Low-Carb & Keto Caprese Panini
Naomi Sherman- Ready in 40m
- 9.2 g net carbs
- 569 kcal
- Serves 4
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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!
Step-by-step
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.
Recipe
Low-Carb & Keto Caprese Panini
★★★★☆4.4An all-time favorite made low-carb! Grilled panini sandwich made with our grain-free ciabatta bread filled ...
- Hands on
- 10m
- Overall
- 40m
- Servings
- 4
- 9.2 g
- Net carbs
- 37.3 g
- Protein
- 42.8 g
- Fat
- 569
- kcal
Ingredients makes 4 servings
- Ciabatta bread:
- Panini filling:
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.
Nutrition per serving, 1 panini
Carbs 6%Protein 26%Fat 68% of calories
- Net carbs
- 9.2 g
- Total carbs
- 13.2 g
- Fiber
- 4 g
- Sugars
- 4.2 g
- Protein
- 37.3 g
- Fat
- 42.8 g
- Saturated fat
- 15.2 g
- Calories
- 569 kcal
- Sodium
- 1,098 mg · 47.7% RDA
- Magnesium
- 134 mg · 33.5% RDA
- Potassium
- 474 mg · 23.7% EMR
Nutrition by ingredient
| Per 1 panini | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Mozzarella cheese (low moisture, for pizza) | 2.8 g | 11.7 g | 9.8 g | 146 |
| Almond flour (blanched ground almonds, almond meal) | 3.3 g | 8 g | 19.7 g | 221 |
| Cream cheese, soft (full-fat) | 0.2 g | 0.5 g | 2.1 g | 18 |
| Baking powder, gluten-free | 0.5 g | 0 g | 0 g | 3 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Basil, fresh | 0 g | 0 g | 0 g | 0 |
| Tomatoes, fresh | 0.6 g | 0.2 g | 0 g | 4 |
| Mozzarella cheese, fresh (for salads) | 1.7 g | 15.2 g | 10 g | 159 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Total | 9.2 g | 37.3 g | 42.8 g | 569 |
Serving size 1 panini
- Gluten free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (12)
can you use coconut flour and gelatin egg instead
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
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.
Thank you so much for your feedback Katherine, glad you enjoyed!
This recipe is officially my favorite for keto bread!!! It’s crunchy, dense, and reminds me of buttered biscuits!! I’m in love.
Thank you Lisa, I'm glad you like it! ❤️
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.
Thank you for the great tip Karen!
Such a great recipe! And so so much easier than other keto breads. Thank you!
Thank you grace! This one really is super easy 😊
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!
Thank you so much Marcelle!