This recipe for Low-Carb Ham and Cheese Sandwich Braid makes a delicious low-carb sandwich alternative. It's kid friendly so it makes a great keto dinner for the whole family. This recipe can be part of a low carb, keto, Atkins, diabetic, gluten-free, or Banting diet.
In a small bowl, mix the mayonnaise, thyme leaves, and mustard. Set aside.
Preheat oven to 375º Fahrenheit. Have two pieces of parchment paper, about 20 inches long, and a rolling pin available.Add the almond flour, xanthan gum, sea salt, and baking powder to a food processor. Pulse to combine.
Add the egg, cream cheese, and mozzarella to the food processor. Process until the cheeses are completely incorporate and the mixture becomes dough-like.
Transfer mixture to a large heavy saucepan. Heat over low heat, stirring constantly until the mozzarella cheese melts and becomes stretchy. Place one piece of parchment on a cutting board. Place the warm dough on top. Knead a few times to throughly mix the dough.
Pat dough into a rectangular shape and cover with the second sheet of parchment paper. Roll dough into a rectangle about 10" X 15".
Cut 1.5 inch slanting strips on each side about 1/3 of the way in. Be sure to cut the same number of strips on both sides. Spread the sauce on the middle third of the dough
Layer the ham over the sauce, then top with the provolone. Fold the ends over the dough. Fold the strips over the dough, alternating sides.
Tuck the last strips underneath. If using, brush the loaf with the egg wash and sprinkle on the sesame seeds. Lift the loaf using the parchment paper and transfer it to a baking sheet
Bake in the preheated oven for 23-28 minutes. Cut into six slices.
*If you do not have a food processor, you can still make this recipe, just use finely grated mozzarella cheese and follow the dough instructions for the meatball sub recipe.
Nutritional information does not include optional ingredients.