Use a small knife and cut the white cheddar cheese into small pieces. About 1/4 inch cubes as shown in the process photos below.
Lay the cut cheese flat and spread out allowing space in between each piece on a large baking sheet that is lined with parchment paper or a silicone mat.
Sprinkle the cheese with salt.
Cover the cheese cubes with a tea towel and leave out on your counter for 24 to 48 hours. This will allow all the moisture to be removed from the cheese. The less moisture, the crispier the popcorn!
Pat the cheese cuts dry with a towel to remove any excess moisture before baking.
Sprinkle with your favorite savory seasoning before you bake the popcorn. This way the seasoning bakes into the popcorn.
Don't bake the sweet flavors. If you have a sweet flavor, you will add the seasoning and the keto sweetener to a baggie and add the keto popcorn to the baggie and shake it until it's fully coated after you cook the popcorn.
I normally don't cook the sweet flavors because there are some keto sweeteners that are easy to burn in the oven.
Bake at 400 degrees for about 4 to 5 minutes or until the cheese puffs up!