Dairy Free Grilled Cheese with High Fiber Protein Bread

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One of my favorite things to eat is a grilled cheese sandwich. There is just something about the gooey, cheesey bready goodness that makes me smile. Sometimes though it’s hard to fit them into your diet depending on the calories you have available. I’ve tried low calorie breads and high fiber breads, but a lot of times it is like eating a piece of tree bark.

Even if the bark isn’t an issue, it’s a pretty good hit on the wallet to get special, low carb breads. I have a great recipe that is one of my favorites to turn to. It really does have a bread like texture and it doesn’t cost an arm and a leg. Plus with a few ingredients, you can whip up a couple slices of it without having to run to the grocery store.

It takes the same amount of effort as making a couple of pancakes, and you’ve got high fiber, high protein bread. Since the slices of cheese that I use are round, I like to shape my bread slices in circles and eat a circular grilled cheese. Yeah, I’m cool like that. If you want to be normal, feel free to make bread shaped bread slices. šŸ˜‰

Dairy Free Grilled Cheese with High Fiber Protein BreadĀ Grilled Cheese on High Protein Bread

  • 2 Tbsp (14g) coconut flour
  • 1/2 cupĀ egg whites
  • 1 tsp (3g) psyllium powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp baking powder
  • 1 slice dairy free cheese

Mix everything but the cheese in a small bowl until well blended. Heat a pan over medium heat and spray with non-stick spray. Spread half the batter into either a circle shape or a square shape in the pan. Cook like a pancake, flipping halfway through. Remove from heat and place the bread slice on a plate.

Repeat with the second half of the batter. Once the last side is almost done, lay the slice of cheese on top of the bread slice and top with the other slice. Grill briefly on both sides to melt the cheese. Remove from heat, slice and enjoy.

Makes one grilled cheese at approximately 191 calories – 16g protein, 17g carbs, and 7g fat.


  • I used powdered egg whites instead of those from a carton just because they are so darn convenient. If you use powdered egg whites for this recipe, use 16g of egg white powder and 1/2 cup of water.
  • Because The Kid has a dairy allergy, I don’t often have real cheese in the house so I used a vegan cheddar cheese made by Daiya in this recipe. You can obviously use real cheese in place of the vegan cheese. I do love Daiya though and I use it even if The Kid isn’t the one eating it.

Play with the spices here to change up the flavor of your bread. You can add crushed red pepper to make it spicier, or go the sweet route with cinnamon, nutmeg, and use mozzarella or goat cheese in place of the cheddar. Oh yeah, baby. That last version sounds like a winner. I need to give that one a try!

I’ve also been known to toss a few tomato slices, pesto, or sliced turkey and ham in between too. I love the texture of the bread since it really does resemble real bread without the strange dry consistency. Plus it’s got a nice amount of protein as an added bonus.

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