These baked cheese curds make a wonderful low carb snack or appetizer for sharing!
This post may contain affiliate links.
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 - you'll love these baked cheese curds recipe!
How to Make Low Carb Baked Cheese Curds
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...
Have you tried these keto cheese curds? Let me know in the comments!
You might also like my marinated cheese curds or my fried cheese curds!
📖 Recipe
Low Carb Baked Cheese Curds
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Beat the 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 the remaining ingredients. 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 for 3-5 minutes until the cheese begins to melt, then serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Tresa says
Sounds great, but where do I find the cheese curds?
Georgina says
I can buy them locally - but then I'm in the Midwest so I guess it's easier for me to find them at the grocery store!
OgreZed says
I've been thinking about getting bread cheese from Wisconsin Cheese Mart:
https://www.wisconsincheesemart.com/collections/bread-and-grilling-cheeses
They sell all kinds of cheese curds:
https://www.wisconsincheesemart.com/collections/cheese-curds
Julie says
@Tresa, I know it’s been a long time and you probably don’t need this information but I wanted to post it in case someone else needed it. I found two different flavors of cheese curds at Aldi(Cajun and regular) . I keep them in the freezer until time to bake so that I don’t have as bad as a melting issue.
Gail Van Tatenhove says
Gibbsville Cheese has the BEST cheese curds!
They are bagged fresh from the vat.
L says
Yummy, used creole season instead of Italian. Dipped in s.cream. it was perfect for my movie snack!
Georgina says
That sounds fantastic! Thanks for sharing!