Cheesy Keto "Popcorn"

Today I've got a crunchy cheesy snack for you! These cheese bites taste like a cross between savory meringues and popcorn, especially if you add a few drops of popcorn extract.

Unlike popcorn made from corn, these crunchy cheese bites are not just low in carbs but also high in protein and low in calories. You can keep these plain and simple or add any spices and/or herbs for extra flavor boost!

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Step-by-step

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Start by whipping the egg whites. with cream of tartar (or use ¹/₈ tsp of apple cider vinegar). Optionally, add ¹/₈ to ¹/₄ tsp popcorn extract and/or any spices and herbs of choice.

2. Beat until soft peaks form and then add the egg white powder. Beat until stiff peaks form.

   

3. Add the parmesan cheese and gently fold in using a rubber spatula.

   

4. Using a spoon, create 35 to 40 small mounds. Place in the oven and bake for 5 minutes. After 5 minutes, turn the temperature down to just 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional) and bake for another 40-45 minutes, turning the tray halfway.

   

5. When done, the mounds should be completely dehydrated. Remove from the oven and set aside to cool down. Once cool, place in a container and cover with a lid.

   

6. Store at room temperature for up to 2 weeks.

   

Recipe

Cheesy Keto "Popcorn"

★★★★★4.8 (65 ratings)

These light and crunchy cheesy bites are a great alternative to popcorn. They are ultra low in carbs, high in ...

Hands on

25m

Overall

1h

Servings

8

0.5 g

Net carbs

6.6 g

Protein

2.9 g

Fat

56

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 3 large egg whites
• ¹/₈ tsp cream of tartar or apple cider vinegar
• 2 tbsp egg white powder (12 g/ 0.4 oz)
• 1 cup grated Parmesan cheese or other Italian style hard cheese (90 g/ 3.2 oz)
• Optional: ¹/₈ to ¹/₄ tsp popcorn extract, herbs and/or spices to taste

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Start by whipping the egg whites. with cream of tartar (or use ¹/₈ tsp of apple cider vinegar). Optionally, add ¹/₈ to ¹/₄ tsp popcorn extract and/or any spices and herbs of choice.

2. Beat until soft peaks form and then add the egg white powder. Beat until stiff peaks form.

3. Add the parmesan cheese and gently fold in using a rubber spatula.

4. Using a spoon, create 35 to 40 small mounds. Place in the oven and bake for 5 minutes. After 5 minutes, turn the temperature down to just 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional) and bake for another 40-45 minutes, turning the tray halfway.

5. When done, the mounds should be completely dehydrated. Remove from the oven and set aside to cool down. Once cool, place in a container and cover with a lid.

6. Store at room temperature for up to 2 weeks.

Nutrition per serving, 4-5 pieces

Carbs 4%Protein 48%Fat 48% of calories

Net carbs

0.5 g

Total carbs

0.5 g

Fiber

0 g

Sugars

0.2 g

Protein

6.6 g

Fat

2.9 g

Saturated fat

1.8 g

Calories

56 kcal

Sodium

216 mg · 9.39% RDA

Magnesium

6 mg · 1.58% RDA

Potassium

33 mg · 1.65% EMR

Nutrition by ingredient

Per 4-5 pieces	Net carbs	Protein	Fat	kcal
Egg white, fresh	0.1 g	1.3 g	0 g	6
Cream of tartar, raising agent	0 g	0 g	0 g	0
Egg white powder	0.1 g	1.3 g	0 g	5
Parmesan cheese	0.4 g	4 g	2.9 g	44
Total	0.5 g	6.6 g	2.9 g	56

Serving size 4-5 pieces

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian