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-carb 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 in 10 second intervals until melted.
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

See post for Variations and Add-ins.

Expert tips

If the dough seems a little sticky, let it rest for about 5 minutes. The almond flour will absorb the moisture. If it's still too sticky, add more almond flour, 1 tablespoon at a time.
Use a full-fat, low moisture mozzarella. If the dough is a little wet or sticky, it is most likely due to moisture in the mozzarella. See the tip above.
When microwaving the cheeses, I like to heat for 10 seconds, stir, then heat for another 10 seconds. Depending on your microwave, it may take more time to melt. I recommend heating in 10 second increments.

Nutrition