Our keto grilled cheese is packed with the good stuff: provolone, cheddar, and irresistible cream cheese spread.Make our keto grilled cheese with your favorite keto bread or use our recipe for keto cheddar bread.
Preheat the oven to 375°F. Separate the egg yolks from the egg whites, placing them in separate large bowls.
Add the cream of tartar to the bowl with the egg whites. Whip with a hand mixer until they form stiff peaks, set aside.
In the bowl with the egg yolks, add in the butter, almond flour, and baking powder. Mix to combine. Fold in ½ of the egg whites until incorporated with a rubber spatula. Fold in the remaining egg whites. Fold in 1 cup of the shredded cheddar.
Pour mixture into a parchment lined loaf pan. Top with the remaining shredded cheddar. Bake for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the loaf pan, transfer to a wire rack and cool at least 30 minutes before slicing.
For the keto grilled cheese
In a small bowl, add the cream cheese, parmesan, and heavy cream. Using a fork, mix to combine until smooth. Set aside.
In a small bowl, mix together the mayonnaise and garlic powder, set aside.
On a clean work surface, lay out the sliced bread. Add 1 slice of cheddar to one side of the sandwich bread, add one slice of provolone to the other side. Spread the cream cheese mixture evenly on two halves. Top with the other sides of the sandwich.
Spread ¼ of the mayonnaise mixture on top of each sandwich. In a preheated skillet over medium-low heat, place the sandwiches mayonnaise side down into the skillet. Spread the remaining mayonnaise mixture on top of each sandwich. Place a lid, not touching on top. Cook for 3-5 minutes until the bottom is golden brown and the cheeses start to melt. Flip and cover, continue to cook for about 3-5 minutes until the bottoms are browned and the cheese is melted. Let cool slightly before serving.