For those following a ketogenic diet, finding satisfying snacks that align with their low-carb lifestyle can sometimes feel like a challenge. However, with a little creativity, it's entirely possible to enjoy familiar favorites in a keto-friendly way. Enter keto popcorn balls - a delightful treat that combines the satisfying crunch of popcorn with a sweet or savory coating, all while keeping the carb count in check.
The Keto-Friendly Twist on a Classic
Traditional popcorn balls are typically made with sugar-laden caramel, making them a no-go for those on a keto diet. However, by swapping out the sugar for keto-friendly sweeteners like allulose or erythritol, and by making some other clever adjustments, it's possible to create a version that satisfies cravings without derailing your diet.
Sweet Keto Popcorn Balls
No-Sugar Caramel Popcorn Balls
If you thought caramel popcorn was a thing of the past after giving up sugar, think again! It’s not only possible to make no-sugar caramel popcorn that tastes exactly like the original, but it’s super easy, too. You can also easily make caramel popcorn balls.
Ingredients:
- 4.8 oz bag of sea-salted popcorn
- 1 1/4 cups butter
- 1 1/4 cups allulose
- 1 cup dry roasted peanuts (optional)
Directions:
- For crisp popcorn, preheat the oven to 200° F.
- Pour the popcorn into a large mixing bowl.
- In a medium saucepan, melt the butter. Attach a candy thermometer to the pot and then add the allulose.
- Turn the heat to medium-high and continue to cook while stirring continuously. As you cook, the caramel will get foamy and start to darken.
- Cook until the temp reaches 310° F. The caramel should be a light mahogany color.
- Turn off the heat and continue stirring as you bring the caramel to the popcorn bowl. Pour the caramel over the popcorn and pour the peanuts in if using.
- Quickly use a large wooden spoon to mix the popcorn, evenly coating each piece in caramel. If you like gooey popcorn, you can let it cool and then serve. Or, if making popcorn balls, use your hands to take about a cup of popcorn at a time and pack them into a ball shape, as you would form a snowball.
- If you prefer crisp popcorn, similar to cracker jacks, spread the freshly coated popcorn on two cookie sheets. Put them in the oven at 200° F for 45 minutes, stirring at 15 minutes and 30 minutes.
- When they’re done baking, put down some parchment paper over a work surface and spread the popcorn out on it. For popcorn balls, form them when it is still warm.
- If you’re not making popcorn balls, let the popcorn cool while it is spread on the parchment. As it cools, the caramel will harden and stick to any neighboring pieces.
Microwave Caramel Popcorn Balls
These caramel popcorn balls are made in the microwave in just 15 minutes!
Ingredients:
- Popcorn (Skinny Pop or any type of popcorn)
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
Instructions:
- Lay a piece of wax or parchment paper on the counter or on a baking sheet. Place popped popcorn in a large bowl.
- In a microwave-safe bowl, microwave butter, brown sugar, and corn syrup 1 minute. Stir and cook 2 additional minutes for chewy popcorn balls. If you like crunchy popcorn balls, cook 1 minute more. Stir in vanilla and baking soda.
- Pour caramel over popcorn and stir until well coated. Let cool slightly.
- Grease hands with butter (or use wax paper or gloves) and shape the popcorn into 2-inch balls.
Low Carb Classic Popcorn Balls
These Low Carb Classic Popcorn Balls are a guilt-free twist on a nostalgic favorite. This recipe swaps traditional sugar for erythritol, making it a healthier alternative while keeping the treat irresistibly sweet.
Read also: Easy Low-Carb Cheese Crackers
Instructions:
- Pop the kernels in coconut oil, cover the pot and wait for the kernels to pop. Cover the pot again, and periodically shake it to ensure even heating and prevent burning.
- In a small saucepan over medium heat, melt the butter and add the erythritol sweetener, stirring constantly until the sweetener is fully dissolved.
- Pour the syrup over the popcorn and form into balls.
Keto Caramel Popcorn
This low carb & refined sugar free caramel popcorn is everything you would expect… and more!
Ingredients:
- Pecans
- Walnuts
- Almonds
- Coconut flakes
- Erythritol sweetener
- Sugar free pancake syrup
- Heavy whipping cream
- Butter
- Cinnamon
- Salt
- Vanilla
Instructions:
- Roast pecans, walnuts, almonds and coconut flakes in a 350 degree F oven for 5 minutes.
- In a medium sized sauce pan, combine erythritol sweetener, sugar free pancake syrup, heavy whipping cream and butter and cook the mixture over medium heat until it turns a deep golden brown.
- Add in butter, cinnamon, salt and vanilla and stir well to melt and combine.
- Pour the roasted nuts and coconut mixture into the pan and stir until well coated.
- Then spread the mixture back onto the cookie sheet and sprinkle salt on top.
- Separate the pieces into clumps. Bake them for 12-15 more minutes.
Savory Keto Popcorn Balls
Crispy Cheese Pops (Keto Popcorn)
For those who prefer a savory snack, cheese pops offer a satisfying alternative to traditional popcorn. This recipe is incredibly simple, requiring only cheese and a bit of patience.
Ingredients:
- Cheese (Parmesan, Mature Cheddar, or Mild Pre-Sliced Cheddar)
Instructions:
- Cut the cheese into ½ inch squares or crumble.
- Cover it with a kitchen towel or muslin and leave it at room temperature for up to 3 days so it drys out COMPLETELY.
- Bake the cheese in a hot oven for 4-5 minutes until the cheese pops.
- Let cool fully.
Tips for Success
- Sweetener Selection: Allulose is a natural sugar alternative derived from plants. It doesn’t affect blood glucose and has a wonderfully mild sweetness with no aftertaste. It’s ideal for making caramels because it doesn’t crystalize. Erythritol is another popular choice, but it may have a tendency to crystallize. Xylitol can also be used, but be sure to use non-corn xylitol to avoid tummy problems.
- Popcorn Preparation: When making sweet popcorn balls, using salted buttered popcorn can enhance the flavor. Alternatively, you can pop your own popcorn using coconut oil for a wholesome base.
- Caramel Consistency: To test if your caramel has reached a soft ball, grab a cup of ice water. Then dip a spoon in the caramel and dip it into the ice water. It should form a soft ball (chewy caramel).
- Preventing Soggy Popcorn Balls: If your popcorn balls are turning out soggy, it could be due to too much caramel and not enough popcorn. Start with 10 cups of popcorn and add more if it looks like there is too much caramel sauce.
- Keeping Popcorn Balls Fresh: To keep them fresh, you can either wrap them individually with plastic wrap or store them in a zip-top bag or airtight container. They will keep at room temperature for up to 2 weeks.
- Cheese Drying: 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.
Customization Options
- Add-ins: Feel free to add in extras like nuts, seeds, or spices to your popcorn balls. You could even drizzle the tops with melted chocolate or use food coloring to dye the popcorn balls fun colors.
- Cheese Varieties: Parmesan, cheddar, Gouda, Edam, and provolone all work well for cheese pops. Avoid using mozzarella, as it is too soft.
Read also: Keto Calorie Counting: A Detailed Guide
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