Microwave Low Carb Bread Grilled Cheese
Comforting grilled cheese using low carb bread cooked in the microwave.
Ingredients
- 2 tbsp unsalted butter, melted
- 2 large eggs
- 2 tbsp fat free milk
- 2 tbsp superfine almond flour
- 2 tbsp coconut flour, see note
- 1/4 tsp baking powder
- shredded cheese of your choice
Instructions
- In a medium bowl, combine all ingredients except the cheese. Mix with a whisk until batter is smooth.
Microwave Version
- Lightly grease two microwave-safe (4 inch x 4 inch) square baking pan. Divide batter evenly between the two pans. Place one pan into the microwave and cook at full power for about 90 seconds or until done. Repeat with remaining pan.
Oven Version
- Preheat oven to 350°F. Grease an 8 inch by 4 inch nonstick loaf pan or two (4 inch x 4 inch) square baking pans. If using loaf pan, pour all the batter into loaf pan and make sure it is evenly spread out. If using square pans, divide batter evenly between the pans. Place pan(s) in the oven and bake about 17-18 minutes or until cooked.
- Allow breads to cool slightly before removing them from the pans. If you used loaf pan, slice the bread down the middle so you have two pieces.
How to Make the Grilled Cheese
- Warm a nonstick skillet over the stove. If desired, you can melt a little butter into the pan which will add a buttery coating to the breads. However, if you're trying to save some calories, you don't need to add anything as long as you are using a nonstick pan. Lightly toast the more even surface side of your two breads.
- Flip the breads so the more even surface is now on top and sprinkle one bread generously with shredded cheese. Cover the cheese with the other bread. Place a small lid (one that is smaller than your skillet and just fits over the bread) on top to weigh down the bread and to increase the heat surrounding the bread. Cook and flip a few times until cheese is melted and both sides of the sandwich are evenly toasted. Slice in half and serve immediately.
Notes
Coconut flour vs. Almond flour
- Do not substitute coconut flour with almond flour. The recipe needs coconut flour to work. Coconut flour is highly absorbent and will absorb a lot of the liquid in the batter, which then helps form the bread.
- You may recall, I made a microwave bread that only uses coconut flour (which can be found here.) I don't recommend that for this recipe because I found the bread was a little too sweet from only using coconut flour.
Microwave Version
- For the microwave version, I used a microwave-safe 4 inch by 4 inch square baking pan. If you do not own something that is similar, you can also use a 4 inch wide ramekin. You cannot make this on a plate because the batter is too loose to hold its form.
- Make sure to cook each piece of bread individually in the microwave and do not try to cook them at the same time as it will lead to uneven cooking.
Oven Version
- For the oven version, you can bake both pieces of bread at the same time. You can either use two small square baking pans or one 8 x 4 inch loaf pan. I used a loaf pan and then divided the bread down the middle to have my two pieces of bread for the sandwich.
Healthier Option
- The bread slices are quite thick. If you are okay with thinner slices of bread, you can make half the recipe to make two thin slices of bread, reducing fat and calories by half.
Serving: 1sandwich, Calories: 493kcal, Carbohydrates: 14.8g, Protein: 19.8g, Fat: 39.6g, Saturated Fat: 19g, Sodium: 169.1mg, Fiber: 6.5g, Sugar: 5.4g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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