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 ½ 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 ¼ 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 ¼ and ½ 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. If you are using a cheddar block, option to slice into squares or crumble it with your hands to the same size. 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.
- 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.
Notes
- melted butter and corn flavoring
- sea salt
- garlic powder
- a sprinkle of granulated sweetener (for sweet & salty)
- cheddar cheese powder
Alison Orr
Wow, thanks for this! This worked a treat. I recently tried a shop-bought version of this which I loved and wished I knew how to make it myself, as the ones on sale are expensive. Et voilà! Thank you!!
Cal
I am sitting here wondering if you could use a cheese say with chives in it?, for a different taste or a smokey cheese?
Shelby
What brand of cheese did you use? Excited to try this!
Katrin Nürnberger
I used the Sainsbury's own brand sliced cheddar. But any cheddar will work.
Katherine
So yummy! Thank you for another great recipe.
Tim
Brilliant idea, and so simple. Who would have thought that cheese pops taste so good?
Leigh Ann
I'm thinking this would be great to do in a air fryer. Have you tried it in one?
Katrin
No, I have not yet. It could work. The only thing I'm thinking - my air fryer has a heating coil at the top. When the cheese starts popping, some of them dance around a bit. In the oven, I put another baking tray on top to prevent the pieces go all over the place. The cheese bits may dirty the top of the air fryer. DOn't know if all air fryers look the same, but mine would be difficult to clean
Melissa
Wouldn’t leaving the cheese out in a warm place invite some bacteria to come hang out?
Katrin
I think that's a personal choice you need to make - whether you're comfortable with that. When you buy cheesy crackers in the supermarket, would you store those in the fridge? Personally, I think cheese can handle it. Plus, you're blitzing it in the oven at a high temperature.
whisperingsage
Get a good book on homemade cheese and its history. Cheese normally is left in a cool place but not as cold as the fridge, for example caves in certain areas give the bacteria that make certain cheeses what they are famous for. Other cheeses are better at room temperature and in fact do their best flavors by aging at room temperature.
Paula
Remember Friendship Bread? (definitely NOT Keto, but Google it!)
Starter batter sits on the counter unrefrigerated. Not all Bacteria is bad!
Maria
I have tried these before, but they always just melted. Decided to give it one more go and with your tips it worked out! Thank you for all your hard work, I have tried many of your recipes and love them.
Katrin
I'm so glad you enjoy my website Maria!
Barbara
Such a brilliant idea! I used sliced Monterey Jack and it puffed up like a dream. Great Keto snack
Dorothy
Have you tried this no a a dehydrator?
Katrin
I don't have a dehydrator - it's on my wish list!!! If it can be set to a temperature that's cool enough for the cheese not to melt, it would definitely shorten the time needed to dry out. If you give it a go, will you circle back and let us know how long it took?