Keto Cheatos


I am so happy (and a little impressed) with these “cheatos”:-) They are suuuper low carb and totally satisfy my desire for a crunchy snack! They are great for dipping, too! Try softened vegetable flavor cream cheese, hummus(watch the carbs!), sour cream, cheese sauce, etc. AND they go amazingly along side chicken or tuna salad. Lastly, you can use them as a fun  salad topper…almost like a crouton!

The macros for the WHOLE recipe are 31F/2netC/36P ❀

On to the recipe!

INGREDIENTS (makes 75-85 cheetos)

  • 4 egg whites, beaten until very stiff
  • 1/8 teaspoons cream of tarter
  • 75g frozen cheddar cheese (I recommend sharp cheddar)
  • 2 tablespoon almond flour
  • 1/8-1/4 teaspoon garlic powder
  • OPTIONAL: a pinch or 2 of cayenne pepper
  • OPTIONAL: parmesan or cheese-flavored popcorn seasoning

**NOTE*** The cheese you use (pre-shredded, different types of cheddar, etc.) could change the carb count. It would be a small change, but just an FYI πŸ™‚


  • Preheat oven to 300Β°
  • Pulse frozen cheese in food processor until in small little tiny pieces, place
    back in freezer. *I recommend shredding the cheese before freezing; makes
    this step far easier!*
  • Add cream of tartar to egg whites and beat until very stiff
  • Fold the cheese, almond flour, & spices gently to the egg whites. Try to let
    as little of the air out of the egg whites as possible.
  • Put the mixture into a plastic bag and cut a hole in the corner and squeeze
    out Cheetos-sized shapes onto cookie sheets lined with parchment paper.
    You could also grease the cookie sheets with olive oil if you don’t have
    parchment paper.
  • Bake for about 25 minutes, rotating the cookie sheets halfway through.
  • OPTIONAL: Sprinkle them with parmesan cheese or dust them with cheese
    flavored popcorn seasoning (I like these) while still hot/warm. *I did not do
    this step for the batch you see in photos*

Ta-Da!!!! Now you have keto-friendly, guilt-free, delicious, satisfying cheatos!!

Now want something sweet? Check out my Coconut Lemon Cheesecake Fat Bombs or my TRUE Cheesecake Fat Bombs!

Eat. Enjoy. Love.

51 thoughts on “Keto Cheatos

      1. You may have it posted, but I don’t know what the abbreviations mean. Would you please note them for those of us that are challenged in that area?


    1. You can just look at the nutrition label for the cheese you use. It usually says the serving size in cups and also lists the gram amount so you can find out how much to use that way!


  1. I made these tonight. They were fun to make and fun to eat! Light and airy, very flavorful, I didn’t add the Parmesan cheese, but will try that next time. Hubby loved the crunch. Will find out tomorrow how they fare in the fridge overnight.

    Liked by 1 person

  2. So the egg whites were stiff but when i poured in the cheese and almond, whoosh completely flat!! Is it maybe because of the weight of the frozen parmesan I used? The ice from the frozen cheese will add liquid to the egg white so i dont understand how you can make them fluffy


    1. Hmmm….not sure why you had so much trouble. Your cheese should not accumulate a bunch of ice, however, during the freezing process…that may have been the issue. The egg whites will go down some when you add the cheese, but not completely.


  3. These are my absolute favourite Keto treats! I use Tex mex cheese and add the pinch of cayenne. Perfect when craving a nice crunchy treat! Thanks so much.

    Liked by 1 person

    1. They keep very well in the fridge. Have kept them for a few days with no issue. I bake mine until quite crisp as the first time I made them I found them to be a little chewy.


  4. Are these a “make and eat the same day” kind of snack, or do they store well. If storage, I noticed someone said in comments that they were going to see how they fared overnight in the fridge – but never replied how it worked. Can they be stored in pantry, and should I put a silica pouch (the kind that comes in vitamins, absorb moisture) in there with them?


    1. I just saw this recipe so have not made them yet. But since it’s an egg and cheese product I would think they need to be in the fridge. Of course, that’s just my opinion.


  5. I’m so glad and I mean so glad I came across these . I was afraid it would taste like egg, but omg in heaven these are so good and no egg taste at all. Thank you again

    Liked by 1 person

  6. Also again with the seasoning a little goes a long way, go light on each Cheeto and you’ll still have a lot of flavor. The pepper, citric acid, and sodium all amplify each other’s flavor. Make sure the powder is evenly mixed. I used a bullet blender myself but a grinder would work best.


  7. I paid. Payment went through my PayPal acct. Received a message saying a confirmation had been sent to my email acct. correct email address.
    No email. No recipe instructions. πŸ˜”πŸ˜’


      1. Same here, I paid your $1.00 thru Paypal for instructions to the recipe but nothing, no recipe. I emailed you but no reply. Do you check to see if your website is working properly? I would like the instructions please.


      2. I just checked, and you are sent the recipe on September 3rd at 3:33 p.m. I wish you would have contacted me and let me know you did not receive it because I would have re-sent it right away! The email I have is smithridgesuite@…. If that is correct please let me know and I will re-send it right away. Be sure to check your Spam mailbox! Xoxo, Laura


  8. It is not there. smithridgesuite@ is my Paypal username, not my normal email address. Your email is not in my smithridgesuite@ email, as I have just checked again. Please send the directions to h…… Thank you.


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