Delicious Low Carb Panini Recipe


There are few things as frustrating as having a starch-laden lunch and suffering from a blood sugar spike all afternoon thereafter. This delicious Panini is made using a low carb and gluten free flatbread. The recipe of the flatbread uses coconut flour and almond flour which have both become very popular amongst those following a low carb diet or who are gluten-intolerant. Both flours are high in protein and fiber and contain healthy fats. The carbohydrates in coconut flour and almond flour are easily digestible and they also have a low glycemic index – so there are no blood sugar spikes.brie-apple-sandwich

Regarding the filling of the Panini, the brie cheese can easily be placed by camembert cheese and the green apple can be replaced by green pears. For further flavor enhancement, rub the flatbread with a peeled and halved clove of garlic before brushing it with oil.



  • 3 ¼ cups almond flour

  • 6 tablespoons coconut flour

  • cup unflavoured whey protein powder

  • 2 teaspoons baking powder

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • 4 large eggs at room temperature

  • ¼ cup oil (grapeseed or olive)

  • ¼ cup water


Preheat oven to 325F.

In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, garlic and salt.

In a small bowl, whisk the eggs, oil and water until well combined then add to the dry ingredients –mix well. Dough should be quite sticky.

Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment or cling film.

Roll into a large, rough rectangle about ½ to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment/cling film.

Bake 20 minutes or until firm to the touch.

Remove from oven and let cool completely before cutting.

Using a bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves. Fill with your favourite sandwich filling.



  • 1 recipe Low Carb Gluten Free Flatbread

  • 2 tablespoons Dijon mustard

  • 2 tablespoon mayonnaise

  • ½ lb black forest ham

  • 6 oz. brie, thinly sliced

  • 1 medium green apple, very thinly sliced – skin on

  • Oil or melted butter for brushing outside of sandwich


Preheat Panini press.

Cut bread into 10 sections, and then cut through the bready center of each section to get two flat, thin slices. (This you would have done already if you made the flatbread recipe above)

In a small bowl, mix mustard and mayonnaise.

Take two matching sections of bread and spread one side with the mustard/mayo combo.

Layer with a few slices of cheese, meat and green apple – retain the skin of the apple. It’s healthy and the bright colour thereof remains attractive in the sandwich.

Repeat with remaining sections of bread.

Brush outside of each sandwich with oil or melted butter.

Place on Panini press and grill until bread is toasted and cheese is melted.

Serves: 10 Sandwiches

The Panini recipe adapted from


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