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Who doesn’t love crunchy cheese snacks? These keto “Cheetos” are an awesome low-carb snack that’s sure to satisfy your cheese tooth.
This recipe is pretty simply with just eggs, cream of tartar, cream cheese, and dehydrated cheddar cheese. For the dehydrated cheddar we used Moon Cheese snacks but any brand will work as long as the only ingredient is cheddar cheese (or any cheese you like).
These low-carb cheetos are nut-free and perfect to pack in your lunchbox or as a quick and almost zero-carb party snack.
Hands-on Overall
Serving size 4 cheetos
Nutritional values (per 4 cheetos)
Net carbs1.1 grams
Protein6.4 grams
Fat8.6 grams
Calories102 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs1.1 gramsFiber0 gramsSugars0.5 gramsSaturated fat4.7 gramsSodium140 mg(6% RDA)Magnesium4 mg(1% RDA)Potassium54 mg(3% EMR)
Ingredients (makes 6 servings)
- 3 large eggs, whites and yolks separated
- 1/8 tsp cream of tartar or apple cider vinegar
- 1/3 cup + 1 tsp cream cheese (3 oz/ 85 g)
- 4 tbsp dehydrated cheddar cheese such as Moon Cheese, crushed into a powder (32 g/ 1.1 oz)
- Optional: sea salt, to taste
Note: If you can't find dehydrated cheddar cheese, just use finely grated hard cheese of choice. You may need to dehydrate the low-carb "cheetos" for longer depending on the cheese you use.
Instructions
- Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.
- In a medium bowl beat the egg whites with an electric mixer on high with the cream of tartar until stiff peaks form, about 5 minutes.
- In another bowl combine the yolks, cream cheese, and cheddar powder until smooth.
- Fold the yolk mixture into the egg whites then transfer the batter to a piping bag. Pipe 5 cm (2 inch) strips (about 24) onto the baking sheet. Transfer to the oven and bake for 15 minutes.
- Turn the temperature down to 120 °C/ 250 °F and slightly crack the oven door. Continue to bake for 1 hour until crispy. Store in an airtight container at room temperature for up to 5 days.
Ingredients
- 3 large eggs, whites and yolks separated
- 1/8 tsp cream of tartar or apple cider vinegar
- 1/3 cup + 1 tsp cream cheese (3 oz/ 85 g)
- 4 tbsp dehydrated cheddar cheese such as Moon Cheese, crushed into a powder (32 g/ 1.1 oz)
- Optional: sea salt, to taste
Instructions
- Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.
- In a medium bowl beat the egg whites with an electric mixer on high with the cream of tartar until stiff peaks form, about 5 minutes.
- In another bowl combine the yolks, cream cheese, and cheddar powder until smooth.
- Fold the yolk mixture into the egg whites then transfer the batter to a piping bag. Pipe 5 cm (2 inch) strips (about 24) onto the baking sheet. Transfer to the oven and bake for 15 minutes.
- Turn the temperature down to 120 °C/ 250 °F and slightly crack the oven door. Continue to bake for 1 hour until crispy. Store in an airtight container at room temperature for up to 5 days.
Nutrition (per serving, 4 cheetos)
Calories102kcal
Net Carbs1.1g
Carbohydrates1.1g
Protein6.4g
Fat8.6g
Saturated Fat4.7g
Fiber0g
Sugar0.5g
Sodium140mg
Magnesium4mg
Potassium54mg
Detailed nutritional breakdown (per 4 cheetos)
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