Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeLow Carb
This low carb sub sandwich recipe is high in fibre and very filling. It is very easy to make and is gluten free and grain free too.
The submarine sandwich has many different names such as hoagie, sub, wedge or Italian sandwich. Many names, but it’s still the same thing. A long bread roll used as a sandwich.
I was not happy with my first attempt as it was very heavy. So, for the next attempt, I separated the eggs, whisked up the egg whites and this seemed to help the texture. It’s not going to get those lovely air bubbles as you would a Ciabatta bread, but this is still a great low carb sandwich alternative. This was much better and it gave me the sub sandwich that I was hankering after.
When you are moulding the dough recipe into sub sandwich shapes it may be a bit sticky but don’t be too alarmed. Think of it as gooey playdough and just fashion it into its shape. When it is cooking, the dough should rise quite a bit as you would get with a yeast dough. It will deflate a little bit but should not collapse too much. If the dough does not seem to be quite as firm as you want after 30 minutes, give it another 5 minutes in the oven. Ovens can vary and I often eye mine up with suspicion.
I found this low carb sub sandwich recipe to be very filling. Admittedly, my first few attempts were baked into 2 subs, not 4 as this recipe states. I had one for lunch and could not eat anything else that day. It was so filling and I had to reduce the mixture down to 4 subs to stop the afternoon naps on the sofa after consuming one.
I’m fairly sure that you could adapt this recipe with almond flour if you did not want to use coconut flour. Although I would use about one cup of almond flour instead and perhaps reduce the eggs to four.
The Chief Taster enjoyed this once I slathered it cheese and melted it under the grill. His usual suspicious of flaxseed were alerted though despite the whole recipe only having 2 tablespoons of flaxseed in it. I think he saw the bag of flaxseed flour on the kitchen counter when I was making a batch of these sub sandwiches and he went into a panic mode. The flavour of flaxseed is not that strong in this recipe and I think it gives a more wholemeal texture to the recipe.
Keto bread recipe
Whether you choose to simply fill this with a sandwich filling or use it for a slice of garlic cheese bread, this is a great gluten free and low carb sub sandwich recipe. It's the base for my cheesy olive bread recipe too. I have a couple in the fridge that I shall be munching on for lunch. My afternoon nap should then commence about an hour later!
WATCH THE VIDEO OF THE RECIPE
Low Carb Sub Sandwich
Angela Coleby
A low carb sandwich sub that is great for sub sandwich rolls
4.59 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Bread
Cuisine American
Servings 4 Sandwiches
Calories 256 kcal
Ingredients
- ½ Cup Coconut flour
- 2 tablespoons Flaxseed flour/ground flaxseed
- 4 tablespoons psyllium husk powder
- 5 eggs separated
- 2 tablespoons apple cider vinegar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive or coconut oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup boiling water
Instructions
Preheat the oven to 180C/350F degrees.
In a bowl add the coconut flour, ground flaxseed, psyllium husk powder, baking powder, salt and seasonings. Mix well.
In another bowl, whisk the egg whites until stiff.
Add the egg yolks to the coconut flour mixture and stir thoroughly.
Add the olive oil and mix well. Then stir in the apple cider vinegar.
Gently fold in the egg whites.
Add the boiling water and gently mix. If the mixture looks a bit too soft, let it sit for at least 10 minutes to firm up.
Split the mixture into 4 sections and take one section. Using your hands, make it into a sandwich sub shape.
Place on a baking tray lined with parchment paper, and repeat for the rest of the dough.
Bake for 25-30 minutes until firm and golden.
Notes
Makes 4 subs
Nutritional Info per sub – 256Calories, 16g Fat, 10g Protein, Total Carbs 17g, Fibre 11g, Net Carbs 6g
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1SubCalories: 256kcalCarbohydrates: 17gProtein: 10gFat: 16gFiber: 11g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read mydisclosure policyfor more info.
More Breads
- Cranberry Walnut Bread
- Keto Easter Bread
- Keto Almond Flour Tortillas
- Onion Low Carb Burger Buns
Reader Interactions
Comments
sara
Haven't tried yet but had to use more coconut flour to form dough. Egg size difference perhaps.
Reply
Angela Coleby
Strangely enough I had the same issue myself this week as my eggs were huge.
Reply
Mary Wood
Cooked up beautifully. Thanks Angela 🙂
Reply
Angela Coleby
Glad it worked well for you!
Reply
Mary Catherine Toland
I just found your recipe and I have to say it's about the closest that I found to grain-based breads. I have made it about 5 times in the past month. The 1st time, I followed the recipe and like many others, it looked wonderful coming out of the oven and then went flat. The second time I made it. I decided to add about 1/4 teaspoon of guar gum after reading some of the comments here and doing some research. In addition, I used about 2/3 cup of water instead of a full cup. Another thing I did was to leave the bread in the oven after it was done baking with the oven door opened slightly and the oven off. It worked and kept its shape. The 3rd time I made it, i wanted to see if i could produce a loaf of bread. That way it could last longer. So I increased the recipe by 1/2 and put it in a loaf pan. Unfortunately, I was trying to multitask and left out the oil and apple cider vinegar. OOPS!! LOL! It still worked. So the next time I made it in a loaf pan, all went right. I get about 12 slices. The size of the bread is about half the size of whole grain sliced bread. Still great for a half size sandwich! Today I decided to try and make 2-1/2 times the recipe because we are going camping and i wanted to have some hamburger buns. So I made 8 hamburger buns and another loaf. I'm set for a wonderful keto holiday. Thank you for such a wonderful recipe. I'm also sharing it with my closest friends and doing my own personal keto cookbook. This is one of my favorite recipes. Sorry if this is a bit long.
Reply
Angela Coleby
Glad you enjoyed it!
Reply
Debra Jacobs
Can you taste the coconut at all just that I dont like coconut
Reply
Angela Coleby
The flaxseed hides any possible coconut flour taste.
Reply
Sherry Holland
Thank you for the tips. I'm going to try this for sure.
Angela Coleby
I hope you enjoy it!
Reply
Liz
Hi! I make this bread every week because my husband lives it - even though my psyllium husk turns it lavender. I make it exactly as your recipe is written. However, they rise so beautifully in the oven then as they cool they go flat. How can I avoid this or are they supposed to go flat?
Reply
Angela Coleby
Perhaps try not to overwork the dough?
Reply
Kristi Ambrose
I'm going to try these out tonight. I got a hankering for a chicken sandwich with lettuce, tomato, red onion, mayo and mozzarella cheese that I can't seem to shake hahaha. Wish me luck!
Reply
Angela Coleby
Hope you enjoyed the sandwich!
Reply
Derek Walsh
I made these on Sunday and I've eaten one every day since (a BLT each day and I make no apologies for it)
Last night I used the recipe to make a pizza base and it was amazing, but if you try it, after baking put the base under the grill (broiler in the US)
Tonight Im making another batch to see me through the rest of the week.
This is honestly the best Keto bread recipe out there.
Reply
Angela Coleby
Thanks Derek! I love the idea of using it as a pizza base. I was making a batch to this today in an experiment for another recipe and although the mixture came out too runny, I baked it flat and also thought pizza base! How spooky! Am delighted you like the recipe and thank you for your lovely comments!
Reply
Roye
I commented on you other page "About Me" but this looks more recent. I made the LC Sub Sandwichs and was disppointed, they came out kind of gummy, and outside not "crispy", also they didn't rise very much and they were a lot darker than yours. I think the darkness is from the psyllium husk powder and was going to ask what brand you use but I see you answered that question. I can't find Sonala brand where I live, I use the NOW brand. When asking about a bread fail, most people say maybe it's the psyllium husk I'm using.
I used one for a philly cheese steak sub, it was actually pretty good, but I tasted mostly onions and peppers and steak, the bread really had very little taste. But it was a nice vessel for the sub.
I just don't know what I'm doing wrong, I've been keto for a few years and have tried so many different bread recipes, most of them fail.
My psyllium husk powder is old, I'll buy some more and maybe leave out the flax seed and try the recipe again.
Thanks so much for all of your wonderful recipes.Reply
Angela Coleby
Thanks Roye. Brands of pysllium husk powder can vary the results. As can the brand of coconut flour. I am currently using a brand of psyllium husk powder named Colon Cleanser which seems to be working okay. Hope the next batch works out for you!
Reply
Chaka Turner
I just made these today and . . . OMG Delicious! I follwed the recipe exactly. Only change i made was i put the wet ingredients togther and blended well then added it to the dry ingredients, then gently folded in the beated egg whites. I then baked it for 35 minutes and they baked beautifully! they did rise and kept its form even after coming out of the oven. Thank you so much for this recipe. Its definitely a keeper! : )
Reply
Angela Coleby
Glad you enjoyed them! I have a batch baking myself as I type. I like the changes you did too!
Reply
Margaret
very wonderful. surprisingly good, even my non keto bread lovers liked it!!
Reply
Angela Coleby
Thank you!
Reply
Hakim
I halved all the ingredients to do a test batch and followed the instructions, the oitside looked beautiful however just like every other Keto bread I make the middle is always uncooked, any idea why that may be?
I might try these again but I may flatten them and make a little pocket bread out of them instead, that may turn out better
Reply
Angela Coleby
I often think that there is a difference in ovens and you might want to increase the baking time.
Reply
Kat
Thank you so much for this recipe!! This is by far my favorite yet, you can even use them as burger buns without falling apart. However, i changed the recipe a little, took 1 cup of almond flour, only 4 eggs and substituted 1/2 of the psyllium with oat bran and a little bit of xanthan gum and added some caraway and fennel seeds. This bread is going to be my staple, thank you so much!!
Reply
Angela Coleby
Love the changes you made to it!
Reply
tme
is there a substitute for the flax seed? i have all other ingredients but no flax seed on hand.
Reply
Angela Coleby
You could try it without it. It gives the sub rolls a wholemeal taste. Perhaps almond flour will do it too?
Reply
Betty Gaglio
Do the rolls have to be refrigerated after baking?
Reply
Angela Coleby
I prefer to keep them in the fridge but that's because I live somewhere warm. They will harden in the fridge so could be kept in a bread tin, temperature permitting
Reply
Rosemary
Made these sub rolls today. The thing is the mixture at the end was so loose even waiting for 10 mins and I only used 1/2 cup of boiling water. I couldn’t mold them and had to cook them in a baguette tray. Also they weren’t the same light colour either, they were very dark and looked burnt after they were cooked but they really did taste nice and not burnt. Why when I used exactly the same ingredients as the recipe did they turn out like that. I’d like to send you a photo so you could see them but can’t, how would I do it please?
Angela Coleby
It could be the difference in brands of the ingredients. Coconut flour and psyllium husk powder vary between brands. Some brands of psyllium husk powder can have a purple affect on the baking too.
Reply
Rosemary
Yes they did look purple when sliced open but were so soft that I didn’t really mind the colour but I did wish the mixture was not so soft so I could roll them. Is there anything else I could use instead of coconut flour?
Reply
Angela Coleby
Perhaps add some more flaxseed to the mixture.
Reply
Kristen
Do these freeze well?
Reply
Angela Coleby
They do! Although I prefer them fresh.
Reply
Cheryl
What can I use to replace the psyllium husk? I was going to try chia seeds, ground up, but not sure of the ratio substitution. Also, I have oat fiber on hand. How would you suggest using either (or both) of those instead of psyllium husk?
Reply
Angela Coleby
I've not used oat fibre but it may work. Perhaps use a combination of it with ground chia seeds.
Reply
Judy
What brand of psyllium husk powder do you use?
Reply
Angela Coleby
One I pick up from my pharmacy...called sonala.
Reply
Stella Laurel
I watched the video twice. THen i got to work and measured all the ingredients exactly and they came out ok just a bit flat. NOT sure what to do. Will taste them in a bit.
Reply
Angela Coleby
Perhaps a bit more baking powder?
Reply
Tara
I have been looking for a recipe like this. I eat lchf and try to keep my family aware from processed crappy food but need to have replacement foods available in order to be successful. This solves one of my common problems. Thanks for sharing!
Reply
Angela Coleby
I hope you enjoy them! Thanks for popping by!
Reply
Heidi
I backed mine for 30 minutes. The outside browned nicely but they were still dough in the middle. Any ideas?
Reply
Angela Coleby
Hmmm....perhaps an extra 5 -10 minutes on a lower heat. Ovens definitely vary despite what the manufacturers say! You could try splitting and toasting this for now though.
Reply
Laura
Is one tablespoon of baking powder correct? It sounds like a lot, and in the video it looks like you're using a teaspoon.
Reply
Angela Coleby
No, it's a tablespoon. If works and gives the subs extra lift BUT if you feel cautious about it, use half.
Reply
Angela Coleby
btw - am happy that someone watches the video! You never know when you post it if anyone really does watch it or skip over 😉
Reply
Laura
Thank you so much for the prompt reply! I can't wait to try the recipe.
Reply
Angela Coleby
Hope you enjoy it!
Reply
Vivian
Angela I always watch the videos in recipes (when there is one), specially when the recipe is new for me. it is easier to understand the process and avoid any/more mistakes. Thanks for the videos!
Reply
Angela Coleby
Glad you enjoy them!
Reply
Roye
I love watching the videos, very informative, keep them coming :).
Reply
Angela Coleby
Thank you! I'm a bit behind in my goal of making a video a week so you have inspired me to pick up the camera and choose a recipe!
Reply
stefeny
Mine looks like gravy after setting for 10 min..... now what?
Reply
Angela Coleby
Add some more psyllium husk powder.
Reply
Michele
I've made this wonderful "bread" several times with great success - hot dog buns, hamburger buns, and hoagies.
Do you know if this "bread" will freeze well?Reply
Angela Coleby
Glad to hear you are having fun with it! Yes it can be frozen. Happy baking!
Reply
Amy
My family and I love these. I've been using 5 large eggs. I've noticed that after they've cooked they're still a little moist on the inside. Then today I noticed that you use medium eggs and I was using large. But either way we love them and is our go to sub recipe. These sub rolls made with Italian spices for meatball sub meal...yummy
Reply
Angela Coleby
Glad you enjoy them! The size of the eggs can make a difference with some recipes!
Reply
Allison Checkeye
I made this recipe and it didn't raise at all - it was basically like a flat bread with the texture of scrambled eggs. The only thing I did differently was to add the boiling water and then folded in the stiff egg whites last because I was afraid that dumping the water on the eggs would cook them. Did this ruin the whole recipe?
1/2 cup of coconut flour seems like such a tiny amount... I did measure this volumetrically instead of weighing out 56 g. What can I do differently?
Reply
Angela Coleby
Hi, It won't raise much as it is purposely cooked in a longer flatter tin to make a bread that can be used for a sandwich or even a pizza base. I always add the water at the end of the recipe so this is what you may have done wrong. The measurement of the coconut flour is correct. The scrambled eggs texture is not right and perhaps your eggs are a larger size than mine. Mine are medium in size.
Reply
Laura
Hey. I don't know what I did wrong. I made everthing how the recipe says but I had like lumps in the dough and it didn't really rise...I think because of the lumps...but I don't see how to avoid them when mixing up all the dry indegredients with the wet it's all crumbly... could u add the water and afterwards the eggwhites? Or how do u avoid it gettin lumps?
I really wud love havin them like u!!
Reply
Angela Coleby
Hi, try sifting the coconut flour? I add the egg whites then the water. Hope it works out next time for you!
Reply
Phyllis Webb
Oh, oh. I overlooked a step. Egg whites used in mixture. Sorry. But this just looks yummy. I'll have to make some.
Reply
Angela Coleby
I whisk the egg whites to give it a bit of extra lift. Hope you enjoy them!
Reply
Phyllis Webb
Are the whisk egg whites used as egg wash? I don't want them wasted. Thank you.
Reply
lora
Can you make it without the psyllium fibre? or is there a substitute?
Reply
Angela Coleby
Ideally you do need the psyllium fibre. You could try ground flaxseed as a replacement but it will not rise as much. I'll add a dash of baking soda too if you used flaxseed to give it a bit of an extra life.
Reply
letmeknowsoon
Hi Angela,
I read that oat fiber can replace psyllium husk in low carb recipes. Have you tried it? I recently bought a bag , but have not yet tried it-- didn;t know where to start. BTW, a great place to order low carb stuff is Netrition,com. also sometimes Vitacost,com during one of their many sales, Vitacost has a 3 lb bag of Erythritol for cheap, and even better on sale days. I don't know if they ship to Aruba, but they may. I'm getting ready to go buy some now bc of a 20% off sale. Best regards, Olga
Reply
Angela Coleby
Hi, I have not tried oat fibre but that sounds interesting. Thanks for the shopping tip. I'll see if they deliver here!
Reply
Angie
Have you ever tried this with egg substitute instead of eggs? My little one can't have eggs and I'm always looking for a good bread recipe for her.
Reply
Angela Coleby
No I have not so cant say either way if it will or will not work as I've not uses egg substitute. If you do try it, please let me know how it works out. I'm guessing that worst case scenario is you could use it as a flatbread if it doesn't work out?
Reply
letmeknowsoon
What did you put on the sandwich? It looks like Swiss and cheddar as well as scallions and olives.
Reply
Angela Coleby
Good eye, it's a recipe that I will be publishing tomorrow! It's a delicious sandwich topping!
Reply
letmeknowsoon
K- thanks - I will check that out- Love Olga
Reply
