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!

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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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, lunch
Servings: 8
Calories: 121kcal
Author: Rob


  • 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


  • 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