Ube Cheese and Red Velvet Cream Cheese Low-Carb Pandesal Recipe

Lined a large baking pan with parchment paper. Set aside. 

In a mixing bowl, mix almond flour and psyllium husk. Add baking powder, Himalayan salt, and erythritol. Mix until combined. Add egg whites and mix.

Add apple cider vinegar and mix. Add hot water, and mix until combined. Mix until it forms into a dough. Divide it into 2 portions. Transfer one half into a separate mixing bowl, covered, and set it aside.

 Preheat the oven to 350 degrees F or 170 degrees C.

For red velvet pandesal: Using one dough for the red velvet pandesal, pour 1 tablespoon hot water into the unsweetened cocoa powder and stir until dissolved. Once cocoa powder is dissolved, pour it into the dough and mix until combined. Add red food coloring, and knead the dough until the color is perfectly even. Once the color is distributed evenly, set it aside covered. 

For ube pandesal: add ube extract the reserved dough. Use hands to mix the dough until well combined. Sprinkle a small amount of almond flour on a flat clean surface or board. Shape the ube dough into a log. Cut into 4 equal parts. Shape and form each dough into a ball.

Flatten the ube dough and fill each with a cube of cheddar cheese. Once filled, shaped into a circle or ball. Repeat until all ube dough has been filled. Placed shaped dough onto the prepared baking pan lined with parchment paper. Cover and set aside. 

Form the red velvet dough into a log. Cut into 4 equal parts. Shape and form each into a dough ball. Flatten each dough and fill each with cubes of cream cheese. Once all filled, shape stuffed dough into circles or balls. Arrange and place red velvet dough onto same baking pan as the ube pandesals. Sprinkle a small amount of almond flour on top of each dough ball.

Bake in a pre-heated oven for 40 minutes. After 40 minutes, remove bread from the oven. Serve while hot.