Keto Wotsits Cheese Puffs. Britain’s favourite cheesy snack is now ultra low-carb. Less than 1g. For all of them (40g)!
No grains, no gluten, no chemicals. Just healthy goodness in an ultra-low-carb snack that anyone can make at home. Easily.
We’re all crazy about snacks. And we all can’t resist cheese. But a cheesy + crunchy snack is usually the Holy Grail of the keto/very low carb community. Of course you can buy such snacks, but they’re a far from ideal option if you prefer to eat the clean way.
Well, if you’ve landed here, my friends, you clearly need a savoury treat that isn’t a celery stick and a piece of cheese. You want something to remind you of the texture of crisps (U.S. chips), minus the carb overload that veggies inject. And I promise to deliver exactly what you’ve been looking for. A fraction of the price and a fraction of the carbohydrates, and without sacrificing flavour. Wots there not to love?
How to Make Keto Wotsits Cheese Puffs
A bit of cheese, an egg white, a teaspoon of almond flour and lupin flour, plus seasoning. It takes minutes to prep. Then the oven does the rest.
I prefer to use Red Leicester cheese, as I like its sweet and nutty flavour. Plus it has the right colour to mimic Wotsits. But you can use any mature cheese that takes your fancy. If possible, grate it using a small-hole Parmigiano cheese grater – the smaller the cheese crumbs are, the lighter your cheese puffs will be.
If you don’t want to use lupin flour, you can replace it with almond flour. I use lupin because it’s, a) my favourite, and b) slightly ‘earthy’. Which means the cheese puffs have the right flavour – according to my palate, at least.
I should remind you that the lupin seed (commonly referred to as a ‘bean’ because of its appearance) is a legume belonging to the same family as peanuts. So if you have a peanut allergy, perhaps you should avoid lupins too, even though reactions are rare. And yes, lupin flour ‘is keto’ (sigh), because it has an incredibly healthy nutrition profile AND is very low carb (unlike most other legumes).
Freezing the cheese for 1 hour before you grate it will make the job much, much easier. Plus the cold, grated crumbs will mix with the dry ingredients a lot better.
Double baking allows the cheese puffs to remain light and crispy. Bake once and they’ll be crunchy to begin with, but won’t be light, and will soften more quickly. You can always bake once, then bake again when you want to eat them. But this will remove the convenience of a grab-and-go snack.
Keto Wotsits Cheese Puffs v. WOTSITS
Just so you can see the difference, here’s how they compare:
There’s about 22g in a packet of Wotsits. My recipe yields approximately 40g after the second bake. This could, in theory, provide two servings. But why would you want to share something this good…
- Yield: 40g
- Serving: whole batch (±40g)
- Calories: 187
- Fat: 14g
- Net Carbs: 1g
- Protein: 16g
- 40g red Leicester cheese
- 1 egg white (±37g)
- ⅛ tsp xanthan gum (U.S. option HERE)
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 1 tsp (3.5g) ultra fine almond flour (U.S. option HERE)
- 1 tsp (3.5g) lupin flour (U.S. option HERE) (world-wide supply HERE - use discount code [I]QUEENKETO5[/i] at checkout)
- ⅛ tsp paprika
- freeze cheese for 1 hour, then grate it finely.
- mix dry ingredients together, then add grated cheese and combine.
- whip egg white to stiff peaks and incorporate dry ingredients.
- pre-heat oven to 150°C static.
- transfer to a piping back with 10mm round nozzle and pipe 24-26 tubes (2.5cm long).
- bake 30 minutes, turn off heat, remove from oven and let cool (15-20 minutes should do it).
- 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.
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.