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Low Carb Meatball Sub

This low carb meatball sub is easy and just as good as a carb filled meatball sub!

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2


  • 1/2 cup almond flour
  • 1/4 cup coconut oil
  • 1 egg
  • 2 cups mozzarella cheese, shredded
  • 2 tbsp whipped cream cheese
  • 6 meatballs, frozen
  • 1 tsp parsley
  • fresh mozzarella
  • 1 tbsp olive oil
  • 2 tsp garlic powder


  1. Begin by preheating your oven to 350 degrees.

  2. Lay out your meatballs on a cookie sheet with foil and bake for 7 minutes, or until defrosted.

  3. While your meatballs are in the oven, bring a pot of water to a boil. Using a bowl (or double boiler), melt down the mozzarella and cream cheese over the boiling water. Stir constantly.

  4. Once the cheese is melted, whip the egg into the mixture.

  5. Slowly add both of the flours. 

  6. The mixture should be doughy now. Using a baking sheet lined with parchment paper, lightly flour the paper. 

  7. Roll out your dough into a rectangle. Cover your hands in flour if it's too sticky. 

  8. Brush the dough with olive oil. Add half of the parsley and garlic powder.

  9. Line meatballs down the middle and fold the dough over your meatballs.

  10. Brush with additional olive oil and add remaining garlic powder and parsley.

  11. Bake at 350 for 12 minutes, or until the dough starts to slightly brown.

  12. Add marinara sauce and fresh mozzarella cheese slices.

  13. Bake for an additional 10 minutes.

  14. Enjoy!