These low carb fried cheese curds are a fantastically tasty keto friendly appetizer or snack! Gluten free recipe.
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When I wrote my recipes for Baked Cheese Curds and Marinated Cheese Curds, many people asked where I got the cheese curds from! I'm in the Midwest and we recently had a trip into Wisconsin, and among MANY other cheeses, we brought back some cheese curds. There are so many flavors to choose from, and I'm using these Shallot and Black Pepper curds.
But you can use any flavor you like for this recipe, because the coating is fairly neutral. They're also shallow fried in batches, because I *hate* deep frying. But they are soooo addictive!
If you can't find cheese curds, then chopped cheese sticks would be an alternative worth trying.
How to Make Low Carb Fried Cheese Curds
Set out three bowls, and place the cheese curds in one of them. In the second bowl, combine almond flour, grated Parmesan, and black pepper (although I skipped the pepper due to the flavoring in the curds I was using). In the final bowl, beat an egg together with a splash of water.
Dip each curd into the egg until it is thoroughly coated, then into the dry mixture. Place on a plate and repeat with the rest of the curds.
Heat some oil in the base of a large nonstick skillet, and work in batches to fry the cheese curds until golden brown. Depending on the size and shape of the curds, they will take different lengths of time to cook, and may need turning three or more times. As soon as you see cheese starting to leak, either flip them over or remove from the pan.
Let the cheese curds cool slightly, then serve warm with low carb ketchup.
Any leftovers can be stored in the fridge, but they do rather chill into one giant cheese curd. Which isn't really a bad thing – just reheat in the microwave! If you want to make them in advance, I'd recommend preparing them but not cooking them.
Low Carb Fried Cheese Curds
These low carb fried cheese curds are a fantastically tasty keto friendly appetizer or snack! Gluten free recipe.
Ingredients
- 12 oz cheese curds
- ½ cup almond flour
- ¼ cup grated Parmesan
- ½ tsp black pepper
- 1 egg, beaten with a splash of water
- 2 tbs olive oil
- low carb ketchup, to serve
Instructions
- Set out three bowls, and place the cheese curds in one of them. In the second bowl, combine the almond flour, Parmesan, and black pepper. In the final bowl, add the beaten egg.
- Dip each curd into the egg until it is thoroughly coated, then into the dry mixture. Place on a plate and repeat with the rest of the curds. You can prepare this stage in advance and store them in the fridge.
- Heat the oil in a base of a large nonstick skillet, and work in batches to fry the cheese curds until golden brown. Depending on the size and shape of the curds, they will take different lengths of time to cook, and may need turning three or more times. As soon as you see cheese starting to leak, either flip them over or remove from the pan.
- Let the cheese curds cool slightly, then serve warm with low carb ketchup.
Notes
4.8g net carbs per serving of a quarter of the curds (approx 3 oz)
Data does not include ketchup.
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 529Total Fat 45gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 22gCholesterol 136mgSodium 686mgCarbohydrates 6.8gNet Carbohydrates 4.8gFiber 2gSugar 1gProtein 26g
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.