KETO POPCORN (CHEESE PUFFS RECIPE)

INGREDIENTS:

• 4 oz Provolone cheese (cut into 1/2-inch cubes – size is important!)
• 1/2 tbsp Butter flavored coconut oil (or plain butter)
• 3/4 tsp Sweet corn extract
• 1 1/2 tbsp White cheddar cheese powder

INSTRUCTIONS:

OPTIONAL STEP FOR ROUNDED KETO POPCORN:

1. Preheat the oven to 300 degrees F (148 degrees C). Line a baking sheet with parchment paper.
2. Arrange the 1/2-inch cheese pieces on the parchment paper, at least an inch apart. Bake for about 2-4 minutes, until the cheese pieces start to slightly melt to form rounded edges, but do not spread too far.
3. Remove from the oven. While the cheese is still warm, use a small spatula or your fingers to push the edges inward a bit if the cheese spread too much. The pieces should be round and thicker than typical sliced cheese.
4. Cool completely.

BASIC KETO CHEESE PUFFS:

1. Cover the cheese pieces with a paper towel and leave on the counter for at least 3 full days, until they are completely hard. (Squeeze them to check if they are ready – if they are at all rubbery, they need more time!)
2. Preheat the oven to 350 degrees F (176 degrees C). Remove the paper towel and place the pan into the oven for 4-5 minutes, until the cheese pieces puff up. Watch closely to avoid burning. Remove immediately once most pieces are puffed up.
3. Cool the cheese puffs completely to get crisp.

KETO POPCORN TOPPING:

1. Right before serving, in a small bowl, whisk together the butter flavored coconut oil or plain butter and corn extract.
2. Toss the keto popcorn with the corn flavored butter mixture. Sprinkle with white cheddar cheese powder and toss again.

RECIPE NOTES

Serving size: 12 pieces, or 1/4 entire recipe