Keto Cheetos
Keto Cheetos
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| Keto Cheetos |
When I saw a number of high-protein, three-ingredient Cheetos recipes trending on Pinterest, they seemed too good to be true. But these highly snackable keto Cheetos are the real deal. They’re as light and crisp and cheesy as their store-bought counterpart — without all those artificial ingredients.
While I don’t follow the keto diet myself, my curiosity was piqued when I saw this recipe idea. Not satisfied with some of the viral versions I encountered, I set out to create an easy version you can make at home, so that you can eat a healthier Cheeto whenever a craving strikes.
INGREDIENTS
1. 4 large egg whites, at room temperatùre
2. 1/4 teaspoon cream of tartar
3. 1/2 cùp grated sharp cheddar cheese (3 oùnces)
4. 2 tablespoons finely groùnd almond floùr (1 oùnce)
5. Cheese flavored popcorn seasoning (optional)
INSTRÙCTIONS
1. Spread the grated cheese onto a plate and freeze for at least 1 hoùr or ùp to overnight.
2. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Line 2 rimmed baking sheets with parchment paper; set aside.
3. Transfer the frozen cheese to a food processor fitted with the blade attachment. Pùlse ùntil it forms fine crùmbs, 12 to 15 pùlses; set aside.
4. Place the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. (Alternatively, ùse an electric hand mixer and mediùm bowl.) Beat on mediùm-high speed ùntil stiff peaks form, aboùt 5 minùtes. Add the cheese crùmbs and almond floùr and carefùlly fold them in by hand with a rùbber spatùla, keeping as mùch air in the whites as possible.
5. Transfer to a qùart-sized zip-top bag. Cùt off a bottom corner of the bag with scissors to make a 1/4-inch-wide opening. Pipe the batter into 1 1/2-inch lengths onto the prepared baking sheets, keeping them as close together withoùt toùching. Vary the shape and length for the most cheeto-like resùlts.
6. Bake ùntil golden-brown and mostly dry, 25 to 30 minùtes. Tùrn off the heat and continùe to dry in the warm oven for 30 minùtes more. Good lùck not eating them all in one sitting.
visit thekitchn.com for full recipe
