Whenever you are craving some salty popcorn, make this keto popcorn recipe. There is only 1g net carb in each serving!
No other snack goes with the movies quite like popcorn does. Munching on the salty pieces is just part of the experience. Unfortunately, popcorn is made from corn, which is really high in carbs.
So, of course, you know I had to find an alternative. Just because I am on the keto diet doesn't mean I have to give up my favorite snacks!
I just have to use low-carb ingredients instead of corn.
This snack might not have the exact same texture as popcorn, but it does have the same satisfying crunch and satiates your craving for a salty snack!
There is only one ingredient in this cheese puffs popcorn recipe. All you need is a block of white cheddar cheese!
In this post, I'll share some other flavors, ideas, and ways that you can change it up and make different types of keto popcorn.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Cut the cheese evenly. In order for the cheese to all have the same texture, cut it into ½-inch cubes.
- Dry the cheese before baking it. If there is moisture in the cheese before you bake it, you will have to bake it for a longer amount of time.
- Place popcorn cheese on paper towels. After the popcorn cheese finishes baking, place the cheese on paper towels. Oil might release from the cheese as it bakes, so the paper towels will absorb it and make the popcorn even crispier.
Instructions for keto cheese popcorn
Scroll down to the bottom of the post to read the printable recipe card with all the instructions and recipe notes.
First, here are some more tips and details about how to make keto-friendly popcorn:
Cut The Cheese Into Small Cubes
The very first step is to cut the cheese into ½-inch cubes. Make sure you are cutting them all the same size. If you want them all to dry and bake evenly, they have to be uniform.
Plus, when you cut them up this small, they look and feel a little more like traditional popcorn.
Let The Cheese Dry
This part of the process takes the longest. Place the cheese cubes on a silicone matt-lined baking sheet. Then, cover the cheese with a light kitchen towel.
Set this on your counter and let it dry for at least 3 days. It's safe for it to dry out for up to an entire week.
Tip: You want the cheese to be completely hardened before you bake it.
Let The Cheese Cool
Finally, when you pull the popcorn cheese out of the oven, let them cool on a few paper towels. This will absorb the extra oil that accumulates on the cheese as it bakes.
????️ Serving suggestions
This keto popcorn is a really fantastic snack when you just want something salty or crunchy. This also makes the perfect party food too!
Serve it with some low-carb cheesecake bites when you can't decide if you want something salty or sweet.
FAQs about keto-friendly popcorn
It's a pretty simple recipe, and all of the details are in the printable card at the bottom of this post. First, here are some questions people often ask about making keto-friendly popcorn!
How many carbs are in keto popcorn?
If you follow my recipe exactly, it will give you 5 servings of keto popcorn. There is only 1g net carb in each serving.
Is this the same thing as moon cheese?
This is very similar to Moon Cheese!
Moon Cheese uses a patented dehydrating process that uses both radiant heat and vacuum drying. My recipe is similar to it because I also tried to dehydrate the cheese.
Can I dry the cheese in the refrigerator?
Yes, you can dry the cheese in the refrigerator if you don't want to let it sit out on your countertop for a week.
To do this, place the cheese cubes in the refrigerator uncovered for about five to seven days. Then, let them sit at room temperature for another 2 hours. They must be completely hardened before you bake them.
Can I use a different type of cheese?
Yes, you can use a different cheese, as long as it is a hard cheese. Gouda and cheddar are the best choices for cheese puffs. I used white cheddar, but you can use sharp yellow cheddar too.
How do you store keto popcorn?
The best way to store this keto popcorn is in an airtight container or resealable plastic bag and in your pantry. It must be stored at room temperature and will stay fresh for up to 5 days.
Can I add different spices to the cheese?
Yes, you certainly can! Just make sure that you don't add any liquid ingredients on top of the cheese until they are completely baked/dried out.
You could add a sprinkle of cayenne pepper for some heat or your own combination of salt and vinegar.
Have fun with this recipe and see how many different flavors and varieties you can make!
How will I know when the popcorn cheese is done baking?
You will know the popcorn is finished baking when the cheese cubes pop out into rounder shapes (like in my pictures) and they turn a light golden color.
If you enjoyed this keto popcorn, here are some more low-carb snacks that you will enjoy too. They are some of my favorites!
- Baked Cucumber Chips with salt and vinegar flavor are an alternative to crunchy chips when you are craving something salty.
- Deer Jerky is high-protein and incredibly satisfying.
- Keto Onion Rings have a wonderful crunch with the same steamy hot onions on the inside.
- Sugar-Free Gummy Bears are a fun and playful snack that you can enjoy when you are craving something sweet.
- Peanut Butter No-Bake Cookies are a fun option that doesn't require any cooking at all!
Keto Popcorn Cheese Puffs
- 8 ounces white cheddar cheese
- Cut the cheese into ½ inch cubes and place onto a parchment or silicone mat lined baking sheet.
- Cover the cheese with a light kitchen towel and allow it to sit in a dry place for 3 days. You want the cheese to be completely hardened before baking. See note drying in a refrigerator instead.
- Preheat the oven to 350 degrees.
- Bake the hardened cheese for 5-8 minutes until it pops up like popcorn and gets golden brown on the edges.
- Allow the keto popcorn to cool and serve.
Array ( [calories] => 183 [carbohydrates] => 1 [protein] => 11 [fat] => 15 [saturated_fat] => 10 [cholesterol] => 48 [sodium] => 282 [potassium] => 44 [sugar] => 1 [vitamin_a] => 455 [calcium] => 327 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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