Is Halloumi Cheese Keto?

Cheese
Halloumi Cheese sticker illustration
KETO VERDICTYES

Halloumi is excellent for keto: effectively near-zero carbs (~0.2g/100g) with high protein and fat. Its high melting point makes it ideal for grilling/frying—one of the most keto-friendly cheeses around.

Halloumi is excellent for keto: effectively near-zero carbs (~0.2g/100g) with high protein and fat. Its high melting point makes it ideal for grilling/frying—one of the most keto-friendly cheeses around.

  • Net carbs (100g)0.2g
  • Protein (100g)21g
  • Fat (100g)25g
  • Keto verdictKeto-friendly

NUTRITION FACTS

Per 100g (raw)

Net Carbs
0.2g
Total Carbs
0.2g
Fiber
0g
Protein
21g
Fat
25g
Calories
319

Source: USDA FoodData Central

WHY IT'S KETO-FRIENDLY

  • Extremely low net carbs (~0.2g/100g) = negligible impact on ketosis
  • High protein (21g/100g) supports satiety and lean mass
  • High melting point enables grilling/frying without losing structure
  • Satisfying, chewy ‘squeak’ and rich taste promote portion satisfaction
  • Great fat-to-carb ratio for keto plates
  • Versatile across Mediterranean-style salads, skewers, and appetizers

HEALTH BENEFITS

  • Quality protein for muscle repair and fullness
  • Rich in calcium and phosphorus for bone health
  • Provides selenium for antioxidant and thyroid support
  • Dairy fats aid absorption of fat-soluble vitamins (A, D, E, K)
  • Can support adherence to keto due to savory, satisfying profile
  • Naturally low in lactose compared to many dairy products

PREPARATION SUGGESTIONS

GRILLED HALLOUMI

Slice and grill or sear until golden; finish with lemon and olive-oil.

FRIED HALLOUMI FRIES

Cut into batons and pan-fry in olive-oil or avocado-oil; serve with tzatziki.

SALAD TOPPER

Add warm grilled slices to salads with olives, tomato-cherry, and arugula.

CHEESE AND MEAT BOARD

Cube and pair with cured meats, nuts, and olives for a hearty keto appetizer.

SAGANAKI STYLE

Pan-fry in olive-oil until crusty, then splash with lemon.

STUFFED PEPPERS

Tuck grilled halloumi into roasted bell-pepper-red or bell-pepper-green.