Craving a savory, crunchy snack while sticking to your keto diet? Look no further! This keto popcorn recipe offers a delicious and customizable alternative to traditional popcorn, using just one key ingredient: cheese. It's a perfect solution for those late-night or mid-day Netflix binges.
While traditional popcorn is a beloved snack, it's not exactly keto-friendly. Even a small serving can kick you out of ketosis. This recipe provides a satisfyingly crunchy alternative without the carbs.
Why Cheese?
This keto popcorn recipe relies on cheese to deliver that satisfying crunch. Drying out the cheese before baking helps it to crisp and puff up, creating a texture similar to cheese puffs or even real popcorn.
The One-Ingredient Wonder
This recipe features only one key ingredient: cheese. Any cheese from a block can be used, so pick whichever you prefer.
Customization Options
The possibilities are endless when it comes to flavoring your keto popcorn. Consider these options:
Read also: Easy Low-Carb Cheese Crackers
- Kettle corn: Add a touch of sweetness with a keto-friendly sweetener.
- Salted caramel: Drizzle with keto caramel for a sweet and salty treat.
- Cheddar cheese: Enhance the cheesy flavor with extra cheddar.
- Butter: Add a rich, buttery flavor.
- Ranch: Sprinkle with ranch seasoning for a zesty kick.
- Parmesan garlic: Combine parmesan cheese with garlic powder for a savory delight.
Making Keto Popcorn: A Step-by-Step Guide
Follow these simple steps to create your own batch of keto popcorn.
Step 1: Prepare the Cheese
- Line a baking sheet with parchment paper.
- Slice the cheese into ¼ to ½ inch squares or crumble it with your hands. 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.
- Place the cheese pieces on the lined sheet and cover with a kitchen towel or muslin.
- Let the cheese dry out at room temperature for at least 24 hours, or up to 3 days, until completely hard and dry. You want the cheese to be completely hard and dry and not rubbery. The longer the cheese dries out, the better the consistency.
Step 2: Bake
- Preheat the oven to 200C/400F.
- Line a new tray with parchment paper.
- Transfer the dried cheese onto the prepared baking sheet.
- Bake for 4-5 minutes, until popped and puffed up. Keep an eye on the oven, as even a few minutes of overcooking can cause the puffs to deflate.
Step 3: Cool, Season, and Serve
- Remove from the oven and let cool completely.
- Use a paper towel to soak up any excess oil.
- Season with your favorite flavorings.
- Serve immediately and enjoy!
Tips for Perfect Keto Popcorn
- Plan ahead: The longer the cheese dries out, the better the consistency. I recommend 72 hours.
- Keep an eye on the oven: Even a few minutes of overcooking can cause the puffs to deflate.
- Patience: Cheese will only puff up if it is dry and hard. If it is not, it will just melt.
- Let cool fully: Wait until the cheese puffs have cooled fully.
- Size is important: The cubes must be between ¼ and ½ inch - no larger.
Storage Instructions
- To store: Store the cooled popcorn in an airtight container at room temperature for up to 3 days.
- To freeze: Store the popcorn in a freezer bag and freeze for up to 3 months.
Cheese Options
- Sharp cheddar and parmesan: These will satisfy you quicker than mild, pre-sliced cheddar.
- Mild pre-sliced cheddar: This delivers airy bubbles and tastes more like "real" popcorn.
- Other cheeses: Gouda, Edam, and provolone also work well.
- Avoid: Mozzarella is too soft for this recipe.
Troubleshooting
- Why does my cheese not dry out? It is likely that your pieces are too large and they need to dry out longer. The cubes must be between ¼ and ½ inch - no larger.
- If the cheese is not TOTALLY dried out or if the pieces are too large: it will melt rather than pop.
Keto Caramel Popcorn
This low-carb caramel popcorn is a delightful variation that combines the savory crunch of keto popcorn with a sweet and salty caramel coating.
Ingredients
- 4-5 cups of keto popcorn
- 4 tablespoons butter (salted butter recommended)
- 1/3 - 1/2 cup keto-friendly sweetener (Allulose, Xylitol or Erythritol)
- 2 tablespoons heavy cream
- Pinch of salt (omit if using salted butter)
- 1/2 teaspoon blackstrap molasses (optional)
- 1/8 teaspoon baking soda
- Flaky sea salt (optional)
Instructions
Get Your Popcorn Ready
You can either buy a bag of (salted!) buttered popcorn or pop your own. One batch of caramel is enough for 4 to 5 cups, depending on how coated you like it. Transfer to a lined baking tray and set aside.
Make the Keto Caramel
- Add butter to a large Dutch oven over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes).
- Add in the sweetener, heavy cream and salt (leave out if using salted butter), stirring until fully combined.
- Add in the molasses (optional), and stir briefly until just combined.
- Simmer over very low heat for 15 minutes (don't stir at all!), taste for seasoning.
Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
Assemble the Caramel Popcorn
- Mix in the baking soda into the caramel at the very end: it will bubble up rapidly (this is why we're using a larger Dutch oven here), and immediately pour it over your prepared popcorn.
- Rapidly mix it for even coating with a spatula, sprinkle some flaky sea salt (optional, but highly suggested) and set aside to cool completely.
Sweetener Options
- Allulose and Xylitol: Work equally well, creating a luscious and sticky caramel without the need for a thickener. As allulose is 30% less sweet than sugar (and xylitol), I did 1/2 cup (but you can probably do with just 1/3 cup for a lightly sweetened caramel). With xylitol I tried with 1/4 and 1/3 cup and they both worked great (just depends how sweet you like it, and what you're using it for).
- Erythritol: Can crystallize once cool. If using erythritol, consider using a brown erythritol sweetener like Lakanto Golden or Swerve Brown.
Other Keto-Friendly Snacks
Looking for more keto snack ideas? Here are a few options:
Read also: Keto Calorie Counting: A Detailed Guide
- Nuts and seeds
- Avocado
- Hard-boiled eggs
- Cheese slices
- Pork rinds
Read also: Magnesium Supplements for Keto