Servings: 2 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins
Snacks | Lunch
While we normally suggest that a great big sandwich isn't a good idea on a low-carb diet however this is not the case with our low-carb sub rolls. We love simple ham and cheese but cooked chicken or tuna are also perfect. Try to find golden psyllium husks (not the powder) for a better coloured bread.
- Psyllium Husk (25g)
- Ground Almonds (35g)
- Baking Powder (1 tsp)
- Fine Salt (1/4 tsp)
- Butter (20g)
- Large Eggs (2 tbsp)
- Water (2 tbsp)
- Mayonnaise (2 tbsp)
- Ham (200g)
- Lettuce Leves
- Salt & Pepper (to taste)
Preheat the oven to 220�C/200�C fan/425�F/gas mark 7 and grease a baking tray with a little oil.
Use a large metal spoon to mix the dry ingredients together in a mixing bowl. Then add the butter and stir through, followed by the eggs and water and stir again until well blended.
Lightly wet your hands and use them to bring the dough into a ball. Shape the dough between your hands (as if in prayer position) into two short baguette shapes with slightly pointed ends. Lay them down onto the greased baking tray and press gently into shape. They should be around 18 x 6 x 1 cm. (You can of course shape it into whatever shape you like if a roll or even square suits you better).
Brush the subs with beaten egg and scatter over the seeds, if using.
Cook the sub for 12-15 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool before cutting. When cool, spread with the mayonnaise, add the filling and enjoy!
Per sub: 2.1g net carbs, 11.5g fibre, 9.4g protein, 21.7g fat, 292kcal
Per filled sub: 4.6g net carbs, 13g fibre, 31.6g protein, 34.9g fat, 508kcal
Beaten egg for brushing, optional
1 teaspoon seeds, optional