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!

Print Recipe

4 from 1 vote

Low Carb Sandwich Thins

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

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, lunch

Servings: 8

Calories: 121kcal

Author: Rob

Ingredients

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

Instructions

• 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.

Nutrition

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