Keto Fried Ham and Cheese Sandwiches With Golden Crispy Dough
By Lucas Morgan
Prep
20 min
Cook
10 min
Total
30 min
Servings
5
Level
Easy
Keeping coconut oil at 350–375°F lets the dough cook before the exterior darkens, while hot oil sets a crisp golden shell. These keto fried ham and cheese sandwiches wrap melty havarti, black forest ham, and mustard or mayo in mozzarella-based dough.
The dough starts with mozzarella melted in short microwave bursts, then is worked with whisked egg, almond flour, baking powder, and optional xanthan gum for a more crust-like texture. Kneading matters because the cheese may resist combining at first; brief returns to the microwave soften it for further kneading. The article notes that almond flour brands vary in absorbency, which can affect how the dough comes together before shaping and its final texture.
After rolling the dough to about one-eighth inch, cut 10 circles, fill five, and make paired sandwiches. The dough should be thin yet sturdy rather than fragile. A clean ball after kneading and intact circles during cutting signal the dough is ready; skipping the extra brief warming when it will not combine leaves uneven dough that is harder to roll and seal once filled.
Serve the sandwiches hot after draining them on paper towel and transferring them to a wire rack. Refrigerated sandwiches can be reheated on a baking sheet in the oven until crisp again. The five-sandwich yield suits an appetizer spread or snack, but the crust is at its best immediately after frying at the table.
Why you'll love this recipe
- Melted mozzarella binds the dough as it is kneaded, giving the finished sandwiches the elastic, traditional gluten-like texture described in the recipe.
- Rolling between parchment sheets controls sticking and helps create thin, even rounds that remain sturdy enough to hold the ham-and-cheese filling.
- Pinching and fork-sealing every edge protects the filling during frying, preventing melted havarti or mustard or mayo from escaping into the oil.
- Large bubbles and a golden-brown surface provide visible frying cues, so each sandwich can be turned when its first side is ready.
- Draining on paper towel, then moving to a wire rack, removes excess surface oil without leaving the crisp shell sitting in it.
- Brief microwave warming rescues dough that will not combine, allowing the mozzarella to soften before continued kneading forms a clean ball.
Ingredients
- •1.25 cup mozzarella (140g / 5 oz)
- •0.5 cup almond flour (+ 2 tbsp; 70g / 2.5 oz)
- •1 egg (room temperature, whisked)
- •0.5 tsp baking powder
- •0.5 tsp xanthan gum (optional)
- •1.5 slices havarti cheese (1 1/2–2 slices, broken into pieces; 30–40g; jalapeño havarti may be used)
- •2 slices black forest ham (2–3 thin slices, torn into pieces; about 25–35g)
- •mustard or mayo
- •2.5 cups coconut oil (for frying; 300g)
Instructions
- 1
In a small bowl, whisk together the almond flour, baking powder, and xanthan gum. Set aside.
- 2
In another microwavable bowl, melt the mozzarella in 30-second increments until it can be stirred easily, about 1 1/2 minutes total.
- 3
Add the whisked egg and dry ingredients to the melted mozzarella and stir very well until a dough starts to form.
- 4
Knead the dough until the mozzarella is incorporated. If it still will not blend after 1–2 minutes, microwave it for 10–15 seconds, then knead again; repeat as needed until a clean ball forms.
- 5
Roll the dough between two sheets of parchment paper to about 1/8 inch thick.
- 6
Use a glass or coffee mug to cut 10 circles, rerolling the scraps as needed to cut more circles.
- 7
Heat the coconut oil in a large wok or skillet to about 350°F, anywhere from 350°F to 375°F.
- 8
Divide the havarti between the centers of 5 dough circles, then top with the ham and a few dots of mustard or mayo.
- 9
Place an unfilled dough circle over each filled circle. Pinch the edges together with your fingers, then use a fork to fully seal them, checking the underside as well.
- 10
Set paper towel on the counter and place a wire rack nearby for cooling the fried sandwiches.
- 11
Gently place the sandwiches into the hot oil, frying about two at a time. Cook for 1 minute to 1 minute 30 seconds per side, flipping with two forks.
- 12
When both sides are golden brown, remove the sandwiches to the paper towel to drain excess oil, then transfer them to the wire rack.
- 13
Repeat with the remaining sandwiches and serve hot. Refrigerated sandwiches can be reheated on a baking sheet in the oven until crisp again.
FAQ
Nutrition (per serving)
Calories
195
Protein
10.4g
Fat
15.8g
Carbs
1.9g
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