Keto Puff Pastry Ham and Cheese Sandwiches

Keto Ham and Cheese Sandwiches are a classic..and puff pastry is one of my favourite things EVER. So I thought..why not combine the two and create Keto Puff Pastry Ham and Cheese Sandwiches?

These Keto Ham and Cheese Sandwiches are are seriously good. They are better than any keto sandwich bread I've tried and they might even be better than a regular high-carb sandwich made with bread.

I think my goal for today is to try not to eat the entire pan in one sitting, haha. Instead I might actually be nice and share.

These Keto Puff Pastry Ham and Cheese Sandwiches are made using my Flaky Keto Puff Pastry Recipe that I came up with a couple months ago. Ever since then it's been a real winner! I've used it to make Keto Goat Cheese Tartlets, Keto Tuna Melts, A Cream Cheese and Chocolate Braid, Croissants.. and more! Many of my instagram followers have also found their own creative uses for the dough!

This pastry dough is also great because it can be made ahead and frozen. I make multiple batches at once and always have some frozen for whenever I want to make something!

If you are looking for a delicious keto breakfast, keto lunch or dinner recipe that even your kids and/or picky eaters will devour, this is it!

Before you make these Keto Puff Pastry Ham and Cheese Sandwiches, I do want to talk a bit about one of the ingredients, Vital Wheat gluten. I constantly get asked if it’s keto, what it is, where to buy it, etc. So I’ve written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It’s what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Nowadays you can buy Vital wheat gluten extracted and separated from the wheat. On its own, it’s only a protein with minimal carbs attached to it.

It’s perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else. The only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac. If you can’t have gluten, then you can make my Keto Gluten Free Pastry instead, then follow the instructions below for how to turn that into tuna melts!

Now that we’ve got that out of the way, I really hope you guys enjoy these Keto Puff Pastry Ham and Cheese Sandwiches!

**Play The Video At The Top Of This Post To See Me Slicing One Of The Pastries In Half..Listen For The Crunch!**

Ingredients In Keto Ham and Cheese Sandwiches With Puff Pastry

• Vital Wheat Gluten – See this article if you’d like to learn more about it and why I love it in my low carb breads and pastries. (Not in the gluten free version)
• Oat Fiber – This ingredient provides structure to the dough without adding carbs as it’s almost 99% fibre. (Not in the gluten free version)
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Psyllium Husks – *** ONLY USED IN THE GLUTEN FREE VERSION OF THIS PASTRY DOUGH. IF YOU ARE GLUTEN INTOLERANT, MAKE THIS RECIPE FOR THE PASTRY INSTEAD: Gluten Free Puff Pastry

Tips For Making Keto Puff Pastry Ham and Cheese Sandwiches

• Feel free to cut these sandwiches smaller to lower the calories or act as an appetizer.
• If you are gluten intolerant please see my Gluten Free Puff Pastry and follow the instructions there instead of these to make your pastry dough, then come back to these instructions to turn that dough into tuna melts!
• Don’t over-mix the pastry dough. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle vital wheat gluten as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• When making the squares for this pastry, don't worry about them being absolutely perfect, you are going to be pressing the edges together with a fork anyways! Just try to get both squares for the same pastry to be somewhat equal in size.

Tools I used To Make This Keto Puff Pastry Ham and Cheese Sandwich Recipe

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
• Wax/Parchment Paper – Makes it easier to roll out dough that’s sticking to your rolling pin.
• Saran Wrap – To wrap the dough for chilling

Keto Puff Pastry Ham and Cheese Sandwiches

Serves: 4 large sandwiches

Ingredients:

Pastry

• 5 tbsp vital wheat gluten, 50g (see above in the post for more info!)
• 1/4 cup almond flour, 30g
• 2 tbsp oat fiber, 14g
• 1 tbsp coconut flour, 7g
• 1/4 tsp baking powder
• 1/4 tsp xanthan gum, optional, recommended for texture
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• 1/2 cup + 1 tsp salted butter, cold, 125g
• 1/3 cup + 1 tbsp cold water
• 1 whisked egg + 1/2 tbsp water (for brushing)

Filling

• 1-2 tbsp dijon or regular mustard
• 3 slices provolone, swiss or havarti cheese
• 3-4 slices black forest ham, 55g
• pepper to taste

Directions:

1. In a large bowl, combine all of your dry pastry ingredients.
   
2. Next chop your butter into small chunks (roughly chopped, doesn’t have to perfect) and stir until the butter is coated with flour but still visible. (again doesn’t have to be perfect).
3. Add your cold water. Mix with a spoon until a rough dough forms.
4. Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
5. Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with vital wheat gluten, repeat this whenever needed).
6. Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
7. After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
8. Pre-heat your oven to 400*F.
9. Slice your chilled dough in half and store half in the fridge while your work on the current half. Roll this piece of dough out between parchment or on a very well “floured” surface/ using parchment paper on top to also prevent sticking. Roll it thinly but thick enough that you can still lift it up. Cut 4 squares out of this dough using a sharp knife or pizza cutter. These don't have to be perfect, just do the best you can and re-roll out the scraps if you need to to form the last square. Place the finished squares on a parchment lined tray, spread mustard over the squares leaving a small 1 inch border around the edges.
10. Top the mustard layer with the cheese slices (break the cheese into pieces to best fit inside the square) and then the ham slices (again breaking up the ham to best fit the pastry) and then sprinkle with pepper, again leaving the border around the edges. Brush the edges with the egg wash (1 egg whisked with 1/2 tbsp water).
11. Roll out the second half of the dough the same way as the first and place those squares on top of each of the prepared squares (try and make sure to roll out the squares to match up with the shape of the first ones). Gently press the edges of the top and bottom of your ham and cheese pastries together, then use a fork to go around the edges and press them together once more.
12. Brush the pastry dough with egg wash then slice a couple of holes in the top of the pastry to allow air to escape.
13. Bake for ~25min or until the keto puff pastry is crispy and golden.
14. Cool slightly then serve warm with dijon mustard for dipping. Enjoy your Keto Puff Pastry Ham and Cheese Sandwiches!

*Store these in an airtight container or cover on a plate with saran wrap in the fridge for up to 3 days. Re-heat on a baking sheet at 375*F until warm.*

Nutrition For 1/4th of recipe: 406 calories | 33.3g fat | 3g NET carbs | 19.2g protein | 4.9g fibre

Disclaimer: this post contains some affiliate links

**Play The Video At The Top Of This Post To See Me Slicing One Of The Pastries In Half..Listen For The Crunch!**

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Keto Puff Pastry Ham and Cheese Sandwiches

Keto Puff Pastry Ham and Cheese Sandwiches

Prep Time40 minutes mins

Cook Time25 minutes mins

Resting Time1 hour hr

Total Time2 hours hrs 5 minutes mins

Course: Breakfast, Main Course

Keyword: keto ham and cheese sandwiches, keto puff pastry, puff pastry ham and cheese sandwiches

Servings: 4 sandwiches

Calories: 406kcal

Ingredients

Pastry

• 5 tbsp vital wheat gluten 50g (see above in the post for more info!)
• 1/4 cup almond flour 30g
• 2 tbsp oat fiber 14g
• 1 tbsp coconut flour 7g
• 1/4 tsp baking powder
• 1/4 tsp xanthan gum optional, recommended for texture
• 1/8 tsp tsp salt 1/4 tsp if using unsalted butter
• 1/2 cup + 1 tsp salted butter cold, 125g
• 1/3 cup + 1 tbsp cold water
• 1 whisked egg + 1/2 tbsp water for brushing

Filling

• 1-2 tbsp dijon or regular mustard
• 3 slices slices provolone swiss or havarti cheese
• 3-4 slices black forest ham 55g
• pepper to taste

Instructions

• In a large bowl, combine all of your dry pastry ingredients.

• Next chop your butter into small chunks (roughly chopped, doesn’t have to perfect) and stir until the butter is coated with flour but still visible. (again doesn’t have to be perfect).
• Add your cold water. Mix with a spoon until a rough dough forms.
• Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
• Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with vital wheat gluten, repeat this whenever needed).
• Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
• After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
• Pre-heat your oven to 400*F.
• Slice your chilled dough in half and store half in the fridge while your work on the current half. Roll this piece of dough out between parchment or on a very well "floured" surface/ using parchment paper on top to also prevent sticking. Roll it thinly but thick enough that you can still lift it up. Cut 4 squares out of this dough using a sharp knife or pizza cutter. These don't have to be perfect, just do the best you can and re-roll out the scraps if you need to to form the last square. Place the finished squares on a parchment lined tray, spread mustard over the squares leaving a small 1 inch border around the edges.
• Top the mustard layer with the cheese slices (break the cheese into pieces to best fit inside the square) and then the ham slices (again breaking up the ham to best fit the pastry) and then sprinkle with pepper, again leaving the border around the edges. Brush the edges with the egg wash (1 egg whisked with 1/2 tbsp water).
• Roll out the second half of the dough the same way as the first and place those squares on top of each of the prepared squares (try and make sure to roll out the squares to match up with the shape of the first ones). Gently press the edges of the top and bottom of your ham and cheese pastries together, then use a fork to go around the edges and press them together once more.
• Brush the pastry dough with egg wash then slice a couple of holes in the top of the pastry to allow air to escape.
• Bake for ~25min or until the keto puff pastry is crispy and golden.
• Cool slightly then serve warm with dijon mustard for dipping. Enjoy your Keto Puff Pastry Ham and Cheese Sandwiches!

Notes

• Store these in an airtight container or cover on a plate with saran wrap in the fridge for up to 3 days. Re-heat on a baking sheet at 375*F until warm.
• Feel free to cut these sandwiches smaller to lower the calories or act as an appetizer.
• If you are gluten intolerant please see my Gluten Free Puff Pastry and follow the instructions there instead of these to make your pastry dough, then come back to these instructions to turn that dough into tuna melts!
• Don’t over-mix the pastry dough. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle vital wheat gluten as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• When making the squares for this pastry, don't worry about them being absolutely perfect, you are going to be pressing the edges together with a fork anyways! Just try to get both squares for the same pastry to be somewhat equal in size. 
•  

Nutrition

Serving: 1sandwich | Fiber: 4.9g | Calories: 406kcal | Fat: 33.3g | Protein: 19.2g | Carbohydrates: 3g

Other Similar Recipes You May Like:

Keto Goat Cheese Tartlets

Keto Croissants

Keto Puff Pastry Tuna Melts

Keto Chocolate Cream Cheese Braid