Low-Carb Pandesal

Instructions

1️⃣ Prepare the Oven

1. Preheat your oven to 350°F (175°C). Position the baking rack on the lower third of the oven for even browning.
2. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2️⃣ Mix the Dry Ingredients

1. In a large mixing bowl, combine the psyllium husk, almond flour, Himalayan salt, baking powder, and erythritol (if using). Whisk to blend evenly and break up any clumps.

3️⃣ Add the Wet Ingredients

1. Pour in the egg whites and vinegar. Mix briefly until the ingredients start to come together into a sticky dough.
2. Gradually add the super hot water while mixing. Use an electric mixer or whisk to beat the mixture for about 30 seconds, until it thickens and begins to resemble bread dough. The psyllium husk will quickly absorb the water and create elasticity.
3. Let the dough rest for about 10 minutes. This step allows the psyllium to hydrate fully and firm up the texture.

4️⃣ Shape the Pandesal

1. After resting, roll the dough into a log and divide it into 8 equal portions.
2. Lightly shape each piece into a round roll. If the dough is sticky, lightly wet or oil your hands to make handling easier.
3. Roll each shaped piece in almond flour to create the classic pandesal “crumb” texture.
4. Arrange the rolls evenly on the prepared baking sheet, leaving space between each for expansion during baking.

5️⃣ Bake

1. Bake the rolls for 50–60 minutes, or until golden brown and firm on the outside. The tops should feel crisp when tapped, and the inside should be soft and slightly chewy.
2. Once baked, transfer the rolls to a wire rack to cool slightly. Enjoy warm for the best texture and flavor.

Storage & Serving