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Keto popcorn is a great snack option for those who want to sample their favorite foods without having to worry about carbs and calories. The question is, how do you make keto popcorn at home?
When it comes to savory snacks, there aren’t many options for keto dieters, as most chips are unsuitable for the keto way of life. And while popcorn is considered a much healthier option than chips, it is also not keto.
So how can you sample a bowl of popcorn while also following the ketogenic diet? Well, by making your own keto popcorn from the comfort of your home.
Keto popcorn is an amazing snack that tastes just like the real thing, even though it does not contain any kernels of any kind.
In this article, we will teach you how to make your own keto popcorn from scratch, while also explaining the supplies you will need. Keto popcorn is a great way to stay on track with your diet and it is extremely easy to make…
Is Popcorn Keto?
Despite being considered a healthy and low-calorie snack, popcorn is far from keto-friendly, as the confection contains a lot of calories. A single cup of popcorn contains around 32 calories, But it is the excessive carbs that will take you right out of ketosis. Popcorn is almost 100% carbs. (sad trombone)
While it is possible to fit popcorn into your ketogenic diet, this is something easier said than done, as you will need to calculate your daily carb intake and avoid popcorn that contains artificial flavors.
Fortunately, you can now make your own keto alternative from the comfort of your home, which is low in carbs and bursting with savory goodness.
What Is Keto Popcorn?
As we previously mentioned, it is impossible to make keto popcorn with traditional kernels, as these contain a lot of calories and carbs. Because of this, our recipe instead uses cheese to make the base of the snack.
When the cheese has been cooked, it fluffs up and takes on a crunchy texture, which is very similar to normal popcorn. It can also be seasoned and does not retain its cheesy taste, resulting in a delicious snack that everyone can eat.
Because of the limited ingredients, keto popcorn is extremely easy to make and can be flavored with anything from classic salt to garlic and herbs.
Now that you understand what keto popcorn is, let’s take a look at how you can make it from scratch…
How To Make Keto Popcorn
When making keto popcorn, you will need to cut the cheese into small ¼-inch cubes, which will then need to be placed on a lined baking sheet and covered with a towel. It is important to store the sheet in a cool place for at least 24 hours before you can start making the keto popcorn.
Once the cheese is rested, it will need to be cooked in a hot oven until it begins to puff up and pop. This process takes about 7 – 8 minutes and should result in crunchy keto popcorn that can be seasoned to your desire.
But what cheese should you use? In the section below, we have outlined the various ingredients you will need and how to choose the best cheese.
What You Will Need
Keto popcorn only requires two simple ingredients, however, the ingredients you use will be based on your own preferences.
Cheese
When it comes to the cheese, you can use any cheese that you want, whether that be cheddar, american or gouda. We would personally recommend a mild cheddar, however, colby jack also makes for a delicious batch.
Flavor
Like the cheese, you can add whatever seasonings you want to the finished popcorn, such as salt or butter. However, we personally love coating our keto popcorn with herbs and spices, as this creates a more gourmet experience.
Keto Popcorn Recipe
Ingredients
- Cheddar cheese (1 cup)
- Salt (¼ teaspoon)
Method
- Take a large baking sheet and line it with parchment paper before setting the sheet aside.
- Using a sharp knife, cut the cheese into ¼-inch cubes before placing them on the lined sheet and covering them with a towel.
- Leave the cubes in a cool area (still covered) for 24 hours before continuing with the recipe.
- Preheat the oven to 400 F (200 C) and line a new baking sheet with parchment paper.
- Transfer the cheese cubes to the new baking sheet and bake in the oven for 5 – 7 minutes until they have popped.
- Remove the sheet from the oven and let the cubes cool before patting them with a paper towel to soak up any excess oil.
- Transfer the cheese cubes to a large bowl and season with herbs and spices before sitting down and tucking in.
Note: Despite our recipe using cheddar, you can use any cheese that you want. However, you must never use mozzarella when making this recipe.
Flavor Combinations
While keto popcorn can taste delicious on its own, you can also season it with some of these amazing flavor combinations.
Sweet & Salt
This classic seasoning only became popular in recent years, but it remains one of the most loved flavors in the world. Just sprinkle your finished popcorn with some salt and keto sugar and you will have the best of both worlds.
Butter
If you prefer your popcorn buttery, all you have to do is melt 2 tablespoons of butter and pour the mixture over your keto popcorn – delicious!
Ranch
This next combination remains unique to keto popcorn, as it involves adding a tablespoon of ranch dressing to the finished batch. Rich and acidic, this seasoning helps to elevate the taste of the popcorn and is ideal if you want to try something new.
Garlic Cheese
Just add some parmesan cheese and garlic powder to your finished batch and you will have keto-friendly gourmet popcorn in no time.
How To Store Keto Popcorn
Keto popcorn can be stored in an airtight container for up to 4 weeks, however, the cheese will need to be stored at room temperature.
Of course, it is also possible to freeze your keto popcorn, which can be placed in a ziplock bag and kept in the freezer for 6 months.
Final Thoughts
If you’re in the mood for popcorn but are hindered by your dietary needs, then this amazing snack is the perfect choice for you.
Not only is it low in calories, but it is also bursting with flavor and does not contain any kernels or artificial ingredients. Just whip up a batch and you will have keto popcorn for you and your family.
