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Low-Carb & Keto Caprese Panini

4.4 stars, average of 38 ratings

Low-Carb & Keto Caprese PaniniPin itFollow us 134.8k

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!

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Hands-on Overall

Serving size 1 panini

Allergy information for Low-Carb & Keto Caprese Panini

✔  Gluten free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, 1 panini)

Net carbs9.2 grams
Protein37.3 grams
Fat42.8 grams
Calories569 kcal

Calories from carbs 6%, protein 26%, fat 68%

Total carbs13.2 gramsFiber4 gramsSugars4.2 gramsSaturated fat15.2 gramsSodium1,098 mg(48% RDA)Magnesium134 mg(33% RDA)Potassium474 mg(24% EMR)

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).
    Low-Carb & Keto Caprese Panini
  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.
    Low-Carb & Keto Caprese Panini
  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. Low-Carb & Keto Caprese Panini
  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. Low-Carb & Keto Caprese Panini
  7. Toast in the panini press until the cheese is melty and the bun has grill marks. Low-Carb & Keto Caprese Panini
  8. Eat straight away while still warm. Low-Carb & Keto Caprese Panini 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. Low-Carb & Keto Caprese Panini

Ingredient nutritional breakdown (per serving, 1 panini)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
2.8 g11.7 g9.8 g146 kcal
Almond flour (blanched ground almonds, almond meal)
3.3 g8 g19.7 g221 kcal
Cream cheese, soft (full-fat)
0.2 g0.5 g2.1 g18 kcal
Baking powder, gluten-free
0.5 g0 g0 g3 kcal
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Basil, fresh
0 g0 g0 g0 kcal
Tomatoes, fresh
0.6 g0.2 g0 g4 kcal
Mozzarella cheese, fresh (for salads)
1.7 g15.2 g10 g159 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 1 panini
9.2 g37.3 g42.8 g569 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (12)

can you use coconut flour and gelatin egg instead

Reply

Hi OR, you could but the texture will be different. If you decide to use coconut flour, keep the following conversion in mind:
1 cup almond flour = 1/3 cup coconut flour plus one more egg
I wouldn't use gelatine eggs but I'd try chia of flax eggs instead:
1 egg = 1 tbsp ground chia seeds or flax meal mixed with 1/4 cup (60 ml) water

Reply

I have been wary about bread since beginning Keto four months ago.  We slowly integrated a couple options after about a month. I was brave and made the panini bread and Caprese sandwiches and the result was absolutely wonderful.
Easy to prepare, simple recipe, quick prep and oh so absolutely delicious.  Crispy, tasty and not too heavy.

Reply

Thank you so much for your feedback Katherine, glad you enjoyed!

Reply

This recipe is officially my favorite for keto bread!!! It’s crunchy, dense, and reminds me of buttered biscuits!! I’m in love.

Reply

Thank you Lisa, I'm glad you like it!

Reply

Waffle makers can also be substituted for a panini or sandwich press. Also,some people may still have a George Foreman Grill hanging around the house that can otherwise be usefully employed for this application.

Reply

Thank you for the great tip Karen!

Reply

Such a great recipe! And so so much easier than other keto breads. Thank you!

Reply

Thank you grace! This one really is super easy 😊

Reply

This looks so good I can't wait to try this! Every single recipe from your blog worked perfectly so I'm sure it won't disappoint!

Reply

Thank you so much Marcelle!

Reply