Keto Italian Sub Rolls
Part of the reason I love keto so much is because cutting out sugars and carbs usually leads to eating a lot more fresh foods and a lot fewer processed foods with fillers, artificial preservatives, and other chemical additives. But while I definitely do value the taste and health benefits of a quality grassfed steak…I have to admit to still being a sucker for more “processed” deli meats like ham and pepperoni on occasion as well.
If you feel the same, this keto Italian sub roll recipe will let you get your fill of those salty, savory flavors when you’re looking for something a little more interesting than just making a charcuterie plate or a low carb pizza. When paired with the optional sandwich dressing as well, you can get all of the flavors of an Italian sub or panini with almost none of the carbs.
Low Carb Italian Sub Rolls
Fathead-style dough filled with Italian meats and provolone makes for a satisfying meal. Per roll: ~415kcal, 32g fat, 27g protein, 4.5g total carbs – 1.5g fiber = 3g net carbs.
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- Serves: 6
- Yield: 6 rolls
Ingredients
Dough
- 6 ounces shredded mozzarella
- 1/2 ounce shredded parmesan
- 1 ounce cream cheese
- 1 large egg, beaten
- 3/4 cup blanched almond flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon xanthan gum (optional)
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
Filling
- 4 ounces sliced provolone
- 3 ounces sliced capocollo (or ham)
- 2 1/2 ounces sliced pepperoni
- 2 1/2 ounces sliced salami
Dressing (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
Dressing (optional)
- Combine all ingredients and set aside.
Dough
- Preheat oven to 425F.
- Combine mozzarella, parmesan, and cream cheese in a microwave-safe bowl. Microwave at high heat for 60-90 seconds, or until cheese is melted. Stir to combine.
- Stir in xanthan gum, spices, and about 1/3 of the almond flour. Return to microwave for about 30 seconds and stir again.
- Add remaining dough ingredients (yeast, baking powder, egg, and remaining almond flour), and mix until a dough forms.
- Turn dough onto a clean surface lightly dusted with almond or coconut flour, and knead gently 15-20 times or until smooth. and pliable.
Making the Rolls
- Roll dough into a large rectangle (approximately 9"x15" at 1/4" thickness). Layer the capocollo (or ham) evenly on top of the dough, followed by the provolone, salami, and pepperoni.
- Starting from one "short" end, carefully roll dough into a log. Use a pastry cutter or sharp knife to cut the log into six equally sized rolls.
- Bake for 20-25 minutes, or until golden brown. Served drizzled with the dressing, if desired.
Notes:
- Remember, quality still counts when it comes to deli meats! Look for quality options made without added nitrites, nitrates, or fillers.
- On a related note, the exact amounts of meats used and the nutritional information will vary based on the particular brand, the size of slices, etc. Remember to take this into account.
- The xanthan gum here improves the texture and “breadiness” of the rolls; you can skip it if desired.
- I recommend kneading and rolling out the dough on parchment paper. It makes it much easier to form the rolls (and clean up afterwards!).
Ooo…I’m excited about this recipe. Looking forward to trying it out with my Mom.
This is definitely a KEEPER! Was very close to the real thing and the dressing went great! Thanks so much for posting!