Keto Kwek Kwek
Discover a guilt-free twist on a beloved Filipino street food with this Keto Kwek Kwek recipe—perfect for low-carb enthusiasts seeking a flavorful snack! Traditionally made with flour-coated quail eggs, this keto-friendly version swaps the carb-heavy batter for a blend of almond flour, coconut flour, and xanthan gum, enhanced with smoked paprika, turmeric, and garlic powder for irresistible flavor and vibrant color. Each golden, crispy bite is fried to perfection in heart-healthy olive oil, making it the ideal treat to satisfy your cravings without breaking your diet. Ready in just 30 minutes, these protein-packed morsels pair wonderfully with a tangy, vinegar-based dipping sauce for the ultimate keto street food experience. Whether you're hosting a party or enjoying a snack solo, Keto Kwek Kwek will add a delicious burst of Filipino-inspired flair to your low-carb lifestyle.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces quail eggs
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon baking powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 0.25 cup heavy cream
- 1 cup olive oil
- 1 tablespoon apple cider vinegar
Instructions
Start by boiling the quail eggs in a saucepan for about 3 minutes. Once cooked, cool them under running water and carefully peel the shells. Set aside.
In a medium-sized mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, smoked paprika, turmeric powder, garlic powder, salt, and black pepper. Stir well to ensure all dry ingredients are evenly mixed.
In a separate bowl, whisk together the eggs, heavy cream, and apple cider vinegar until smooth.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a smooth batter forms. The batter should be thick enough to coat the back of a spoon.
Carefully pat the peeled quail eggs dry with a paper towel. This helps the batter adhere better.
Heat olive oil in a deep frying pan or wok over medium-high heat.
Using a skewer or fork, dip each quail egg in the batter, ensuring it is completely coated. Gently lower it into the hot oil.
Fry the coated eggs in small batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain excess oil.
Serve hot with a side of vinegar-based dipping sauce or your favorite keto-friendly dip. Enjoy your Keto Kwek Kwek!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 233 mg | 5% | |
*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.
