Ingredients
For the Keto-Friendly Bolillo Rolls
For the Chorizo Filling
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9 oz pork chorizo
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rutabaga, diced
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1/2 medium diced yellow onion
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2 tablespoons olive oil
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salt and pepper as desired
For the Red Chile Sauce
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1 cup frozen red chile (Bueno brand is great)
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1 tsp onion powder
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1 tsp garlic powder
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1 tbsp olive oil
To Top It Off
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shredded lettuce
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queso fresco (Mexican crumbling cheese)
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red or green salsa
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Crema Mexicana or sour cream
Directions
Prepare the Keto Bolillo Rolls (1 hour 35 minutes)
Combine the Sonora Keto Bolillo/French Bread Mix with 1 egg and 3/4 cup warm water in a mixing bowl.
- Knead the dough for 3 minutes until well combined.
- Let the dough rest for 1 hour.
- Divide the dough into 4 balls (instead of the traditional 8, for larger sandwich rolls) and press each to 1" thick on a parchment paper-lined cookie sheet.
- Preheat oven to 350°F and bake rolls for 25-30 minutes until golden. Let cool completely.
Prepare the Chorizo and Rutabaga Filling (25 minutes)
Meanwhile, boil the diced rutabaga until tender, about 15-20 minutes.
- Drain the rutabaga and pan fry with the diced onion in olive oil until the onion is translucent and the rutabaga is slightly crispy on the edges, about 5-8 minutes.
- Season with salt and pepper as desired.
- In a separate skillet, cook the chorizo under medium heat until all of the fat is rendered, about 8-10 minutes. (Pour off whatever amount of fat you prefer, although it adds to the flavor in the pambazo.)
- Stir the rutabaga/onion mixture into the chorizo. Keep warm.
Make the Red Chile Sauce (10 minutes)
In a saucepan, heat the olive oil and pour in the red chile. Cook the chile for 1-2 minutes.
Stir in the onion powder and garlic powder. Cook under medium heat until the chile has thickened, about 5-8 minutes.
Assemble the Keto Pambazos (10 minutes)
Once the rolls are completely cool, slit each bread roll open but leave enough uncut to create a "hinge" so the two halves remain joined.
- Dip each roll in the red chile sauce, rotating to cover all sides of the roll.
- In a skillet with preheated olive oil under medium-high heat, place each coated roll in the pan and fry all edges of the roll for 2-3 minutes per side. Be careful not to overcook the roll as the almond flour will brown easily. (The rolls will be sticky with the red chile. Pambazos are messy, but delicious!)
- After all coated rolls have been fried, fill each one generously with the chorizo/rutabaga mixture.
- Top with queso fresco, shredded lettuce, crema, and salsa as desired.
- Grab some napkins and enjoy this keto-friendly take on a Mexican street food classic!
Recipe Note
Can I make the bolillo rolls ahead of time?
Yes! The keto bolillo rolls can be baked a day in advance and stored in an airtight container at room temperature. Before assembling the pambazos, simply dip and fry them in the red chile sauce as instructed. If you prefer to make them further ahead, you can freeze the baked rolls for up to a month and thaw before using.
What can I substitute for rutabaga in the filling?
Rutabaga is used as a low-carb alternative to potatoes, but you can also use turnips, radishes, or even cauliflower for a similar texture. Each option will keep the recipe keto-friendly while offering a slightly different flavor profile.
Are pambazos supposed to be messy?
Absolutely! Traditional pambazos are known for being dipped in chile sauce and pan-fried, making them deliciously messy to eat. This keto-friendly version keeps the authentic experience — so grab plenty of napkins and enjoy the bold flavors.
Nutrition
Amount/Serving
% Daily Value
- Fat
- 48.5 grams
- 62%
- Saturated Fat
- 16.2 grams
- 81%
- Trans Fat
- 0 grams
- Cholesterol
- 98 milligrams
- 33%
- Sodium
- 1245 milligrams
- 54%
- Carbs
- 9.2 grams
- 3%
- Fiber
- 3.0 grams
- 11%
- Sugar
- 4.8 grams
- Protein
- 32.8 grams
- 66%
- Vitamin D
- 0.8 micrograms
- 4%
- Calcium
- 85 milligrams
- 7%
- Iron
- 3.2 milligrams
- 18%
- Potassium
- 485 milligrams
- 10%
