CHEESE POPS – LOW CARB POPCORN
As we all know, there is almost everything we can come up with as a low carb version.
Well, one thing is a bit difficult.
We have tried to make a bread like popcorn, but not very successful with kids.
Then about 2 years ago I saw this idea the first time. But since it requires to keep the cheese drying for 48 HRs, I have never ever got into it.
Because it takes time and because I was sure that before those 48Hrs are gone, all the cheese will be gone.
But then again it is worth trying. Or not?
So last week I tried it, manage to not eat any single piece in 48Hrs and Ta Da.
It is extremely addictive and delicious. Immediately the next day, I had to prepare another batch and that is what I am gonna do today for all of you.
Then I will take some pictures, make a video and place it all here for you to see and try.
This recipe is really easy and you will not regret trying it.
If you manage not to eat them immediately, they are even better the next day.
And cost wise? Much much cheaper then any cheese Pops you buy in the supermarket if you find some.
Sophie has made a Facebook live, where we have tried it for the first time. Just in case you want to have a look, here it is:
And of course short version from our second take:
But now to the recipe:
You can use any hard cheese. I would suggest to cut it into slices and then make it into small squares since it will dry better. The first time we made it, I had to keep it much longer to dry, since even after 48 Hrs it was not fully dry.
Cheese Pops - Low Carb PopcornPrint This
- 100g (1 Cup or 3.5 oz) Hard Cheese
- Cut hard cheese first into slices and then into small squares ( I have used Gouda)
- Place it on a baking sheet covered with parchment paper and cover with a napkin
- Keep it on a kitchen top for 48 Hrs
- Heat up the oven to 200 C (392F)
- Place the cheese in the oven for 3 minutes
- Bon appetit
Per serving: Calories: 88 kcal, Carbohydrates 0,4g, Protein 5g, Fat 7 g
Let us know how it went. Really curious.
And do not forget to sign in to our Newsletter to receive every single new recipe we come up with.