Keto cheese puffs — also known as puffed cheese or keto popcorn — are the ultimate low-carb snack made from just one ingredient: cheese. Light, crispy, and incredibly satisfying, these baked cheese cubes are perfect for anyone following a ketogenic or low-carb diet.
With zero carbs, plenty of protein, and a crunchy texture that rivals traditional popcorn, this high-protein snack is an easy, homemade alternative to packaged keto snacks. All you need is your favorite block cheese, a baking sheet, and a little patience while the cubes dehydrate — the
Even if it sounds like a lot of waiting time, trust me — it’s totally worth it. That extra step of letting the cheese cubes air-dry for a couple of days is the secret to getting that perfect, light-as-air puff and irresistible crunch. Without it, the cheese just melts into little greasy puddles.
But with it? You get golden, crispy bites that are salty, cheesy, and downright addictive. This is one of those “little effort, big reward” recipes — barely any hands-on time, and once you try them, you’ll be making a batch every week. They’re that good.
Why I Love This Keto Popcorn Recipe
- It’s made with just one ingredient. No flour, fillers, or starches — just real cheese. It doesn’t get simpler or more keto-friendly than that.
- The texture is incredibly satisfying. After air-drying, the cheese puffs up in the oven into light, crispy bites that mimic the crunch of real popcorn.
- It’s low-effort but feels gourmet. Aside from the drying time, the actual prep and baking take minutes. Yet the result looks and tastes like something you’d find at a specialty snack shop.
- It’s ideal for meal prep. I prep the cheese cubes in advance and let them dry in the fridge. That way, I always have some ready to bake when a craving hits.
- It keeps me full and on track. This snack is high in protein and fat, so unlike regular popcorn, it actually satisfies my hunger and supports my keto goals.
- It’s family-friendly. Even my non-keto family members love this crunchy snack — which means I don’t have to make separate options.
Is Popcorn Keto?
Yes, in moderation — but it’s not ideal.
If you follow a moderate or lazy keto approach and have room for 6–10 grams of net carbs, a small portion of plain air-popped popcorn can fit in. However, it’s easy to overeat and it’s not nutrient-dense.
Why I Don’t Recommend Traditional Popcorn on Keto
As someone focused on helping others stay full and energized on a low-carb diet, I find popcorn lacks:
- Satiating fat or protein
- Micronutrients
- Portion control — it’s easy to snack mindlessly
That’s why I created keto cheese popcorn — crunchy, cheesy, and made with zero carbs. It satisfies the craving for something salty and crisp, but keeps you in ketosis.
Ingredient Notes
- Block Cheese – Use 8 oz (225 g) of block cheese, cut into small cubes. I recommend sharp cheddar for the best flavor and puffing, but gouda, Monterey Jack, or mozzarella also work well. Avoid pre-shredded cheese — it contains anti-caking agents that can prevent crisping.
- Seasonings (optional) – While the recipe works beautifully with just cheese, I love adding extra flavor with a few simple seasonings. Garlic powder is my favorite — it adds a savory depth without overpowering the cheese. Smoked paprika brings a warm, smoky touch, and a pinch of chili flakes adds subtle heat. You can also try Italian seasoning or everything bagel seasoning for a fun twist. If the spices aren’t sticking well to the dried cheese cubes, a quick mist of olive oil spray helps them coat evenly without affecting crispiness.
My Recipe Tips for the Best Keto Cheese Popcorn
- Drying Is Everything – Letting the cheese cubes dry for 2 to 3 days between layers of paper towels is the most important step in this recipe. This dehydration process reduces moisture, allowing the cheese to puff up in the oven instead of just melting into oil. I’ve tested both methods, and the difference is dramatic. The dried version yields light, crunchy bites that are perfect for snacking.
- Use a Cheese Slicer or Wire Cutter for Perfect Cubes – Evenly sized cheese cubes bake more uniformly and reduce the risk of burning. I recommend using a wire cheese slicer or even a pastry scraper to make quick, clean cuts. This works especially well with semi-soft cheeses like mozzarella or Monterey Jack. Uniformity helps ensure that every cube puffs at the same time for a consistent texture.
- Season Right Before Baking – If you’re adding spices or flavor blends, do it after the drying step but just before baking. This helps prevent moisture from seeping back into the cheese. I like to sprinkle on garlic powder, paprika, or chili flakes right before the tray goes into the oven. If you’re using dry spices, a light mist of olive oil spray helps the seasoning stick better without interfering with crisping.
- Use Parchment Paper and a Rimmed Baking Sheet – To avoid sticking and burning, always bake your cheese cubes on a parchment-lined, rimmed baking sheet. The parchment makes cleanup easy, and the rim keeps any residual oil from dripping into your oven.
- Watch Closely in the Last 2 Minutes – Cheese cubes go from golden and puffed to burned very quickly in a hot oven. I always set a timer for 8 minutes, then check them every 30 seconds after that. You’ll know they’re done when they’re puffed and just beginning to turn golden at the edges. Overbaking will make them too hard and bitter, so err on the side of caution.
More Easy Snack Recipes
Keto Cheese Puffs (One Ingredient!)
Description
Ingredients
- 8 oz block of cheese, cut into small cubes Cheddar, Monterey Jack, mozzarella, gouda — or a mix!
Instructions
- Prep & Dry (2–3 Days Ahead): Cut cheese into ½-inch (1.2 cm) cubes.
- Arrange cubes on a plate or tray lined with paper towels in a single layer.
- Cover the top with another layer of paper towels.
- Refrigerate (or leave in a cool, dry spot) uncovered for 2–3 days, replacing the top towel once a day. This step draws out moisture, ensuring maximum crispiness during baking.
- Preheat oven to 400°F (200°C).
- Remove paper towels and transfer dried cheese cubes to a parchment-lined baking sheet, spaced apart.
- Bake for 8–10 minutes, until puffed and golden. Watch closely after 8 minutes to avoid burning!
- Let cool for 5–10 minutes — they’ll crisp up more as they cool.
Notes
- Use aged cheeses (like sharp cheddar or parmesan) for crispier results.
- Add seasonings before baking: paprika, garlic powder, chili flakes, Italian herbs.
- A quick mist of olive oil spray helps the spices stick without making them greasy. Season right before baking for best results.
- Store in an airtight jar at room temp for 1–2 days or refrigerate for longer shelf life.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.