Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
If there is one thing I hear people miss most on the ketogenic diet, it is the satisfying crunch of a good french fry. But let me tell you, potatoes have nothing on the squeaky, salty, golden perfection of Halloumi cheese. Known as the grilling cheese from Cyprus, Halloumi has a high melting point, meaning it holds its shape when fried, transforming into a crispy, golden baton with a soft, savory interior. Unlike starchy potatoes that spike your insulin, Halloumi is packed with high-quality protein and calcium, making it a nutritional powerhouse for the keto lifestyle. To elevate this dish, we are ditching the heavy breading for a light dusting of seasoned almond flour and pairing it with a fat-fueled Spicy Avocado Lime Crema. This dip provides a dose of heart-healthy monounsaturated fats and potassium from the avocado, balancing the saltiness of the cheese with zesty lime and a kick of jalapeño. Whether you are hosting a game day party or just need a savory snack that keeps you in ketosis, these fries are a game-changer.
The Masterplan
Remove the Halloumi cheese from its packaging and pat it very dry with paper towels. Moisture is the enemy of crispiness here, so take your time.
Slice the block of cheese into slabs, and then cut those slabs into thick, fry-sized batons.
In a wide, shallow bowl, combine the almond flour, smoked paprika, garlic powder, and cayenne pepper. Mix well to distribute the spices.
Press each Halloumi baton into the almond flour mixture, ensuring all sides are lightly coated. Shake off any excess flour.
Heat the oil in a large non-stick skillet over medium-high heat. You want the oil shimmering but not smoking.
Place the fries in the pan in a single layer, ensuring they do not touch. Fry for about 1-2 minutes per side, rotating until they are golden brown and crispy on all sides.
Remove the fries from the pan and place them on a wire rack to cool slightly. Do not place them on paper towels, as they may steam and lose their crunch.
While the fries cool, prepare the crema. In a small bowl or food processor, mash the avocado with the sour cream and lime juice until smooth and creamy.
Stir in the minced jalapeño and cilantro, then season with salt and pepper to taste.
Serve the warm, crispy Halloumi fries immediately with the cool, spicy dipping sauce.
Perfect Pairings
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Keto Bacon-Wrapped Avocado Wedges with Spicy Chipotle Dip
Gather Your Energy
Step by Step
Remove the Halloumi cheese from its packaging and pat it very dry with paper towels. Moisture is the enemy of crispiness here, so take your time.
Slice the block of cheese into slabs, and then cut those slabs into thick, fry-sized batons.
In a wide, shallow bowl, combine the almond flour, smoked paprika, garlic powder, and cayenne pepper. Mix well to distribute the spices.
Press each Halloumi baton into the almond flour mixture, ensuring all sides are lightly coated. Shake off any excess flour.
Heat the oil in a large non-stick skillet over medium-high heat. You want the oil shimmering but not smoking.
Place the fries in the pan in a single layer, ensuring they do not touch. Fry for about 1-2 minutes per side, rotating until they are golden brown and crispy on all sides.
Remove the fries from the pan and place them on a wire rack to cool slightly. Do not place them on paper towels, as they may steam and lose their crunch.
While the fries cool, prepare the crema. In a small bowl or food processor, mash the avocado with the sour cream and lime juice until smooth and creamy.
Stir in the minced jalapeño and cilantro, then season with salt and pepper to taste.
Serve the warm, crispy Halloumi fries immediately with the cool, spicy dipping sauce.