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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!
Hands-on Overall
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
- Preheat oven to 200° C/ 400° F (fan assisted), or 220° C/ 425° F (conventional).
- 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.
- 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.
- Divide the dough into quarters and form four rectangular-shaped buns. Place buns on a lined oven tray and bake for 15-20 minutes.
- Sit buns aside to cool. Once cool, heat up your panini press.
- Split the panini buns and fill each bun with mozzarella, thinly sliced tomato and four basil leaves. Season with salt and pepper.
- Toast in the panini press until the cheese is melty and the bun has grill marks.
- 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.
Ingredient nutritional breakdown (per serving, 1 panini)
| Net carbs | Protein | Fat | Calories |
|---|
| Mozzarella cheese (low moisture, for pizza) |
| 2.8 g | 11.7 g | 9.8 g | 146 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 3.3 g | 8 g | 19.7 g | 221 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.5 g | 2.1 g | 18 kcal |
| Baking powder, gluten-free |
| 0.5 g | 0 g | 0 g | 3 kcal |
| Eggs, free-range or organic |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Tomatoes, fresh |
| 0.6 g | 0.2 g | 0 g | 4 kcal |
| Mozzarella cheese, fresh (for salads) |
| 1.7 g | 15.2 g | 10 g | 159 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 panini |
| 9.2 g | 37.3 g | 42.8 g | 569 kcal |
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