The best low-carb grilled cheese recipe! It features crunchy, keto 90-second bread that's non-eggy and melty cheese - all within a matter of minutes!
This keto low-carb grilled cheese has perfectly melted and oozy cheese, sandwiched between two golden, crisp, buttery slices of keto 90-second bread!
It has all the comfort, but without the excess carbs and work! Plus the bread isn't eggy like other 90-second bread recipes out there thanks to my 2 secret ingredients!
You can now have a low-carb grilled cheese in no time without having to make an entire loaf of keto sandwich bread! All while still having crunchy grilled keto bread with a melty cheese center.
And if you're looking for more recipes, I think you'll love this keto chicken alfredo bake, keto cream cheese alfredo sauce, easy low-carb dinner roll, and keto pesto chicken recipe!
Or this Moons Over My Hammy recipe from This Vivacious Life using my 90-second bread would be great too!
Frequently asked questions
A typical grilled cheese sandwich has around 30 total carbs and 27 net carbs, depending on the bread that's used. However, since we're using almond flour-based bread, this grilled cheese only has 3 net carbs per sandwich!
Typically, grilled cheeses are made using American or Cheddar cheese, but you can use any variety you prefer - or even mix and match! I like to use Cheddar because it has 0 carbs and I love the taste. Gouda, Havarti, and Monterey Jack are also good choices. Avoid using hard, aged cheeses (like Parmesan) or crumbly cheeses (like goat or feta) that do not melt well. And feel free to use the shredded or sliced variety.
You can make the bread ahead of time and store it in the fridge for 3 to 4 days before using it. Fully assembled grilled cheeses are best eaten right away while the cheese is melty and the bread is crispy. However, it can be stored in the fridge for 3 to 4 days and enjoyed later.
Generally speaking, you'll need about ⅓ to ½ cups of shredded cheese or about 2 deli slices per sandwich. This comes out to about 2 oz. of cheese.
Ingredients
For the ingredients you will need:
- Almond flour - Low-carb flour the bread is made out of
- Coconut flour - Low-carb flour to soak up extra liquid
- Unflavored protein Powder Or Collagen Peptides - The first secret ingredient that keeps the bread from tasting "eggy"!
- Sea salt - Seasoning, enhances the flavor.
- Baking powder - Gives rise and texture
- Eggs - Binder, adds moisture and liquid
- Avocado oil (or more butter) - Flavor and texture
- Sour cream - The second secret ingredient that keeps the bread from tasting "eggy"!
- Butter - For grilling the sandwich
- Cheddar cheese - For the cheesy center
Equipment needed
You'll need:
- Glass 9x5-inch baking dish (or one slightly smaller). This is what we will bake the 90-second bread in.
- Parchment paper. To prevent sticking.
90-second bread
I am SO excited to share this keto bread with you! It's a super easy recipe that you can just mix together in one bowl and it tastes just like the real thing!
It toasts perfectly to a crisp, golden brown in the toaster to eat in the mornings with your eggs and bacon. It's also great made into sandwiches such as this grilled cheese.
Having a quick, go-to keto bread is a lifesaver when sticking to a low-carb diet to curb all your carby cravings!
Plus, it has secret ingredients that make it soft and non-eggy, a trick I picked up from Annie over at KetoFocus!
What are the secret ingredients? Collagen peptides (or protein powder) and sour cream! While both help a bit on their own, the combination of the two is really what gives this such a great non-eggy texture!
This recipe makes 4 slices or 2 grilled cheese sandwiches and bakes in the microwave for 90 seconds. However, if you prefer not to use a microwave, I also have instructions to bake it in the oven 👍
Instructions
Step #1: Whisk together the dry ingredients.
This includes almond flour, coconut flour, protein powder, sea salt, allulose, and baking powder.
Step #2: Stir in the wet ingredients.
This includes avocado oil or melted butter along with a large egg, a large egg white, and some sour cream.
Step #3: Line a 9x5 inch glass baking dish (or slightly smaller) with parchment paper. Then, grease the edges with oil.
Step #4: Pour in the batter and spread it out until it is even.
Step #5: Cook in the microwave for 90 seconds, or until the top is set. Alternatively, you can bake it in the oven at 350 degrees for 15 minutes.
Step #5: Cut.
Remove from the baking dish and cut in half widthwise.
Then, cut both pieces down the middle with a serrated knife to make 2 slices of bread.
How to make keto grilled cheese
Start by putting 2 pats of butter in a cast-iron or non-stick skillet over medium-low heat. When the pats of butter are melty, add the bread and move it around to coat.
I prefer this method because I hate buttering bread! However, if you prefer, feel free to butter it like most people 😀
Then add a cheese slice to the top of each piece.
Cover the skillet and cook for 2 to 4 minutes, or until the bread is toasty and the cheese is melted. Be sure not to turn the heat up too high or the bread will burn and the cheese won't be melted!
Remove the lid. Flip one of the slices of bread over the other and slightly press down. Continue grilling until both sides are dark golden brown.
Repeat with the other grilled cheese and serve hot!
How to serve
I love serving this with keto tomato soup. The acidity and creaminess of tomato soup pair perfectly with a cheesy sandwich!
How to store
This keto low-carb grilled cheese is best eaten right away when it's crunchy and the cheese is melty. However, leftovers can be stored in the fridge for 3 to 4 days.
To reheat, warm in a skillet until heated through. Be careful not to turn the heat up too high or it may burn. I don't recommend microwaving because it will cause the bread to get mushy.
Substitutions
- If you prefer, you can substitute my keto sandwich bread recipe.
- Feel free to customize it to your liking. For example, you can add mayo, ham, veggies, or use different types of cheese.
- The protein powder and sour cream can be omitted, however, they are the secret ingredients that make the bread non-eggy!
Top tips
- Don't turn the heat up too high. Keep your heat on medium-low to prevent burning and to give the cheese time to fully melt while the bread gets golden and crisp.
- The bread recipe is a spin-off of my 3-Minute English Muffin. If you want to check out the recipe, you can find it in my Keto Breads E-Book!
If you tried this keto low-carb grilled cheese, please let me know what you think in the comments below 👇
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📖 Recipe
Keto Low-Carb Grilled Cheese With 90 Second Bread
Ingredients
Bread
- 6 Tablespoons (⅓ cup + 1 Tablespoon) Blanched Almond Flour - finely ground
- 1 teaspoon Coconut Flour
- 1 Tablespoon Unflavored Protein Powder Or Collagen Peptides
- ⅛ teaspoon Sea Salt
- ½ teaspoon Allulose - optional, add sweetness similar to white bread
- 1 teaspoon Baking Powder
- 2 Tablespoons Melted Butter - or avocado oil
- 1 Large Egg
- 1 Large Egg White
- 1 teaspoon Sour Cream Or Coconut Cream
Grilled Cheese
- 4 oz Cheddar Cheese - (around ⅓ cup shredded or 2 slices per sandwich)
- 2 Tablespoons Butter
Equipment
- Parchment Paper
- 9x5 Inch Baking Dish (or slightly smaller)
- Medium Non-Stick Or Cast-Iron Skillet
Instructions
- Line the bottom and sides of a 9x5-inch glass baking dish (or slightly smaller will work too) with parchment paper so the ends hang over the sides and grease the edges with oil or butter. Don't skip the parchment paper or the bread will stick!
- In a medium-sized bowl, whisk together the almond flour, coconut flour, protein powder or collagen peptides, sea salt, allulose, and baking powder.
- Stir in the melted butter, egg, egg white, and sour cream.
- Pour batter into prepared pan and spread it out until it is even.
- Cook in the microwave for 90 seconds or bake in a 350 degree oven for 15 minutes, or until the top is springy to the touch and the bread is cooked through.
- Allow to slightly cool and remove from pan. Using a serrated knife, cut the loaf in half widthwise. Then cut each half down the middle (see pictures above if needed) to make 2 slices of bread. Repeat with the other half.
- Put 2 pats of butter, ½ Tablespoon each, in a medium-sized non-stick or cast-iron skillet over medium-low heat. Once melty, add a piece of bread over each pat, cut side down in the butter, and move it around to coat. *Note- I find this method easier, but feel free to butter the bread if you prefer.
- Add a slice of cheese to the top of each slice of bread. Cover and cook for 2 to 4 minutes, or until the bread is toasty and the cheese is melted. Be sure not to turn the heat up too high or the bread will burn!
- Remove the lid. Flip one of the slices of bread over the other and slightly press down. Continue grilling on both sides until both sides of the bread are a dark golden brown.
- Repeat with the second grilled cheese. Serve hot.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Full YouTube Video
- If you prefer, you can substitute the bread with my keto sandwich bread recipe.
- Don't turn the heat up too high. Keep your heat on medium/low to prevent burning and to give the cheese time to fully melt while the bread gets golden and crisp.
- Feel free to customize the grilled cheese to your liking. For example, you can add mayo, ham, veggies, or use different types of cheese.
- The bread recipe is a spin-off of my 3-Minute English Muffin. If you want to check out the recipe, you can find it in my Keto Breads E-Book!
- The protein powder and sour cream can be omitted, however, they are the secret ingredients that make the bread non-eggy!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Karen says
Cassidy, I love this recipe! It’s the best tasting 90 second bread I’ve tried (and I’ve tried many), and I love that it makes two square sandwiches at the same time! This is definitely a recipe I’ll be making again and again. Thank you!
Cassidy Stauffer says
Oh YAAYYYY, thank you!!! I'm so happy you like it!
XO,
Cassidy