Low-Carb Baked Halloumi Fries

Low-Carb Baked Halloumi Fries

If you’re looking for a speedy keto snack or a party snack, these low-carb Halloumi Fries are one for your meal planner. I tested them out on the gang here and I turned round to see one little piggy literally scooping out the crispy leftover bits from the tray!

Perfect as an appetiser for the party season, served with either Martina’s Marinara Sauce or Guacamole.

Preparation time

Hands-on:    10 minutes
Overall:     25 minutes

Nutritional values (per serving, 2-3 fries)

Total Carbs	4.5	grams
Fiber	2	grams
Net Carbs	2.5	grams
Protein	15.9	grams
Fat	23	grams
of which Saturated	15.2	grams
Energy	292	kcal
Magnesium	39	mg (10% RDA)
Potassium	113	mg (6% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (23%), fat (73%)

Ingredients (makes 4 servings)

• 1 pack halloumi cheese (250 g/ 8.8 oz)
• 1/3 cup coconut flour (40 g/ 1.4 oz)
• 1 tsp paprika or zatar
• 1/4 tsp sea salt
• 1 large egg, whisked
• 1 - 2 tbsp virgin coconut oil, ghee or butter for greasing

Note: Instead of coconut flour, you can use a combination of almond flour and flax meal (like we did in this keto recipe) or ground pork rinds.

Instructions

1. Preheat the oven to 160 °C/ 320 °F (fan assisted) or 180 °C/ 350 °F (conventional). Line a baking tray with greaseproof paper and add the coconut oil (or use baking spray). Place in the oven to melt whilst you prepare the halloumi.
   
2. Slice the halloumi into 1 cm (1/2 inch) sticks (ideally cut into 8 or into 12 pieces to get 2 or 3 fries per serving). Dry on kitchen paper.
3. Mix the paprika or zatar, coconut flour and seasoning in a bowl. Coat the halloumi sticks in the grain free flour mix.
4. Crack open the egg in a bowl and whisk with a fork.
5. Dip the breaded halloumi into the egg, shake off any excess then carefully roll again in the remaining coconut flour. Repeat for all the sticks.
   
6. Carefully roll in the hot coconut oil on the baking tray (or use baking spray) and bake in oven for about 12 - 15 minutes until golden and warmed through. Turn every 5 minutes for even cooking.
7. Serve with Marinara Sauce or Guacamole. Tastes best when served warm straight from the oven. As the halloumi cools down it will become rubbery — reheat if needed.

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