Keto Cheetos

We used to love Cheetos and eat them all the time. These keto Cheetos are crunchy, packed with flavor, and are sure to be a favorite snack!

Keto Cheetos

Cheetos used to be one of my absolute favorite snacks. They were crunchy, cheesy, and delicious. Maybe not my most favorite snack, but definitely in the top three. I used to grab those little bags of them for a snack when I was in a supermarket or gas station.

Listen, we all know. Cheetos are tasty. There is something about that crunchy, cheesy taste that makes them almost irresistible. They even had that nifty, eye-catching cheetah as their mascot

I will admit, I always felt like I was eating pure artificial nastiness. But, I didn’t seem to care. I ate them anyway. And, I ate them often.

One of the biggest changes we all make when going to a low-carb/keto way of eating is not eating snack (read junk) foods anymore. For me, this meant no more yummy Cheetos. Way better for you, not having them. If you don’t believe me, just check out the nutritional info and the ingredients list.

These keto Cheetos are not overly hard to make but they do take some time and patience. It’s probably best you go into it with that thought in mind. The ingredient list isn’t crazy or long. But, the process is what you have to be careful of.

The key to this recipe is the freezing of the cheese. Be sure to do this for the time timeframe mentioned in the recipe!

When you get done, these keto Cheetos will be nice and crunchy, with a more refined (it is real, after all) cheese taste. They are great for an easy snack or as a side to a lettuce wrap. Furthermore, you can now have all of the Cheetos you want, free of the processed nastiness we were all used to.

Take the time needed to make them because I promise they will be worth it.

Crunchy snack lovers unite!


Be sure to leave us a comment and a ★★★★★ review!
Keto Cheetos

Keto Cheetos

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
We used to love Cheetos and eat them all the time. These keto Cheetos are crunchy, packed with flavor, and are sure to be a favorite snack!

Ingredients

Instructions

  1. Before completing this recipe, make sure you have frozen your cheddar cheese for at least 12 hours (24 preferred)
  2. Preheat oven to 300°F
  3. Using a hand mixer, mix the egg whites and cream of tartar until the mixture thickens to a whipped cream consistency
  4. Place frozen cheddar cheese in a food processor and pulse until the cheese has a powder-like consistency
  5. Add cheese and salt to the egg white mixture and mix for another 2 minutes
  6. Add egg yolk and mix for another 2 minutes
  7. Add mixture to either a cake bag with a nozzle or a sandwich bag with a corner cut out
  8. Squeeze Cheeto sized pieces onto a baking sheet with Silpat (or parchment paper) and place into the oven
  9. Bake for 20 minutes, then reduce heat to 200°F and prop the oven door open with a metal or wooden spoon
  10. Continue to bake for another 20 - 30 minutes to continue crisping the Cheetos
  11. Remove from oven and snack away!

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, we earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 6 Cheetos
Amount Per ServingCalories 94 Total Fat 7g Carbohydrates 0g Protein 5g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
MailerLite
Share a pic of this recipe on Instagram! Tag @betterthanbreadketo or #betterthanbreadketo!

16 Comments

  1. This recipe failed for me 🙁 I believe I know what went wrong…I assume when it says to mix the cheese into the egg whites, that you should actually fold it in with a spatula instead of using the hand mixer? Mine turned immediately into a liquid rather than a meringue like consistency.

    • Logan Childress

      Brandi,

      Sorry to hear about that. While most people would probably recommend you folding the cheese in, we actually just used the hand mixer and mixed it really well. It didn’t turn to water for us, but rather stayed in the whipped, merengue consistency.

  2. Can these be made without a food processor????

  3. Kristine Savage

    Trying these today for my lil guy on keto! He’s going to love these! Thank you!!

  4. Christie Eng

    I prefer Hawkins cheezies. I’m going to try this but add almond meal to make it drier and crunchier. Freezing the grated cheddar is a great idea as I expect it dries it out.

    • Logan Childress

      Christie,

      Let us know how it turns out! We love to hear how people can make our recipes better.

  5. DEBRA BURKHALTER

    Are you supposed to freeze a block of cheese?

    • Logan Childress

      Debra,

      You *can* freeze a block of cheese, but it would be best to shred it or grate it beforehand. That makes the “powdering” process much easier. If you do decide to use a block, it would be best to cut it into a few smaller pieces before freezing.

  6. I’m confused about step 5. Add the cheese and salt to the ground up cheese? Do you mean add the egg white/cream of tartar mixture to the cheese and grind for 2 minutes? I want to make these but I don’t want to screw it up. Please clarify?

    • Wait, you mean add the ground cheese to the egg white mixture I think, then mix with the beater. I think I had it backwards.

    • Logan Childress

      Kim,

      Thanks for asking! It wasn’t overly clear, so we reworded it to help. If you hadn’t asked, it might have confused more people! Yes, the step is adding the powdered cheese and salt to the egg white mixture. Sorry for the confusion!

  7. Oh I cannot wait to make these this week! Do you know how I should go about storing them? Thanks!

    • Logan Childress

      Elizabeth,

      They should be ok for a day or two in an airtight container. You can always keep them in the refrigerator if you’d prefer.

Leave a Comment

Your email address will not be published. Required fields are marked *

*