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The Ultimate Low Carb Cheese on Toast

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The Ultimate Low Carb Cheese on Toast

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Adjust Servings:
2 handfuls grated cheese I like to use a mixture of gruyere and emmental but any good melting cheese will work.
2 tablespoons mayonnaise
1 slice broccoli bread See variations below for link to the recipe or use your own favourite low carb bread.
handful salad leaves


broccoli bread – recipe over here.

carb-lovers – use your favourite carb-based bread.

hot! – add in a small finely chopped fresh red chilli.

different cheese – any melting cheese will work like cheddar, mozzarella, swiss cheese, raclette, even parmesan.

no mayo – you can use sour cream, melted butter or even regular cream but mayo is my fave.

carnivore – add some diced cooked bacon or chorizo.




Back in my pre-low carb days when I was making my own sourdough (and struggling with my waistline), one of my favourite quick meals was grilled cheese on toast. There’s something so comforting about oozy cheese with a few crispy bits around the edges.

It had been years since I’d indulged in anything ‘on toast’. So you can imagine how excited I was when I perfected my Low Carb Broccoli Bread and realized that cheese on toast could actually be a healthy option for a lunch or simple supper.

So here’s my ultimate Low Carb Cheese on Toast recipe. Enjoy!

I like to use a combo of Swiss gruyere and emmental, but any good melting cheese like cheddar will be delicious.

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Preheat your overhead grill (broiler) on the highest heat.


In a medium bowl combine grated cheese with mayo.


Place bread on an oven-proof baking tray or sheet (lined with foil for easier cleanup). Press cheese mixture on top of the bread, spreading it out onto the edges so they don’t burn.


Place your prepared bread under the grill and leave until the topping is all melted and browned in places.


Scatter with salad leaves and serve with lashings of black pepper.


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2 Comments Hide Comments

I’m wondering what you think about avocado oil? It has become my neutral oil of choice but I didn’t see it on your list. Is it considered a “vegetable” oil and to be avoided?

Avocado oil is awesome from a fatty acid perspective Miriam. I’m not a fan of the flavour and I like keeping it simple so I don’t bother with it. But if you like it it’s a great oil to use.

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