I didn’t know Fried Goat Cheese was real until I saw it on Pinterest as I was scrolling for inspiration! As soon as it presented itself I knew I had to ketofy it and try it for myself. Once I did, Matt and I both tasted it and looked at each other in awe. “Is this real? It’s crispy on the outside and soft and creamy on the inside.” Well, the rest is history and now you can make it at home yourselves with our help!
Best Oil For Frying
When you eat out at a restaurant, unfortunately they aren’t using the best frying oil, in fact it’s probably the worst kind! However, when you are frying at home you have the option at your disposal and we always recommend and personally use coconut oil. We buy it in bulk because there is never a day we don’t use it. Another good option is lard, which we have used before and if you are simply pan frying something ghee is a great option. Ghee and coconut oil have high smoke points and work great for frying!
Low Carb Appetizers
This fried goat cheese has become our favorite low carb appetizer as of late. We make it for ourselves when we know we are about to settle in to a good show, for keto and non-keto friends and to take to parties where we know we may not have many good options. Another couple of our favorite low carb appetizers can be found on our blog, such as Parmesan Crisps, and Buffalo Chicken Dip that you can serve with veggies or our flax seed crackers!
We Love Fried Goat Cheese
This will be our low carb appetizer go to moving forward because it satisfies all mouth feels on every level. With a crispy, crunchy outside and a smooth, creamy inside you can never have enough. It serves great with any dipping sauce of your choosing, but my personal favorite is Raos marinara sauce, a low carb sauce that can be found in local grocery stores! Give this fried goat cheese a try before you knock it.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Fried Goat Cheese”
Fried Goat Cheese | Low Carb, Keto-Friendly
Ingredients:
- 1 oz pork rinds, finely ground
- 8 ounce (package) goat cheese log, cold
- 2 large eggs
- 1/2 tsp Dried Parsley
- 1/4 tsp Pink Himalayan Salt
- 1/2 cup Coconut flour
- 1 1/2 cup Coconut Oil (For Cooking)
Instructions:
- Add coconut oil to a small saucepan and heat on medium-high heat. Place a thermometer in the oil to keep track of temp.
- Place coconut flour in a small bowl, whisk two eggs into a second bowl and add the ground pork finely to a third bowl. You can easily grind the pork rinds by adding to a zip top bag and crush them.
- Cut the 8 ounce log into 8 even pieces and place on a plate.
- One at a time coat the goat cheese in coconut flour, egg wash and then pork rinds and place back onto the plate.
- When the coconut oil has reached 345 degrees add two goat cheese to the oil and cook for 30 seconds. Gently flip and cook for an additional 30 seconds. Remove and set on a plate with a paper towel.
- Repeat until all goat cheese has been fried.
- Serve with favorite dipping sauce and enjoy!
- NOTE: we find keeping the oil between 330 and 350 degrees is the best for frying. You can do this by turning the heat up and down as you see fit.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Grind up pigs ? skin, ground up pig ? skin either way tastes good
Now girls. Peace, love and chicken grease!!! Or however that saying goes. Let it be and move on. Let’s stay positive and peaceful and continue enjoying Matt and Megah’s great recipes. Correction noted! No need to go about it. I’d honestly rather read comments on how people have tried the recipe than to worry about one small error. We are all human. And all make mistakes. Now, let’s enjoy some fried goat cheese! Yum!!
Can you substitute Boursin for the goat cheese?
This is a great question, but we’ve not tried it. Give ita shot!
Can not wait to try!!! You guys are my “Go To” Keto Masters! Your recipes are always easy, simple, and delicious! And with simple, REAL ingredients. I’ll have to comment after I’ve made some. Thanks for sharing!!
Thanks so much for this great comment and for your support!
Wow, this looks really good! I’m gonna have to pick up some pork rinds and give this a try.
I feel like a dork asking this, when a recipe calls for pork rinds in oz is this by weight or measure? Thanks!,
Weight 🙂
Thank you for this great recipe!
Wondering about alternative ideas to substitute pork rinds? I’ll definitely use them when making this for myself, but rest of my household does not eat pork. Any suggestions?
We’re working on subs, but currently have no suggestions
Bravo Denise!!
Do you know of a low carb vegetarian alternative to pork rinds?
What else can be used for coating, I am a vegetarian and pork rinds will not work?
Thanks,
Harvey
We’re working on a veg sub!
Could you use an air fryer and skip the oil? Curious…
Thanks…
Lisa
oh! Great idea, give it a shot!
Did you try the air fryer with this recipe? It was the first thing that crossed my mind when I read the recipe. Would love to know if someone has actually tried the air fryer. Love goat cheese!
Unfortunately we are not fans of pork rinds at all. Is there an alternative?
Thank you so much.
Working on an alternative
I’ve seen people use those prepared crunchy fried onions, or cello whisks!
Parmesan Crisos might work very well with this, will try them!
Try using Parmesan Crisps, they are just baked Parmesan cheese, very crispy, always have a bit of crumbs in the bottom of the bag! They can also be used in a salad like croutons! YUMM!
I didn’t eat pork. Any suggestions for a substitute?
Thank you for the recipe. In your instructions you state “You can easily ground the pork rinds…” “Ground” is the past-tense form of the verb “grind.”
Erica – you are missing the point that these guys just gave us a GREAT recipe for FREE! This isn’t an English class – it is a cooking class. If you feel you just can’t handle a word being wrong and have to point it out, I feel doing it via email is more appropriate than to post to the whole world you found a mistake. That way your comments can be constructive criticism to help make their great recipes better. (And yes, if I could have sent this to you without the world seeing it I would have – but I don’t have access to your contact information.)
☺
Thank you, Tawonda, for being kind in public!
Thanks, M&M, for the recipe, which I’m going to use to fry halloumi (sheep cheese!) today. I was wondering what I could do besides just pan-frying it uncoated. It holds its shape & likely won’t be that nice gooey inside like the goat cheese, but it’s been staring me down every time I open the fridge – so it must be eaten, ya know? ? I will report back with results for both sheep AND goat cheese. ? So glad I have some Rao’s in the freezer!
Hi Denise. I haven’t missed the point. I thanked Matt and Megha for the recipe. You’re right: this isn’t an English class. It’s a blog that relies on the English language to communicate ideas. If I had a blog and used a word improperly, I would be glad if someone noted it for me, because I would prefer to make my point as clearly and accurately as possible. If Matt and Megha do not want my comment posted for the whole world to see, they are welcome to delete it, and they have every right to do so because this is their blog. Do note that the mistake in the recipe was already posted for the whole world to see before I commented. Your feelings are acknowledged, and while I am not obligated to conduct myself according to them, I thank you for taking the time to share them with the whole world.
Although grammar nazi Erica has lost her mind and seriously missed the point of this blog, which is for the recipe, my family and I have not and these are delicious! Everyone loves fries cheese! We were doing this with almonds before but pork rinds make so much more sense and tastes much better. Thanks for the recipe!
yes, you have missed the point, Erica. You are unpleasant and ungrateful and no one else is interested in your grammar lessons since Megha and Matt share this information with us for free. So I hope that you are glad that I have noted for you that you are not making your point as clearly and accurately as possible. I’m hoping that sharing my opinion of your response with the whole world makes you very very happy. Have a good day!
Sheesh, people are being very mean to Erica for NO reason. She makes perfect sense, and I appreciate people pointing out things that can make be BETTER. If this were my blog, I’d appreciate the FREE copy editing. It costs a lot of money to pay someone to find mistakes in your writing. If the public does it for free, you win. People lay off Erica and being overly sensitive snowflakes.
TOTALLY AGREE !!!
Have been waiting on this recipe ever since you posted the teaser on Instagram and it did NOT disappoint!! So crunchy, creamy, and delicious!! This breading is so versatile as well. I can definitely see myself using this for lots of other stuff!
Yes!!
Do u have any alternative for pork rinds? I really wanna try this recipes
Hi Matt and Megha, love your website and YouTube channel.
Are there any possible alternatives to pork rindes? Can I use nutritional yeast? Or will the recipe work without the pork rindes?
Really appreciate you work ❤️
I don’t eat pork either, so i’m trying this with crushed Parmesan Crisps!
Can you provide a substitute for pork rind? I don’t eat pork. Thanks
I’m going to try this recipe with crushed Parmesan Crisps, I found mine at Walmart and at Sam’s Club.
The Crisps are also delicious with a cream cheese and Mayo dip! I make the dip with sliced or diced olives and chili powder, cumin, crushed red peppers, whatever spices you like!
Cream cheese and mayo dip? tell me more! just mix equal parts of both, then add olives? this sounds amazing!
This looks delicious! But I’m the only one in the house that east goat cheese. How bad do you think these would be after being in the fridge and any suggestions welcome!!
We say they’ll totally get a bit soggy, but you can crisp them up in the oven. Try 375 for 10 minutes to reheat, at least.
You can put them in the freezer after making, and then re-heat in an air fryer for 3-4 min. I do that when I need them for a party!
Can’t wait to make these