Handkase in the Steamer - Gently Heated with Thyme and Olive Oil
The steamer is the gentlest way to heat handkase: at 90 °C and 100 % humidity it turns creamy and soft inside without burning or running off outside. Perfumed with thyme and olive oil, you get an elegant keto cheese dish with only approx. 1 g net carbs and 17 g fat per serving, with almost no effort.
At a Glance
- Preparation approx. 15 minutes, place the handkase in, start the steamer.
- Approx. 1 g net carbs and 17 g fat per serving.
- Gentle preparation: no burning, no boiling over.
- Ingredients: handkase, thyme, rosemary, olive oil, lemon, pepper.
Ingredients
1 steamed handkase per person, served straight from the dish.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Handkase | approx. 60 g each | |||
| approx. 60 g each | ||||
| Thyme | 4 sprigs | |||
| 4 sprigs | ||||
| Rosemary | 2 sprigs | |||
| 2 sprigs | ||||
| Olive oil | approx. 2 tbsp | |||
| approx. 2 tbsp | ||||
| Lemon juice | approx. 1 tsp | |||
| approx. 1 tsp | ||||
| Pepper | - | |||
Preparation
Place the handkase in a heat-resistant dish. Lay thyme sprigs and rosemary on top, drizzle with olive oil. Steam in the steamer at 90 °C for 10 minutes. Serve with a squeeze of lemon juice and pepper.
Why is steamed handkase keto-friendly?
Steaming adds no carbohydrates at all, only the inherently keto-friendly ingredients olive oil and herbs are involved. The handkase itself provides about 15 g protein per 100 g and less than 1 g carbs. The olive oil rounds out the fat needed for a ketogenic profile.
Source: FDDB Nutrition Database - Handkase Nutritional Values
Steamer vs. oven: which is better for handkase?
In the oven (top heat or grill function), handkase develops a light browning and runs off a bit. In the steamer it keeps its shape, becomes creamier inside, and barely loses any liquid. If you want a crust, take the oven; if you want maximum creaminess, take the steamer.
How does the herb aroma transfer?
In the steamer, essential oils from thyme and rosemary are carried onto the cheese by the water vapor. The aroma is subtler than when pan-frying, but fresher and less dominant, ideal for anyone who likes herbs without being overwhelmed by them.
How do I serve steamed handkase?
Best served straight from the dish, a squeeze of lemon and a piece of crispy fried bacon on the side round out the dish. Alternatively serve on a bed of steamed spinach.
Variation: With miso glaze
Dissolve 1 tsp shiro miso in 1 tsp water and pour over the handkase before steaming, this gives an umami-rich, Asian-inspired aroma. Miso contains about 5 g carbs per 100 g, but only 1 tsp per serving raises the carbs minimally.
Variation: With lemon butter
After steaming, melt 1 tsp butter with the zest of 1/4 lemon and drizzle over the finished handkase. This raises the fat content and gives a fresh, buttery-lemony finish.
Tips for handkase in the steamer
- Use a heat-resistant dish or a small baking dish, the cheese runs off slightly.
- 90 °C is the ideal temperature: at 100 °C the cheese boils and turns rubbery.
- 10 minutes cooking time is enough, longer does not make the cheese better, only softer.
- Place the herbs on top of the cheese (not underneath), so the steam has free access to the cheese.
- Serve immediately, handkase contracts again as it cools.
- Add lemon juice only after steaming, acid changes the melting behavior of the cheese.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto rating |
|---|---|---|---|
| Calories | approx. 165 kcal | approx. 295 kcal | Moderate. Olive oil provides the bulk of the calories. |
| Moderate. Olive oil provides the bulk of the calories. | |||
| Fat | approx. 9.5 g | approx. 17 g | Good for keto. Comes entirely from the olive oil. |
| Good for keto. Comes entirely from the olive oil. | |||
| Net carbs | approx. 0.4 g | approx. 1 g | Very low. Only traces from lemon and herbs. |
| Very low. Only traces from lemon and herbs. | |||
| Sugar | approx. 0.3 g | approx. 0.5 g | Minimal. No added sugar. |
| Minimal. No added sugar. | |||
| Protein | approx. 8.5 g | approx. 15 g | Excellent. Handkase makes this version particularly protein-rich. |
| Excellent. Handkase makes this version particularly protein-rich. | |||
| Salt | approx. 0.8 g | approx. 1.5 g | Low to moderate. Handkase naturally contributes salt. |
| Low to moderate. Handkase naturally contributes salt. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Can I prepare steamed handkase without a dedicated steamer?
Yes. A steamer insert over a pot of boiling water works just as well. Place the handkase in a heat-resistant dish, set it on the steamer insert, close the lid and steam for 10 to 12 minutes. The temperature is a bit less controlled than in a dedicated steam oven.
Does handkase turn completely liquid in the steamer?
No. At 90 °C and 10 minutes of cooking time, the handkase becomes creamy and soft inside but keeps its outer shape. It runs off slightly (some whey collects in the dish), but it does not turn liquid like a fondue.
Why is steaming interesting for keto?
Steaming adds no carbohydrates and requires no oil (the olive oil in this recipe is optional, without it you get a very low-fat, protein-rich dish). For keto with a protein focus, the steamer version is the purest method.
Can I steam vegetables at the same time?
Yes, ideal. Broccoli, zucchini or spinach can be cooked in the same compartment. Depending on piece size, vegetables need 5 to 12 minutes, either put the vegetables in earlier or steam the handkase a bit shorter.