These baked cheese curds make a wonderful low carb snack for sharing!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I’d never had cheese curds before moving to the US! I remember sitting in a bar with friends and asking what they were. They pretty much fell over themselves to order some for me to try! The problem with them is that although you can eat them cold, they can be a bit bland, and well, squeaky! The usual method of preparing them is coating them in batter and deep frying. So I knew I needed to find a low carb batter alternative, and as I never deep fry anything, I decided to bake them.
My first idea was to use an almond flour/flax meal combination that I used in my Chicken Tenders recipe, but I didn’t want that nutty taste. In the end I tried a seasoned grated Parmesan mixture – because more cheese is, well, more cheese! It’s an informal snack to share with friends, or prepare a few at a time and just eat them all on your own!
Beat a couple of eggs together in a bowl, and add the cheese curds. Turn them over in the egg so that the cheese is fully coated.
In a large zipper bag, mix together finely grated Parmesan (NOT shredded), Italian seasoning, onion powder, and black pepper. Carefully drop a few cheese curds into the mixture at a time, shaking every now and then so that they don’t get too clumpy.
When all the curds are covered, transfer them to a baking sheet lined with a silicone mat.
Bake in a preheated oven for 3-5 minutes – they really don’t need long so don’t get distracted, otherwise you’ll end up with a large puddle of oozy cheese. Which, of course, you could turn into a dip and pretend that it was intentional…
Low Carb Baked Cheese Curds #lowcarb #keto #lchf #glutenfree Click To Tweet