Zero Carb Keto Cheetos
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Zero Carb Keto Cheetos
- 3 large egg whites
- 1/8 teaspoons cream of tartar
- 1/2 cup freshly shredded cheddar cheese FROZEN
- Parmesan cheese optional
- Preheat oven to 300 degrees. Put the frozen cheese in a food processor/blender and chop, until it's in tiny little pieces.
- In a mixing bowl, whip the whites with cream of tartar until VERY stiff peaks form. Sprinkle the chopped cheese, on top of the egg whites. Then, with a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.
- Carefully place the mixture into a large Ziplock baggie, cut a ½ inch hole in the corner of the baggie. Gently squeeze onto cookie sheet in CHEETO-like shapes. I would suggest using a sheet of parchment baking paper, to line your pan, but if you don't...grease the pan. Lightly sprinkle grated parmesan cheese, on top of each puff.
- Bake at 300 degrees, for 20-30 minutes. The longer you can bake them (without them getting too brown), the crispier they will be. For even crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes. Store in a tightly sealed, air-tight container. Makes 6 servings.
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This looks so awesome! My 6-year-old loves Cheetos. I’m going to give this a try. 🙂
Thanks Dee! Let me know what you think!
When do you add the cream of tartar? When you whip the egg whites?
When do you add the cream of tartar? When you whip the egg whites?
Yep, I just fixed it Tina! Thanks for pointing that out:)))
I made these today, and wow, they are SO good! My skeptical parents loved them too 🙂 Can’t wait to make them again!
Thanks girl!;))) they are tricky but soooo good!
I can never get my peaks very stiff
It helps having a stand-up mixer. Really makes it easy. Also, make sure the bowl is completely dry before you add the eggs. Any water can make them fall. Here is the mixer I use. http://astore.amazon.com/marisnutran05-20/detail/B0001ILY88
I have had one of these mixers (well, 3 over time- I burned 2 out doing royal frosting- VERY stiff) for all of my 47 years of marriage. They are smaller than the Kitchenaids and do a great job on most normal stuff:
How long would you say these stay good for?
I would think they would stay in a ziplock for a couple weeks before getting stale. You could always make a bigger batch and freeze some if you wanted. 🙂
I am new to your blog and am so impressed with your recipes. It would be helpful to know which one of your cookbooks contains the recipe you feature on a blog post. I am wanting to try them all but I see you have several cookbooks. Maybe I need to buy them all!
My older recipes (more than 1.5 years old) would be in the cookbook “Nutritious and Delicious”. The newer ones would be in one of the color cookbooks in “The Art of Eating Healthy” Series. Thanks! 🙂
These are great! Thanks again for the innovative recipes-
What if I don’t have cream of tartar? Would using a substitute ruin the recipe?
You could try it without. It helps the whites stay stiff. 🙂
whats the serving size
It really depends on how big you make them. 1 serving is about an ounce or 1/6th of a recipe. 🙂
This might be a dumb question but do you grate the cheese and then freeze it?
Yes, that is what I do. 🙂
I just tried this and jkbulin’s tip. It was all ruined by the condensation that formed on the cheese and egg whites. 🙁 Man, and my egg whites were actually stiff this time around. I even realized that I had added 1 cup of cheese the first time instead of 1/2 cup, and this time I actually used the correct amount. Ha! Everything was perfect except for the water. D:
Yes, any water will make the egg whites fall. 🙁
So freezing the egg whites isn’t a good idea, is it? How about the cheese? Do I grate it, then freeze it, and then put it in the food processor (I didn’t use the food processor yesterday)?
I actually freeze the “All Whites” egg white cartons I use on occasion and it work fine.
These are sooooo good! Thank-you 🙂
This would be great for something to crunch on. That’s what I miss the most is eating crunchy food. Thanks I am going to try this.
I am so excited about your recipes! I made these today. I increased the ‘cheese’ flavor by adding 2 T. powdered cheese and 1 T. Butter Buds. Fabulous!
If you put your bowl in the freezer before you mix your egg whites it will also help the peek!!!! The colder the better!
Thanks for the tip! 🙂
I made these tonight and baked them 25′, which was when they looked pretty toasted. The flavor was great! The only disappointment was that they kind of powdered in my mouth when I took a bite. I’m not sure if that’s because they were in the oven too long or not long enough. I’m also trying to figure out if the thicker or thinner ones turned out better. Any thoughts/tips?
Hmm, what brand protein powder did you use? They may not all be the same for how much moisture they take up.
There’s not protein powder in the recipe. But I have Jay Robb vanilla whey and Jay Robb unflavored egg white.
Oops, sorry. Was thinking of a different recipe. You could try a little more egg whites next time. 🙂
Ok thanks! I’ll try that 🙂
Hi! Can you use different cheeses, other than cheddar? My son can’t have cheddar cheese
Yes, most should work. 🙂
Thanks for this amazing recipe!
I tried to make these just now and I made a huge mistake that I want to warn other noobies about: If you try to mix the eggs again after you fold in the cheese, you’re gonna have a bad time! I was worried that I hadn’t properly folded in the cheese so I thought that mixing it up one last time would make the mixture even stiffer! Nope, it instantly became very liquidy. This may be obvious to most, but I had no idea what I was doing. I’m going to try the recipe again later tonight though! I’m really excited to see how they turn out! 🙂
I tried making this for the first time today and it was a major flop. 🙁 The “cheetos” ended up melting and forming a liquidy cheese river on the parchment paper. 🙁
I am sure I didn’t get any water into the mixing bowl, but I also didn’t freeze the cheese after grating it, and I probably didn’t whip the egg whites long enough (I used a hand mixer. If I were to use a stand mixer, about how long would it take to get the mixture to stiffen up?). How should the mixture look once the cheese is folded in (perhaps I was too rough on the mixture)? What if I were to add a little seasoning to the cheese before adding it to the egg whites? What if I were to use more cream of tartar? Ugh, I’m so disappointed. 🙁
OMG I just made these! SOOOO good, the whole batch disappeared in minutes!
Tried these today. Super tasty, great texture and easy to make. They were filling and satisfying, too. My 3 yo daughter also loved them! Thank you for sharing.
Can you use already grated cheese?
That should work.
Can you use carton whites for these? I have 6 kids so I would be tossing a lot of yolks making these.
Yes, that will work. You just might need to whip them a little longer.
Can you leave out the cream of tartar?
That should still work.
Made these tonight. They were very, very tasty. My 7 year old gave them a “9” on a scale of 1-10 (10 being ice cream, lol!) As one would expect with whipped egg whites, they are very light, much lighter than Cheetos. I was wondering if I made them thicker if it would add more weight, or if it would just make them chewier instead of crispy. When they come out warm, they are chewy at first. Then, as they cool off, they get crispier. Have you experimented with different sized puffs? I will probably experiment anyways, just thought you might have some insight.
Thanks! I haven’t but let me know if you do. 🙂
I have a question on the nutrition information. I made these last night and my whole batch weighed 1 oz. I know that cheese is more than 47 calories for 1/2 c by itself. So did your batch make more than 1 serving? They are very tasty by the way, loved them.
As it says above, “Makes 6 servings.” 🙂
Maria, love your recipies!!! THANK YOU!!!
Do you think it would be alright to use a frosting bag instead of a ziplock baggie?
Yes, that will work. 🙂
Y’all who made a puddle instead of cheese puffs, listen up!
Whipped egg whites, when exposed to any type of grease or oil, will unwhip. Therefore, the cheese, which must contain the fats natrually found in milk, will make the whole recipe wilt unless you:
1. freeze the cheese. This makes the oils hard and keeps them separate from the egg whites.
2. stop mixing after adding the cheese, already. Once the cheese thaws a bit, it’s all undone. Because of milk fats.
3. go ahead and bake it up post haste. The cheese is thawing! Oils are separating!
Great tips! 🙂
Also, you should whip the eggs for a MINIMUM of 5 minutes…I make oopsie bread a few times a week and I actually watch a clock to be sure. I also noticed that if you open the oven to check on them at any time, they will deflate. I hope these tips help. I can’t wait to try this today!
Loved cheetos. These look wonderful. Could you use something like All Whites egg whites in a carton?
Now if you could only come up with a substitute for popcorn! Which I love with lots of butter! 😉
Yes, that will work. 🙂
Here you go for popcorn.
I made these this morning, my favorite all time snack chip is Cheetos!! Maria, you rock! Love them. Your bread recipe is amazing too, I made that and even my family agreed it was fabulous!! Just got your Keto-Adapted. I’ve been low carbing for several years on and off but always end up failing to stay on because of things I miss!! I’m glad I found you!
Thanks so much,
Do you think you could use nutritional yeast in this instead of the cheese to make it dairy free? I have never used nutritional yeast yet but I just ordered some and would love to try this recipes cause my daughter LOVES cheetos but she is sensitive to dairy. Any advice you could give on the matter would be appreciated! Thanks for your awesome recipe!
That should work. 😉
Is it cooked egg white or raw egg white?
Sadly, mine didn’t take cheesy at all:(
Hmm, not sure what went wrong, sorry. 🙂
Why not make the Cheetos with egg yolks and whites?
The yolks make the whites fall. You will not get a crispy Cheeto.