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All Day I Dream About Food

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January 9, 2013

Brie, Ham and Apple Panini Sandwich – Low Carb and Gluten-Free

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18.3Kshares

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 flatbread panini sandwich with ham, green apple, and brie cheese

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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???

 

gluten-free panini sandwich made with low carb flatbread

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.

Low Carb Sandwich Bread

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!

Low Carb Panini

3 from 2 votes
Print
Brie, Ham and Green Apple Panini
A low carb panini, stuffed with ham, brie and green apple.
Servings: 10 sandwiches
Ingredients
  • 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
Instructions
  1. Preheat panini press.
  2. Cut bread into 10 sections, then cut through the bready center of each section to get two flat, thin slices.
  3. In a small bowl, mix mustard and mayonnaise.
  4. 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.
  5. Brush outside of each sandwich with oil or melted butter.
  6. Place on panini press and grill until bread is toasted and cheese is melted.
Recipe Notes

Serves 10. Each serving has 15.5 g of carbs and 7.1 g of fiber. Total NET CARBS = 8.4 g.

 

3 from 2 votes
Print
Low Carb Flatbread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A delicious low carb, gluten-free flat bread, perfect for making sandwiches and panini.

Course: Side Dish
Cuisine: Bread
Servings: 10 servings
Calories: 316 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 325F.
  2. 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.
  3. Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
  4. 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.
  5. Bake 20 minutes or until firm to the touch.
  6. Remove from oven and let cool completely before cutting.
  7. 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.
Recipe Notes

Serves 10. Each serving has 13 g of carbs and 6.9 g of fiber. Total NET CARBS = 6.1 g.

Nutrition Facts
Low Carb Flatbread
Amount Per Serving (1 slice (1/10th of recipe))
Calories 316 Calories from Fat 233
% Daily Value*
Fat 25.9g40%
Carbohydrates 11g4%
Fiber 5.4g22%
Protein 13.2g26%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

18.3Kshares

Filed Under: Bread, Gluten Free, Low Carb, Main Dishes Tagged With: almond flour, brie, panini, sandwiches

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Beverly says

    January 9, 2013 at 11:00 am

    This is my idea of the perfect spring lunch!

    Reply
  2. claire @ the realistic nutritionist says

    January 9, 2013 at 11:47 am

    OH!!! an apple on a panini? nOM NOM NOM!!

    Reply
  3. Luz says

    January 9, 2013 at 12:11 pm

    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?

    Reply
    • Carolyn says

      January 9, 2013 at 12:41 pm

      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

      Reply
      • Luz says

        January 9, 2013 at 1:13 pm

        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 🙂

        Reply
  4. Melanie E. says

    January 9, 2013 at 12:44 pm

    I had the same question about the triangle. Looks like you ended up with rectangular pieces of bread, right? Or are some triangles?

    Reply
  5. Jeanette says

    January 9, 2013 at 1:44 pm

    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 ;).

    Reply
  6. Gina says

    January 9, 2013 at 1:55 pm

    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..

    Reply
    • Carolyn says

      January 9, 2013 at 3:01 pm

      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.

      Reply
      • Nicole says

        May 28, 2013 at 6:59 pm

        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.

        Reply
        • Carolyn says

          May 28, 2013 at 8:31 pm

          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!

          Reply
      • Gloria says

        April 12, 2016 at 11:34 am

        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.

        Reply
        • Carolyn says

          April 12, 2016 at 3:35 pm

          You can try it but I am not sure how well it will work. Good luck!

          Reply
  7. Cindy Sampey says

    January 9, 2013 at 3:14 pm

    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.

    Reply
  8. Lany says

    January 9, 2013 at 4:09 pm

    This looks so good. Can coconut oil can be used instead?

    Reply
    • Carolyn says

      January 10, 2013 at 7:05 am

      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!

      Reply
  9. Deanna says

    January 9, 2013 at 4:25 pm

    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…

    Reply
  10. Lauren says

    January 9, 2013 at 5:04 pm

    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!

    Reply
    • Carolyn says

      January 10, 2013 at 7:04 am

      I think it would be fine on the counter for a few days, but if more than that, definitely refrigerate.

      Reply
  11. JulieD says

    January 9, 2013 at 5:46 pm

    So awesome, Carolyn! And I love that you took a reader’s request to heart! xoxo!

    Reply
  12. Katharine says

    January 9, 2013 at 5:47 pm

    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!

    Reply
  13. [email protected] says

    January 9, 2013 at 6:50 pm

    Low carb flatbread… my word, you are the bestest!!

    Reply
  14. Leanne @ healthful pursuit says

    January 9, 2013 at 10:05 pm

    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.

    Reply
  15. Brian @ A Thought For Food says

    January 9, 2013 at 11:22 pm

    What a great combo! I know E would just love it if I made this sandwich for him!

    Reply
  16. Debra says

    January 10, 2013 at 8:37 am

    I have rice protein powder. What do you think?

    Reply
    • Carolyn says

      January 10, 2013 at 8:43 am

      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.

      Reply
  17. Toni | Boulder Locavore says

    January 10, 2013 at 9:02 am

    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!

    Reply
  18. Kiersten @ Oh My Veggies says

    January 10, 2013 at 9:13 am

    I love apple slices in a grilled cheese, but I haven’t tried doing it with brie yet. Now I need to!

    Reply
  19. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    January 10, 2013 at 12:01 pm

    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.

    Reply
  20. Alisa says

    January 10, 2013 at 2:49 pm

    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.

    Reply
    • Carolyn says

      January 10, 2013 at 3:00 pm

      Yes, but I would put at least one extra egg white, possibly two, to get the right moisture content and rising.

      Reply
  21. RavieNomNoms says

    January 10, 2013 at 5:14 pm

    I have a really hard time resisting paninis. They are just so delicious. I love your version here, sounds fantastic!

    Reply
  22. Ditamac says

    January 10, 2013 at 5:46 pm

    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.

    Reply
    • Carolyn says

      January 11, 2013 at 6:27 am

      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.

      Reply
  23. [email protected] says

    January 10, 2013 at 8:15 pm

    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!!!

    Reply
  24. Sandi B says

    January 10, 2013 at 11:49 pm

    Yum!!

    Reply
  25. London says

    January 11, 2013 at 2:55 am

    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 🙂

    Reply
    • Carolyn says

      January 11, 2013 at 6:26 am

      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?

      Reply
      • Tammy Culp says

        August 6, 2016 at 3:16 pm

        Yes thank u

        Reply
  26. [email protected] says

    January 11, 2013 at 9:28 am

    This looks heavenly!!

    Reply
  27. Nancy says

    January 11, 2013 at 6:23 pm

    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!

    Reply
    • Carolyn says

      January 11, 2013 at 9:03 pm

      Thanks so much for taking the time to tell me, Nancy. I always love hearing that.

      Reply
    • DK says

      May 6, 2020 at 4:55 pm

      Me too, I love your recipes and want to make some new everyday but its only me in the house to eat it.

      Reply
  28. Aggie says

    January 15, 2013 at 11:16 pm

    I have been wanting to check out that book. This panini looks sooooo good!!

    Reply
  29. Maggie says

    January 16, 2013 at 10:34 am

    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.

    Reply
  30. Brian says

    January 18, 2013 at 10:15 am

    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.

    Reply
    • Carolyn says

      January 18, 2013 at 9:04 pm

      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!

      Reply
  31. Cindy says

    January 19, 2013 at 5:07 pm

    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?

    Reply
    • Carolyn says

      January 19, 2013 at 5:29 pm

      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!

      Reply
  32. April says

    February 8, 2013 at 9:12 pm

    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!

    Reply
    • Carolyn says

      February 8, 2013 at 10:25 pm

      Hi April…hemp protein powder, soy protein powder or egg protein powder would work fine!

      Reply
      • DK says

        May 6, 2020 at 4:57 pm

        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?

        Reply
        • Carolyn says

          May 6, 2020 at 6:09 pm

          Just skip the ham.

          Reply
  33. Jules says

    February 10, 2013 at 7:43 am

    Great recipe! I’m dairy intolerant, so does anyone know what a good substitute for the whey protein powder would be? :/

    Reply
    • Carolyn says

      February 10, 2013 at 2:23 pm

      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.

      Reply
  34. Donna says

    March 14, 2013 at 7:08 am

    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.

    Reply
  35. Dena says

    April 10, 2013 at 9:43 pm

    Does the coconut flour give it any flavor of coconut? This looks yummy…I just really do not like the taste of coconut.

    Reply
    • Carolyn says

      April 11, 2013 at 5:48 am

      NOt in this recipe at all. It just helps firm up the bread.

      Reply
  36. Katie says

    August 13, 2013 at 6:51 pm

    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!

    Reply
  37. Nancy Ceresia says

    August 26, 2013 at 2:37 pm

    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!

    Reply
    • Carolyn says

      August 27, 2013 at 6:35 am

      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?

      Reply
  38. Philippa says

    September 6, 2013 at 7:17 am

    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?

    Reply
    • Carolyn says

      September 6, 2013 at 7:30 am

      I haven’t tried, but I can’t see why not!

      Reply
  39. Sassy mom says

    October 28, 2013 at 12:57 pm

    This looks amazing…just wondering a good substitution for the almond flour as my kids cannot bring any nuts to school?
    Thanks

    Reply
    • Carolyn says

      October 28, 2013 at 1:35 pm

      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?

      Reply
  40. Alisa says

    October 29, 2013 at 9:49 pm

    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!

    Reply
    • Carolyn says

      October 30, 2013 at 6:47 am

      So glad you liked it!

      Reply
  41. Jan says

    January 6, 2014 at 12:41 am

    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!

    Reply
    • Carolyn says

      January 6, 2014 at 7:08 am

      I keep them in the fridge for up to 3 or 4 days.

      Reply
      • Jan says

        January 6, 2014 at 5:10 pm

        Excellent, thank you!

        Reply
    • alilduckling says

      October 25, 2018 at 11:25 am

      I have just tried and it freezes well and unfreezes nicely. Love it!

      Reply
  42. Shira says

    March 23, 2014 at 11:11 am

    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!

    Reply
    • Carolyn says

      March 23, 2014 at 1:13 pm

      Yes, it will be too liquidy and it won’t rise properly. So you really need some sort of protein powder.

      Reply
  43. Tricia says

    May 21, 2014 at 9:27 pm

    so delish when raspberry jalapeno jam is added to the Panini!!!!

    Reply
  44. Deanna says

    September 10, 2014 at 3:04 pm

    Made this bread and did different filling. Yum! Thank you!

    Reply
  45. Ern V. Maitim says

    November 26, 2014 at 5:51 pm

    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.

    Reply
  46. Wendy Hay says

    March 26, 2015 at 11:52 am

    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!

    Reply
    • Carolyn says

      March 26, 2015 at 1:46 pm

      Thanks!

      Reply
  47. cathy says

    May 10, 2015 at 3:54 pm

    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.

    Reply
    • Carolyn says

      May 10, 2015 at 4:27 pm

      Yes, it can, I’ve done a half batch a few times myself.

      Reply
  48. sabo says

    August 17, 2015 at 6:09 am

    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

    Reply
  49. Sally says

    September 3, 2015 at 7:46 pm

    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.

    Reply
    • Carolyn says

      September 3, 2015 at 8:36 pm

      I certainly didn’t try freezing it. Sorry.

      Reply
  50. KarinW says

    April 16, 2016 at 4:34 am

    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

    Reply
    • Carolyn says

      April 16, 2016 at 9:24 am

      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?

      Reply
      • KarinW says

        April 16, 2016 at 9:55 am

        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?

        Reply
        • Carolyn says

          April 16, 2016 at 4:16 pm

          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.

          Reply
  51. Diane says

    June 24, 2016 at 11:49 pm

    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

    Reply
  52. Cheryl from Melbourne Australia says

    August 4, 2016 at 4:58 pm

    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 🙂

    Reply
    • Carolyn says

      August 4, 2016 at 5:49 pm

      Thanks, Cheryl!

      Reply
  53. Tammy Culp says

    August 6, 2016 at 3:31 pm

    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.

    Reply
  54. Leanne says

    August 8, 2016 at 9:23 am

    Hi, this recipe sounds and looks amazing but I cannot eat almonds, can I substitute for hand milled walnuts?

    Reply
    • Carolyn says

      August 8, 2016 at 11:31 am

      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

      Reply
  55. Ranibanani says

    March 2, 2017 at 10:49 pm

    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?

    Reply
    • Carolyn says

      March 3, 2017 at 8:35 am

      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.

      Reply
  56. Colleen says

    April 3, 2017 at 12:55 pm

    hAVE YOU EVER TRUED USING THIS TO MAKE WRAPS/TORTILLAS

    Reply
    • Carolyn says

      April 4, 2017 at 7:54 am

      No, sorry i haven’t.

      Reply
  57. Margaret Meeuwen says

    May 1, 2017 at 1:49 pm

    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.

    Reply
    • Margaret Meeuwen says

      May 1, 2017 at 2:40 pm

      Sorry figured it out myself

      Margaret

      Reply
      • Carolyn says

        May 1, 2017 at 5:52 pm

        Glad you got it.

        Reply
  58. Kim says

    December 11, 2017 at 12:49 pm

    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

    Reply
    • Carolyn says

      December 11, 2017 at 7:09 pm

      Sure, but you need 2 to 3 times as much.

      Reply
  59. Jennifer says

    December 19, 2017 at 5:05 pm

    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?

    Reply
    • Carolyn says

      December 19, 2017 at 8:42 pm

      No, psyllium wouldn’t work here but you can use egg white protein.

      Reply
      • Jennifer says

        December 20, 2017 at 12:03 pm

        Sorry for just reposting the questions ! – I didn’t see your reply!

        Reply
  60. Jennifer says

    December 20, 2017 at 12:01 pm

    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?

    Reply
  61. Kim says

    December 22, 2017 at 5:12 pm

    Sounds wonderful. I want to use this for a raw veggie pizza appetizer. Can I use butter instead of the oil??

    Reply
    • Carolyn says

      December 22, 2017 at 6:56 pm

      Yes, that should work.

      Reply
      • Kim says

        December 22, 2017 at 7:47 pm

        I just saw this is very similar to your almond flour pizza crust. How are they after baking? Same? Crispy? Soft?

        Reply
  62. Joellen Fry says

    May 17, 2018 at 10:29 am

    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.

    Reply
    • Carolyn says

      May 18, 2018 at 4:27 pm

      It was not you…something got messed up but it’s fixed now!

      Reply
  63. Melanie says

    May 18, 2018 at 2:17 pm

    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.

    Reply
    • Carolyn says

      May 18, 2018 at 4:14 pm

      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!

      Reply
    • Carolyn says

      May 18, 2018 at 4:24 pm

      Okay, should be all fixed!

      Reply
      • Melanie says

        May 19, 2018 at 7:07 pm

        Thanks you so much, Carolyn! I can’t wait to try it 🙂

        Reply
  64. Christy says

    June 27, 2018 at 10:48 pm

    Can this be made as a loaf to make it easier? Thanks.

    Reply
    • Carolyn says

      June 28, 2018 at 7:53 am

      No, because it won’t cook through very well.

      Reply
  65. alilduckling says

    October 25, 2018 at 11:30 am

    3 stars
    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!

    Reply
  66. Michelle says

    April 22, 2019 at 12:39 pm

    I think I am requesting the wrong recipe, I mean the flatbread recipe for the panini.

    Reply
    • Carolyn says

      April 23, 2019 at 3:44 pm

      Um… the flatbread recipe is right in this post, underneath the panini.

      Reply
  67. Marianne says

    October 12, 2019 at 3:51 pm

    3 stars
    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.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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