gluten-free vegetarian

Low Carb Welsh Rarebit


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Prep information

Prep time
15 minutes
Cook time
6 minutes
Recipe by
Aaqib at Lo-Dough

Nutritional information (per full lo-dough)

393 kcal

With Lo-Dough you bring the carbs down and the flavour up 

The first Welsh Rarebit recipe actually dates back to the 18th century - around 300 years ago, so to say this recipe has stood the test of time is putting it lightly. As with all recipes, there are several twists and variations - but you will usually always find strong cheese (cheddar is ideal), mustard and Worcester sauce. Some will call for beer, others something more like a bechamel sauce. We've actually used a low-fat creme fraiche - but more of that in the recipe below. 

Either way - it's the cheese and condiments that give rarebit its deep savoury flavour and makes it so satisfying. 

Low Carb Welsh Rarebit

Using Lo-Dough as your Low-carb bread replacement

By spooning your rarebit mix onto Lo-Dough instead of ordinary toast (including wholemeal varieties), you slash the calories and carbs, allowing yourself to indulge on your topping. Feel free to use a lighter cheddar if you like, but with a full-fat mature cheddar and Lo-Dough, this lunch or teatime treat still comes in at under 400 calories. 

New to Lo-Dough? 

Buy Lo-Dough now from £5

Lo-Dough is a near carb-free bread and pastry replacement that makes a perfect alternative base for a pizza-style dishes like this one, slashing the calories and carbs usually found in a pizza base. Lo-Dough clocks in at just 39 calories and 2.2g of carbohydrate - a massive saving on any other bread found on the market today. 


Serves 1
  • 1 piece of Lo-Dough
  • 50g of cheddar cheese
  • 40g of low fat creme fraiche
  • 1 egg yolk
  • 1 teaspoon of dijon/english mustard
  • A good splash of Worcester sauce
  • A crack of black pepper
  • 4 sprays of oil

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Preheat your oven to 250°C/475F/Gas 9.
  2. Add the cheese, creme fraiche, mustard and Worcester sauce to a pan and cook over a low heat until melted. Once combined, take off the heat, add the egg yolk and stir well until mixed. Set aside.
  3. Spray the oil into a pan and briefly fry off your Lo-Dough to add some colour to the base.
  4. Put the browned Lo-Dough onto your cooking mesh/grill bars/pizza stone/air-fryer stand and spoon the rarebit mix over, making sure to spread it right to the edge.
  5. Bake in your oven for 6-8 minutes, or until golden and bubbling. Serve straight away with a salad on the side as a meal, or on it's own as a delicious snack.

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