Keto Chicken Curry Puff
Satisfy your craving for comfort food while staying low-carb with these delectable Keto Chicken Curry Puffs! Made with a rich, cheesy almond flour dough, these puffs boast a perfectly flaky crust that melts in your mouth. The filling is where the magic happens: tender, spiced chicken breast is simmered with fragrant curry powder, aromatic garlic, creamy coconut milk, and a hint of fresh cilantro, all mixed with hearty cauliflower rice for a guilt-free indulgence. Perfect as an appetizer, snack, or light meal, these golden-brown pastries are brushed with an egg wash for an irresistible finish. Easy to make and keto-friendly, this recipe is ideal for a flavorful meal prep or a shareable party platter. Prepare to wow your taste buds—and your guests—with this delicious low-carb twist on a beloved classic!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 2 Egg, large
- 0.5 teaspoons Salt
- 1 pound Boneless chicken breast, diced
- 1 tablespoon Coconut oil
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Curry powder
- 0.5 cup Coconut milk, canned
- 1 cup Cauliflower rice
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoon Black pepper
- 1 Egg yolk
- 1 teaspoon Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 1-2 minutes until both are melted and smooth, stirring halfway through.
Add the almond flour, one egg, and salt to the cheese mixture. Stir until a dough forms. Place the dough between two pieces of parchment paper and roll out to about 1/4 inch thick. Refrigerate the dough while preparing the filling.
In a large skillet over medium heat, add the coconut oil. Once hot, add the onion and garlic. Sauté until the onion is translucent.
Add the diced chicken breast to the skillet. Cook for 5-6 minutes until lightly browned.
Stir in the curry powder, followed by the coconut milk. Reduce heat and simmer for 7-8 minutes until the chicken is fully cooked and the mixture thickens.
Stir in the cauliflower rice, cilantro, and black pepper. Cook for an additional 2-3 minutes then set aside to cool slightly.
Take the rolled-out dough from the refrigerator and cut into 4-inch circles using a cutter or a lid.
Place a spoonful of chicken filling onto each circle. Fold the dough over and seal edges by pressing with a fork.
In a small bowl, whisk together the egg yolk and water. Brush the tops of each puff with the egg wash.
Bake the puffs in the preheated oven for 20-25 minutes until golden brown.
Let cool for a few minutes before serving warm.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 7307 mg | 318% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 21.2 g | ||
| Protein | 242.5 g | 485% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2147 mg | 165% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
