Ketogenic Grilled Cheese Recipe!

Ketogenic Grilled Cheese Recipe!

I have been looking for a tasty Ketogenic Grilled Cheese recipe for a while to go with my Sugar Free Tomato Soup recipe.  I have spent many a winter’s afternoon growing up with a grilled cheese and tomato soup as my lunch and have strong memories of both my parents making it for me.  It was probably my favorite lunch next to peanut butter and jelly.

I decided to call this a “casserole” because if you don’t squeeze the liquid out of the cauliflower, it makes it difficult to pick up as a sandwich and I think the pics I took show I did a bad job of squeezing the liquid out.  The nice thing is that even if it falls apart, you can eat it with a fork and it tastes great.

This recipe is super simple and uses cauliflower toast as the base, then you can add what you want to add.  Please let me know if you make this by leaving a comment or tagging @MySugarFreeJrny on Instagram so I can check it out.  Thanks!

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Ketogenic Grilled Cheese
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
A fantastic Low Carb (LCHF) recipe for grilled cheese. Link to a great tomato soup recipe is included!
Ingredients
  • Cauliflower crust “bread” slices
  • 1 small head cauliflower, cut into small florets (should yield approximately 3 cups of cauliflower rice) or you can buy a small bag of frozen cauliflower rice.
  • 1 egg
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Grilled cheese
  • 1 tablespoon butter, room temperature
  • ⅓ cup shredded sharp cheddar cheese
Instructions
  1. Directions:
  2. Preheat oven to 450°F.
  3. Lightly grease a baking tray (I used a cookie sheet) with olive oil. Set aside.
  4. In a food processor "rice" the cauliflower florets by using the "chop" selection.
  5. Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes.
  6. Place the cauliflower rice in a cheese cloth or paper towels, and twist it to squeeze as much moisture as you can. Try to get as much moisture out of it that you can. The cauliflower rice needs to be dry, otherwise you’ll end up with "mashed potato" dough.
  7. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
  8. Spread cauliflower mixture onto the lined baking sheet and shape into rectangular shape..
  9. Place in the oven and bake for about 15-17 minutes, or until golden.
  10. Remove and let cool 10 minutes before cutting into 4 smaller rectangular shapes peeling off the baking try.
  11. For Grilled Cheese:
  12. Heat a pan over medium heat.
  13. Butter one side of each slice of cauliflower crust bread .
  14. Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
  15. Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
  16. Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Ketogenic Grilled Cheese Recipe!

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3/2 Weightloss Wednesday: Ready For This Plateau To End!

3/2 Weightloss Wednesday: Ready For This Plateau To End!

It’s time for Weightloss Wednesday!  It’s actually been a disappointing week as I’ve seen my weight creep up from about 218 to 222 this morning.  The good news is that I’m still down 178 lbs so it’s not like I’m 400 lbs again but still…it’s tough emotionally to see the needle creep up instead of down.

Looking back over the week, there were 3 things that were out of the ordinary that may have contributed to the weight gain.  First of all, I stopped intermittent fasting.  I had been not eating during my shift at work but for some reason I found myself getting hungry about half way through and eating a few boiled eggs and cheese.  Nothing terrible but I guess it had a role in my weight gain because I really shouldn’t be hungry.

Secondly, my wife and I got into the habit of eating a little dessert after dinner.  A box of sugar free pudding split 4 ways aver 2 days so it was a small amount and we made a little whipped cream out of HWC and stevia for topping.  While the pudding itself is sugar free the milk it’s made with might have been enough to not only cause an insulin spike but also trigger the hunger that kept me from fasting.  I guess I’ll knock that out this week and see if things change.

And finally, this happened the other night.

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Well dinner is ruined. Thanks @redcopperpanadvertising!

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It ruined dinner and I had to get take out.  There might have been chips and salsa included in the takeout.  Chips and salsa are essentially my kryptonite.

So what was the culprit?  Who knows but the one thing I’m sure of is they are all going to stop because I’ve been stuck right about here for 5 weeks now and I’m ready to move forward.  My goal right now is to end March under 210.  It will be tough because that’s a lot of weight to lose in a month but I need to set a big goal and work towards it.  I’d rather aim big and fall short than spend another month at 220.

How are you ding this month?  Let me know in the comments!

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