Low-Carb Sandwich Thins (Gluten-free)

Cooling rack with baked sandwich thins having various seeds and toppings sprinkled on them.

5 from 1 vote

Low-Carb Sandwich Thins (Gluten-free)

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.

Prep Time10

Cook Time15

Total Time25

Course: Baked goods

Cuisine: American

Diet: Gluten Free

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP

Servings: servings

Calories: 277kcal

Author: Tracey Hatch-Rizzi

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.

US Customary - Metric

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