Once you have the bread slices, add the cheese and cook the sandwich in butter to 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, 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 crispy, golden, and wonderfully cheesy. It smells fantastic as you cook it in butter, and it’s incredibly satiating.
Ingredients
Recipe Card
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, including this one. Salt: I use sea salt. Coconut flour: This flour is highly absorbent, so try to measure it by weight rather than volume. Each extra gram makes a difference. Baking powder: Gluten-free if needed. Make sure it’s fresh. Cheddar: You can use other melty cheeses, such as provolone, but I love cheddar. Sometimes, I use smoked cheddar, as shown in the photo above.
You start by making two slices of bread. I like to use a glass 6-inch square-shaped food container as my “baking” dish. Once you have two thick slices of bread, place the cheese between the slices. Allow the bread a minute to rest, then cut it into two triangles and serve. Look at that melty, gooey cheese! It’s also excellent with fresh-cut veggies and ranch dressing on the side, and it’s obviously perfect with tomato soup, although that’s higher in carbs. Lower-carb soup options include cauliflower soup and broccoli soup. You can keep the leftovers in the fridge, in an airtight container on paper towels (to absorb extra moisture), for 3-4 days. Reheat them in the microwave or in a toaster oven.
