Keto Baked Paneer 65

Paneer 65 is the fried-snack everybody knows: crispy, spiced, served hot. This baked version trades the oil bath for a Greek yogurt and almond flour coating, baked until golden and crunchy, then finished with a light shower of sesame seeds that toast in residual heat. The almond flour browns and crisps better than many expect—it's fatty enough to go genuinely crispy without turning bitter.

The real trick is the yogurt: Greek yogurt holds the spices, keeps the paneer moist inside its crust, and adds brightness from the lemon without adding sugar (carbs stay at just 6g). At 280 calories and 20g of protein, this is keto snacking at its most generous. The ginger-garlic paste and red chilli powder build heat steadily; the cumin and coriander add warmth and body. These are the spices of street food, here lightened but not diminished. Bake these fresh, serve within a few hours while the crust still has snap. They soften as they cool, but reheat gently in a 350°F oven for 3–4 minutes to restore crispness.