Low Carb Italian Sub Rolls

Fathead-style dough filled with Italian meats and provolone makes for a satisfying meal. Per roll: ~415kcal, 32g fat, 27g protein, 4.5g total carbs – 1.5g fiber = 3g net carbs.

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Serves: 6
  • Yield: 6 rolls



  • 6 ounces shredded mozzarella
  • 1/2 ounce shredded parmesan
  • 1 ounce cream cheese
  • 1 large egg, beaten
  • 3/4 cup blanched almond flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon xanthan gum (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon instant yeast


  • 4 ounces sliced provolone
  • 3 ounces sliced capocollo (or ham)
  • 2 1/2 ounces sliced pepperoni
  • 2 1/2 ounces sliced salami

Dressing (optional)

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • salt and pepper to taste


Dressing (optional)

  1. Combine all ingredients and set aside.


  1. Preheat oven to 425F.
  2. Combine mozzarella, parmesan, and cream cheese in a microwave-safe bowl. Microwave at high heat for 60-90 seconds, or until cheese is melted. Stir to combine.
  3. Stir in xanthan gum, spices, and about 1/3 of the almond flour. Return to microwave for about 30 seconds and stir again.
  4. Add remaining dough ingredients (yeast, baking powder, egg, and remaining almond flour), and mix until a dough forms.
  5. Turn dough onto a clean surface lightly dusted with almond or coconut flour, and knead gently 15-20 times or until smooth. and pliable.

Making the Rolls

  1. Roll dough into a large rectangle (approximately 9"x15" at 1/4" thickness). Layer the capocollo (or ham) evenly on top of the dough, followed by the provolone, salami, and pepperoni.
  2. Starting from one "short" end, carefully roll dough into a log. Use a pastry cutter or sharp knife to cut the log into six equally sized rolls.
  3. Bake for 20-25 minutes, or until golden brown. Served drizzled with the dressing, if desired.