It’s always nice to find a tasty dessert recipe that is sugar free, low carb and ketogenic. I’m looking to expand my options of easy to make treats because sometimes I like to end my day with a nibble of something sweet.
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!
A fantastic Low Carb (LCHF) recipe for grilled cheese. Link to a great tomato soup recipe is included!
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.
½ cup shredded mozzarella cheese
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon butter, room temperature
⅓ cup shredded sharp cheddar cheese
Preheat oven to 450°F.
Lightly grease a baking tray (I used a cookie sheet) with olive oil. Set aside.
In a food processor "rice" the cauliflower florets by using the "chop" selection.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes.
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.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into rectangular shape..
Place in the oven and bake for about 15-17 minutes, or until golden.
Remove and let cool 10 minutes before cutting into 4 smaller rectangular shapes peeling off the baking try.
For Grilled Cheese:
Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread .
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.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
I’m really excited about getting to share this recipe with you today because it filled a real need I had of wanting to eat a “normal” hamburger. In other words, a hamburger I could pick up with my hands instead of eating with a fork. Nothing wrong with a fork but sometimes you just want to pick a burger up and chow down.
So I’ve shown you one way to do this with a flax seed bun but how awesome would this be if it also added a lot more bacon to the meal! I mean more bacon is always a plus in any recipe.
So here’s what you do:
Cut 6 pieces of bacon in half and weave them together as shown above. Put them in a a pan and bake them at 350° for about 20 minutes until crispy.
Take them out when down and drain them on a napkin or paper towel and let cool. They will also harden a bit when cool.
While the bacon is cooking, fry up some burgers however you like and then use the bacon weaves like bread with whatever toppings and add-ons you enjoy. As you can see, I went with a piece of cheese and some avocado pico I like to make which basically just avocado chunks mixed with diced onion and tomatoes seasoned with salt and lime juice. Think of it as a very chunky guacamole.
As a Texan, the weekend BBQ is a big part of my life. There is just nothing like firing up the grill on a Saturday afternoon and throwing a big ole slab of meat on the fire and letting it cook in a primal way how our ancestors did. Ok, they probably didn’t have propane but still, fire is awesome.
For this recipe, I wanted something a little on the spicy side but you can make it a little sweeter just by cutting the Tabasco and Cayenne and adding a small amount of sweetener. I just wanted something a little bolder than the BBQ sauces I used to pick up from the grocery store because sweet foods just don’t have the same appeal to me as they used to.
I’ve used this recipe on several kinds of meat but by far the best is chicken. Just grill the chicken as normal and when you’ve got about 5-10 minutes left before the chicken is completely done, brush on the sauce then close the lid to allow it to caramelize a bit. It’s incredibly tasty. I will also use it as a dipping sauce, usually when I make hamburger patties.
Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant. Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is. Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle. But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.
So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.
There are certain things about the low-carb, sugar-free lifestyle that I miss more than others and mashed potatoes are certainly near the top of that list. We used to make them about 4 times a week with butter, sour cream, cheese and sometimes bacon and we never had any leftovers to put away. Of course that didn’t help our runaway weight problems!
When we went sugar free, we just assumed that mashed potatoes, like candy bars and regular Coke, were forever off our list of foods we could have so I was pleasantly surprised when I was skimming through my Instagram feed one day and saw someone eating what looked mashed potatoes but she said it was actually mashed cauliflower. I was ready to figure out how to do that! So I went that day and grabbed a head of cauliflower, steamed it up, through it in a food processor and served it up to the family and we all loved it!
My recipe has evolved since that day, I used to put milk in to make it a bit smoother but now I just stick with butter. I still will sometimes go with a few pieces of bacon crumbled up or just stick with the cheese and garlic. The point is, you can do whatever you want including just eat it plain. It’s actually pretty good with just a little bit of salt.
If you decide to make the recipe for your family, please send me a photo and tell me how they liked it, I always like to hear from my readers. Also, don’t forget to subscribe to the YouTube channel or our daily email to never miss a video. Enjoy!