Recipe type: Savoury Snacks
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 40g
Not quite as light as Wotsits, but very close. Crispy and satisfying, with an intense flavour and a whole lot of healthy goodness.
  1. freeze cheese for 1 hour, then grate it finely.
  2. mix dry ingredients together, then add grated cheese and combine.
  3. whip egg white to stiff peaks and incorporate dry ingredients.
  4. pre-heat oven to 150°C static.
  5. transfer to a piping back with 10mm round nozzle and pipe 24-26 tubes (2.5cm long).
  6. bake 30 minutes, turn off heat, remove from oven and let cool (15-20 minutes should do it).
  7. finally, proceed with the second bake at 100°C fan for 30 minutes, then turn oven off, open the door and leave inside until cooled.
You want static heat for the first bake to ensure your cheese puffs cook through. Using the fan setting for the second bake will enhance the drying process.

With double baking, the cheese puffs will remain crisp for days, when stored in a sealed container. Should they soften due to humidity levels being high, simply pop them in the oven or under the grill for a couple fo minutes and they'll be crispy again.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Serving: whole batch (±40g) Calories: 187 Fat: 14g Net Carbs: 1g Protein: 16g
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