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Today I've got a crunchy cheesy snack for you! These cheese bites taste like a cross between savory meringues and popcorn, especially if you add a few drops of popcorn extract.
Unlike popcorn made from corn, these crunchy cheese bites are not just low in carbs but also high in protein and low in calories. You can keep these plain and simple or add any spices and/or herbs for extra flavor boost!
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Hands-on Overall
Serving size 4-5 pieces
Nutritional values (per 4-5 pieces)
Net carbs0.5 grams
Protein6.6 grams
Fat2.9 grams
Calories56 kcal
Calories from carbs 4%, protein 48%, fat 48%
Total carbs0.5 gramsFiber0 gramsSugars0.2 gramsSaturated fat1.8 gramsSodium216 mg(9% RDA)Magnesium6 mg(2% RDA)Potassium33 mg(2% EMR)
Ingredients (makes 8 servings)
- 3 large egg whites
- 1/8 tsp cream of tartar or apple cider vinegar
- 2 tbsp egg white powder (12 g/ 0.4 oz)
- 1 cup grated Parmesan cheese or other Italian style hard cheese (90 g/ 3.2 oz)
- Optional: 1/8 to 1/4 tsp popcorn extract, herbs and/or spices to taste
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Start by whipping the egg whites. with cream of tartar (or use 1/8 tsp of apple cider vinegar). Optionally, add 1/8 to 1/4 tsp popcorn extract and/or any spices and herbs of choice.
- Beat until soft peaks form and then add the egg white powder. Beat until stiff peaks form.
- Add the parmesan cheese and gently fold in using a rubber spatula.
- Using a spoon, create 35 to 40 small mounds. Place in the oven and bake for 5 minutes. After 5 minutes, turn the temperature down to just 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional) and bake for another 40-45 minutes, turning the tray halfway.
- When done, the mounds should be completely dehydrated. Remove from the oven and set aside to cool down. Once cool, place in a container and cover with a lid.
- Store at room temperature for up to 2 weeks.
Ingredients
- 3 large egg whites
- 1/8 tsp cream of tartar or apple cider vinegar
- 2 tbsp egg white powder (12 g/ 0.4 oz)
- 1 cup grated Parmesan cheese or other Italian style hard cheese (90 g/ 3.2 oz)
- Optional: 1/8 to 1/4 tsp popcorn extract, herbs and/or spices to taste
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Start by whipping the egg whites. with cream of tartar (or use 1/8 tsp of apple cider vinegar). Optionally, add 1/8 to 1/4 tsp popcorn extract and/or any spices and herbs of choice.
- Beat until soft peaks form and then add the egg white powder. Beat until stiff peaks form.
- Add the parmesan cheese and gently fold in using a rubber spatula.
- Using a spoon, create 35 to 40 small mounds. Place in the oven and bake for 5 minutes. After 5 minutes, turn the temperature down to just 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional) and bake for another 40-45 minutes, turning the tray halfway.
- When done, the mounds should be completely dehydrated. Remove from the oven and set aside to cool down. Once cool, place in a container and cover with a lid.
- Store at room temperature for up to 2 weeks.
Nutrition (per serving, 4-5 pieces)
Calories56kcal
Net Carbs0.5g
Carbohydrates0.5g
Protein6.6g
Fat2.9g
Saturated Fat1.8g
Fiber0g
Sugar0.2g
Sodium216mg
Magnesium6mg
Potassium33mg
Detailed nutritional breakdown (per 4-5 pieces)
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