There is nothing quite so satisfying as picking up a big, melty slice of grilled cheese sandwich and biting into that melt goodness. Especially when it’s low-carb!
Directions
Place all the bread ingredients into a small bowl and mix well.
Grease a ramekin, or like me find a bread-shaped storage container.
Pour the mixture into the container and shake to distribute evenly.
Microwave on high for 90 seconds.
Turn out and cool on a rack.
Note: If you don’t have a microwave, you can use the oven.
Preheat to 175 °C/ 350 °F and bake for 12-15 minutes or until cooked through.
When cool, cut in half and spread with butter, if desired.
Place the cheese slices in the middle and toast for approx. 5 minutes (or try any of our suggested variations).
Eat with gusto.
Store, wrapped, in the refrigerator for up to 2 days.
Ingredients
¼ cup almond flour (25 g/ 0.9 oz)
½ tsp gluten-free baking powder
1 Tbsp light olive oil or extra virgin olive oil (15 ml) pinch of sea salt
1 large egg
Filling: 1 slice cheddar cheese (28 g/ 1 oz)
1 slice Swiss cheese (28 g/ 1 oz)
Optional variations (use instead of the above filling): 2 Tbsp Red Eye Bacon Jam,
2-3 slices Brie cheese and handful of spinach
3-4 oz cooked chicken,
¼ sliced avocado,
1-2 slices Jarlsburg cheese
1-2 slices Pastrami,
3-4 slices Provolone cheese and 2 slices red onion
