Make the keto “bread” dough: In a microwave-safe bowl, combine 1 1/2 cups shredded mozzarella and 2 tablespoons cream cheese. Microwave in 20–30 second bursts, stirring in between, until melted and smooth. Let it cool for 1–2 minutes so it doesn’t cook the eggs.

Stir in dry ingredients: Add 1 cup almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and a pinch of pepper. Mix until crumbly.

Add eggs: Beat 2 large eggs in a small bowl and fold them into the cheese mixture. Mix with a spatula or clean hands until a soft, uniform dough forms. If sticky, chill for 10 minutes.

Form and pre-bake the “bread”: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment. Divide the dough into four equal portions and press into 1/2-inch-thick squares or rounds, about sandwich size. Use damp hands to smooth edges.

Bake: Bake for 10–12 minutes, flipping halfway through, until lightly golden and set. This creates two sandwich “slices” per sandwich. Let cool for a few minutes to firm up.

Assemble the sandwich: Layer one slice with 2–3 ounces cheese (sharp cheddar is classic; mix with Gruyère or provolone for extra melt). Sprinkle a pinch of garlic or onion powder if you like. Top with the second slice.

Preheat the skillet: Heat a nonstick or cast-iron skillet over medium-low. Add 1 tablespoon butter or ghee and let it melt and foam.

Grill low and slow: Place the sandwich in the skillet. Press gently with a spatula. Cook for 3–4 minutes per side, adjusting heat so the bread crisps without burning. Add more butter if the pan looks dry.

Check the melt: When both sides are golden and crisp and the cheese is melted, remove from heat. If needed, lower the heat and cover the pan for 30–60 seconds to finish melting.

Rest and slice: Let the sandwich sit for 1 minute to set, then slice and serve hot.