Keto Popcorn Recipe Cheese Puffs – 1 Ingredient EASY!

Keto Popcorn Cheese Puffs Recipe
Keto Popcorn Cheese Puffs Recipe

Crunchy Keto Popcorn Cheese Puffs are so tasty and perfect for Low Carb eating. This recipe takes a little bit of waiting but the results are well worth the wait!

We use pre-sliced cheddar cheese for this recipe, it’s already sliced thin and makes it easier to cut into squares.

The baking can get pretty messy with the cheese popping around, we place the cheese on the lower shelf and cover the base of the top shelf with foil for easier cleanup.

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This recipe makes 4 serves.

Please note that the weather has a huge impact on how long you will need to dry your cheese for. This recipe was developed in very dry conditions. It may take up to 72 hours drying time, depending on your local weather.

The Keto popcorn cheese puffs can be stored in airtight container for up to 1 week, if they last that long!

Ingredients for Making Keto Popcorn Cheese Puffs

  • 4 ounces of Cheddar Cheese, sliced

How to Make Keto Popcorn Cheese Puffs

How To Make Keto Cheese Puffs - Low Carb Popcorn
How To Make Keto Popcorn – Cheese Puffs
  1. Cut the cheese into small ¼ inch squares.
  2. Place on a cookie sheet lined with parchment paper and cover with a clean tea towel (dish towel). Leave to dry for at least 24 hours (you might need to leave it longer if it is humid where you live).
  3. Preheat your oven to 200C/390F and bake the cheese for 3-5 minutes until it is puffed up.
  4. Leave to cool for 10 minutes before enjoying.
How To Make Keto Cheese Puffs - Low Carb Popcorn

Keto Popcorn Cheese Puffs - One Ingredient EASY!

You can buy them but they're much cheaper to make and you can make a bucket load of Keto Popcorn if you like the cheese puffs nicely once dry. 
4.94 from 420 votes
Print Pin Rate
Course: Snack, Snacks
Cuisine: American, Australian, British
Prep Time: 5 minutes
Cook Time: 5 minutes
Drying: 1 day
Total Time: 10 minutes
Servings: 4 serves
Calories: 114kcal
Author: Gerri

Ingredients

  • 4 ounces cheddar cheese sliced

Instructions

  • Cut the cheese into small ¼ inch squares.
  • Before baking, this recipe must be prepared 24 hrs beforehand
  • Place on a cookie sheet lined with parchment paper and cover with a clean tea towel (dish towel). 
  • Leave the cheese to dry out for at least 24 hours (you might need to leave it longer if it is humid where you live).
  • The next day preheat your oven to 200C/390F and bake the cheese for 3-5 minutes until it is puffed up.
  • Leave to cool for 10 minutes before enjoying.

Nutrition

Serving: 60g | Calories: 114kcal | Carbohydrates: 0g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin A: 5.7% | Calcium: 20.4% | Iron: 1.1%

How Many Carbs In Popcorn?

Real popcorn like the stuff you get at the movies is very high in carbohydrates.

There are 74 g of carbs in 100 gram of popcorn, and contrary to popular belief only 13 grams of that is fiber.

So unlike our Cheeese Puffs, real popcorn is not at all keto friendly and should be avoided at all times.

If you like our Keto Cheese Puffs try our Keto Chips (cheese crisps) they’re just as delcious , keto friendly and also just one ingredient.

To make a larger batch of this Keto Popcorn Cheese Puffs recipe, simply adjust the serving above.

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28 thoughts on “Keto Popcorn Recipe Cheese Puffs – 1 Ingredient EASY!”

  1. Oh MY! The cheese pops turned out perfect! I left mine to dry for about 40hrs and they popped up really good. So worth the wait, but we gobbled them up in about 30 seconds

    • Hi Tracy

      We have used cheddar, gouda, and manchego for this recipe (the cheddar is pictured), any hard cheese will work. Thick and thin slices both work, but the thicker your pieces of cheese, the longer they will take to dry out. Hope that helps 🙂

    • Hi Keto Mom,

      You sure can, just make sure you line your dehydrator with parchment to prevent the cheese from potentially melting through the gaps.

  2. Have you tried it with bigger pieces? Like 1/2″ instead of 1/4″? Making these now and just wondering because all of these tiny cheese squares omg…..LOL!

  3. Maybe this is a dumb question.. but isnt it not very safe to leave a dairy product out at room temperature for over 24hrs? Perishable?

    these look amazing and I want to try them but hesitant in getting sick

    • Hi Molly,

      Bacteria requires a few things to grow the big 3 are warmth, moisture and oxygen, since we’re drying them out that takes away one of those elements. If you are really concerned, you could dry the cheese out in a dehydrator.

    • Hi Laura,

      The longer they’re exposed to air the quicker they will lose their crunch as they draw in moisture.

      Obviously, that would happen quicker in humid climates.

      You could try vacuum sealing them but I think making them to eat is your best bet.

      Hope you enjoyed them.

      Matt

  4. I tried the first batch and they just melted and was coated in a ton of oil. What did I do wrong. Still good eating like chips but really hoped for puffed cheese

    • Hi Carrie,

      It’s possible that they weren’t dried for long enough. It can take up to 72 hours drying time for them to be dry enough – think of them like popcorn; popcorn pops because steam builds up in the center of the kernel and explodes it open.

  5. This is a win/win recipe. The pieces that dried enough puff like popcorn and the ones that didnt are crunchy like cheese nips!! Oh so so good.. I used cheddar cheese slices. Just be sure to make enough and be patient so they dry out! YUM!!!!!
    Thank you for this recipe!

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