Name: Keto Meatball Sub
Prep time: 20 min
Ingredients: 1 cup finely ground almond flour; 1/4 cup oat fiber; 1 tablespoon gluten free baking powder; 2 teaspoons Italian seasoning; 11/4 teaspoons xanthan gum; 1 teaspoon salt; 2 1/2 cups shredded mozzarella cheese; 2 ounces cream cheese (diced); 2 large eggs (beaten); 16 keto meatballs; 1/2 cup keto marinara sauce; 2 ounces shredded mozzarella cheese; 2 tablespoons grated Parmesan

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Meatball subs have always been one of my favorite comfort foods, and this Keto Meatball Sub recipe is the best way to enjoy all of the comforting flavors without all the carbs. Best of all, the components can be prepped ahead of time to turn this into an easy weeknight meal.

Overhead photo of a platter of keto meatball subs.

Raise your hand if you love a good meatball sub!

If you do, you are in for a treat.

This keto meatball sub is rich, filling, and oh-so-satisfying.

This gluten-free sub sandwich is a protein-packed meal that the whole family will love.

Ingredients for Making Low Carb Meatball Sub

Photo of almond flour, oat fiber, baking powder, Italian seasoning, xanthin gum, salt, mozzarella cheese and cream cheese in prep bowls.

Photo of meatballs, marinara, and parmesan in prep bowls.

Almond Flour - Use finely ground almond flour. I do not recommend substituting almond meal or coconut flour in this recipe.
Oat Fiber - Oat fiber results from processing the oat’s hull. It is an insoluble fiber that contains zero carbs and helps with the texture and structure of the recipe. If you don’t have it, you can substitute additional almond flour.
Baking Powder - Read the label to make sure the one you have is gluten-free. You also want to make sure it is fresh.
Italian Seasoning - If you don’t have Italian seasoning, use a blend of dried parsley, oregano, rosemary, and/or basil. Garlic powder or onion powder can also be used.
Xanthan Gum - This helps the structure of the bread.
Salt - I used fine sea salt. You can also add pepper if you like.
Mozzarella Cheese - I don’t recommend using pre-shredded mozzarella, as it contains additives to prevent clumping that may have additional carbohydrates.
Cream Cheese - Use full-fat cream cheese.
Meatballs - Make sure you use my keto meatballs recipe or another low-carb meatball recipe. I make my meatballs with ground beef, but ground pork will work as well. Frozen meatballs typically have breadcrumbs and are not suitable for keto.
Marinara - I make my own keto marinara sauce, but if you want to buy it, I recommend using Rao’s to keep this meatball sub keto.
Parmesan - Fresh grated is best. You can use provolone cheese if you prefer.

Don't miss my Keto Meatball Sub Web Story.

Photo of a keto quickstart guide with the description of the guide on the right.

Tips & Tricks

When baking your meatballs, if you want them to get crispy you can brush them with olive oil or avocado oil.
Don’t obsess over the shape of your keto meatball subs sandwich. What is important is that you make a pocket for the meatballs and marinara, but it doesn’t need to be perfect.

Serving Suggestions

I like to serve this Keto Meatball Sub with a simple green salad with Keto Balsamic Vinaigrette.

Tools Needed to Make Keto Friendly Meatball Sub

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Bun Pan or Parchment Lined Baking Sheet
Stand Mixer or Hand Mixer
Parchment Paper
Glass Bowl or Double Boiler

Storage

Because the marinara can make the bread soggy, this recipe is best when put together just before eating. Make the bread, meatballs, and marinara and wait to do the final bake until just before serving.

If you do have leftovers, store them in a sealed container in the refrigerator for up to two days.

How to Make Keto Meatball Sub

Start by making the bun.

Photo of mozzarella and cream cheese being melted in a bowl.

Photo of almond flour, oat fiber, baking powder, Italian seasoning, xanthan gum, and salt.

To do this, preheat your oven and combine the almond flour, oat fiber, baking powder, Italian seasoning, xanthan gum, and salt in the bowl of a stand mixer. (You can also use a large bowl and a handheld mixture.)

Place the mozzarella and cream cheese in a glass bowl and microwave for 1 minute. Stir, and microwave until the cheese is melted, stopping to stir and scrape the sides every 30 seconds.

Bowl of melted cream cheese and mozzarella.

Fathead dough that has been mixed together in the bowl of a stand mixer.

If you prefer, this can be done in the top of a double boiler.

Add the cheese and eggs to the bowl with the almond flour mixture and process until fully combined.

With clean hands, transfer the dough to a piece of parchment paper.

Fathead dough that has been cut into a square.

Roll the dough out between two sheets of parchment paper and cut it into eight squares.

Place the squares in a silicone bun pan or use your hands to form them into pockets on a parchment-lined baking sheet.

Fathead dough in a pan that makes small "buns"

Partially cooked fathead dough with meatballs inside.

Bake for 10 to 12 minutes, until the dough starts to get golden and the bottoms firm up.

Place two meatballs in the center of each rectangle.

Top with marinara, mozzarella, and parmesan cheese.

Meatballs and marinara covered in cheese in fathead dough.

Bake for 7 minutes, until the cheese melts and is bubbly and the crust is golden brown.

If desired, you can garnish with fresh parsley.