Low-Carb Sandwich Thins are a perfect gluten-free option for any sandwich. These are a delicious keto-friendly, low-FODMAP bread option and are so simple to make! They hold up well for burgers, sandwiches and can even be toasted.
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This low-carb sandwich bread is so flavorful and will satisfy those cravings for something soft and ‘bready’. These are a great bread alternative especially if you need something to stand in for lettuce wraps, which are tasty and convenient, but sometimes you just want some bread, you know?
I make these because they’re perfect for a breakfast sandwich with Egg Salad, or toasted open faced for Avocado Toast. Have it for BLTs, burgers and anything else you would toss between two slices of bread. Try making the best pulled-pork sandwiches with Pulled Pork cooked low and slow and top it off with Cilantro Lime Coleslaw. It’s great for do-ahead meal prep for easy weeknight lunches or dinners. And, easy is good!
Why you'll love this recipe
- No carb crash – these keto sandwich thins make a perfect sandwich without the carb crash you get from conventional bread
- Great keto bread – gluten-free flour mixes tend to be very high in carbs. No need to worry about your macros as one serving comes in at only 2g net carbs.
- Great texture – this is a variation of fathead dough. You get a great texture in these sandwich thins that will hold up to any sandwich or burger you can build.
- FODMAP friendly – cauliflower sandwich thins are a popular keto bread, but are not FODMAP-friendly. These gluten-free sandwich thins make a great low-FODMAP bread you’ll want to keep around for breakfasts, lunches or dinners.
Ingredients
A handful of simple ingredients are all you need for this recipe, to satisfy all of your bread cravings:
- Almond flour – a great low-carb and low-FODMAP flour for gluten-free bread
- Mozzarella cheese – adds texture and chew and is low in lactose, making it a low-FODMAP cheese
- Cream cheese – lends flavor and combines well with the mozzarella for texture. It’s also very low in lactose and is FODMAP-friendly.
- Eggs – they’re a perfect binder
- Golden flaxseed meal – gives a nice texture and color
- Baking soda – gives some lift to the bread
- Xanthan gum – this is optional, but I find that it gives the bread a little more elasticity and soft texture. Not familiar with this ingredient? Learn more in my What is Xanthan Gum Ingredient Spotlight.
Instructions
These savory, flat sandwich thins come together in a snap.
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper. You may find you need two baking sheets for 8 of these.
Combine the mozzarella and cream cheese in a large microwave-safe bowl and melt in the microwave.
When melted, stir thoroughly to combine.
Add the eggs and mix until thouroughly incorporated with the cheeses.
- In a separate bowl, combine the almond flour, golden flax meal and baking soda
- Add the dry ingredients to the cheese and egg mixture and mix well
TIP: If the dough seems a little sticky, let the dough rest for about 5 minutes. The almond flour tends to absorb moisture over time. Also, try adding more almond flour, 1 tablespoon at a time.
TIP: Use a full-fat, low moisture mozzarella. If the dough is still a little wet or sticky, it is most likely due to moisture in the mozzarella. See the tip above.
Form the dough into a large ball and separate into 8 smaller balls.
Place the balls one at a time between two sheets of parchment.
Roll out until they are about ¼ inch thick or about 4 inches in diameter and place on the parchment lined baking sheet.
- Top with desired toppings, if using, and bake for 15 minutes or until the tops are slightly golden
- Let cool on a baking rack before slicing
TIP: Remove the sandwich thins from the baking sheets to cool. The heat from the baking sheet will continue to brown the bottoms, potentially over-cooking them.
Variations
- Add your favorite spices to the dough – mix in a small amount of onion or garlic powder (omit for low-FODMAP), fennel or even curry (which is really good!)
- Make a seed bread – by adding some sunflower, chia, hemp or poppy seeds to the dough
- Add oat fiber – a nice addition to make an oat bread. It may make the dough a little stiffer, but the flavor and chew is still very good. Use this in place of the flax meal.
- Sandwich squares – instead of making sandwich rounds, try forming the dough into squares
- Add toppings – sesame seeds, EBTB (Everything But the Bagel), sunflower seeds, a dusting of oat fiber or golden flaxseed meal
- Poke holes on the top – even though this is usually done for a yeast bread recipe, it can add a little style to your sandwich thins
- Add some nutritional yeast – make your own nooch flavored, ‘noochy licious’ bread! Simply add ½ teaspoon to the dry ingredients. This adds a rich ‘bready’ flavor and is one of my favorite things to add to this recipe.
How to Store
Your sandwich thins can be stored in the refrigerator in a sealable plastic bag or storage container for up to 7 days.
Can you freeze sandwich thins?
Yes! I recommend freezing them separated on a baking sheet with parchment. After they're frozen, place them in a freezer storage bag and freeze for up to 3 months.
Serving suggestions
- Ultimate pulled pork sandwich – with Slow Cooker Pulled Pork and Cilantro Lime Coleslaw
- Breakfast sandwich – start your morning with a breakfast sandwich of Avocado Toast with Tomato, a sandwich with Egg Salad, sausage, bacon or ham, cheese and fresh greens or some Low-FODMAP Guacamole
- Make open-faced pizzas – sandwich thins pizza are so fast and easy
- Toasted ham and cheese – is a thing of beauty
- Burgers – topped with creamy Thousand Island Dressing
- Add your favorite chicken – cold cuts with all the fixin's, or make some keto and low-FODMAP Chicken Salad with Jalapeño and Artichoke
- Open-faced sandwich – with salmon lox, dill, cream cheese and capers (can you tell I'm a fan of open-faced sandwiches?)
FAQ
Yes, almond flour is considered to be FODMAP-friendly in limited portions. ¼ cup of almond flour per serving is considered to be low-FODMAP.
Yes! Mozzarella is a soft cheese that tends to have a lower fat and sodium content compared to other cheeses. It is a good source of calcium, potassium, phosphorus, zinc, biotin, niacin, riboflavin and vitamins A, D and E. It can be purchased in full-fat and low-fat varieties to suit different caloric needs.
Nutritional yeast is a dry, keto and FODMAP-friendly, inactive form of yeast, also referred to as ‘nooch’. It is yellow in color and can be found in flakes or powder. With a yeasty, nutty, cheesy flavor, it complements many vegan sauces and cheese, but can also be used for flavor in yeast-free breads. It is high in vitamins, minerals and antioxidants. Try sprinkling nutritional yeast on vegetables, eggs or avocado for an added nutrient boost. And, cats love the taste! If you have a picky eater, try a small sprinkle on cat food as a treat!
Yes, in relatively small amounts. Monash University has added cream cheese as a FODMAP-friendly cheese in servings up to 2 tablespoons.
Yes, mozzarella cheese is low-FODMAP due to its low lactose content. Servings up to about ½ cup (60 grams) are considered to be FODMAP-friendly portions.
Recipes to serve on sandwich thins
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Low-Carb Sandwich Thins (Gluten-free)
Ingredients
- 2 cups shredded whole milk mozzarella
- 2 ounces cream cheese
- 2 large eggs
- 1.5 cups almond flour
- ¼ cup golden flax meal
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum (optional. Learn more in my What is Xanthan Gum Ingredient Spotlight.)
Instructions
- Preheat the oven to 400 °F.
- Line one or two baking sheets with parchment. For 8 sandwich thins, you may need two baking sheets, depending on the size of sheets you have.
- In a large bowl, combine the mozzarella and cream cheese and melt in the microwave. Check at 20 seconds, if not melted completely, mix a little and microwave for another 20 seconds.
- Mix the cheeses together until smooth and creamy.
- Add the eggs to the cheese mixture and mix well until thoroughly combined. Make sure the cheese mix has cooled just a little otherwise the egg will cook. This part takes a little 'elbow grease'. I find using a fork works best for me.
- In a separate bowl, combine the almond flour, golden flax meal, baking soda and xanthan gum, if using.
- Add the dry ingredients to the cheese mixture. The dough will be a bit sticky and thick.
- Form the dough into a large ball and separate into 8 smaller balls. A bench scraper works great for cutting the dough.
- Place balls, one at a time, between two pieces of parchment paper and roll with a rolling pin to about 4 inches in diameter. They will be about ¼ inch thick.
- Place rolled dough on a parchment lined baking sheet.
- Bake for 15 minutes or until the tops are slightly golden.
Notes
Variations
- Add your favorite spices to the dough – mix in a small amount of onion or garlic powder (omit for low-FODMAP), fennel or even curry (which is really good!)
- Make a seed bread – by adding some sunflower, chia, hemp or poppy seeds to the dough
- Add oat fiber – a nice addition to make an oat bread. It may make the dough a little stiffer, but the flavor and chew is still very good. Use this in place of the flax meal.
- Sandwich squares – instead of making sandwich rounds, try forming the dough into squares
- Add toppings – sesame seeds, EBTB (Everything But the Bagel), sunflower seeds, a dusting of oat fiber or golden flaxseed meal
- Poke holes on the top – even though this is usually done for a yeast bread recipe, it can add a little style to your sandwich thins
- Add some nutritional yeast– make your own nooch flavored, ‘noochy licious’ bread! Simply add ½ teaspoon to the dry ingredients. This adds a rich ‘bready’ flavor and is one of my favorite things to add to this recipe.
TIP: If the dough seems a little sticky, let the dough rest for about 5 minutes. The almond flour tends to absorb moisture over time. Also, try adding more almond flour, 1 tablespoon at a time. TIP: Use a full-fat, low moisture mozzarella. If the dough is still a little wet or sticky, it is most likely due to moisture in the mozzarella. See the tip above. TIP: Remove the sandwich thins from the baking sheets to cool. The heat from the baking sheet will continue to brown the bottoms, potentially over-cooking them. Note on FODMAPS: The serving sizes of mozzarella, cream cheese and almond flour in this recipe are still considered to be low-FODMAP for 1 sandwich thin, but sensitivities may vary.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Jed
I am wondering, are these supposed to rise at all? Because mine ended up being just a smidge over 1/4 inch thick making slicing a bit challenging. They are delicious, but it seems as though I need to use 2 in order to get a sandwich. Maybe I’m doing something to inhibit the rise? It’s my first time making them so it’s probably me. Thanks for your help!!
Tracey Hatch-Rizzi
Hi Jed,
Thanks for your question! Since the mozzarella cheese tends to make these on the heavier side, they don't rise much at all. The cheese gives them a good chew and structure, but it also keeps them pretty flat. If you want your thins to be a little thicker, you can try not rolling the dough as thin so they're a little easier to cut. You may need to increase the recipe to get the same number of flatbreads, though. For a thicker bread, consider trying my 90 Second Parmesan Oregano Bread. Those make really good sandwiches, too. I hope this helps!
Best,
Tracey
Lois
This is fantastic,I had been buying these at a store,no need to ever again!
Tracey Hatch-Rizzi
Hi Lois,
I'm so glad you like them! Hope you can save a few bucks making them at home now!
Take care,
Tracey