Bring layers of deliciousness to any event with this quick and easy recipe for a low-carb version of a classic!
My partner and I go to a lot of group events. Between his family’s sports-focused hobbies and my family’s hugeness—four siblings, six sibling-in-laws, fifteen nieces and nephews—we’re constantly invited to picnics, potlucks, and bring-your-own-appetizer parties. And since we embraced a low-carb lifestyle, we’re always on the lookout for crowd-pleasing dishes that won’t blow our daily carb allotments.
Enter this keto club sandwich puff recipe! It’s meaty enough for all the carnivores in the group, cheesy enough for the picky kids, and affordable enough for our entry-level budget—all while keeping the carb count amazingly low. And it’s so tasty! You get a little bit of crunch from the fathead crust, a lot of savoriness from the deli meats and bacon, tons of creamy cheesiness, plus a little tangy brightness from the mustard in every bite.
I love how quickly and easily this dish comes together. Plus, the filling is super versatile. I’ve switched up the deli meats many ways, once using leftovers from a big roasted ham. I even made an Italian version with pepperoni, provolone cheese, banana peppers, and a sprinkle of Italian seasonings.
Layers of legend: the storied origins of a classic
Have you heard that a club sandwich’s name is an acronym for “chicken and lettuce under bacon”? I have. Turns out, that’s a myth. The name actually stems from its origins in “club” restaurants—specifically exclusive gentlemen’s clubs of the late 1800s. Both the Union Club in New York City and the Saratoga Club in Saratoga Springs, NY, have claimed credit for creating the layered dish that quickly became popular across the U.S. The sandwich’s playful “tower” format of layered meats, cheeses, veggies, and toasted bread slices was designed to impress and satisfy club members. It was so successful that it became a favorite of British royalty and was eventually featured on hotel menus worldwide.
How do I store leftovers?
Allow your keto club sandwich puff to cool completely before storing it—but never leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge. Enjoy leftovers straight from the fridge, at room temp, or warm. Reheat in a preheated oven or toaster oven at 375°F for about 5–10 minutes—or use an air fryer at 350°F for a few minutes to achieve extra crispiness.
Similar recipes to try
Hungry for more low-carb crowd-pleasers that feature fathead dough? Check out this Chicken Alfredo Pizza On Fathead Crust, this Keto Ranch Pizza Recipe, these Sweet N’ Savory Keto Bagels, and these Sausage And Cream Cheese Breakfast Squares.
Keto Club Sandwich Puff
Ingredients
For The Fathead Crust:
- 1 1/2 cups mozzarella cheese shredded
- 1 egg
- 1 cup almond flour
- 1 1/2 tablespoons baking powder
For The Filling:
- 1 ounce deli ham chopped
- 1 ounce deli turkey chopped
- 1 ounce deli roast beef chopped
- 2 pieces bacon cooked and crumbled
- 1 teaspoon onion powder
- 1/2 cup cheddar cheese shredded
- 1 egg
- 1 tablespoon sugar-free honey mustard
- 1 tablespoon butter melted, optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Make The Fathead Dough:
- In a large microwave-safe bowl, microwave the mozzarella cheese in 30-second intervals until it becomes very melted and stretchy.
- Add the egg and incorporate it completely into the mixture.
- Add the almond flour and baking powder to the bowl. Mix with a wooden spoon until the ingredients are completely combined.
- Wet your hands slightly, then knead the dough until it's a uniform color with no obvious white or yellow splotches.
- Place the dough between two pieces of parchment paper and roll it into a thin and even rectangle. Set aside.
Make The Filling:
- Place the chopped deli meats and bacon in a medium-sized bowl. Sprinkle in the onion powder and cheddar cheese. Toss to combine.
- Add the egg and mustard. Stir gently until all the ingredients are fully combined.
Assemble And Bake The Sandwich Puff:
- Spread the meat mixture in an even layer on one half of the fathead dough.
- Fold the untopped half of the fathead dough overtop of the meat mixture. Fold the sides and ends up to meet the top crust, and pinch the edges together. You may need to dab the edges with a little water to help them stick together.
- Score the top crust with a knife to let steam escape. If desired, brush the top with melted butter.
- Bake until golden brown, about 12-15 minutes.
- Remove the puff sandwich from the oven and let it rest on the pan for 5-10 minutes.
- Slice into desired portions. Serve immediately.
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