This delicious keto grilled cheese sandwich is made with a quick 90-second coconut flour bread.
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.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this 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, including this one.
- Salt: I use sea salt.
- Coconut flour:Â 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.
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 excellent, but you can use other melty cheeses such as gouda (or smoked gouda) and provolone.
- 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.
- Add 2 tablespoons of caramelized onions. You can place them on top of the cheese before grilling the sandwich. I love the flavor they add!
Instructions
I make this sandwich using 90-second keto bread. The detailed instructions for making it are included in the recipe card below. Here's an overview of the steps:
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.
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. Look at that melty, gooey cheese!
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.
Recipe FAQs
Not in this recipe. Almond flour and coconut flour are very different and are not interchangeable. If you prefer almond flour, try this keto English muffin or use slices of this almond flour bread.
Sure. You could use olive oil, ghee, or refined coconut oil. Avocado oil works, too, as does strained bacon grease. However, butter produces the best, tastiest results. It also browns the bread better than other types of fat.
You want a melty cheese that won't become stringy when grilled. Good options include cheddar, provolone, gouda, and gruyere.
Serving Suggestions
I like to serve this sandwich with a simple salad, such as arugula salad, cucumber tomato salad, or tomato salad.
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.
Storing Leftovers
Each sandwich makes two servings, and each serving is big and filling. So, if you make this recipe just for yourself, save half for later.
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.
More Keto Bread Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Keto Grilled Cheese
Ingredients
- 5 tablespoons unsalted butter - divided
- 4 tablespoons whole milk - divided
- 2 large eggs - divided
- ¼ teaspoon salt - divided
- 4 tablespoons coconut flour - 28 grams, divided
- 1 teaspoon baking powder - divided, gluten-free if needed
- 2 ounces sharp cheddar cheese
Instructions
- Place 2 tablespoons of butter in a square glass sandwich-size container. Microwave until melted, about 50 seconds.Â
- Mix in 2 tablespoons of milk, 1 egg, and â…› teaspoon of salt. Add 2 tablespoons of coconut flour and ½ teaspoon of baking powder and mix until thoroughly combined.Â
- Microwave the batter for 90 seconds. Allow it to rest for a minute, then carefully run a knife around the edges and release the bread from the container. If the bottom sticks, carefully run a small spatula underneath. Place the bread on a wire rack and allow it to cool while you make another slice.
- Repeat steps 1-3 to make a second slice of bread.Â
- Heat 1 tablespoon of butter in a nonstick skillet over medium-low heat. Assemble the sandwich by placing two cheese slices between the bread slices you've just made.Â
- When the butter foams, place the sandwich in the skillet. Cook until the bread is golden brown and the cheese is melted, 3-5 minutes per side, over medium-low heat. To ensure even browning, press on the sandwich with a large spatula, or better yet, place a heavy pot on top to flatten it.
- Transfer the sandwich to a cutting board. Cut it into two triangles and serve.Â
Video
Notes
- 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.
- Each sandwich makes two servings, and each serving is big and filling. So, if you make this recipe just for yourself, save half for later.
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Sara
What are the other 2 tbsp of milk used for?
Vered DeLeeuw
Hi Sara,
They are used for the second slice of bread.