Keto Popcorn (Cheese Puffs Recipe)

This content originally appeared on Low Carb Yum. Republished with permission.

No other snack goes with the movies quite like popcorn does. Munching on the salty pieces is just part of the experience. Unfortunately, popcorn is made from corn, which is really high in carbs.

So, of course, you know I had to find an alternative. Just because I am on the keto diet doesn’t mean I have to give up my favorite snacks! I just have to use low-carb ingredients instead of corn.

This snack might not have the exact same texture as popcorn, but it does have the same satisfying crunch and satiates your craving for a salty snack!

Ingredients Needed for Keto Popcorn

There is only one ingredient in this recipe. All you need is a block of white cheddar cheese!

Visit the original post for some other flavors, ideas, and ways that you can change this recipe up and make different types of keto popcorn.

Quick Tips

Cut the cheese evenly. In order for the cheese to all have the same texture, cut it into ½-inch cubes.
Dry the cheese before baking it. If there is moisture in the cheese before you bake it, you will have to bake it for a longer amount of time.
Place popcorn cheese on paper towels. After the popcorn cheese finishes baking, place the cheese on paper towels. Oil might release from the cheese as it bakes, so the paper towels will absorb it and make the popcorn even crispier.


Keto Popcorn (Cheese Puffs Recipe)

Whenever you are craving some salty popcorn, make this keto popcorn recipe. There is only 1g net carb in each serving!
Course Snack
Cuisine American
Keyword cheese, popcorn
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 3 days
Total Time 3 days 18 minutes
Servings 5 servings
Calories 183kcal


8 ounces white cheddar cheese


Cut the cheese into ½ inch cubes and place onto a parchment or silicone mat lined baking sheet.
Cover the cheese with a light kitchen towel and allow it to sit in a dry place for 3 days. You want the cheese to be completely hardened before baking. See note drying in a refrigerator instead.
Preheat the oven to 350 degrees.
Bake the hardened cheese for 5-8 minutes until it pops up like popcorn and gets golden brown on the edges.
Allow the keto popcorn to cool and serve.


You can dry the cheese cubes out for 4 to 7 days (the longer the more dry they will get) uncovered in the refrigerator. But let them sit out for at least 2 hours before baking. Then bake 12 to 16 minutes or until they pop and brown.

If there is more moisture in the cheese, it will need a longer bake time.

Oil may be released from the cheese as it bakes. If desired, you can place the cheese cubes on paper towels after baking to absorb away the oil.


Calories: 183kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 455IU | Calcium: 327mg | Iron: 1mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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