Keto Dutch Kroketten
Indulge in a guilt-free twist on a classic Dutch snack with these Keto Dutch Kroketten, a low-carb version of crispy croquettes that doesn’t skimp on flavor. These golden-brown delights feature a creamy filling of shredded chicken, sautéed mushrooms, and rich heavy cream, perfectly seasoned with onion and garlic powders for a savory kick. The outer layer, made from almond flour and psyllium husk powder, delivers a crunchy crust while staying keto-friendly. Crafted in under an hour and fried to perfection in olive oil, these keto croquettes are ideal for satisfying snack cravings or serving as a delicious appetizer. Pair them with a tangy mustard dip for an authentic taste of the Netherlands—without the carbs! Perfect for those following keto or low-carb diets, this recipe highlights wholesome ingredients and effortless charm.
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Recipe Information
Ingredients
- 400 grams Chicken Breast
- 60 grams Unsalted Butter
- 150 grams Mushrooms
- 200 ml Heavy Cream
- 120 grams Almond Flour
- 2 tablespoons Psyllium Husk Powder
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 100 ml Olive Oil
Instructions
Begin by boiling the chicken breast in a pot with water until fully cooked, about 15 minutes. Remove from pot, allow to cool slightly, then shred the chicken using two forks.
In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté until they are soft and slightly browned, about 5 minutes.
Add the shredded chicken to the skillet and mix thoroughly with the mushrooms. Pour in the heavy cream, stirring continuously, and cook until the mixture thickens, about 5 minutes.
Season the filling with salt, black pepper, onion powder, and garlic powder. Stir well and remove from heat. Let the filling cool completely.
In a shallow dish, combine almond flour and psyllium husk powder. In a separate bowl, whisk the eggs.
Once the filling is cool, shape it into small logs (around 50 grams each). You should make approximately 8 kroketten.
Dip each chicken log into the egg mixture, then roll it in the almond flour mixture to coat well.
Heat olive oil in a large frying pan over medium-high heat. Carefully place the coated kroketten into the pan, frying them until golden-brown on all sides, about 3-4 minutes per side.
Transfer the fried kroketten to a plate lined with paper towels to drain excess oil before serving.
Serve the Keto Dutch Kroketten warm, perhaps with a side of mustard for extra flavor.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.9 g | 374% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 8.8 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 451 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2685 mg | 57% | |
*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.
