Keto Fried Queso is a super tasty appetizer or snack! Who doesn't enjoy fried cheese?!?!?
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Queso Frito – which means “fried cheese” – is a popular Mexican dish that is also common in many Spanish-speaking countries including Colombia, Dominican Republic, and Puerto Rico. It can be served as an appetizer, game day snack, or even breakfast!
The key is to find the right cheese – one with a high melting point that will hold together when fried. Queso Fresco is a Mexican farmer's cheese and is similar to Queso Blanco – both are great for this recipe. They're similar to the Cypriot cheese Halloumi (which I *love*) but less squeaky! Check out how to make Queso Fresco Scrambled Eggs!
What makes this recipe particularly keto friendly? OK, you got me. It's just cheese fried in a little oil. But… the cheese softens and results in a golden brown crust with a creamy, only slightly melted interior. And it just happens to be low carb. But I got your attention, right?
How to Make Keto Fried Queso Fresco
Cut a round of queso fresco into slices. Cut the very longest ones in half to make them easier to handle.
Heat some olive oil in a large skillet over a medium-high heat. Add the slices of cheese to the hot pan (I had to cook mine in two batches). After a minute or two, flip them all over.
Then after another couple of minutes, remove them from the skillet and drain on some paper towels.
As they cool they will firm up a little, which makes them easier to handle. But make sure they are still warm when you serve them.
You can absolutely serve them on their own, but as much as I like cheese, I think this would become a little one-note. I recommend buying a good salsa that is as low in carbs as you can find – I love the Green Mountain Gringo salsa which you can buy online from Netrition (available in mild, medium, or hot!).
Also, you could absolutely add extra seasonings to the queso. As I was enjoying them I thought – oooh a little sprinkle of chipotle powder on these would be AWESOME!
- 10 oz round of queso fresco
- 1 tbs olive oil
- ¼ cup low carb salsa
- Cut a round of queso fresco into slices. Cut the very longest ones in half to make them easier to handle.
- Heat some olive oil in a large skillet over a medium-high heat. Add the slices of cheese to the hot pan (I had to cook mine in two batches). After a minute or two, flip them all over.
- Then after another couple of minutes, remove them from the skillet and drain on some paper towels.
- As they cool they will firm up a little, which makes them easier to handle. But make sure they are still warm when you serve them.
1g net carb per serving (quarter of the recipe including low carb salsa)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 246Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 49mgSodium 648mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 1gProtein 13g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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