Low-Carb & Keto Caprese Panini


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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!

Hands-on Overall

Nutritional values (per serving, 1 panini)

Net carbs9.2 grams

Protein37.3 grams

Fat42.8 grams

Calories569 kcal

Calories from carbs 6%, protein 26%, fat 68%

Total carbs13.2 gramsFiber4 gramsSugars4.2 gramsSaturated fat15.2 gramsSodium1,098 mg(48% RDA)Magnesium134 mg(33% RDA)Potassium474 mg(24% EMR)

Ingredients (makes 4 servings)

Ciabatta bread:
  • 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
  • 2 tsp gluten-free baking powder
  • 1 large egg
Panini filling:
  • 16 basil leaves
  • 1 Italian tomato, sliced thinly (85 g/ 3 oz)
  • 250 g fresh mozzarella (8.8 oz)
  • sea salt, to taste
  • black pepper, to taste


  1. Preheat oven to 200° C/ 400° F (fan assisted), or 220° C/ 425° F (conventional).
    Low-Carb & Keto Caprese Panini
  2. 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.
    Low-Carb & Keto Caprese Panini
  3. 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.
  4. Divide the dough into quarters and form four rectangular-shaped buns. Place buns on a lined oven tray and bake for 15-20 minutes.
    Low-Carb & Keto Caprese Panini
  5. Sit buns aside to cool. Once cool, heat up your panini press.
  6. Split the panini buns and fill each bun with mozzarella, thinly sliced tomato and four basil leaves. Season with salt and pepper.
    Low-Carb & Keto Caprese Panini
  7. Toast in the panini press until the cheese is melty and the bun has grill marks.
    Low-Carb & Keto Caprese Panini
  8. Eat straight away while still warm.
    Low-Carb & Keto Caprese Panini
    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.
    Low-Carb & Keto Caprese Panini

Ingredient nutritional breakdown (per serving, 1 panini)

Net carbs Protein Fat Calories
Mozzarella cheese (low moisture, for pizza)
2.8 g 11.7 g 9.8 g 146 kcal
Almond flour (blanched ground almonds, almond meal)
3.3 g 8 g 19.7 g 221 kcal
Cream cheese, soft (full-fat)
0.2 g 0.5 g 2.1 g 18 kcal
Baking powder, gluten-free
0.5 g 0 g 0 g 3 kcal
Eggs, free-range or organic
0.1 g 1.6 g 1.2 g 18 kcal
Basil, fresh
0 g 0 g 0 g 0 kcal
Tomatoes, fresh
0.6 g 0.2 g 0 g 4 kcal
Mozzarella cheese, fresh (for salads)
1.7 g 15.2 g 10 g 159 kcal
Salt, sea salt
0 g 0 g 0 g 0 kcal
Pepper, black, spices
0 g 0 g 0 g 0 kcal
Total per serving, 1 panini
9.2 g 37.3 g 42.8 g 569 kcal

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