Preheat the oven to 350oF. Line a baking sheet with parchment paper.
Place the cheddar cheese, cream cheese, and butter in a food processor and process until thoroughly mixed. Add the oat fiber, protein isolate, baking powder, salt, cayenne, and egg and continue processing until a thick dough forms.
Transfer the dough to a cookie press. Using a star-shaped tip, pipe 21⁄2-inch strips of dough onto the prepared baking sheet. If the dough is too soft to work with, refrigerate for 1 to 2 hours before piping the cheese straws.
Bake for 6 to 10 minutes, until lightly browned and set. Transfer to a cooling rack and let sit for 2 to 3 hours to become crisp. You can also place the cheese straws on the cooling rack in the oven with the oven light on and the door ajar, which results in crispier cheese straws.
Notes
Please note that oat fiber is not included in the nutrition facts because it is pure, insoluble fiber. In this recipe there are 11.3 grams of fiber per serving from the oat fiber.
Nutrition
Nutrition Facts
Cheese Straws
Amount per Serving
Calories
109
% Daily Value*
Fat
10.8
g
17
%
Carbohydrates
1.4
g
0
%
Fiber
0.5
g
2
%
Protein
1.7
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.