Keto Muffaletta Sandwich
Savor the bold flavors of New Orleans with this Keto Muffaletta Sandwich, a low-carb twist on a classic Italian-American deli favorite. This scrumptious recipe features fluffy, gluten-free cloud bread as a keto-friendly alternative to traditional sandwich rolls, perfectly holding layers of thinly sliced salami, mortadella, and creamy provolone cheese. The star of the show is the zesty olive salad, a medley of black and green olives, roasted red peppers, capers, and herbs, all tossed in a vibrant olive oil and red wine vinegar dressing. Ready in just 30 minutes of prep and packed with rich Mediterranean flavors, this sandwich is a perfect make-at-home lunch or dinner that satisfies without the carbs. Whether you're embracing the ketogenic lifestyle or simply craving a unique and hearty sandwich, this recipe has all the tangy, savory appeal you could want.
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Recipe Information
Ingredients
- 4 large Eggs
- 3 oz Cream Cheese
- 0.25 tsp Baking Powder
- 0.5 tsp Salt
- 0.5 cup black olives, pitted and chopped
- 0.5 cup green olives, pitted and chopped
- 0.25 cup roasted red peppers, chopped
- 1 tbsp capers
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 4 oz salami, thinly sliced
- 4 oz mortadella, thinly sliced
- 4 oz provolone cheese, sliced
Instructions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Separate the egg whites and yolks. In a mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
In another bowl, mix egg yolks, cream cheese, baking powder, and salt until smooth.
Gently fold the egg white mixture into the yolk mixture until combined but not deflated.
Spoon the mixture into 8 evenly-sized rounds on the prepared baking sheet.
Bake in the oven for 25-30 minutes or until golden and firm to touch.
While the bread is baking, prepare the olive salad topping by mixing together black olives, green olives, roasted red peppers, capers, olive oil, red wine vinegar, oregano, and thyme in a bowl.
Let the baked cloud bread cool before assembling the sandwich.
For each sandwich, place one piece of cloud bread on a plate, layer on salami, mortadella, provolone cheese, and spoon a generous amount of olive salad on top.
Finish with another piece of cloud bread and serve immediately.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 9238 mg | 402% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.0 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1320 mg | 101% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
