You'll love these homemade crispy cheese pops - also known as keto popcorn! All you need is cheese and a bit of patience. A super easy one-ingredient low-carb snack.
I am a savoury snacker. Some of my favourites include keto tortilla chips, my low carb pizza bites and keto seed crackers.
And this low carb popcorn!
Of course, it is not actual popcorn as it does not contain maize at all. Instead, it's made of 100 % cheese.
Sometimes we call this recipe "cheese pops". But I think it's more fun to think of it as popcorn - keto-friendly popcorn.
Jump to:
Is popcorn keto?
Real popcorn is not keto. It is low in calories. It is also delicious - the mixture of salty, crunchy and buttery is quite irresistible. And herein lies the problem.
One cup of air-popped popcorn contains just under 6 net carbs.
However, a typical serving of popcorn is more than 4-5 times that size - 30 grams of net carbs. We all know what happens once you get started on a bowl of popcorn... life happens.
For my Netflix movie nights I prepare a bowl of puffed cheese instead. Here is why I think you'll love the recipe:
🌟 Why You'll Love This Recipe
- Light, crispy and crunchy texture
- Salty popcorn flavor
- Only one ingredient
- Easy recipe
- keto friendly - almost zero carbs
Ingredients
You can make these cute little cheese puffs with different types of cheeses and using different methods. I used parmesan and two different types of cheddar.
PARMESAN.
On the left in the image above. I blitzed it in the food processor. I then used a sieve to separate the smaller bits and only used the larger ones. (The small bits can be used for your next Italian cooking session).
MATURE CHEDDAR.
Top right in the image. Using my hands, I crumbled a block of cheddar. This way, you get rounded pieces (pop-corny even before popping!) that are more equally sized. It is a little salty, which means you're satisfied quickly. It's my personal fave.
MILD PRE-SLICED CHEDDAR.
On the grey plate. This delivers airy bubbles. It's the closest experience to eating real popcorn.
Instructions
Let's make cheese pops! It is so simple. The only thing you need to plan for is some time for the cheese to dry.
Step 1: Cut the cheese into Ā½ inch squares or crumble. Place on a parchment paper covered baking tray.
Step 2: Cover it with a kitchen towel or muslin (so it does not gather dust) and leave it at room temperature for up to 3 days so it drys out COMPLETELY.
Step 3: Bake the cheese in a hot oven for 4-5 minutes. To prevent the pieces popping all over the place, place a second baking tray above your cheese tray.
Cheese pops are super crunchy and crispy and I think it makes a VERY satisfying snack. Experiment with different cheeses and find your personal favourite!
Top tips
Patience: Cheese will only puff up if it is dry and hard. If it is not, it will just melt. The longer you leave it out to dry the better. I recommend 72 hours. If the cubes are still rubbery, they are not ready!
Let cool fully: Wait until the cheese puffs have cooled fully. Then, pat them dry to remove any excess fat and toss them in seasoning if you like.
Jazz up your lunch: On top of being a great snack, you can also add them as a topper on keto caesar salad or on soups like this keto cauliflower soup.
Flavorings
There is no real need to add additional flavor as this recipe tastes delicious as it is. But if you use a mild pre-sliced cheese, consider the following options:
- spices such as onion powder, garlic powder or paprika
- herbs such as rosemary or thyme
- toss in melted butter and sea salt
- sweet and salty: as above, but also add a little granulated sweetener
- corn extract - add Ā¼ teaspoon to melted butter
- cheddar cheese powder (for mild cheddar popcorn)
FAQ
Like with all keto substitutes, puffed cheese does not taste EXACTLY like real popcorn. But it has a similar texture and flavor.
No, it does not go bad or mouldy in 3 days. It just dries out and goes hard. The USDA advises that hard cheese such as cheddar or parmesan does not actually need to be refrigerated for safety.
Yes. You can use a dehydrator to speed up the drying process. Keep it at a low temperature.
I have not tried making cheese popcorn the microwave. I am not sure whether it would puff up that way.
It is likely that your pieces are too large and they need to dry out longer. The cubes must be between Ā¼ and Ā½ inch - no larger. Size is important.
I have tried the recipe with parmesan, a cheddar block and sliced cheddar. Readers have told me that Gouda, Edam and provolone also work well. You cannot use Mozzarella for the recipe, it is too soft.
Storage
Refrigerator: Cheese pops should be stored in an airtight container in the fridge for up to 3 weeks.
Freezer: Alternatively, freeze for up to 3 months.
Related recipes
Here are more keto snack ideas to try:
Tried this recipe? Give it a star rating below!
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Recipe
Cheese Pops - Puffed Cheese
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 3.5 oz / 100g cheddar mild, in a block, or pre-sliced
Instructions
- If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares.Ā If you are using a cheddar block, option to slice into squares or crumble it with your hands to the same size.Ā Don't make the pieces any larger or they won't dry out.
- Cover the cheese with a muslin / kitchen towel to prevent it getting dusty and let it sit in a warm, dry place for up to 3 days. You want the cheese to be completely hard and dry and not rubbery.Ā Ā
- Heat the oven to 200 Celsius / 400 Fahrenheit. Scatter the cheese on a baking tray lined with parchment paper and bake for 4-5 minutes until the cheese pops. To prevent it from popping all over your oven, place a second baking tray closely above the tray.Ā
Notes
- melted butter and corn flavoring
- sea salt
- garlic powder
- a sprinkle of granulated sweetener (for sweet & salty)
- cheddar cheese powder
Terri Joy
The end result is very tasty indeed, but the process of making these treats is very time intensive, although easy to accomplish.
Will I make these again? Most likely, but will have to plan far in advance to do it
James
This is delicious! Loved it. I recently saw another option for a quick way to make cheese pops in the microwave. Just use the ends of a cheese like parmesan, gouda or similar, cut it in pieces and microwave it for 60 sec. Works quite well. Does not work with freshly bought cheese like gouda but an option is to cut the cheese in pieces and let it dry in the fridge for a couple of days until it is hard/dry enough to pop.
Nigel
Hi
I made these with ready sliced gouda cheese straight from the pack - no drying out. Just cut them into squares and there ya go al done š
By the way - love your recipes just need a youtube channel š
I need a good crispy cookie recipe - I have made the others but always feel a litlle too soft/cakey.
Katrin NĆ¼rnberger
Hi Nigel, how amazing you made them work without the drying step! In terms of cookies, try my keto biscotti or the keto ginger cookies.
Susan
I would love to see a video of this. I am having trouble understanding how to place the upper baking sheet. If the two baking sheets are identical, won't it form a cover just like the aluminum foil did that did not work? Sounds delicious, but I don't want a blob of little gooey cheese pieces lol.
Katrin NĆ¼rnberger
Hi Susan, just put the top baking sheet on a higher rack. That way, if a cheese pops it won't jump all around the oven, making the oven itself greasy.
Beth
WOW!!! I was finally able to make them this morning before work - and just got home from work and tried one. Wow, is really all I can say. I used sharp slices and my immediate thought when I tasted them was, "Cheez-its!" Granted it has been 6 years or more since I have had those crackers since I have been gf for 6 years, but these absolutely tasted like what I remember them to taste like, without all of the sodium. Thanks! Will be doing these regularly!
Gisela
I'm going to make this ALL THE TIME! Absolutely loved these cheese pops.
Stacy
Could I use a dehydrator first ?? I donāt feel comfortable with leaving cheese out for 3 days
Katrin NĆ¼rnberger
Hi Stacy, I have never tried using a dehydrator, but it should work.
Emila
I tried these. Loved it. These were so fun to watch them pop. I use this website all the time and have never been disappointed. Thanks Katrin!
Alessandra
Ohhh I tried and didnāt work
I used pre-sliced mature cheddar, let it dry for 3 days but it didnāt pop nor melt, it just got burnt!
There was a lot of fat on the cheese bites sweating during drying, should I have wiped it off? Also, I donāt have two baking trays of similar size so I covered the tray with aluminium foil (pierced in several places). Do you think any of the two above might have been the reason? Iām not giving up, will try again!
Katrin NĆ¼rnberger
I think wiping off the oil is a good idea, but should not really make a difference. But covering the cheese with foil during baking is probably what prevented it from popping. It lowers the temperature (I do this when I want to stop things from browning too much, such as bread or cakes) and also the air circulation. Try without next time, it should work a lot better.
Alessandra
Hi! do you think this would work also with vegan cheese, either nut or tofu based? I'm tempted to give it a shot - unless you already know that it would not work š
thanks!
Katrin NĆ¼rnberger
Hi Allessandra, I have never tried that. It would be an experiment... who knows, maybe it works even better???