Low-Carb & Keto Caprese 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.

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