Keto Wotsits Cheese Puffs. Britain’s favourite cheesy snack is now ultra low‑carb. Less than 1g for the whole 40g serving!
No grains, no gluten, no artificial additives. Just simple, wholesome ingredients for an ultra‑low‑carb snack you can make at home in minutes.
We all love snacks, and cheese is irresistible. A crunchy, cheesy bite is the Holy Grail for many in the keto and low‑carb community. Store‑bought options exist, but if you prefer to eat clean, making them yourself is a better choice.
If you’ve landed here, you want a savoury treat that isn’t merely celery and cheese. You want something with the familiar crispness of crisps (chips in the U.S.) without the carb overload. This recipe delivers exactly that: a fraction of the price, a fraction of the carbohydrates, and full flavour. What’s not to love?
How to Make Keto Wotsits Cheese Puffs
All you need is cheese, an egg white, a teaspoon each of almond flour and lupin flour (or more almond flour if you prefer), a pinch of xanthan gum, seasoning and paprika. Prep takes only minutes and the oven does the rest.
I prefer Red Leicester for its sweet, nutty flavour and orange colour that mimics classic Wotsits, but any mature cheese will work. Grating the cheese with a fine grater produces smaller crumbs and lighter puffs.
If you don’t want to use lupin flour, replace it with almond flour. Lupin gives a slightly earthy note that I like, but almond flour is a fine substitute.
A quick note on lupin: lupin seed is a legume in the same family as peanuts. If you have a peanut allergy you should exercise caution and consult your healthcare provider before trying lupin.
Tips
Freeze the cheese for about an hour before grating. Cold cheese is easier to grate finely and mixes better with the dry ingredients.
Double baking keeps the puffs light and crispy. The first bake cooks them through; the second low‑temperature bake dries them out so they stay crisp for longer. You can skip the second bake and reheat briefly before serving if needed, but double baking gives the best texture and shelf life.
Keto Wotsits Cheese Puffs vs. Wotsits
To compare visually, here are the original Wotsits and my keto version:
A typical packet of Wotsits contains about 22g. This recipe yields roughly 40g after the second bake, which could be two small servings — but they’re so good you might keep them all to yourself.
Enjoy!
Save this recipe to your collection and return to it whenever you need a crunchy, keto‑friendly snack.
Keto Wotsits Cheese Puffs
Ingredients
- 40 g red Leicester cheese (or other mature cheese)
- 1 egg white (approx. 37 g)
- 1/8 tsp xanthan gum
- 1/8 tsp fine salt
- 1 tsp ultra fine almond flour (about 3.5 g)
- 1 tsp lupin flour (or extra almond flour)
- 1/8 tsp paprika
Instructions
- Freeze the cheese for 1 hour, then grate it very finely.
- Mix the dry ingredients (xanthan gum, salt, almond flour, lupin flour, paprika). Add the grated cheese and combine thoroughly.
- Whip the egg white to stiff peaks and fold in the dry mixture until evenly incorporated.
- Preheat the oven to 150°C (static).
- Transfer the mixture to a piping bag fitted with a 10 mm round nozzle and pipe 24–26 tubes about 2.5 cm long onto a lined baking tray.
- Bake 30 minutes at 150°C, then turn off the oven and let the puffs cool inside for 15–20 minutes.
- For the second bake, set the oven to 100°C fan and dry for 30 minutes. Turn the oven off, open the door and allow the puffs to cool completely inside the oven.
Notes
You want static heat for the first bake to ensure the puffs cook through. Using the fan setting for the second bake improves drying and crispness.
Double baking keeps the puffs crisp for days when stored in an airtight container. If they soften, refresh them briefly under the grill or in a hot oven for a couple of minutes.
Accurate measurements help achieve consistent results — kitchen scales are recommended.
Nutrition
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Calories: 187 kcal
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Carbohydrates: 1 g
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Protein: 16 g
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Fat: 14 g
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