If you’re partial to a good grilled cheese this Keto zucchini grilled cheese sandwich is a must make! Instead of bread, we”re using a zucchini and egg combination slice that’s super tasty. Sandwiched in between is melted cheese. Say hello to the ultimate low carb stringy grilled cheese snack.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course
Lunch
Cuisine
British
Servings
4
Calories
372 kcal
INGREDIENTS
1x
2x
3x
▢
▢
2 eggs large
▢
2/3 cup almond flour 67g
▢
▢
1 tbsp Italian herbs
▢
1/4 tsp garlic powder
▢
1 tsp onion powder
▢
1/2 tsp salt
▢
1/4 tsp ground black pepper
▢
INSTRUCTIONS
Preheat oven to 200C / 180 fan / 400F. Line a large baking tray with parchment paper. Dimensions 30 x 23 x 2 cm.
Add the compressed zucchini to a mixing bowl along with the eggs, almond flour, parmesan, spices and seasoning. Mix until all ingredients are thoroughly combined.
Press the zucchini mix into your baking tray so it is level and about 1/4 inch thick.
Bake for 20 – 25 minutes or until golden on top. Remove from the oven and tray and allow to cool slightly.
Slice into 8 squares (4 bases and 4 tops). Place cheese in the middle of the base and grill for about 30 – 60 seconds or until melted. Top with the other slice and serve. Option to pop the top on and grill that too for about 30 seconds to warm through but careful not to burn it.
6.9g net carbs per grilled cheese sandwich. Makes 4 sandwiches.
Make sure you squeeze out as much water as possible. This will make the ‘bread’ nice and firm.
Cheese slices work best for the middle. Mozzarella, cheddar and gruyere all melt well.
Storage: The zucchini “bread” can be stored in the fridge for up to 3 days. Best to melt the cheese fresh.
NUTRITION
Calories: 372kcal
Protein: 23.9g
Fat: 27.3g
Fiber: 3.6g
Sugar: 5.8g