Air Fryer Halloumi Fries with Lemon-Tahini Dip (Keto)

About This Recipe

Meet your new favorite keto snack: ultra-crispy air fryer halloumi fries with a bright, creamy lemon-tahini dip. They’re crunchy outside, gooey inside, and completely potato-free—ready in about 20 minutes. Perfect for game day, mezze boards, or a quick low-carb bite.

Time: 20 minutes • Serves: 4 (snack/appetizer portions)

Ingredients

Halloumi Fries

• 2 blocks halloumi (8 oz/225 g each), cut into fry-size sticks
• 2 large eggs, beaten with a pinch of salt
• 1/2 cup almond flour
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Pinch of kosher salt
• Avocado or olive oil spray, for misting (optional)

Lemon-Tahini Dip

• 1/4 cup tahini
• Juice of 1/2 lemon
• 1 small garlic clove, finely grated
• Pinch of salt
• 2–3 tbsp water, to thin

To Serve (Optional)

• Chopped parsley, lemon zest, sesame seeds, lemon wedges

Instructions

1. Preheat the air fryer to 400°F (205°C) for 5 minutes. Line the basket with parchment or lightly oil/spray.
2. Pat the halloumi very dry with paper towels, then cut into 1/2-inch (1.25 cm) sticks.
3. In one shallow bowl, whisk the eggs with a pinch of salt. In a second bowl, mix the almond flour, smoked paprika, garlic powder, black pepper, and a pinch of salt.
4. Working in batches, dip halloumi sticks into the egg, let excess drip, then coat in the almond flour mixture. Lightly mist with oil for extra crispness (optional).
5. Air fry in a single layer for 8–10 minutes, flipping halfway, until deep golden and crisp at the edges. Repeat with remaining fries—avoid overcrowding.
6. Meanwhile, make the dip: whisk tahini, lemon juice, grated garlic, and a pinch of salt. Add 2–3 tbsp water, a little at a time, until smooth and pourable. Adjust lemon/salt to taste.
7. Serve fries hot with lemon-tahini dip. Garnish with parsley, lemon zest, and sesame seeds if you like.

Keto Focus

These “fries” skip potatoes and use halloumi—a higher-fat, low-carb cheese—breaded with almond flour and air-fried for crunch without starch. The lemon-tahini dip is sugar-free and adds satiating healthy fats. Approx. 6g net carbs per serving.

Nutrition Facts (per serving)

• Calories: 540
• Protein: 31g
• Fat: 44g
• Carbs: 10g
• Fiber: 4g
• Net Carbs: 6g

Tips & Variations

• Dry thoroughly: Moisture is the enemy of crisp—press halloumi well with paper towels before breading.
• Don’t crowd the basket: Cook in batches for even browning and crunch.
• Spice it your way: Try chili flakes, cumin, or za’atar in the coating.
• Nut-free option: Swap almond flour for finely ground sunflower seed flour or sesame flour.
• No air fryer? Bake on a rack at 425°F (220°C) for 15–18 minutes; broil 1–2 minutes to finish.
• Make ahead: Bread the sticks up to 1 day ahead and refrigerate; air fry just before serving.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the air fryer at 375°F (190°C) for 4–5 minutes until re-crisped.
• Freezing isn’t recommended—halloumi can become mealy once thawed.

Serving Ideas

• Add to a mezze platter with olives, cucumbers, and cherry tomatoes.
• Serve over arugula with lemon wedges for a quick lunch salad.
• Pair with extra dips like garlicky yogurt, harissa mayo, or chimichurri.