Cheese Pops - 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!
Servings: 5
Calories: 80kcal
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
0.3g net carbs per portion. Makes 5 portions.
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.
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!
Option to add:
- melted butter and corn flavoring
- sea salt
- garlic powder
- a sprinkle of granulated sweetener (for sweet & salty)
- cheddar cheese powder
Nutrition
Serving: 20g | Calories: 80kcal | Total Carbohydrates: 0.3g | Protein: 5g | Fat: 6.6g | Saturated Fat: 4.2g | Sugar: 0.1g
