Low Carb Classic Banh Mi Sandwich
Delight in the bold, zesty flavors of a classic Vietnamese banh mi sandwich with a modern, carb-conscious twist! This Low Carb Classic Banh Mi Sandwich features a freshly baked almond flour baguette that's perfectly golden and gluten-free, making it a healthier alternative without sacrificing taste. Tender marinated chicken breast provides a savory protein boost, while vibrant, crisp veggies—like cucumber, radish, and carrot—add refreshing crunch. A spicy sriracha mayo spread ties it all together, delivering the perfect kick of heat. Topped with fresh cilantro, spicy jalapeños, and a squeeze of lime, this low-carb masterpiece stays true to the essence of banh mi while fitting seamlessly into your keto or low-carb lifestyle. Perfect for anyone seeking a guilt-free, flavor-packed lunch or dinner option!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsalted butter
- 0.25 cup Water
- 2 medium Chicken breast
- 2 tablespoons Soy sauce
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha
- 0.5 cup Cucumber, sliced thinly
- 0.25 cup Radish, julienned
- 0.25 cup Carrot, julienned
- 0.25 cup Fresh cilantro, chopped
- 1 small Jalapeño, sliced thinly
- 1 whole Lime, cut into wedges
Instructions
Preheat your oven to 350°F (175°C).
To make the low-carb baguette, combine almond flour, baking powder, and salt in a medium bowl.
In a separate bowl, whisk together the eggs, melted butter, and water.
Slowly mix the wet ingredients into the dry ingredients until a dough forms.
Shape the dough into a baguette shape and place it on a baking sheet lined with parchment paper.
Bake for 30-35 minutes until the baguette is golden brown and firm to the touch.
While the baguette is baking, marinate the chicken. Mix soy sauce, garlic powder, and black pepper in a small bowl, then coat the chicken breasts thoroughly.
Heat olive oil in a skillet over medium-high heat and cook the marinated chicken for 6-8 minutes on each side, or until fully cooked. Let rest before slicing thinly.
In a small bowl, mix the mayonnaise with sriracha to make a spicy mayo spread.
Once the baguette has cooled slightly, slice it lengthwise and spread the sriracha mayo on both sides.
Layer the chicken, cucumber slices, radish, carrot, cilantro, and jalapeño inside the baguette.
Serve with lime wedges on the side for drizzling before eating.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 16.5 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 555 mg | 43% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1837 mg | 39% | |
*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.
