Low-Carb Pandesal

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat by toasting or warming in the oven at 300°F (150°C) for 5–7 minutes to restore their crisp crust.
• Serve with butter, sugar-free jam, cheese, or any of your favorite spreads — the perfect keto-friendly version of a Filipino breakfast staple.

Tips for Success

• Make sure your water is very hot to help activate the psyllium husk’s binding power.
• Do not skip the resting step — it allows the dough to firm up and prevents hollow centers.
• Use finely ground psyllium husk powder and almond flour for a smooth texture.
• For extra crunch, brush the tops with melted butter or olive oil before baking.

Crunchy on the outside, soft and chewy inside — this Low-Carb Pandesal captures the nostalgic taste of Filipino bread while staying keto-friendly, gluten-free, and healthy. Perfect fresh from the oven or chilled from the fridge — ready for any “palaman” you love! 🥐🇵🇭