Keto Coxinha de Frango
Add a delicious twist to classic Brazilian street food with this Keto Coxinha de Frango recipe—a low-carb take on the beloved chicken croquettes that’s packed with flavor and perfect for keto enthusiasts! Made with shredded chicken, cream cheese, and a blend of spices, these golden bites are encased in a gluten-free almond flour dough and fried to crispy perfection in coconut oil. This recipe combines traditional Brazilian flavors with a health-conscious twist, making it ideal for those looking to indulge without sacrificing their dietary goals. Whether served as an appetizer, snack, or party food, these keto-friendly coxinhas are sure to be a hit, especially when paired with your favorite low-carb dipping sauce. Ready in just an hour, they’re the ultimate guilt-free comfort food!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Cream cheese
- 30 grams Butter
- 250 grams Almond flour
- 2 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 100 ml Coconut oil
Instructions
Begin by cooking the chicken breast. Place it in a pot and add enough water to cover the chicken. Bring the water to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the chicken is thoroughly cooked. Remove from water, let it cool, and then shred using two forks.
In a pan, melt the butter over medium heat. Add the shredded chicken and cook it for 2-3 minutes with cream cheese, salt, black pepper, garlic powder, and onion powder. Mix well until all the ingredients are combined and set aside to cool.
Preheat the oven to 190°C (375°F).
In a mixing bowl, combine the almond flour, 1 beaten egg, and a pinch of salt. Mix until you form a smooth dough.
Take a small amount of dough, about the size of a golf ball, and flatten it in your hand. Place a tablespoon of chicken filling in the center. Carefully fold the dough around the filling and shape it into small, drumstick-like forms. Repeat with the remaining dough and filling.
In another bowl, beat the remaining egg. Dip each coxinha in the egg, ensuring they are well coated.
Heat the coconut oil in a frying pan over medium heat. Fry the coxinhas in batches, turning them occasionally, until they are golden brown on all sides, about 5-7 minutes.
Once fried, place the coxinhas on a baking tray and bake them in the preheated oven for an additional 8-10 minutes to ensure they are cooked through and crispy.
Remove from the oven and let them cool slightly before serving. Enjoy your keto-friendly coxinhas with a side of your favorite low-carb dipping sauce!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 841 mg | 18% | |
*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.
