Amazing Keto Grilled Cheese

Once you have the bread slices, you add the cheese and cook the sandwich in butter into golden, cheesy perfection. When my husband and I embarked on a low-carb diet, I started looking for ways to recreate our favorite foods. It’s not always easy to do, but I keep trying until I reach perfection (or at least keto perfection). This keto grilled cheese is one of my successes. It’s so good! It’s perfectly crispy and golden, and wonderfully cheesy. It smells amazing as you cook it in butter.

Ingredients

You’ll only need a few simple ingredients to make this tasty sandwich. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Unsalted butter: I love using creamy European butter, but any butter will be great. Milk or cream: I usually opt for whole milk. Eggs: I use large eggs in most of my recipes, this one included. Salt: I use sea salt. Coconut flour: It’s highly absorbent, so try to measure it by weight and not by volume. Every extra gram makes a difference. Baking powder: Make sure it’s fresh before using it. And if you need it to be gluten-free, ensure that it is. Sharp cheddar: You can use other melty cheeses such as provolone. But I love cheddar.

Instructions

Expert tip

Don’t be tempted to cook the sandwich over high heat (or even medium heat). For the best, most even results, use medium-low heat and some patience! The perfectly golden result will be worth it. You start by making two slices of bread. I like to use a glass 6-inch square-shaped sandwich container. Once you have two thick slices of bread, place the cheese between the slices. Then cook the sandwich slowly and patiently in butter, over medium-low heat, until the bread is golden and the cheese is melted. Allow the bread a minute to rest, then cut it into two triangles and serve.

Frequently asked questions

Variations

Since you’re making the bread for this sandwich from scratch, you can get creative and add spices. I usually just use a pinch of salt, but sometimes I add a pinch of garlic powder and cayenne. It makes for a more interesting sandwich. Another way to vary this recipe is to use different cheeses. Sharp cheddar is great, but you can use other melty cheeses such as gouda (or smoked gouda) and provolone. And finally, you can add a slice of deli ham to the sandwich and make a low-carb version of Croque Monsieur - a French ham and cheese sandwich.

Serving suggestions

I like to serve this sandwich with a simple green salad such as this arugula salad. It’s also great with fresh-cut veggies on the side, and it’s obviously perfect with tomato soup, although that’s obviously higher in carbs.

Storing leftovers

Each sandwich makes two servings, and each of these servings is big and filling. So if you make this recipe just for yourself, save half for later. This sandwich keeps well in the fridge, in an airtight container on paper towels (to absorb extra moisture), for 3-4 days, and you can reheat it in the microwave or in a toaster oven.

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