Get over the “Mom, I’m hungry” with this no carb sandwich bread for your Type 1 diabetic. When your child is first diagnosed, snacking with carbs between meals is a no-no. My Type 1 got sick of the beef sticks and cheese slices real quick.
This low carb sandwich bread can be used in many ways and you can relax knowing it won’t raise blood glucose.
I made myself a sandwich with this no carb bread the other day and when my son said, “can I have one?” I didn’t think twice to hand it over to him.
WHY YOU’LL LOVE THESE:
- Super simple ingredients
- They cook up fast & are the perfect size
- You can make up a big batch and freeze them. Defrost on the counter.
- Perfect for late night snacking
- Only 4.5g per 2 slices - basically CARB FREE!
You will want to keep these on hand. Make several batches, keep in mind – this recipe makes two.
One of my absolutely favorite kitchen gadgets for low carb cooking is the Dash Mini Series. The mini waffle and griddle are perfect for low carb waffles and pancakes.
I’ve included some ways your Type 1 might LOVE to eat these at the bottom of the recipe.
You will want to let these cool completely before eating them, or they may be too soft. And when they sit, they get less delicate.
Low Carb Sandwich Bread
Ingredients
- 1 Egg
- 1 tsp. Water
- 1 Tbsp. Mayo
- 1/4 tsp. Baking Powder
- 3 Tbsp. Almond Flour
Instructions
- Whisk egg and water together.
- Add mayo, baking powder, and almond flour and whisk to thoroughly combine
- Let mixture sit while waffle iron heats up
- Spray mini waffle iron with cooking spray
- Pour 1/2 the mixture, roughly 1/4 c. onto waffle iron and close lid. You want to pour just enough to cover the iron; too much and as the batter puffs up, it will spill out the sides.
- When the light goes off, cook for roughly another minute. You want the waffle on the firmer side.
- Remove from iron and let sit to cool.
Nutrition
RECIPE NOTE:
There are a few tricks to making sure these low carb “waffles” can be used as sandwich bread.
#1 – You MUST cook them for longer than your mini waffle maker says. When the light goes off, make sure to cook them for a minute longer. This will give them a firmer texture and allow them to stand up to sandwich filling.
#2 – Allow them to cool completely! Even if you are going make a hot sandwich. They will become soggy if they are not cooled completely.
#3 – Let them cool on paper towel. This will absorb extra moisture as they cool keeping the bread-like texture.
#4 – Don’t peek as they are cooking. This will deflate the waffle!
#5 – If you are freezing them, cool completely prior to putting them in a freezer bag. When it’s time to defrost, DO NOT put them in the microwave! They will become soggy.
CLEVER WAYS TO SERVE THESE TO YOUR TYPE 1:
- Sandwich; favorite meat and cheese. Can add lettuce, condiments, and toppings of your choice that are carb free.
- Put a tab of butter in a pan and let it melt. Rub one side of each with the butter and place a slice or two of cheese in between. Toast both sides for a grilled cheese.
- Peanut butter or Sunbutter and sugar-free jelly sandwich (you’ll want to count for these extra carbs though).
- Toast in toaster, spread with butter for super low carb toast. Variation for breakfast, use a sugar-substitute and cinnamon to make a tasty toast topping. (don’t forget to count for the carbs in the sugar-substitute).
- Make a breakfast sandwich, with a fried egg, sliced ham or turkey, and melted cheese.
2 Responses
I’m so excited….my son will actually eat this! Thank you so much!!
Do you store this bread in the fridge or can you leave it out?
Hi Meghan! YAY!! And it’s SO easy! Definitely store in the fridge for a couple of days. They store well in the freezer. Make up a big batch or two, let them cool all the way and then but them in the freezer. To defrost, leave on the counter for like 10 minutes and they will thaw quickly. I would not recommend microwaving these to defrost…they will get very soft and flimsy. xoxo Shannon