Whether you eat low carb or keto or you are watching your blood sugar, sandwiches and bread are likely one of the things that you miss the most. Homemade low carb and keto sandwich thins will satisfy that craving for an occasional sandwich.
Most store bought sandwich thins are dry and tasteless but I have made sure that these taste great, even if you should decide to eat them all by themselves, with a smear of butter or a little blood sugar friendly cherry jam! They also taste great with this Cucumber Tzatziki, this Savory Pumpkin Seed Dip or this Garlic Hummus.
If you are looking for more bread-like recipes, try this Keto Flaxseed Bread, this Nut and Seed Bread, or this Paleo Flatbread.
Why You’ll Love This Recipe For Low Carb Keto Sandwich Thins
These sandwich thins bake up nice and easily and will work well in your favorite sandwich. These sandwich thins taste great and are easily modifiable if you want to add some spice or more flavor to them. Feel free to eat them on their own or dip them. Using almond flour and lupin flour helps minimize the impact on blood sugar, unlike traditional gluten free flours.
Ingredients To Make Low Carb Sandwich Thins
Dry Ingredients
- Almond flour – Use store bought almond flour or make your own using a high speed blender.
- Lupin flour – Made from lupin beans this flour is low glycemic. If you can’t find lupin flour you can also use arrowroot powder.
- Chia seeds – If you don’t have chia seeds you can also use basil seeds. Either white or black chia seeds will work.
- Sea salt – A touch of sea salt enhances the flavor.
- Baking powder – A touch of baking powder helps these sandwich thins rise ever so slightly. Choose an aluminum free brand.
Wet Ingredients
- Eggs – I used 3 large eggs. Any kind of egg will work though I prefer to use organic eggs.
- Greek yogurt – If you don’t do dairy try goat yogurt, or coconut yogurt. Full fat yogurt will give you the best flavor and texture.
Equipment
How To Make Low Carb, Keto Sandwich Thins
- Preheat the oven to 350 F.
- In a small bowl, mix together the dry ingredients.
- In a separate bowl, mix together the eggs and yogurt.
- Mix wet and dry ingredients together and allow them to sit for about 5 minutes to give the basil or chia seeds time to swell.
- Place your silicone molds on sheet pans. Spoon 3 tablespoons of the batter into each mold. Spread the batter with the back of a spoon.
- Bake the sandwich thins for 16-18 minutes or until the tops are golden brown.
- Cool the sandwich thins on a wire rack and once cool, store in an airtight container.
Storage
Store leftover sandwich thins in an airtight container in the fridge for 5-7 days. You can also freeze them for up to 3 months. Place a piece of parchment or wax paper in between each sandwich thin so you can easily grab one at a time.
Pro Tips
Here are a few things you can do to make sure your sandwich thins work out every time.
- Bring your ingredients to room temperature before you begin to prepare the recipe.
- Store your almond flour in the fridge so it doesn’t go rancid.
- Make sure not to buy flavored yogurt, plain is fine. Use full-fat yogurt for better flavor and texture.
- Change up the flavor and add some fresh herbs, garlic or other spices or mix in sesame or poppy seeds.
- If you don’t have silicone molds you can bake these thins in a muffin tray though they will be smaller or just pour the mixture onto a baking sheet making sure not to overlap them.
FAQs
Can you eat sandwich thins on a keto diet?
Yes, you can eat these sandwich thins on a keto diet.
Can you toast these sandwich thins?
Yes, you can toast these sandwich thins.
Did you make this recipe? If you did, please tag me and share on Instagram!
Low Carb, Keto Sandwich Thins – gluten free too!
Ingredients
Dry Ingredients
- 1 cup almond flour
- 4 tsp lupin flour or arrowroot powder
- 3 tsp chia seeds or basil seeds
- 1/8 tsp sea salt
- 1 1/2 tsp baking powder
Wet Ingredients
- 3 large eggs
- 1 cup greek yogurt, goat yogurt, or coconut yogurt
Instructions
- Preheat oven to 350
- In a small bowl, mix together dry ingredients
- In a separate bowl, mix together eggs and yogurt
- Mix wet and dry ingredients together and allow to sit for about 5 minutes to give the basil or chia seeds time to swell
- Place your silicone molds on sheet pans. Spoon 3 tablespoons of batter into each mold. Spread the batter with the back of a spoon
- Bake the sandwich thins for 16-18 minutes or until the tops are golden brown. Cool the sandwich thins on a wire rack and once cool, store in an airtight container.