🧀😋 Keto Cheetos
These homemade keto “Cheetos” are light, crispy, cheesy, and low-carb. A popular version uses frozen cheddar, egg whites, cream of tartar, and almond flour to create airy cheese puffs.
Ingredients
- 3.5 oz (100 g) sharp cheddar cheese, finely shredded
- 3 large egg whites, room temperature
- ¼ tsp cream of tartar
- 2 tbsp almond flour
- ½ tsp salt
- 1–2 tbsp cheddar cheese powder, optional, for extra cheesy flavor
- ¼ tsp paprika, optional
👩🍳 Instructions
- Freeze the cheese: Spread the shredded cheddar on a plate and freeze for at least 1 hour. This makes it easier to turn into fine crumbs.
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Put the frozen cheese into a food processor and pulse until it becomes very fine crumbs.
- Add the egg whites and cream of tartar to a clean bowl. Beat with an electric mixer until very stiff peaks form, about 4–5 minutes.
- Gently fold in the cheese crumbs, almond flour, salt, and optional cheddar powder. Fold carefully so you don’t deflate the egg whites.
- Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.
- Pipe small 1–1½-inch strips onto the parchment, leaving a little space between them.
- Bake for 25–30 minutes, until golden and mostly dry.
- Turn the oven OFF and leave the Cheetos inside for another 30–40 minutes to dry and crisp. They become crunchier as they cool.
- Let them cool completely before serving.
🧀 Extra Cheesy Finish
For a stronger Cheetos-style flavor, lightly toss the cooled puffs with cheddar cheese powder + a tiny pinch of paprika and salt.
Storage: Keep in an airtight container for up to about 5 days.