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.
| Jump ahead to: |
| Why you’ll love this recipe |
| Ingredients |
| Instructions |
| Variations |
| How to store |
| Can you freeze sandwich thins? |
| Serving suggestions |
| FAQ |
| Other recipes you might like |
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 breakfast sandwiches, BLTs, burgers and anything else you would toss between two slices of bread. Try making the best pulled-pork sandwiches with my Crock Pot Pulled Pork 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
- These keto sandwich thins make a perfect sandwich without the carb crash you get from conventional bread.
- Gluten-free flour mixes tend to be very high in carbs. This recipe makes a great keto bread – no need to worry about your macros! One serving comes in at only 2g net carbs.
- 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.
- 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 400F
- 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 thoroughly 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 and 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
- Oat fiber is 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.
- 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
- Avocado toast with Low-FODMAP Guacamole, tomatoes, capers and Basil Truffle Pesto makes the best breakfast or lunch. Top with freshly cracked black pepper and Himalayan pink salt.
- Make the ultimate pulled pork sandwich with my Crock Pot Pulled Pork and Cilantro Lime Coleslaw
- Start your morning with a breakfast sandwich with eggs, sausage, bacon or ham, cheese and fresh greens
- Make open-faced pizzas! Sandwich thins pizza are so fast and easy.
- Toasted ham and cheese is a thing of beauty
- Burgers!
- Add your favorite chicken, cold cuts with all the fixin’s
- Have an 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.
Other recipes you might like
- Crock Pot Pulled Pork
- Keto Pizza Crust (with Fathead dough)
- Cheddar Almond Flour Drop Biscuits
- 90 Second Parmesan Oregano Bread
- Savory Blueberry Pizza with Prosciutto and Gorgonzola
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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
- Oat fiber is 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.
- 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 as with all things, 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.
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