The Keto Cheetos are so much better than the real deal! They are light, crunchy, cheesy and super addictive – and easy to make.
They are so good, that I barely got a photo of them before we gobbled them down! Cheesy snacks like these Low Carb Cheetos are a favorite here at My Keto Kitchen.
This Keto Cheetos recipe makes 4 serves, the serving size will depend on how many cheetos you have piped. 1 serving ¼ of the total mix, which has less than 1g net carbs.
Store your Low Carb Cheetos in an airtight container in the pantry for up to 4 days (if they last that long!!). Note that if your cheetos are not completely dried and cool, they will soften and go stale overnight – they can be crisped up in the oven in 10-15 minutes.
Keto Cheetos Ingredients
- 3.5 ounces of Cheddar Cheese, shredded and frozen
- 3 Egg Whites
- ¼ teaspoon of Cream of Tartar
- 2 tablespoons of Almond Flour
- ½ teaspoon of Salt
How to Make Keto Cheetos
- Preheat your oven to 150C/300F. Line a large cookie sheet with parchment paper and set aside.
- Add the frozen cheddar to your food processor and pulse until it has broken down into small pieces.
- Place the egg whites and cream of tartar into your stand mixer and whisk to stiff peaks.
- Fold in the cheese, almond flour, and salt.
- Gently scoop into a piping bag and pipe 1-inch tubes onto your prepared cookie sheet.
- Bake for 30 minutes, until the cheetos are firm to the touch.
- Turn the oven off and leave the door slightly ajar to dry the cheetos for 40 minutes.
- Remove from the oven and enjoy warm, or allow to cool completely before storing in an airtight container.
Keto Cheetos Recipe
Unit Conversion
Ingredients
- 3.5 ounces Cheddar Cheese shredded and frozen
- 3 Egg Whites
- ¼ teaspoon Cream of Tartar
- 2 tablespoons Almond Flour
- ½ teaspoon Salt
Instructions
- Preheat your oven to 150C/300F. Line a large cookie sheet with parchment paper and set aside.
- Add the frozen cheddar to your food processor and pulse until it has broken down into small pieces.
- Place the egg whites and cream of tartar into your stand mixer and whisk to stiff peaks.
- Fold in the cheese, almond flour, and salt.
- Gently scoop into a piping bag and pipe 1-inch tubes onto your prepared cookie sheet.
- Bake for 30 minutes, until the cheetos are firm to the touch.
- Turn the oven off and leave the door slightly ajar to dry the cheetos for 40 minutes.
- Remove from the oven and enjoy warm, or allow to cool completely before storing in an airtight container.
Video
Nutrition
Want more cheesy Keto Snacks, try our;
To make a larger batch of this Keto Cheetos recipe adjust the servings above.
