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Low Carb Popcorn

Created by
  Published on September 30th, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
low carb popcorn
ChefMichele MccauleyDifficultyBeginnerRating
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You don't have to give up your favorite movie-time treat just because you're on the ketogenic diet! This low carb popcorn recipe has less than 4g of net carbs per serving and is packed full of the delicious salty popcorn flavor you know and love!

Yields4 Servings
Prep Time1 minCook Time5 minsTotal Time6 mins
Nutrition Facts

Serving Size 1 cup

Servings 4

3.8g
Net Carbs

Amount Per Serving
Calories 161
% Daily Value *
Total Fat 14.6g23%
Total Carbohydrate 5.8g2%
Dietary Fiber 2g8%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 2 tbsp popcorn kernels(yields about 4 cups of popcorn)
 1 tsp salt

Directions

Directions
1

Air pop the popcorn in a popcorn machine or in a microwavable container.

2

Place popped popcorn in a large bowl.

3

Pour coconut oil over hot kernels.

4

Shake nutritional yeast, and salt over popcorn and toss gently, or stir with a large spoon or spatula.

5

Enjoy your low-carb popcorn!
Note: it cane be stored in a Ziploc or container with lid for up to one week.

Ingredients

Ingredients

Ingredients
 2 tbsp popcorn kernels(yields about 4 cups of popcorn)
 1 tsp salt

Directions

Directions

Directions
1

Air pop the popcorn in a popcorn machine or in a microwavable container.

2

Place popped popcorn in a large bowl.

3

Pour coconut oil over hot kernels.

4

Shake nutritional yeast, and salt over popcorn and toss gently, or stir with a large spoon or spatula.

5

Enjoy your low-carb popcorn!
Note: it cane be stored in a Ziploc or container with lid for up to one week.

Low Carb Popcorn
Michele McCauley is a creature of movement with a passion for fitness, running, cycling, swimming, dancing, surfing, Yoga, and Pilates. She leads a balanced healthy life incorporating fitness, nutrition, and healthy cooking for a vegan, vegetarian, keto, and Ayurvedic practices. After graduating with a Culinary Arts degree from Johnson and Wales University, Michele worked as a Sous Chef and Pastry Chef in restaurants, catering, cooking classes, and bakeshops.

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