powder: Adds protein and helps with the bread-like texture. Ensure it’s unflavored and unsweetened.
• Sweetener: Adjust the amount of sweetener based on your preference.
• Storage: Store leftover Keto Pandesal in an airtight container at room temperature for up to 3 days. Reheat in the oven or toaster oven before serving to restore crispness.

This Keto-Friendly Filipino Pandesal recipe provides a low-carb alternative to traditional Pandesal, making it suitable for those following a ketogenic lifestyle while still enjoying a taste of Filipino cuisine.