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.