Keto Popcorn - Puffed Cheese
Did you know that dried cheese pops in the oven just like corn? Try out this Keto popcorn hack and see for yourself!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares. If you are using a cheddar block, crumble it with your hands to the same size.
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.
Heat your oven to 200 Celsius / 390 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.
I calculated 1 portion to be approximately 1 handful of cheese popcorn.
Sharp cheddar and parmesan will satisfy you quicker than mild, pre-sliced cheddar. The latter, however, tastes more like "real" popcorn - i.e. it has a more neutral flavour. Use whichever you think you'd prefer!
If the cheese is not TOTALLY dried out or if the pieces are too large, it will melt rather than pop. Patience is the key!
Serving: 20g | Calories: 80kcal | Carbohydrates: 0.3g | Protein: 5g | Fat: 6.6g | Saturated Fat: 4.2g | Sugar: 0.1g