Easy Low Carb Sandwich Thins

Pop quiz: What do you do with the stash of coconut flour you’re going to win?

Make bread, of course! Any logical person would draw this conclusion. Bread is the answer to all, right? Right. I’m glad we’re all in agreement here.

Can you believe I haven’t had a sandwich on over two and a half months? I know. It’s wrong. It’s bad and it’s wrong and it should be illegal. Eating sandwiches regularly is so good for the soul that is must be illegal not to.

Oh well. If it were illegal I’d have been hauled away a while ago, so maybe that is a good thing. But I digress.

Going on a low carb diet can really make a dent in the frequency of one’s sandwich consumption… until now.

Behold my amazingly gorgeous low carb grilled cheese sandwich. (I’m really digging Jarlsberg cheese right now!)

You can think of these like those sandwich thins you see popping up everywhere, except better in every possible aspect. Those thins are 100 calories, full of carbs, and pretty lackluster.

These beautiful thins are only 75 calories each, vegan, grain free, gluten free, low carb, and have a cheeze flavored option.

I know, I know. This is all you’ve ever wanted.

Plus, some of these random other bread-like products are super high in fat and processed ingredients, but you need two to make a sandwich. That’s just mean. I wouldn’t cheat you like that.

I love you too much.  I bring you healthy delicious low carb bread which you’re going to make right now because you want to make your taste buds and me both really happy. Right?


Easy Low Carb Sandwich Thins (with a Cheezy option!)

Because who doesn’t love cheeze? Just adding 1 Tablespoon of nutritional yeast into the dough add a whole new dimension of flavor. Plus, did I mention how easy these are? Forget proofing yeast, letting it rise… too much work. I like to mix up my dough, toss it in the oven and EAT. Now doesn’t that sound better?

Makes about 4 sandwich thins at only 75 calories each!

Adapted from my bagel and dinner roll recipes


3T egg replacer mixed with 12T water (I haven’t tried this with actual eggs, but I’ve been getting reports of egg not working. I can’t personally vouch for the results of using eggs in this, but if you try it, let me know how it goes!)

1/3c. applesauce (Feel free to sub some or all with oil.)

1/2c. coconut flour (Check out this post with tips for cooking with coconut flour!)

1/2t baking powder

1/2t salt (I used garlic salt for extra garlic-y-ness!)

1T minced garlic

2t xantham or guar gum (You can leave this out, but the bread may be grainier.)

1 Tablespoon of nutritional yeast for a wonderful cheezy flavor, optional


Preheat oven to 400F.

Mix together egg replacer or egg, applesauce, minced garlic, and salt. Add in coconut flour, baking powder, xantham or guar gum, and nutritional yeast, if using. The batter will somewhat resemble unkneaded dough. (Seriously, I would check out this post!)

On a silicone mat or parchment lined baking sheet, turn ou the dough and knead a few times. (This is not scary at all. Trust me!) Divide the dough into 4 portions. (You can make more or less, depending on how big you want them.)Roll into a ball, flatten into a disk, and continue to spread the disk out with your fingertips until it reaches your desired size and thick-ness. Repeat with the remaining dough, while trying to get them all to be a uniform thickness.

Bake your rolls in the oven at 400F for 17-22 minutes. Let cool (preferably on a wire rack), cut in half, make a sandwich, and eat!

Also, these are fan.tastic when they’re toasted. Just sayin’.


-Kelly M.


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  1. sammy says

    your a genius. enough said… i love love love ur blog! so creative!! i cant get over that low carb “oatmeal” like seriously i dream about it at nigiht! ahhhh when do u announce the coconut flour winner? and if ya decide to come up with any low carb oatmeal or pancake recipes in the near future i will def attempt to make those 😉 or even some protein pancakes!! yummmooo!

    • says

      HOW ARE YOU SO AMAZING? I don’t get it. You leave the sweetest comments that always succeed to make me smile. Thank you so very, very much Sammy. 😉

    • says

      Thanks so much for the question and for taking the time to plug this into a website, Hannah!

      Okay, so without wrting a novel about my calorie sounting methods, here is basically how I do it. There is some variance in coconut flour brands, but both brands I have worked with have about 60 calories, 2.5 grams of fat, 8 grams of carbs, 5 grams of fiber, and 2 grams of protein. However, I only count the net carbs in my calories counts because your body does not absorb the calories in fiber. So, I subtract the 5 grams of fiber fromt the 8 grams of carbs to get 3 net carbs. I only account for the 3 grams carbs in the calorie count. Okay, so that’s how I do it! Thanks again, and I hope you have a lovely day!

  2. says

    Wow, looks interesting. Definitely worth trying once I get some xantham gum. I admit I do eat those sandwich thins because I actually prefer to eat thin bread (bread that’s too big seems to take away from the sandwich fillings, IMO).

    • says

      I totally agree! When I was eating legitimate bread, I could;t stand super think bread because it was so overwhelming. You want to taste what’s in your sandwich, right?

  3. says

    I just made these and they taste great (already chomped on all of the crumbs left on the baking sheet) but mine seem quite thin and I’m not sure to go about cutting them. Do you think it would work to make 8 very thin slices instead of 4 full buns?

    By the way I made mine with egg substitute instead of egg replacer, so please let me know if this may have affected the bulk size of the dough!

    • says

      Thank you so much for making this recipe, Kerry! Yes, these are relatively thin, but cutting them in half is very doable with some patience and a sharp knife. 😉 I was skeptical at first, but they are actually pretty easy to slice! If all else fails, you can use two to make a thick full sandwich, or cut one in half to make a half sandwich. Thanks again!

  4. Emily says

    Hey, Kelly!

    I made these with egg whites and I wanted to let you know how it went.

    Online, it said that 6 eggs was equal to 1 1/2 cups of egg whites, so that’s what I used. Also, I made it in a loaf pan. ANYWAY, the bread held together and all, but it was too mushy. I think the egg whites caused too much liquid. I’m planing on trying it again soon without applesauce. I’ll let you know!

  5. Denise says

    OMG! Kelly!!! you are seriously a genius with these recipes!!! i mean getting more for less!! makes you all around happy compared to regular desserts that sure, they taste good or at least “ok” but you pack on thousands of calories then feel guilty and never want to get back to it! but the recipes you make really sends the message out there that you really can have it all and not feel deprived! thanksss!!!!

  6. Quinn Alexandra says

    Hi Kelly, this is just a bit of a general question: do you reccomend guar gum or xantham gum? Usually you offer both, but which should I buy? They don’t seem to have guar at my supermarket but I saw xantham the other day. Are most recipes interchangeable? Should I put in the extra effort to find guar or just buy xantham?

  7. Sharon Hite says

    First time visitor…found your recipe an hour ago and decided to try it with 3 eggs, instead of the egg replacer. Totally AWESOME sandwich bread..I made four little flatbreads and cut them in half. This is a keeper and super easy. I have been gluten-free for many years and coconut is one of my newer favs. Thank you so much.+

  8. MonaB says

    I’ve fallen in love with coconut flour, following a medical diagnosis that takes me off bread and sweets, so I haven’t had a sandwich in two months. Found you while trolling for a cf sandwich bread recipe.

    By egg replacer, do you mean Egg Beaters or the equivalent, and how do you think these would bake in a muffin top pan?


    I’m pinning your cf recipes like crazy! Thanks so much!

    • says

      Hi Mona! I love the idea of baking these in a muffin top pan, and think that would work very well. I use Ener-g brand egg replacer, which is vegan.

  9. 4mom86 says

    Hi first time on this site and this recipe looks amazing! I was just wondering is there is any substitute for the xantham or gum? Thanks a bunch! :) By the way you are a food genius!

  10. Samantha says

    Looks delicious and so healthy. Girl I can’t wait to try these because I love a good Sammie for this Sammy. Keep cooking you so know what you’re doing in the kitchen.

  11. lily says

    OMG Kelly! I found your blog a couple of months ago, and it has seriously CHANGED MY LIFE. No joke, I had over ten kilos that I’ve been trying to lose for like, ever, and after I started using your recipes, it just slipped right off. Thank you soooo much! <3

    • Dulcie de Kock says

      Hi Lily! Thank you, lovely, for sharing your progress; we are overjoyed that you have been able to reach your fitness goals through Foodie Fiasco!!! Congratulations to you and your determination to reach a healthier weight; treat yo’ self with a slice of healthy Funfetti cake:-)

  12. Courtney says

    A little late to the party, but I just found your website. Oh my goodness! So happy I did. I made these low carb thins, tonight. Delicious! I did use eggs, and the dough was quite wet, so I added extra coconut flour, until it seemed—doughy. They turned out great! Btw, I paired these little gems with your chickpea patties, ftw! Fantastic! Both my hubby and I gobbled it down. Thank you, Kelly!


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