Ingredients

2 oz cheese of choice

Instructions
Cut or crumble the cheese into small 1/4 inch pieces. Place a paper towel on a tray and lay out the cheese pieces. Cover with another paper towel and place in the fridge to dry out for 1-3 days, or until completely dry and very hard. If the cheese doesn’t dry it out, it will just melt in the oven instead of puffing and turning crunchy.
Heat the oven to 390°F and bake on a parchment paper lined baking sheet for 3-5 minutes, or until puffed. Let cool before enjoying!
Place the pieces of cheese in the air fryer for 5 minutes at 390°F.Keto popcorn is not actually popcorn, it’s popped cheese! Little crispy, crunchy nuggets of air fried or oven baked puffed cheese. It’s zero carbs depending on the cheese you use and the most satisfying, addictive, crunchy keto snack. Use medium cheddar but you can use any hard to medium hard firm cheese with a relatively low moisture content: parmesan, pardano, pecorino, white cheddar, gouda, colby, manchego, asiago, comte, emmental, gruyere, monterey jack, colby jack. Basically any cheese than can dry out to hard as a rock can be puffed.

1. Cut or crumble up your cheese of choice: I chose to crumble to make the puffs look more organic. You can do whatever is easiest. Aim for pieces that are 1/4 inch to 1/2 inch in size and try to keep them relatively consistent.
2. Dry out the cheese: Place the cheese pieces on a paper towel lined plate or tray and cover with another paper towel. Pop into your fridge. You could leave them out at room temp which is what all of the other recipes online say but the truth is the fridge is great at dehydrating and removing moisture.

3. Bake or Air-Fry: Either bake in a 390°F oven until puffy or pop into an air fryer at 390°F for 5 minutes. I prefer the air-fryer version because after waiting days for the cheese to dry out I don’t really want to wait for the oven to preheat.

4. Enjoy! Crunchy your way to satisfaction.

What are the Macros for Keto Popcorn Cheese Puffs?
To be honest, this is going to change depending on what cheese you use. Just be sure that your cheese is truly zero carbs if you’re looking for a really zero carb snack!

I’m a huge fan to Totoro. His happy chubby little body always brings a smile to my face. So, of course, when I discovered that I could eat him in delicious cream puff form, I absolutely had to make the trek out. I’ve been going to this cream puff factory (and dragging Mike along for the ride) ever since my first visit to Tokyo back in 2011. The cream puffs are both adorable and delicious. They’re extra crispy thanks to a mold (you can sneak a peek into the kitchen and see a bunch of upside down Totoros waiting to be filled) and their insides are a smooth and silky pastry cream. They usually have vanilla and chocolate and two rotating seasonal flavors. You can’t go wrong with classic vanilla, but the chestnut happens to be my favorite!

Once you’ve had your fill of taiyaki, please, please, please have a croissant taiyaki. Like the cronut, the croissant taiyaki is a hybrid treat. Yup, you’ve got it, instead of a pancake batter filled, croissant taiyaki is made with croissant dough. They’ve got flaky, crispy, caramelized, crunchy outsides and creamy tasty insides. Seriously, there were one of the best treats I had. I did find a slight disparity between the different croissant taiyaki outlets, but not so much that you need to purposely seek out a specific branch. There are branches all over town, so if you see one, grab it like it’s hot! Personally, I like the custard cream the best, but they do seasonal flavors as well.

I’m a huge fan to Totoro. His happy chubby little body always brings a smile to my face. So, of course, when I discovered that I could eat him in delicious cream puff form, I absolutely had to make the trek out. I’ve been going to this cream puff factory (and dragging Mike along for the ride) ever since my first visit to Tokyo back in 2011. The cream puffs are both adorable and delicious. They’re extra crispy thanks to a mold (you can sneak a peek into the kitchen and see a bunch of upside down Totoros waiting to be filled) and their insides are a smooth and silky pastry cream. They usually have vanilla and chocolate and two rotating seasonal flavors. You can’t go wrong with classic vanilla, but the chestnut happens to be my favorite!

Once you’ve had your fill of taiyaki, please, please, please have a croissant taiyaki. Like the cronut, the croissant taiyaki is a hybrid treat. Yup, you’ve got it, instead of a pancake batter filled, croissant taiyaki is made with croissant dough. They’ve got flaky, crispy, caramelized, crunchy outsides and creamy tasty insides. Seriously, there were one of the best treats I had. I did find a slight disparity between the different croissant taiyaki outlets, but not so much that you need to purposely seek out a specific branch. There are branches all over town, so if you see one, grab it like it’s hot! Personally, I like the custard cream the best, but they do seasonal flavors as well.

Ingredients

2 oz cheese of choice

Instructions
Cut or crumble the cheese into small 1/4 inch pieces. Place a paper towel on a tray and lay out the cheese pieces. Cover with another paper towel and place in the fridge to dry out for 1-3 days, or until completely dry and very hard. If the cheese doesn’t dry it out, it will just melt in the oven instead of puffing and turning crunchy.
Heat the oven to 390°F and bake on a parchment paper lined baking sheet for 3-5 minutes, or until puffed. Let cool before enjoying!
Place the pieces of cheese in the air fryer for 5 minutes at 390°F.Keto popcorn is not actually popcorn, it’s popped cheese! Little crispy, crunchy nuggets of air fried or oven baked puffed cheese. It’s zero carbs depending on the cheese you use and the most satisfying, addictive, crunchy keto snack. Use medium cheddar but you can use any hard to medium hard firm cheese with a relatively low moisture content: parmesan, pardano, pecorino, white cheddar, gouda, colby, manchego, asiago, comte, emmental, gruyere, monterey jack, colby jack. Basically any cheese than can dry out to hard as a rock can be puffed.

1. Cut or crumble up your cheese of choice: I chose to crumble to make the puffs look more organic. You can do whatever is easiest. Aim for pieces that are 1/4 inch to 1/2 inch in size and try to keep them relatively consistent.
2. Dry out the cheese: Place the cheese pieces on a paper towel lined plate or tray and cover with another paper towel. Pop into your fridge. You could leave them out at room temp which is what all of the other recipes online say but the truth is the fridge is great at dehydrating and removing moisture.

3. Bake or Air-Fry: Either bake in a 390°F oven until puffy or pop into an air fryer at 390°F for 5 minutes. I prefer the air-fryer version because after waiting days for the cheese to dry out I don’t really want to wait for the oven to preheat.

4. Enjoy! Crunchy your way to satisfaction.

What are the Macros for Keto Popcorn Cheese Puffs?
To be honest, this is going to change depending on what cheese you use. Just be sure that your cheese is truly zero carbs if you’re looking for a really zero carb snack!