These keto Cheetos are so much better than the real deal! They are light, crunchy, cheesy and super addictive – and easy to make.
Want more cheesy Keto Snacks? Try my;
Why You’ll Love These Keto Cheetos
- Guilt-Free Indulgence: Satisfy your cravings for cheesy snacks without the carb overload.
- Quick and Easy: Ready in under an hour with simple ingredients and straightforward steps.
- Perfect for the Keto Diet: They are low-carb, gluten-free, and made with healthy fats, making them ideal keto snacks.
Recently, the Keto Twins, Emily, and Sarah, made and reviewed these Keto Cheetos. Check out their video here, and give them a like and subscribe.
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 and Prep: Preheat your oven to 150°C/300°F. Line a large baking sheet with parchment paper.
- Process Cheese: Pulse the frozen cheddar in a food processor until it resembles small crumbs.
- Whip Egg Whites: Whisk the egg whites and cream of tartar in a stand mixer until stiff peaks form.
- Combine Ingredients: Fold in the cheese, almond flour, and salt into the egg whites.
- Pipe Cheetos: Scoop the mixture into a piping bag and pipe 1-inch tubes onto the prepared baking sheet.
- Bake and Dry: Bake for 30 minutes, then turn off the oven and leave the door slightly open to dry the cheetos for another 40 minutes.
Tips and Variations
- Experiment with Flavors: Add a pinch of cayenne pepper for a spicy kick or sprinkle with garlic powder for extra flavor.
- Use Different Cheeses: Try parmesan, mozzarella, or a blend of your favorite cheeses for unique twists.
- Make Them Extra Crispy: For an even crunchier texture, bake for a few extra minutes or dehydrate them.
Frequently Asked Questions
Yes, you can use a spoon or a ziplock bag with the corner snipped off to pipe the cheetos.
Store them in an airtight container in the pantry for up to 5 days. If they soften, crisp them up in the oven for a few minutes.
While it’s possible to freeze them, they might lose some of their crispness upon thawing. It’s best to enjoy them fresh or re-crisp them in the oven after freezing.
Keto Cheetos
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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.3.5 ounces Cheddar Cheese
- Place the egg whites and cream of tartar into your stand mixer and whisk to stiff peaks.3 Egg Whites, ¼ teaspoon Cream of Tartar
- Fold in the cheese, almond flour, and salt.2 tablespoons Almond Flour, ½ teaspoon 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
Notes
Nutrition
To make a larger batch of this Keto Cheetos recipe, adjust the servings above.
these were great! I dusted them with cheddar popcorn flavor. Yum!
Thank you Barbara, glad you liked them. I’ll give your added flavor a go next time.
Leapin’ Lizards are these little cheesy things Tasty!! I’ve been keto for 8 months now, & *This* has become my absolute Favorite Snack!!
♡ I made a batch plain, as per the recipe, which was just amazing.
♡ Then I made a batch and sprinkled some ranch seasoning = Again, it was really good.
♡ But, my new go-to favorite seasoning is to sprinkle some popcorn seasoning that’s flavored “Kettle Corn” , which gives it that buttery/ sugary taste.
This recipe base is SO Versatile = it’s a Must Keep posted on my fridge!!
PS: I heard about you from the Keto Twins
Hello Natalie, thank you so much for the feedback and how good are the Keto Twins? I love their videos!
These sound so awesome! But I have a question, I have to stay away from almond flour. Do you think that you could substitute with coconut flour? And if so, how much? I’m ready to try this tomorrow!! I can’t wait to hear back from you!!
Hello Bobbi, I’m not 100% sure but I don’t think the coconut flour would work as coconut flour has a different texture and is very absorbant as compared to almond flour. You could give it a go though.
Just saw this on Keto twins and cheese is in the freezer. they put in small blocks and shredded it in food processor but your instructions indicate putting shredded cheese in freezer then in processor as far as I can understand. In any case have some shredded texmex cheese so will freeze that and see how it goes. If one were to use a block of cheddar cut up one would save a few carbs from the cellulose added to the preshredded stuff.
For those looking for a nut free alternative to the almond flour try sunflower seed flour. Just grind up sunflowers seeds in your bullet and use equal amount. Will make it a little green. could also do the same with sesame seeds I think. If you try the coconut flour fo with just 1.5tsp as you generally just use a quarter. Am also wondering if psyllium powder or regular or flax flour(pale one) might work as its main fuction is to give the cheetos some shape and structure. Will be interesting to see what people try and report back on. Cheers, Happy Baking from keto in Nova Scotia !
Loved them
So glad you did Cathy. Thank you!
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.