bread, keto and low carb

Keto Air Fryer Pandesal (Bread)

The ultimate guide to making a perfect Keto Air Fryer Pandesal recipe! This recipe is so versatile, it can be used to make hotdog buns, hamburger buns, garlic bread and dinner rolls. Includes tips and tricks, and more.

When my friends learned that I am in a Keto or Low Carb lifestyle, they were in shocked. They asked me, “how can you manage to stay away from breads?” Well the thing is, I don’t really have to.

Of course, Keto breads can’t mimic the same taste as the real pandesal that you buy from your local bakery, but at least you can create delicious bread that is absolutely low in carbs.

What Can I Use to Make Keto Bread?

So far, the most reliable and common substitute to regular flours are the almond flour and coconut flour. You can use them separately in Keto recipes or a combination of both, although take note that coconut flour tends to dry out, so you need to make proper adjustments with measurements.

What is Psyllium Husk?

One secret to a good Keto or low carb bread is adding psyllium husk. Psyllium is a form of fiber made from a husk that is mainly cultivated in Northern India. It is mostly common as a laxative, and then later, research shows that it is good for the heart and the pancreas.

How to Make Keto Air Fryer Pandesal?

Keto Air Fryer Pandesal is so simple and easy to make. All you need are the ingredients and an Air Fryer of course. If you don’t have an Air Fryer, don’t worry! You can also bake this recipe in an oven at 180 degrees C or 350 degrees F for 50-60 minutes, on a lower rack.

Mix all the ingredients in a large bowl. Then bring 1 cup of water to a boil. Add the wet ingredients into the dry mixture. Beat the mixture for 30 seconds with a hand mixer. Do not over mix. The consistency you are looking for is a play-doh texture. Moisten hands with olive oil to prevent the mixture from sticking. Divide the dough into 6 separate balls. Place on a greased baking tray. At this stage, you can top the dough balls with sesame seeds. You can use baking paper to put on top of the Air Fryer grill, then arrange the dough balls on top of it. Bake the Keto Pandesal in an Air Fryer at 160 degrees C or 320 degrees F for 30 minutes. Smear butter or spread of your choice. Serve these Keto buns while it’s warm.

You’re not in a Keto or Low Carb Diet?

No fear. If you are not in a Keto or Low Carb diet, you can check out my regular pandesal recipe, pandesal without bread maker and ube pandesal.

Keto Air Fryer Pandesal

Kate Tablizo
This Keto Air Fryer Pandesal is a game changer to all those on a Keto lifestyle but needs bread in their life. Smear it with butter or spread of your choice and you'll think you are eating the real "thing." It is pleasingly crispy on the outside and soft and moist on the inside.
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine Filipino
Servings 6 servings
Calories 165 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 5 tbsp ground psyllium husk powder
  • cup almond flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp apple cider vinegar
  • 3 large egg whites
  • 1 cup water boiling
  • 1 tbsp olive oil to moisten hands with

Instructions
 

  • Mix all the dry ingredients (psyllium husk powder, almond flour, baking powder and sea salt) in a large bowl until well combined.
  • Bring 1 cup water to a boil.
  • Add the wet ingredients (apple cider vinegar, egg whites and water) to the dry mixture. Beat with a hand mixer for 30 seconds. DO NOT OVER MIX. The dough resembles a play-doh consistency.
  • Moisten your hands with olive oil. Shape the dough into 6 separate balls.
  • Place on a greased baking sheet and top with sesame seeds.
  • Place a baking paper on the Air Fryer grill pan then carefully place the dough balls. Making sure to keep spaces between them.
  • Bake in an Air Fryer on a 160°C for 30 mins. It should be done if you hear a hollow sound when tapping the bottom of the bun.
  • Serve with butter or spread of your choice.

Notes

 
    • Make sure to beat the mixture for 30 seconds only. Do not over mix it. The consistency should be like a play-doh.
    • The dough is sticky so make sure to moisten your hand with olive oil.
    • Baking time may vary depending on the size of the dough and the specifications of the Air Fryer.
    • If your bread turns purple in color, it must be from the psyllium husk. Try another brand. 
    • This Keto bread recipe is so versatile. It can be used to make hotdog buns, hamburger buns and garlic bread.
Keyword air fryer recipes, keto air fryer recipes, keto bread, pandesal

Watch How to Make Keto Air Fryer Pandesal

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Ube Pandesal

Ube Pandesal is a sudden hit amongst Filipinos. Just look everywhere people are at rage posting photos of Ube Pandesal and Ube Cheese Pandesal. It has been trending lately and I want to get my hands on this much-loved bread from the Philippines.

This pandesal recipe is different from what I used to make, but you are welcome to give it a go with Pandesal recipe without Bread Maker and just add ube flavouring. I highly recommend using McCormick Ube extract to give it a real ube flavour. This recipe is only Ube Pandesal but of course, if you want to make Ube Cheese Pandesal, you just add cheddar cheese in the middle of the dough before baking.


Ube Pandesal Recipe

INGREDIENTS:

1 cup milk, evaporated or fresh

1 pouch or 2 1/4 teaspoon instant yeast

1 tablespoon sugar, for proofing

2 cups all-purpose flour

1 cup bread flour

1/2 cup white sugar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon vanilla essence

1 teaspoon ube flavour extract

breadcrumbs for coating

How to Make Ube Pandesal?

INSTRUCTIONS:

  1. PROOF YEAST: Dissolve yeast in lukewarm water (110-115 degrees F) and add 1 tablespoon sugar. Stir to dissolve and let stand for 10 minutes or until it bubbles.
  2. MAKE DOUGH: In a large bowl, combine flour, salt and sugar. Add the yeast mixture, vegetable oil, vanilla essence and ube flavouring. Mix on medium speed with a dough hook until combined.
  3. Mix the dough until it forms. Transfer in a clean flat surface and knead the dough with your hands for 10 minutes until smooth. It should bounce back when you lightly press your finger into the dough.
  4. Place the dough in a greased bowl and cover it with a tea towel or plastic wrap. Let it rest for about 1 1/2 hour until double in size. If you live in a humid place, you can pre-heat the oven at 100 degrees C for about 10 minutes then turn it off. Place the bowl with the dough inside. This will help to rise the dough even in colder months.
  5. Give the dough a gently punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten each dough, at this stage if you want to make Ube Cheese Pandesal, you should add in the cubed cheddar cheese filling, seal and shape into a ball.
  6. Line baking sheets with baking paper and place the dough pieces with 1/2 inch apart. Cover it with a clean tea towel or plastic wrap and let it rise again for another 30 minutes- 1hour.
  7. Don’t forget to preheat the oven to 350 degreed F (180 degrees C) before baking.
  8. Roll each dough with breadcrumbs.
  9. Bake them for 10-15 minutes until the top is lightly brown.

Serve and enjoy this Ube Pandesal with family and friends!

NOTES:

  • When proofing yeast, make sure that the temperature of the milk is between 100-115 degrees F. More than this will kill the yeast. I also found out that adding 1 tablespoon sugar to the yeast mixture helps it proof easily.
  • You know you knead the dough well if it bounces back when you lightly press it with your finger. Normally, kneading takes about 10 minutes.
  • During winter months or if it is humid, you can preheat the oven to 100 degrees C, turn it off and place the dough to rise.
  • If you want to make Ube Cheese Pandesal, you can place cubed cheddar cheese on each flatten dough before rolling them to dough balls.
  • You can use either active or rapid rise (instant) yeast. Rapid rise (instant) yeast does not need to be bloomed or activated, but you can proof it too just to make sure.

Did you make this Ube Pandesal? Please leave us a comment below.


bread

Pandesal without Bread Maker

In the Philippines, we always have pandesal or Filipino bread for breakfast. It’s yummy with margarine or butter, peanut butter, liver spread, nutella, even pansit bihon or by itself. Recipe for pandesal is up on my blog now.

Here in New Zealand, our favourite spread for pandesal is Nuttelex. It’s a healthy alternative to butter. It’s nut oil free, gluten free, soy free, lactose free, cholesterol free oil, artificial additives free, salt reduced and contains vitamin D. I can use it as a spread for my home baked bread, for cooking or baking. @nuttelexspread.

INGREDIENTS:

2 ¼ teaspoons active dry yeast
1 cup lukewarm milk
2 tablespoon unsalted butter at room temperature
½ cup sugar
1 teaspoon salt
2 eggs, beaten
4 ½ cups all purpose flour or more as necessary
Breadcrumbs

INSTRUCTIONS:

1. Dissolve the yeast in 1 cup of lukewarm milk in bowl. Let stand for 10 minutes, and then stir well.

2. In another bowl, combine butter, eggs, sugar and salt.

3. Add milk mixture into the yeast mixture and add 2 cups of flour. Mix with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.

4. Transfer dough to a lightly floured surface. Knead dough until smooth, elastic and no longer sticky (around 10 minutes), add flour as necessary.

5. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.

6. Transfer dough to a lightly floured board. Divide dough into 3. Stretch and make a long roll. Cut into 24 pieces, roll in breadcrumbs and place in a baking pan lined with wax paper.

7. Cover with a cloth and let rise for at least one hour or until almost double in size.

8. Bake in 120 C oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown. (Every oven is different so make sure to check the bread in 10 mins increment.)

9. Serve and enjoy with family and friends!

bread

Pan de Sal (Filipino Bread Roll)

I have been experimenting how to make the perfect pan de sal (pandesal) in the kitchen for the last 7 years, and to my excitement, this is the only recipe I have made that really caught my heart and taste buds. It’s easy to make as you just need to put all the ingredients together in a bread machine, press the “dough” button and walk away. Love it, love it, love it!

I have to thank the person who posted this recipe on the web as I would use this recipe for the rest of my life. I have altered some of the instructions, but if you want a different procedure, please visit her website: Salu-Salo Recipes.

NOTE: This pandesal recipe if for bread machine/maker

Ingredients:

1 cup lukewarm milk
2 tbsp butter
1/2 cup sugar
1 tsp salt
2 eggs
4 cups all purpose flour
2 1/4 tsp bread machine yeast
breadcrumbs

Procedure:

1. Put the ingredients in the order listed above in the bread machine pan. Starting with the milk and finishing off with the yeast. Do not include the breadcrumbs.

2. Select bread type setting to dough to make the dough.

3. When the cycle is complete (in my bread machine’s case, at 1 1/2 hours), transfer dough into a lightly floured surface.

4. Divide dough into 2 long long. Cut the dough slightly diagonal, turn half side down and flatten a bit, roll in breadcrumbs, and put in a baking tray.

5. Cover with a cloth and let rise for at least one hour or until almost double in size.

6. Preheat the oven at 220 F oven for 10 minutes, turn it down to 150 F. Bake the dough for 15 minutes or until golden brown.

7. Serve and enjoy this yummy pandesal with family and friends!

Source: Salu-Salo

bread

Pandesal

Ingredients:
2 cups all purpose flour
2 cups bread flour
½ cup white sugar
5 tbsp butter, melted
1 tsp baking powder
1¼ cup fresh milk, warm
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 piece raw egg
1 tbsp cooking oil

Procedure:
1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved.
2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder .
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5.  Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour.
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal).
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on).
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise.
11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes.
12. Put the tray with dough in the oven and bake for 15 minutes.
13. Turn off the oven and remove the freshly baked pandesal.

Share it with family and friends!!!

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