Cheesy Keto "Popcorn"


Step 1Preheat 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.

Step 2Beat until soft peaks form and then add the egg white powder. Beat until stiff peaks form.

Step 3Add the parmesan cheese and gently fold in using a rubber spatula.

Step 4Using 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.

Step 5When 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.

Step 6Store at room temperature for up to 2 weeks.