Recipe: Single Serve Grain Free Cheese Bun :: Easy Like A Sunday Morning

Recipe: Single Serve Grain Free Cheese Bun :: Easy Like A Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

For someone like me who is gluten free and mostly grain free, really good fresh-baked bread and buns or rolls are just a delicious memory. Good fresh gluten free bread is difficult to find. It is expensive and is usually made with grains that my body has trouble digesting.

Sometimes what you can’t have is the very thing you crave the most. That’s what happened to me today. This easy Cheese Bun recipe is the result of my need to satisfy such a craving. I was dying for a fried egg sandwich. I usually keep a brick loaf of gluten free bread in the freezer but had run out.

I thought about making a loaf of Pepita Pumpkin Seed Sandwich Bread. I’ve thought about making it in a slow cooker I borrowed from my daughter but I just didn’t feel I could commit to hanging around in the kitchen for the length of time it takes to make a loaf of bread.


I started plunking around online (read Pinterest) when I came across this recipe for Low Carb Cheddar Bread. A single bun that takes less than 5 minutes to prepare. Beauty! The Low Carb Cheddar recipe said to cook it in the microwave but I don’t care for baked goods done in the microwave, so I chose to bake mine in the toaster oven.

It was still pretty quick. Five minutes to mix and fifteen minutes to bake. The egg went into the frying pan while the bun was still baking. Start to finish, thirty minutes and I had a fresh, delicious fried egg, cheese bun sandwich on my plate :)


You can make one large bun as shown in my pictures, or divide the dough in half to make two smaller buns. I imagine you can double or triple this recipe to make extra buns but I haven’t tried that yet.

I have not been counting carbs or calories but Mr Fox has started paying more attention to those details and it is beneficial for him. This bread is fairly low in carbs but it is high in fat and calories due to the coconut oil, cheddar cheese and almond meal. For those of you who are counting, the bun has about 5g carbohydrates and 270 calories.

Recipe: Single Serve Grain Free Cheese Bun

View Print Friendly Recipe Here


Summary: A quick, easy, single serving of grain free sandwich bread. Perfect to bake up fresh for breakfast or lunch.

Gluten Free | Grain Free | Sugar Free | Dairy Free | Vegetarian

Inspired by Low Carb Cheddar Bread.


*** Always refer to packaging labels for the most up to date allergy information.


  1. Heat oven to 350 °F. Line a small cookie sheet with a square of parchment paper. If you have a toaster oven, I recommend using it instead of heating up a big standard size oven.
  2. In a small bowl, lightly beat egg.
  3. Add melted oil, honey and cheese. Stir until well blended.
  4. Add almond flour, psyllium husk and baking powder. Stir until blended.
  5. Spoon dough in a circle on prepared cookie sheet. Use back of spoon to smooth top until fairly even. Dough will be thick. It will rise a bit while baking but won’t really spread out much.
  6. Bake for about 15 minutes or until lightly browned. Watch closely for the last few minutes as all ovens vary in temperature slightly and there’s the chance the bun could burn.
  7. Allow to cool on the pan for a few minutes before slicing in half to form two sides of a sandwich.

Quick notes

  • Make one large bun as shown in the picture, or divide the dough in half to make two smaller buns.


Please keep in mind that making substitutions will change the final outcome.

Recipe by Laureen

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Sugar Free | Dairy Free

Number of servings (yield): 1

Follow Laureen Fox’s board Real Food Recipes (Gluten Free) on Pinterest.

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here


Why take Folic Acid?
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.


This recipe a Reader’s Favourite atBWS tips button

This post is linked to the following events:

My Meatless Mondays hosted by Chaya at My Sweet and Savoury

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Gluten Free Monday hosted by Heidi at One Creative Mommy

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac Disease

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at  Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Recipe Box hosted by Chaya at Bizzy Bakes

Healthy 2Day Wednesdays hosted by Anne at Authentic Simplicity

This Is Real Thursday hosted by France at Beyond The Peel

Simple Lives Thursday hosted by Diana at A Little Bit Of Spain In Iowa

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Foodie Fridayhosted by Diane at Simple Living and Eating

Allergy Friendly Friday hosted by Cybele Pascal

Gallery of Favorites hosted by Alea from Premeditated Leftovers


If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen


NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

Copyright © foxinthekitchenblog.coma

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

Latest posts by Laureen Fox (see all)

Dairy Free Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Single Servings Vegetarian


  1. Miz Helen says:

    This looks like a great breakfast sandwich. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  2. Cindy says:

    Hi, I made this tonight following the recipe to a T, but when I mixed it all up it was extremely dry and very sticky. I added a little water just to get it to meld together. I cooked in toaster oven for 15 minutes and it wasn’t done so I’m cooking it a little longer. Can you tell me what I might have done wrong?

    • Laureen Fox says:

      Oh Cindy I’m sorry things went sideways for you. I tested the recipe several times with consistent results before I published it but I haven’t made these buns in quite awhile. Did you use ground phyllium husks or flax meal. I’ve been hearing mixed stories about whether the two are interchangeable?
      I’m going to bake some tomorrow to test the recipe again. I don’t however have flax to test :(

    • Laureen Fox says:

      Hi Cindy, I tested the recipe today and it worked out fine for me…guess what I’m having for lunch :). I’ve removed the suggestion to use flax-meal as a substitution for phyllium husks. I need to do some testing with flax before I offer it as a substitution. If you try the recipe again, please let me know how it goes.

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