Keto Baked Paneer 65
Baked with spiced yogurt coating
- Time
- 25 min
- Serves
- 2
- Calories
- 280 kcal
- Protein
- 20 g
About this recipe
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.
Ingredients
Method
- 1 Cut paneer into 1-inch cubes.
- 2 Mix Greek yogurt, ginger-garlic paste, all spices, green chillies, lemon juice, and salt in a bowl.
- 3 Coat paneer cubes generously with the spiced yogurt marinade; let sit for 5 minutes.
- 4 Mix almond flour with sesame seeds and roll the marinated paneer cubes in this mixture.
- 5 Arrange on a parchment-lined baking tray, drizzle with coconut oil.
- 6 Bake at 200°C for 15-18 minutes until golden and crispy.
- 7 Serve hot with cucumber raita or as an appetizer.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
