Keto Popcorn
This post may contain affiliate links. See my disclosure policy.
Make my keto popcorn recipe the next time you have a savory craving. It’s made with ONE ingredient, and you can customize it to no end. 0 grams of net carbs per serving.
Table of Contents
Why I love this recipe
Popcorn is the epitome of snacks, and that’s a hill I’m willing to die on. Developing a keto popcorn recipe sounds like quite the impossible task, but I have a trick up my sleeve- using dried cheese.
Drying out the cheese first helps it crisp and puff up like legit cheese puffs- the longer you dry, the better the puff. According to my partner, this is one of my coolest recipes. It doesn’t skimp on flavor or the crunch factor because:
- Only one key ingredient. Cheese, and it works better than anything else I’ve tried.
- Easy to customize. I’ll start with my base recipe, then give you six of my favorite flavor combinations to try.
- 0 grams of net carbs. Compared to a cup of air-popped popcorn, which has close to 6 grams.
Key Ingredients
Full measurements are in the recipe card at the bottom of this post.
- Cheese. Any block cheese can be used; pick whichever you prefer (we’ll cut them into small cubes). I typically go with cheddar or Gouda because they are mild, but Colby Jack or sharp cheddar are great for something more bold.
- Flavorings. I keep it simple with salt and pepper, but you can add any combination from the list below.
Flavor variations
- Kettle corn. Sprinkle 1/4 teaspoon salt and 2 tablespoons keto powdered sugar or 1/4 cup granulated sweetener.
- Salted caramel. Drizzle keto caramel sauce over the cooled popcorn, and sprinkle cinnamon on top. This is my partner’s favorite sweet hack.
- Cheddar cheese. Add 2 tablespoons of cheddar cheese powder. I recommend Kernel Seasonings, as it doesn’t have excess carbs from sugar or fillers.
- Butter. Melt and cool 2 tablespoons butter, drizzle through the popcorn, then sprinkle 1/4 teaspoon salt.
- Ranch. Add 1 tablespoon ranch seasoning. I like Hidden Valley, because it has the fewest carbs.
- Parmesan garlic. Toss in 2 tablespoons of parmesan cheese and 1 teaspoon of garlic powder.
How to make keto popcorn
Step 1- Prepare the cheese. Line a baking sheet with parchment paper. Slice the cheese into cubes, place them on the sheet, and cover with a kitchen towel. Dry the cheese for at least 24 hours (72 hours is my sweet spot).
Step 2- Bake. Preheat the oven. Transfer the cheese cubes onto a new lined baking sheet and bake until all pieces are puffy.
Step 3- Cool, season, and serve. Let the popcorn cool completely, then use a paper towel to soak up excess oil. Toss in your desired seasonings.
Arman’s recipe tips
- Plan ahead. The longer the cheese dries, the better its consistency. If possible, I like to leave it out for 72 hours.
- Keep an eye on the oven. Even a few minutes of overcooking can cause the puffs to deflate. Pull the cheese from the oven as soon as it has puffed up.
- Let the popcorn cool completely before adding any seasonings. The puffs are still soft straight from the oven and will firm up as they cool. Adding seasoning too early means it won’t stick properly.
- If your puffs deflate, the cheese wasn’t dry enough. Pop them back in the oven for 2-3 more minutes, and they should re-puff.
Storage instructions
To store: Keep leftover popcorn in an airtight container at room temperature for up to 1 month.
To freeze: Store the popcorn in a freezer bag and freeze for up to 3 months. Make sure the bag is completely sealed so no moisture seeps in.
Keto Popcorn
Ingredients
- 1 cup cheddar cheese from a block * See notes
- 1/4 teaspoon salt ** See notes
Instructions
- Line a large baking tray with parchment paper and set it aside.
- Slice your cheddar cheese into 1/4 inch cubes. Place them on the lined sheet and cover with a dishtowel. Let the cheese dry out for at least 24 hours or up to 72 hours.
- Preheat the oven to 200C/400F. Line a new tray with parchment paper. Transfer the dried cheese onto it and bake for 5-7 minutes, until popped and puffed up.
- Remove from the oven and let cool completely. Use a paper towel to soak up any excess oil.
Notes
Nutrition
More low carb snacks for movie night
- Keto trail mix– I make a big batch on Sundays, and my partner and I snack on it all week.
- Keto gummies– Chewy, sweet, and genuinely one of my favorite sweets on the site.
- Keto cheese crisps– The crunchiest keto snack I’ve made, and ready in under 10 minutes.
- Keto pasta chips– Inspired by the viral TikTok trend, but made keto-friendly.
This was surprisingly delicious- so crispy and easy!!
love this for a low carb snack!
Popcorn
I tried to make popcorn
Went by the recipe and came out a glob
What did I do wrong?
BEST air fryer popcorn recipe EVER!
Going to make it asap !!!!
Bro. Your recipes never let us down. I let them sit out for 72 hours as recommended and that was perfect. They’re perfectly crunchy this way. My husband was happy to burn his fingers trying to eat these up before they were even cooled lol. This will be yet another regular around here. Thanks again Arman! 😊❤️🧀
P.s. I accidentally posted this comment on the stir fry sauce recipe and I dont know how to delete it lol. Sorry.
I used pepper jack cheese and let it dry out for 4 days. I cooked as suggested for 5 mins and they came out pretty golden brown. They’re a combination of crispy and chewy. Maybe next time I’ll try cheddar. Overall, a nice rich cheesy snack.
Is it possible to use a dehydrator to dry out the cheese cubes?
And if so, any idea what temperature and for how long?
I haven’t tried but you are welcome to experiment and see
I’ve seen other recipes like this…but have not tried them yet. I’m too impatient.
We miss popcorn so much since being on keto.
We are not patient people, especially when it comes to food/snacks.
I was thinking today…could you use a dehydrator, an air fryer or convection oven to dry out the cheese faster to get it to pop?
I haven’t tried, but you are welcome to experiment and see.
OK, *how* are these supposed to last 4 weeks?? There’s no way, I made these, skeptically, and darned if the things didn’t “pop” jumping around on the tray! The grandkids and I were giggling and watching through the glass. Granted, mine don’t look as picture perfect as Arman’s, but they taste amazing, I had to beat the hubby and grandkids off them with a wet noodle. Sprinkled with some garlic granules (garlic is a food group, I’m of Italian decent) it tastes like cheesy garlic bread!
I used a colby jack I think, and I left them to see three whole nights, despite being in Arizona – I wanted it to pop good, and it did! Thanks for another great recipe. Also, to answer another reply, I don’t see why it wouldn’t work with cheese curds if you left them out to dry like block cheese, I’d say give it a try!
Hahahahaha I perhaps was being generous with the storage tips 😉
I wish we had cheese curds in Australia- I’d love to try it out!
Am I reading this correctly, you do not put the cubed cheese in the refrigerator to dry out? I know that’s a dumb question but I cant get past the fact that you can leave cheese out? I’m no cook at all, so I am the dummy.
You aren’t a dummy! I know it sounds a little odd, but this helps the cheese puff up 🙂
Mine come out more chewy than crunchy. Any idea why? I used medium cheddar. Thanks!
Hi there! Sounds like you need to dry it out longer 🙂
Why can’t mozzarella be used?
It won’t puff up.
Didn’t look like the picture, but a nice crispy snack 😁
Pure genius! Can’t wait to make the next batch – the possibilities are endless
So awesome to find recipes like these. I have allergies to grains and so much more. My diet is very limited and boring…you’re opening my pallet world …so grateful
I can’t seem to get a “pop”. They turn into “whisps”. Which isn’t bad, they are still yummy. What am I doing wrong?
Hi Kevin! It can depend on the climate/temperature of where you live. Usually 24 hours is good, but sometimes up to 72 hours might be needed for it to ‘pop’
The perfect keto popcorn already exist , pork scratchings ! I’ll try this recipe though , didn’t think you could puff cheese in the oven x
could you use cheesse curds??? for this?
I haven’t tried!