Grilled Cheese Sandwich

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Grilled cheese sandwich Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

900 kcal per portion

Serves:  2


  • 1 1/2 cups blanched almond flour
  • 3 raw eggs
  • 1/4 cup melted butter
  • 1/4 tsp salt
  • Warm water as needed if dry
  • 1/4 cup shredded cheddar cheese
  • 1 Tbsp. butter


  1. In a large bowl, combine the almond flour, raw eggs, melted butter, and a pinch of salt.
  2. If the mixture is dry, add warm water as needed until soft and smooth.
  3. Preheat the oven to 350°F.
  4. Coat a loaf pan with softened butter to prevent sticking.
  5. Pour mixture into the greased loaf pan.
  6. Bake for 25-30 minutes or until firm.
  7. Allow to cool before removing from loaf pan.
  8. Cut the loaf of bread into slices.
  9. To assemble the grilled cheese sandwich, spread the 1 tablespoon of butter over 2 bread slices.
  10. Warm a pan over medium heat.
  11. Place one of the bread slices onto the pan, then top with the shredded cheddar cheese.
  12. Place the other bread slice over top of the cheese, forming a sandwich.
  13. Cover the pan with a lid and cook until bread becomes golden brown.
  14. Gently flip to brown the other side.
  15. Serve warm.

Tips and tricks

  • Other cheeses can be used such as Colby, Muenster, provolone, or Swiss.
  • Bread loaf can be made in advance and stored in the refrigerator for 7-10 days or frozen for up to 2 months in an airtight plastic bag.

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