Paleo Sandwich Rounds – Only 3 minute prep!

Paleo Sandwich Rounds (nut free) - only 3 minute prep time!

Healthy sandwiches with Paleo Sandwich Rounds

Ah, the paleo sandwich conundrum. A grain free diet boasts so many benefits, but one big drawback is the lack of an easy bread substitute for sandwiches. Sometimes you just really want the convenience and comfort of a sandwich, right? Here’s the solution: Paleo Sandwich Rounds!

For this super quick recipe, you basically throw everything into the food processor for a minute, then slap it down on a baking sheet and bake. Easy, right? The coconut flour helps bind the sandwich rounds while the carrots add a slight sweet flavor and acts like a flour to provide structure. Feel free to add your choice of herbs or seasoning salt.

Paleo Sandwich Rounds (nut free) - only 3 minute prep time!

Fillings for Paleo Sandwich Rounds

These paleo sandwich rounds work for any number of your favorite sandwich fillings. In the picture, I’ve used cheese, avocado, grassfed bologna, and lettuce. Obviously, cheese is not Paleo but you get the idea… use whatever you like for the filling :) Here are some sandwich fillings that my family members have enjoyed with these sandwich rounds:

  • Egg salad
  • Bacon, lettuce and tomato
  • Nut butter and jam (omit any seasoning salt/herbs when making the sandwich rounds)
  • Hamburgers
  • Goat cheese, caramelized onions and chicken
  • Open-face tuna melts

More good news: you can double the recipe and freeze these paleo sandwich rounds for later! They aren’t as tasty as fresh (isn’t that the case for everything?) but it works in a pinch. After baking, let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.

Paleo Sandwich Rounds

3 minutes

15 minutes

Yield: 8 small sandwich rounds (2-4 servings)

Serving size: 2-4 sandwich rounds

Paleo Sandwich Rounds

Paleo Sandwich Rounds require only about three minutes of prep time and compliment any sandwich filling. These also make fantastic paleo hamburger buns.


  • 1/4 cup coconut flour (I like this one) To measure, stir coconut flour with a fork and then use the "dip and sweep" method to measure.
  • 2 smallish-medium-sized carrots, about 2.5 oz/70 gr each
  • 1/4 cup milk of choice or water
  • 2 eggs
  • Salt and pepper, to taste
  • Optional: I like adding Real Salt Seasoning Salt (found here) or Herbamare seasoning salt (found here) or 1/2 tsp. Herbes de Provence


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat mat.
  2. Put the carrots and coconut in your food processor and blend for about 30-60 seconds, until the mixture looks like orange crumbs. Add everything else into the food processor and blend until smooth, about another minute.
  3. Divide into 8 parts and form into rounds on the baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than 1/4 inch - not too thin, or they won't hold together.
  4. Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Let cool for a few minutes before removing from the pan. These are best eaten within an hour of baking.
  5. You can make extra and freeze these! Let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.
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  1. Aimee says

    Thank you!! I can’t wait to try these. I really needed something like this that I can freeze (two little squirts at home so no time). Do you think it would be weird to add gelatin to these? I just got some (thanks to you) and wondering if it would be good to add in. If not, no big deal…you have lots of gelatin recipes I can’t wait to try. Keep up your great work….your helping so many of us :)

    Also, I just made your ginger banana bars and cupcakes. Yum!`

      • says

        I made these last night and they were awesome. Do you mind if I share a link to them in my blog, giving you full credit of course? I’m fairly new to blogging and want to make sure I am using proper etiquette! Thanks for the great recipe! The only change I made was adding a drop of rosemary doterra oil to the batch! They were simply perfect!

  2. MF says

    So what do you think of Silpat mats? Are they okay to use to cook with? I’ve been hesitant, but I feel like I’m wasting parchment paper.

  3. monika says

    I find recipes that list the gram/ounce weight of coconut work better than cups, because you can never know if it’s packed or not…
    Could you then please tell me how many grams/ounces of coconut flour are needed for this recipe?

    Thank you!

  4. says

    These look great! My daughters want sandwiches but I never give them! Can I use my Vitamix? I don’t have a food processor. Thanks!

    • Ella says

      I added this entire recipe into MyFitnessPal (as 1 serving) and it calculated 15.5 grams of fat (total) and 32.7 grams of carbs. Dietary fiber makes up 14.2 g and sugar is 7.8g. So divide that by whatever serving size you actually make.
      Even if its not exact, its a fair rough estimate!
      Hope this helps!

  5. whitechocolatelatte says

    Have you tried these with flax seed or any other egg replacer? These sound amazing, but I can’t do eggs.

      • Cheryl says

        I haven’t personally tried it, but I have seen using Chia Seeds mixed with water in place of eggs. Maybe Google it? Good luck! I’m going to give these a try tomorrow (with eggs) :).

  6. Carole says

    Fantastic, a bread recipe that doesn’t call for nut flour or 3 dozen eggs, lol! Thank you sharing, I’ll be making these today.

  7. Mona says

    What is the texture and taste after an hour of cooking? Could this be rolled thin and turned into a cracker?

  8. Jami says

    Can you use something to replace the carrots? Like maybe zucchini? I am on a diet that does not allow carrot but would LOVE to try these.

  9. tina says

    Made these tonight to go with our burgers. I really enjoyed them. Just placed one on top with some red onion jam and avocado. Thank you!

  10. Aimee says

    I just made these today…awesome!! I am hoping this will help me stay eating grain free (tired of the stomach aches). Sometimes I just run out of stuff to eat that is quick. I made your other flatbreads with sweet potato and those were quite good although I like the way I don’t event have to take the time to steam anything with these. Thanks again!

  11. Aimee says

    I just made these today…awesome!! I am hoping this will help me stay eating grain free (tired of the stomach aches). Sometimes I just run out of stuff to eat that is quick. I made your other flatbreads with sweet potato and those were quite good although I like the way I don’t event have to take the time to steam anything with these. Thanks

  12. Jess says

    I’ve made these a bunch of times but today I didn’t have any milk on hand and didn’t want to use water so I used a deliciously rich chicken bone broth in place and it turned out AMAZING!!!! I also used some Bragg Organic Sprinkle Seasoning. Yum yum!! My kids are inhaling them.

  13. nicole says

    Love these! I regularly make the butternut flatbreads with gelatin but these are so easy and I have made them with carrot and with butternut squash. Both were great. Sometimes I add garam masala or tandoori spices. Keep up the good work!

  14. Christina says

    So excited to try making these! How long will they stay good in the fridge? If I don’t want to freeze. Thx!

  15. says

    Lauren, I love your informative posts, your heavy use of coconut flour, and the beautiful food images that you post! Thanks for another great recipe! May I ask what app you use for your “pinnable” pictures with the fancy fonts? Thank you!

  16. Charla says

    What did I do wrong!…Mine turned out liquid like…had to triple the flower amount to get them to be pasty?

  17. Annie says

    Hi Lauren, technical question…are the carrots shredded before putting in the food processor or not ?

  18. Mara says

    These are straight up amazing!!! Finally a paleo bread I can enjoy. I had 2 with my hamburger for dinner and then for dessert I topped one with almond butter and sliced strawberries. Yum! I think next time I might increase the recipe by half so I can make them a little larger. Thanks so much, you’ve really helped us.

  19. Mara says

    Update…. So I made them bigger and they just weren’t as good. Making them larger and thicker made the texture less awesome. I think next time I’ll make the same amount (1 1/2 the recipe) but the regular size so I can make a dozen at a pop on two medium trays.

  20. Laura says

    Thanks for this recipe, great to find bread without almond flour in it. I notice a flare in eczema after too much almond flour, I wonder if anyone else has experienced something similar? I did read your post about reasons to avoid almond, I’ll have to revisit it.

  21. Christy says

    I’m enjoying browsing your site. I’m also excited to try these. Most coconut flour products use too many eggs (I understand the reasoning) and end up tasting too eggy for me. I don’t think these will be eggy at all.

  22. says

    I recently switched my whole family (4 kids and hubby) over to my diet (SCD) and these have saved me! Packing lunch to go for my 4 kids without alot of prep was a nightmare, but these hv made the process so much easier. They love eating an “old-fashioned” nut-butter and jelly sandwhich! And when they hv friends over, I can easily make an extra sandwhich! This makes my kids feel less “wierd”, because we now hv “bread” that holds up to PB and J. Thank you so much for sharing this recipe, Lauren. Sometimes its the little things that can make such a big difference.

  23. stefania says

    Hi Lauren,
    I love your blog! Thank you for providing so many super cool information!!

    I have tried this bread recipe a few times, the taste is awesome :) but for some reason my sandwiches don’t hold together…I have tried replacing eggs with Chia seeds and with the Egg replacement….I don’t know what I am doing wrong…

    Is anyone having the same issue?

    Thank you!

  24. kris says

    Still in awe of how good these are. I used water and followed the recipe. I ended up with 7 instead of 8 and they are just so good and held together even with a juicy burger on them. Such a fantastic recipe. Thanks so much.

  25. kate says

    Hi can you tell me what the cup measurement is for the coconut four as never heard of your method would love to try these but dont want to get it wrong snd waste expsnsive ingredients

  26. Hannah says

    Thanks so much for sharing! I’m excited to try this. But I was wondering if there is anything I can substitute for carrots that would work just as well (or close)?

  27. Michelle says

    Thank you, thank you, thank you. I’ve just made these and had an amazing tuna sandwich for the first time in ages. I’m going to sprinkle my next batch with seeds. The sandwich is reborn!

  28. Elisabeth says

    Hi, thank you sooo much for this. My husband has UC and is complaining that he has nothing to eat… I was wondering though…I read on another of your pagesthat you’re not allowed eggs, of any sort/form….?? Is it ok to bake with?

  29. Jill says

    Yes! What a great recipe! My daughter is back home and I don’t want to have to buy bread for her so hopefully she will try this. I am eager to hear any more about bread substitutes so keep up the good work.

  30. Carol says

    Winner! It has been at least a year since I’ve eaten a baked good. Wow, did this ever taste delicious! Thank you! 😀

  31. Debbie Marshall says

    If i don’t have a food processor can i still make Paleo rounds somehow..Please tell me how if possible. thank you

    • says

      I just made them with baby food because I only have a tiny processor and had to do the carrots in batches last time. I used the grams of carrots and put a little extra of the baby food (160 g) because there is added water. I omitted the 1/4 c milk. The texture came out like when I made it from carrots before.

  32. Lin Wilder says

    These were absolutely delicious! I substituted about a little less than half of the flour with arrowroot flour and they came out very well and really hold together well. I also made crackers! Just roll small marble sized balls in your hands, then flatten on a greased silmat or parchment paper till they are very very thin rounds about the size of a silver dollar. Spray lightly with spray oil and sprinkle with sea salt or other seasonings if you wish. Bake at about 250 degrees until they begin to brown at the edges. Flip once, then bake until they begin to turn up at the edges and are nicely browned but not burned. Cool and then eat these thin crunchy delights with your favorite paleo topping!

  33. Jaime says

    I needed something simple for dinner, so I used this recipe and made open faced tuna melts. They were totally yum! I agree with the previous comment about weight for the coconut flour. As written (dip and sweep) I ended up with more of a batter. I added another tablespoon of coconut flour and it was firm enough to drop by spoonfuls and spread with wet fingers. I baked them for 19 minutes. They were set but the bottoms never browned. Who cares, they were tasty.

    Mine were bright orange, how’d you get that beautiful golden color with orange specks??

  34. Ela says

    Mnm! These are so great!! The first time I made them I used aluminum foil instead of the parchment paper, but now I baked a new batch with parchment paper and they come off so much easier! A really great recipe I love :)

  35. Cat says

    Thanks for this recipe! They were a bit too eggy for my taste (welcome to paleo everything, right…), but this was my first foray into grain-free “bread” so I’m very pleased it turned out at all! I added about a tbsp of tapioca flour because they seemed very liquidy and they browned/crisped up really nicely. Can’t wait to toast them :)

  36. Irene says

    Mine too came out of the food processor as a liquid. I see some others had this issue. Did adding more flour work? Flour & arrowroot? Can anyone advise?

  37. Selah says

    Hey there! My mom is changing our family’s diet to deal with Candida issues and to generally eat healthier, and I had a question for you. :)

    How do you get used to the coconut flavor and texture in baking? With things such as bread, the younger kids refuse to eat them. XD Is it just an acquired taste, or are we doing something wrong? Thanks so much!

  38. Marie says

    Can a person just grate the carrots and not put in the mixer? Can a person cook the carrots and mash them? I need to change my diet. Need help. Thank you!

  39. Erin says

    How well do these store once the sandwiches are made? I am wondering about making them the night before going somewhere, or in the morning and then taking them to go for lunch? Well they get soggy or anything? I’m excited to try them!

    • camille says

      For those wondering about a weight measurement for the coconut flour, I’ve had good success using 25 grams.

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