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.
What a great recipe! Thank you for sharing this one.
These turned out so well & are so tasty. I was worried they maybe too ‘eggy’ but the cheese flavour is great and they are not
‘eggy’ at all but nice and crunchy.
I didn’t pipe them and instead spooned onto trays in rough stick shapes and they still worked so well.
Hey Kendy, thank you so much for your feedback and kind words. So glad you enjoyed the Cheetos.