Panini sandwiches are typically high carb, but you don’t need miss out on a panini sandwich on your low carb diet. Make this easy low carb flatbread recipe and then add your favourite fillings in the middle.
Low Carb Panini Sandwich Inspiration
This low carb panini sandwich recipe was not actually supposed to be my post today. I have a series of other recipes I intended to post first, and this was slated for a few weeks hence. But after receiving two reader messages last week asking for a low carb bread recipe, I knew I needed to bust a move.
The first came from my long-time reader Katharine, who like me, found herself to be on the diabetes spectrum after a bout of gestational diabetes. The second came from a new reader who found my blog listed as a resource in Wheat Belly, by Dr. William Davis. Whoa, dude! I didn’t know he even knew who I was! That’s pretty huge. If you haven’t heard of the Wheat Belly book, I must ask…what rock have you been living under???
As I was saying, these reader messages both came within a few days of each other and it was pure serendipity. When I saw Katharine’s comment on my blog, I laughed out loud because I quite literally had made an incredible low carb flat bread the night before that held up beautifully for panini. I promised her that the recipe would be up within a few weeks. Then I received Judi’s email two days later, as she and her husband just made the resolution to go wheat free for their health, and I decided that a recipe such as this was in high demand and needed to be put out there as soon as possible for the greater good.
When one starts a low carb diet, one generally believes that a panini sandwich will forever be off limits, along with myriad other treats and bready foods. Sure, you can have all the bacon and cheese in the world, but it’s still pretty disheartening to face a world without panini.
But you soon learn that this is a false impression, that there are so many wonderful low carb foods available to you including bread, muffins, cakes and cookies. It’s astonishing what you can do with a bag of almond flour, a stick of butter and a willingness to experiment. I seem to have made it my life’s mission to find ways for people to enjoy their favourite foods in a healthy, low carb and gluten free way. I had no idea my experiments would take me so far, but I think it’s a pretty great life mission.
How to Make Low Carb Flatbread
This particular panini recipe is my hands-down favourite, but you can use this low carb flatbread with your favourite fillings. Get creative, have fun with it. My kids love it as plain old grilled cheese, and although it has no rye flavour, I think it would be pretty tasty as a reuben too! Rye bread is next on my list, I think. Oh Sweet Mercy has a low carb rye bread recipe that looks great!
- 1 recipe Low Carb Flatbread
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- ½ lb black forest ham
- 6 oz brie thinly sliced
- 1 medium green apple very thinly sliced
- Oil or melted butter for brushing outside of sandwich
-
Preheat panini press.
-
Cut bread into 10 sections, then cut through the bready center of each section to get two flat, thin slices.
-
In a small bowl, mix mustard and mayonnaise.
-
Take two matching sections of bread and spread one side with mustard/mayo combo. Layer with a few slices of cheese, meat and green apple. Repeat with remaining sections of bread.
-
Brush outside of each sandwich with oil or melted butter.
-
Place on panini press and grill until bread is toasted and cheese is melted.
Serves 10. Each serving has 15.5 g of carbs and 7.1 g of fiber. Total NET CARBS = 8.4 g.
A delicious low carb, gluten-free flat bread, perfect for making sandwiches and panini.
- 3 1/4 cups almond flour
- 6 tbsp coconut flour
- 1/3 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup oil (avocado or olive)
- 1/4 cup water
-
Preheat oven to 325F.
-
In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, garlic and salt. Whisk in eggs, oil and water until well combined. Dough should be quite sticky.
-
Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
-
Roll into a large, rough rectngle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment.
-
Bake 20 minutes or until firm to the touch.
-
Remove from oven and let cool completely before cutting.
-
Using a bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves. Fill with your favourite sandwich fillings.
Serves 10. Each serving has 13 g of carbs and 6.9 g of fiber. Total NET CARBS = 6.1 g.
Beverly says
This is my idea of the perfect spring lunch!
claire @ the realistic nutritionist says
OH!!! an apple on a panini? nOM NOM NOM!!
Luz says
This looks wonderful! Carolyn is there a reason why the bread has to be shaped into a triangle? Am I missing something can I do a rectangle and cut into the slices?
Carolyn says
I can’t believe I did that. I meant rectangle the whole time. I just transposed the words in my mind, and didn’t even catch it when I re-read everything. Apologies and it’s corrected now
Luz says
Ha! That’s funny I do that all the time thank you for the update! I’m eagerly awaiting the arrival of my Honeyville Almond flour so will be making this on the weekend 🙂
Melanie E. says
I had the same question about the triangle. Looks like you ended up with rectangular pieces of bread, right? Or are some triangles?
Jeanette says
Carolyn – congrats on the mention in the Wheat Belly! This low carb bread looks absolutely fantastic – now you just to package it up and sell it so I can buy it ;).
Gina says
What can I use instead of unflavored whey protein, I can not find it anywhere .. I only have vanilla but it doesn’t taste good on everything..
Carolyn says
Definitely don’t use the vanilla in this…yuck! The best place to get it is online. I get mine from Amazon and I use Jarrow brand. If you can’t get it, this might end up okay but slightly flatter. Or you could try egg white powder (also called meringue powder). It’s usually sold in the baking section of most grocery stores.
Nicole says
I was out of unflavored and only had vanilla whey protein (Optimum Nutrition “Vanilla Ice Cream”) on hand when I made this once and it was fine! We didn’t notice a difference.
Carolyn says
Good to know! The vanilla whey my husband uses has a strong vanilla flavour and it would probably be too much in the bread, but maybe some aren’t as bad as that one!
Gloria says
I don’t use whey protein at all – but Plant Protein Powder. I like Life’s Basics by LifeTime. I get the unsweetened natural vanilla flavored, but have never noticed the vanilla. It comes in 5 different options so maybe there is unsweetened plain.
Carolyn says
You can try it but I am not sure how well it will work. Good luck!
Cindy Sampey says
This is so funny/coincidental that I saw this on FB today. I was going to search the web for a good lowcarb bread that would hold up as a Pannini – was scrolling on FB and there was your post. Thank you so much for posting this today. I will be making it as soon as I get more eggs.
Lany says
This looks so good. Can coconut oil can be used instead?
Carolyn says
Yes, I am sure coconut oil can be used. It may impart that slight coconut flavour and it may make the final product a little more tender and therefore fragile so treat it gently!
Deanna says
Looks lovely! Caaan’t wait to try this one! I’m dyin’ for a bacon and apple panini! Used to enjoy those quite often haha…
Lauren says
Do you know how long these flatbreads will keep stored? I’m thinking of making the bread on the weekends and using them throughout the week. fantastic blog btw! Thanks!
Carolyn says
I think it would be fine on the counter for a few days, but if more than that, definitely refrigerate.
JulieD says
So awesome, Carolyn! And I love that you took a reader’s request to heart! xoxo!
Katharine says
I feel so famous getting a mention in your blog. 🙂 But not as famous as YOU who was mentioned in WHEAT BELLY!!! Congratulations. Going to dust off my panini maker this weekend and give this a whirl. You rock!
[email protected] says
Low carb flatbread… my word, you are the bestest!!
Leanne @ healthful pursuit says
Whoa wait… You made panini bread?!? That’s frickin’ awesome. Also (even cooler) you’re listed as a resource on wheat belly? Props, mad props.
Brian @ A Thought For Food says
What a great combo! I know E would just love it if I made this sandwich for him!
Debra says
I have rice protein powder. What do you think?
Carolyn says
I think that would work. I’ve never used it, but I guess I’d say do it in the same amount as the whey protein.
Toni | Boulder Locavore says
When I received my email subscription for this post I thought it sounded delicious but admittedly my curiosity was about the bread! I’m very intrigued to make some and can imagine having worked with the flours that it has a lovely flavor. Brilliant my friend!
Kiersten @ Oh My Veggies says
I love apple slices in a grilled cheese, but I haven’t tried doing it with brie yet. Now I need to!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
As per usual, even though I have no issue with carbs (other than how it transforms to sugar and sticks to my butt), I’m craving this panini. Oh my gosh, it looks so delicious, Carolyn.
Alisa says
HI! Sounds so good..just wondering…could egg white be substituted for the whole eggs? My husband would enjoy this but we’re watching his cholesterol and he limits his eggs. Thanks so much! It sure looks good…I can’t wait to try it.
Carolyn says
Yes, but I would put at least one extra egg white, possibly two, to get the right moisture content and rising.
RavieNomNoms says
I have a really hard time resisting paninis. They are just so delicious. I love your version here, sounds fantastic!
Ditamac says
I can’t wait to make this bread, and, as luck would have it, I have all the ingredients to make it!!! I am confused. You mention after baking you cut into 12 sections and then it says there are 10 servings?? Did I miss something?? Please keep up the wonderful work.
Carolyn says
Oops. I had originally written up the recipe for 12 servings but decided that was too small. I am off to change the instructions now! Sorry.
[email protected] says
I am in awe of your genius! Now if only I had a panini maker and wasn’t doing the Whole 30 this month, I’d be in the kitchen making this right now!!!
Sandi B says
Yum!!
London says
Hi Carolyn, thank you for the yummy flat bread recipe. Just wanted a guide of how big the rectangle should be after it’s rolled out?
Best,
London 🙂
Carolyn says
Unfortunately, I didn’t think to measure it when I rolled it out (both times…I’ve made it twice). But it should be fairly large and take up the majority of the cookie sheet. But you don’t want to roll it too thin, make sure it’s still at least 1/2 inch, more like 3/4 inch thick. Does that help?
Tammy Culp says
Yes thank u
[email protected] says
This looks heavenly!!
Nancy says
Have been enjoying reading your blog for awhile now. Thought I’d leave you a note to let you know how much I appreciate your blog. I’m wheat-free in my eating habits, though I enjoy reading other recipes, too. People ask me all the time, “How do you eat wheat-free?” I just tell them it’s pretty simple, and pretty tasty — and that I have no intention of changing, because I no longer have arthritis pain, and I no longer need to take meds for high cholesterol, because I no long HAVE a problem with cholesterol! Anyway, just letting you know your site has been helpful to me!
Carolyn says
Thanks so much for taking the time to tell me, Nancy. I always love hearing that.
DK says
Me too, I love your recipes and want to make some new everyday but its only me in the house to eat it.
Aggie says
I have been wanting to check out that book. This panini looks sooooo good!!
Maggie says
I made a tuna melt panini on this bread and it was OUTSTANDING. Thank you! I can’t wait to have more today.
I may have to try freezing the bread, since I’m the only one in the household eating it.
I have admired many recipes on this website, so I have not idea what caused this to be the first recipe I would try. I’m sure it won’t be the last.
Brian says
Carolyn, I too found your site in the Wheat Belly cookbook. All of this stuff looks fantastic, your site is amazing, pictures are gorgeous. As a Chef, and a HUGE Foodie, I really appreciate what you have done here. It is a bit more expensive to make this low carb version of stuff, and I am curious, how do you store the bread when its done to keep it longer? What is the best way? And how long will it hold up? Keep up the good work! I’m not impressed by food blogs typically, but yours is SUPER informative, funny, and makes my mouth water looking at all these pictures.
Carolyn says
Honestly, Brian, I haven’t ever kept the bread longer because we use it all up to make panini the first day. The leftover panini hang out in our fridge and they get a bit soggy, but then they crisp up again nicely when reheated in the toaster oven. But I think if I were to keep the bread for longer, I would refrigerate after the first two days, to make sure it didn’t go moldy. My experience with low carb, gluten-free things is that they get a bit denser with chilling and that they almost hold together better afterwards.
Thanks so much for your compliments, I truly appreciate that from a real chef! Love hearing that my recipes live up to standard!
Cindy says
I made this bread today, let it cool completely and when I started cutting it, it was crumbly. I was able to cut it into squares and the ones on the end seemed to hold together better than the squares in the middle. Has anyone noticed this problem or do you know what I did wrong? The only thing I changed was I added about 2 Tablespoons of Vermont cheese powder. Should I have added more oil/eggs/water?
Carolyn says
I don’t think you did anything wrong. Like any gluten free bread, it is fragile and you have to cut very gently. I’ve made it three times and I do always managed to get it cut properly, but with care. You could add some xanthan gum next time but I don’t know how much it would help. By the way, the vermont cheese powder sounds like a great addition!
April says
Hi! This looks absolutely amazing, as usual! I want so badly to try out some of your recipes, but I’m not able to eat dairy… could you give me some possible suggestions for substitutions for the whey protein powder? Thank you so much!
Carolyn says
Hi April…hemp protein powder, soy protein powder or egg protein powder would work fine!
DK says
I have hemp protein powder but its green in colour, so dont think that will work.. I purchased No yolking egg white protein powder from amazon so I can make this bread.
What can be substituted for the HAM as I’m vegetarian?
Carolyn says
Just skip the ham.
Jules says
Great recipe! I’m dairy intolerant, so does anyone know what a good substitute for the whey protein powder would be? :/
Carolyn says
Any kind of protein powder would do…hemp, soy, even egg protein. I can’t be sure it will be exactly the same, but I think it will be close.
Donna says
My family absolutely adores your brie “et” ….recipes…My husband is French…and anything with caramelized onions or ham gets their approval everytime…(especially when I find a good brie de Meaux when “in season”…
I wanted to ask if you have updated your “Reuben Calzone”?…Do you think I could possibly use THIS flatbread recipe as a base for a rye “tasting” gf flatbread…adding in caraway seeds?
My husband misses the one USA sandwich he always orders when we visit my family…the Reuben…but my gluten intolerance keeps me from making it…as well as finding decent corned beef or pastrami!!!….
I love you food philosophy, exquisite culinary curiousity and photo flair…Excellent work and thank you for sharing it so generously.
Dena says
Does the coconut flour give it any flavor of coconut? This looks yummy…I just really do not like the taste of coconut.
Carolyn says
NOt in this recipe at all. It just helps firm up the bread.
Katie says
Carolyn-I made this last night and I must say it is very tasty! I did find that I need to roll the dough thinner as I had it to thick to make a sandwich, but wonderful for toast! So glad I found your site!
Nancy Ceresia says
I know this is an old post, but just got around to trying it today. I had a lot of trouble rolling out the dough even between parchment. It stuck to the parchment the more I worked it. I know it’s supposed to be sticky but maybe mine was too sticky. Thoughts or recommendations? I really enjoy your blog…it’s been a lifesaver for maintaining a low carb lifestyle after I went gluten-free last September. Thank you!
Carolyn says
Definitely too sticky. I wonder if it was the brand of coconut flour perhaps being a little different. Maybe add another tbsp or two of coconut flour next time?
Philippa says
Hi,
I just found this post and this looks delicious and based on the recipes and comments I think I need to check in here more often.
Do you know if it is possible to freeze the bread?
Carolyn says
I haven’t tried, but I can’t see why not!
Sassy mom says
This looks amazing…just wondering a good substitution for the almond flour as my kids cannot bring any nuts to school?
Thanks
Carolyn says
The original called for 1/2 cup of regular flour. You could use that or you could use gluten-free all purpose flour. It won’t be low carb that way, though. Not sure if that’s what you are looking for?
Alisa says
Made this tonight and I have to say thank you, because this is the first low carb bread recipe that my husband liked! I also really liked it. I used the True Whey protein powder, which has a touch of vanilla and stevia, but it came out as just a hint of sweetness, which real bread tends to have anyway. We shared a portion for a quick ham and Swiss, but I looking forward to grilled cheese and the recipe you featured above. Thank you, thank you!
Carolyn says
So glad you liked it!
Jan says
Can you freeze or keep them in fridge? Not enough people in my house to use 10 servings, but I’d love to be able to have extras!
Carolyn says
I keep them in the fridge for up to 3 or 4 days.
Jan says
Excellent, thank you!
alilduckling says
I have just tried and it freezes well and unfreezes nicely. Love it!
Shira says
I want to make this today but I don’t have whey protein powder or powder egg whites. If I use liquid egg whites as a substitute ( in addition to the other eggs in recipe) do you think it will come out too liquidy?
Thanks!
Carolyn says
Yes, it will be too liquidy and it won’t rise properly. So you really need some sort of protein powder.
Tricia says
so delish when raspberry jalapeno jam is added to the Panini!!!!
Deanna says
Made this bread and did different filling. Yum! Thank you!
Ern V. Maitim says
Great Panini treat for those who are taking care of their diet, but still want to relish yummy and nutritious meal. Gotta heat up the panini press for this low-carb recipe.
Wendy Hay says
I found your recipe when I was looking for hot cross buns and got totally distracted! I have reposted this on my blog paleowithcream.com so you should see some more people coming to look at your yummy panini!
Carolyn says
Thanks!
cathy says
Could this recipe be safely cut in half or would that risk it not turning out? It is only me and I don’t like wasting expensive almond flour (especially the first time I make a recipe…..don’t know if I like yet :))…..thanks.
Carolyn says
Yes, it can, I’ve done a half batch a few times myself.
sabo says
Hey there Carolyn,
once again I came to look for your great recipes. Found this one and had to adapt it to german. I resized it for my matters – but it came out just perfect!
Thanx for sharing.
you’ll find my version here http://www.sabotagebuch.de/wordpress/2015/08/17/low-carb-panini-brot/
Sandra / sabo
Sally says
So did anyone try freezing this? Did it work? Wanted to make this tonight, but going out of town for a week. Didn’t want to waste it.
Carolyn says
I certainly didn’t try freezing it. Sorry.
KarinW says
Hi Carolyn,
first of all: I looove your blog!
Second:
I just tried this flatbread today, but I had the same problem I always have with coconut flour: The dough breaks and i can not roll it out. So it is too thick and has tears.
How can I prevent that? Any tipps? More oil?
Thanks & regards
Karin
Carolyn says
I think this has to be the brand of coconut flour. I’ve made this recipe countless times and never had such an issue. What brand is it? Also, what brand of almond flour?
KarinW says
I use a german brand called “Ölmühle Solling”. I have the coconut and almond flour from this brand. It´s organic and I actually like it for all my other baked goods.
Which one do you use?
Carolyn says
I use Bob’s red mill for coconut flour and Honeyville for almond flour. I suspect your flours are a huge part of the problem.
Diane says
Please can you translate the measurements to grams
I ve tried to make it & it looks nothing like yours . I often worty When I follow a recipe that just has cups and tsp etc I may not have the exact measurements . Some of my tbs have 10g on them and some have 15g . I’ve heard that they are different measurements in USA and Australia . ( hence the ratio is often wrong )
Can we mill our own almond flour & if so is this just with balanched almonds
Any advice would be greatly appreciated
Thank you
Cheryl from Melbourne Australia says
I’ve tried a few Keto bread recipes and I have to say this is by far the closest one to normal bread. A sure favourite of mine. Holds really well and It toasts up really well in a toaster. A definite keeper for the pantry. Thank you 🙂
Carolyn says
Thanks, Cheryl!
Tammy Culp says
Hi this may seem like a silly thing however your
“return to top of page”
at the bottom of the pg button isn’t working.
Thank you for your amazing site. T.
Leanne says
Hi, this recipe sounds and looks amazing but I cannot eat almonds, can I substitute for hand milled walnuts?
Carolyn says
Hand ground won’t be fine enough. You need a finer consistency. Have you tried making sunflower seed flour? https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Ranibanani says
Hi just want to know how many calories is in 2 slices as seen in your photo. I wanted to make a low carb bread to cut down calories but Im concerned the almond flour is pretty high in calories. Do you have any idea?
Carolyn says
I have no idea, sorry. You can always enter the ingredients into my fitness pal. But low carb isn’t low calorie, nor should it be. I eat a low carb, high fat diet.
Colleen says
hAVE YOU EVER TRUED USING THIS TO MAKE WRAPS/TORTILLAS
Carolyn says
No, sorry i haven’t.
Margaret Meeuwen says
Carolyn, Love your recipes, however, I need calorie counts for your recipes. Recently you do post more detailed nutritional info including calorie count which is what I need. Low carb has worked for me but with aging it has been harder to lose weight and I need to reign myself in some. Not terribly restrictive but some lol Thanks
Margaret M.
Margaret Meeuwen says
Sorry figured it out myself
Margaret
Carolyn says
Glad you got it.
Kim says
This looks amazing and really want to try this….can I substitute the coconut flour and use more almond flour , we really dont like the flavor of the coconut
Carolyn says
Sure, but you need 2 to 3 times as much.
Jennifer says
Hi
I know I’m a bit late to the party with this recipe! But I was wondering if the whey protein powder can be replaced with anything? Like psyllium husk powder? And if so would it be a 1:1 replacement?
Carolyn says
No, psyllium wouldn’t work here but you can use egg white protein.
Jennifer says
Sorry for just reposting the questions ! – I didn’t see your reply!
Jennifer says
Hi
Can I replace the protein powder with psyllium husk? And if so, would it be a 1:1 replacement? Either that, or can I leave it out and still get the same results?
Kim says
Sounds wonderful. I want to use this for a raw veggie pizza appetizer. Can I use butter instead of the oil??
Carolyn says
Yes, that should work.
Kim says
I just saw this is very similar to your almond flour pizza crust. How are they after baking? Same? Crispy? Soft?
Joellen Fry says
I’m sure the problem I’m having is me but I can’t find the flatbread recipe. My husband is missing his paninis on his low carb diet. Please help.
Carolyn says
It was not you…something got messed up but it’s fixed now!
Melanie says
I know I’m probably crazy, but I’m just not seeing the actual recipe for the bread itself on this page. I keep seeing “one recipe for low carb panini” but I do not see the recipe for the bread, just the sandwich.
Carolyn says
You are not crazy, but in the process of updating my recipe plug-in, the bread recipe got messed up. I am in the process of fixing!
Carolyn says
Okay, should be all fixed!
Melanie says
Thanks you so much, Carolyn! I can’t wait to try it 🙂
Christy says
Can this be made as a loaf to make it easier? Thanks.
Carolyn says
No, because it won’t cook through very well.
alilduckling says
We hardly knew what a panini is — found out our indoor grill would do one and looked for recipes! My low carb hubby and I have enjoyed your recipes so we tried this one and loved it!
Michelle says
I think I am requesting the wrong recipe, I mean the flatbread recipe for the panini.
Carolyn says
Um… the flatbread recipe is right in this post, underneath the panini.
Marianne says
This is a mixed review and only in relation to the bread. I made it and I like the texture and the ease of making it. However, it was very bland. I will try again but maybe add some herbs or nutritional yeast or something to bring some flavor to the party.