These crispy cheese puffs are light, crunchy and cheesy. They are just 3 ingredients and don’t require any wheat flour, sugar, butter or oil. They also don’t require any frying. The cheese puffs are easy to prepare and make a nice snack.
Crispy cheese puffs in a bowl

These taste like a healthier homemade version of cheese puffs. They are just as crunchy and light but are made with healthier ingredients. They also are baked instead of fried.

Ingredients

  • Cheddar cheese
  • Almond flour
  • Egg whites

Cheddar cheese: Cheddar cheese gives the cheese puffs their cheese flavor. I recommend using sharp cheddar for more flavor. I also recommend grating your own cheese from a cheddar cheese block rather than using pre-shredded cheese.

Almond flour: A little almond flour is needed to stabilize the structure for the cheese puffs. Make sure to use superfine almond flour and not regular almond flour, which is too coarse and gritty.

Egg whites: Egg whites give the cheese puffs their airy and crispy texture.

How to Make Crunchy Cheese Puffs

  • The grated cheddar cheese is frozen and then pulsed in a food processor until they become small crumbs.
  • The egg whites are beaten until stiff peaks form. The almond flour and cheese are then folded in.
  • Transfer the mixture into a piping bag with a 1/4 inch opening. Pipe long strips onto the prepared baking sheet.The steps to make cheese puffs
  • Bake the cheese puffs until golden and crispy. Continue to bake with the oven off for another 30 minutes to ensure the puffs are extra crispy.

Cheese puffs after baking

Expert Tips

  • Do not leave out the almond flour. The cheese puffs will collapse without it.
  • Freezing the cheese will allow you to pulse it to crumbs without it all melting together.

A bowl of cheese puffs

More Crispy Cheese Recipes

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5 from 1 vote

3 Ingredient Crispy Cheese Puffs

These crispy cheese puffs are light and crunchy. They only need 3 ingredients and don't require any wheat flour, sugar, butter or oil. The puffs are also baked instead of fried.
Servings: 36 pieces
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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Ingredients

  • 49 grams grated sharp cheddar cheese, see note before starting
  • 2 large egg whites, room temperature
  • 1 tbsp (6g) superfine blanched almond flour

Instructions
 

  • Line a small baking sheet with parchment paper. Add the grated cheese on top and put it in the freezer until frozen, about 1 hour.
  • Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  • Once the cheese is frozen, place it in a small food processor and pulse a few seconds until the cheese is the size of small crumbs. See photo for reference.
  • Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs start foaming, about 30 seconds. Then increase speed to high and continue to beat until stiff peaks form.
  • Using a silicone spatula, gently fold in the cheese and almond flour. Be careful to keep as much air in the mixture as possible.
  • Transfer the mixture to a piping bag with a 1/4 inch opening.
  • Pipe approximate 2.5-inch long strips onto the prepared baking sheet, leaving a little space between them.
  • Bake for 30-35 minutes, or until they turn golden and dry. Turn off oven and let them dry in the oven with the oven off for about 30 minutes. Remove from oven and let them cool completely. Enjoy them after they have cooled. Store leftovers in airtight container in the fridge or freezer.

Notes

  • Cheddar Cheese note: This recipe works best with cheddar cheese that you grate yourself and not a pre-shredded bag. You do need to freeze the cheese so that you can pulse it into small crumbs without it melting into a big clump. I recommend sharp cheddar cheese so the puffs have enough flavor. You will need about 1/4 cup of grated cheese but it is best to use a scale for the most accurate measurement.
  • The cheese puffs are usually crunchy enough to eat after the initial bake, so if you plan on eating them all right away, you likely don't need to continue baking them with the oven off. Letting them continue to cook with the oven off helps to remove any excess moisture, ensuring the cheese puffs stay crunchy even when stored.
Serving: 1piece, Calories: 7kcal, Carbohydrates: 0.03g, Protein: 1g, Fat: 1g, Saturated Fat: 0.3g, Sodium: 12mg, Fiber: 0.03g, Sugar: 0.01g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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