Keto Meatball Sub

By Wendy Polisi

Dish Info

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.


Bread – 1 cup finely ground almond flour – ¼ cup oat fiber – 1 tablespoon gluten free baking powder – 2 teaspoons Italian seasoning – 11/4 teaspoons xanthan gum – 1 teaspoon salt – 2 ½ cups shredded mozzarella cheese – 2 ounces cream cheese diced – 2 large eggs beaten


Filling – 16 keto meatballs – ½ cup keto marinara sauce – 2 ounces shredded mozzarella cheese – 2 tablespoons grated Parmesan

– Preheat the oven to 400° F. – In the bowl of a stand mixer, combine the almond flour, oat fiber, baking powder, Italian seasoning, xanthan gum and salt.

- In a glass bowl, combine the mozzarella and cream cheese.

– Microwave for 1 minute. Stir, and continue to microwave in 30 second intervals until the cheese is melted.

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

– Roll the dough out and cut into 8 squares. Place the squares in a bun pan, or use your hands to form them into pockets and place on a parchment lined baking sheet.

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