Low Carb Sandwich Thins

 Low Carb Sandwich Thin –  the perfect choice for any sandwich. Breakfast, lunch or dinner 

Low Carb Sandwich Thins are my go to breakfast food!   Being on a low carb diet can be hard sometimes. Missing bread can be the hardest. At least for me it . is,

Breakfast was really hard. Sometimes I just wanted something that resembled a piece of toast or an english muffin. 

Then there was lunch. Sure I didn’t mind eating all the delicious meats and cheeses. But sometimes I still wanted that in a “sandwich”.  

One night I made my  Slow Cooker Low Carb Pulled Pork .  And I had some of my  Easy Low Carb Coleslaw leftover so I decided I need to put this together in a sandwich of some sort. 

  Making these sandwich this was not only easy but I happily had 2 for breakfast the next morning!

I toasted them and had one with butter and one with cream cheese. So delicious!! These are so versatile. I have made french toast with them. Let them sit in some egg with cinnamon and Stevia and fry up in some butter and you have a delicious faux low carb  french.

These freeze well too. I love having things in my freezer because quite frankly sometimes I just don’t feel like cooking or thinking about what to cook. Especially for breakfast

Make these yummy Low Carb Sandwich Thins today!

Low Carb Sandwich Thins

  Low Carb Sandwich Thin are  the perfect choice for any sandwich. Breakfast, lunch or dinner
4 from 1 vote
Print Pin Rate
Course: Breakfast, lunch
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 121kcal
Author: Rob


  • ½ cup coconut flour
  • 5 large  eggs
  • 2 tbsp water
  • 4 tbsp salted butter melted
  • 1 large pinch of sea salt
  • ½ teaspoon baking powder


  • Preheat oven to 350.  Grease the openings of 2  muffin top pans with butter.
  • In a medium bowl, blend flour and baking powder. Add eggs and water.
  • Using hand mixer, blend on low speed. Add butter and blend until well incorporated. Let sit 5 minutes and stir again until smooth.
  • Using a 1/4 cup measuring cup or a large ice cream scoop add batter to make 6-8 sandwich thins.
  • Hit pan on counter to spread batter.
  • Bake 12-15 minutes. do not over bake or they will be dry.


Calories: 121kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 127mg | Potassium: 40mg | Fiber: 3g | Sugar: 1g | Vitamin A: 323IU | Calcium: 32mg | Iron: 1mg
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  1. Sandra Drew says:

    4 stars
    I needed to add more water for stiff dough, but they are a nice texture taste and size. Thanks

    1. So happy you liked it Sandra

  2. Mine didn’t come out like yours at all. 🙁 The mix never got smooth after the addition of the butter. I added more water, but still grainy. I baked them anyway, and they came out looking like sliced English muffins.

    I wonder if it would be better if I did this with the almond flour like I started to.

    1. you can try almond flour. We always use coconut and have no problems