Low-Carb & Keto Caprese Panini

Pin recipeFollow us 130.8k

Who doesn’t love a big, juicy panini bursting with flavour and texture?

Ta da! I’m here to show you how to make a delicious and satisfying keto panini with soft mozzarella, tomato and basil. Yep, the panini of your dreams is well within your reach right now.

Apart from this popular vegetarian keto option, feel free to swap with other fillings such as ham & cheese, tuna, bacon jam or grilled chicken. The options are endless!

If you don’t have a panini press, you can make these in a traditional sandwich press, you just won’t get the grill lines… but it will still be just as yummy. Enjoy!

The #1 Keto Diet App

1,500+ delicious keto recipes

Trialed & tested for best results

Optimized for nutrition

Never feel hungry

Planner & tracker

Track all macros including net carbs

Scan products

Create your own meals

Advanced tracking

Track ketones, blood glucose & lipids

Stay hydrated with water tracking

Track your mood & energy levels

Macro calculator

Calculate your ideal fat, protein & carb intake

Set any goal: weight loss, maintenance or weight gain

Your macros update based on your progress

Progress

Monitor your macros, water intake, mood & energy

Body weight, body fat and body measurements

Ketones, blood glucose & lipids

Evidence-based content

Expert articles to help you make informed choices

Guides & free diet plans

New daily content

And so much more...!

Complete Keto Diet guide

Integrated shopping basket

Restaurants & guide to eating out

App Store

Google Play

App Store

Also available on Google Play

Google Play

Also available on App Store

Hands-on 10 minutes Overall 35-40 minutes

Nutritional values (per serving, 1 panini)

Ingredients (makes 4 servings)

Ciabatta bread:

• 1 ³/₄ cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
• 2 tsp gluten-free baking powder
• 1 large egg

Panini filling:

• 16 basil leaves
• 1 Italian tomato, sliced thinly (85 g/ 3 oz)
• 250 g fresh mozzarella (8.8 oz)
• sea salt, to taste
• black pepper, to taste

Instructions

1. Preheat oven to 200° C/ 400° F (fan assisted), or 220° C/ 425° F (conventional).
   
2. Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
   
3. Place the dry ingredients in a bowl and stir to combine. Add the egg and the dry ingredients into the mixing bowl and mix with the mozzarella mixture until a smooth dough forms.
4. Divide the dough into quarters and form four rectangular-shaped buns. Place buns on a lined oven tray and bake for 15-20 minutes.
5. Sit buns aside to cool. Once cool, heat up your panini press.
6. Split the panini buns and fill each bun with mozzarella, thinly sliced tomato and four basil leaves. Season with salt and pepper.
7. Toast in the panini press until the cheese is melty and the bun has grill marks.
8. Eat straight away while still warm. These panini sandwiches can be stored, wrapped, in the refrigerator for up to two days but the tomato will cause the bun to soften. The ciabatta bread (with no filling) can be stored at room temperature for a day, or in the fridge for up to five days.

1. Blog
2. Recipes
3. Breakfasts
4. Low-Carb & Keto Caprese Panini

1. Blog
2. Recipes
3. Mains
4. Low-Carb & Keto Caprese Panini

1. Blog
2. Recipes
3. Vegetarian
4. Low-Carb & Keto Caprese Panini

1. Blog
2. Recipes
3. Low-Carb & Keto Caprese Panini

1. Blog
2. Naomi Sherman
3. Low-Carb & Keto Caprese Panini