Keto Risol
Discover the ultimate low-carb delight with this Keto Risol recipe, a flavorful twist on traditional risols tailor-made for your ketogenic lifestyle. Featuring a delicate almond and coconut flour batter infused with eggs and almond milk, these wraps are perfectly golden and satisfyingly soft. Packed with a savory filling of shredded chicken, sautéed garlic, onion, bell pepper, zucchini, and gooey mozzarella, every bite offers a burst of wholesome and creamy flavor. Lightly fried in coconut oil for a crispy finish, these keto-friendly rolls are ideal as a hearty appetizer or a delicious snack. Ready in just an hour, this gluten-free, nutrient-packed recipe is perfect for those seeking healthy comfort food that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Xanthan gum
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 cup cooked and shredded Chicken breast
- 2 cloves minced Garlic
- 0.5 cup chopped Onion
- 0.5 cup diced Red bell pepper
- 0.5 cup diced Zucchini
- 0.25 teaspoon Black pepper
- 0.5 cup shredded Mozzarella cheese
- 3 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. Whisk until well combined.
Add eggs, unsweetened almond milk, and olive oil to the dry ingredients. Mix thoroughly until you have a smooth batter.
Heat a non-stick frying pan over medium-low heat and lightly grease it with a small amount of coconut oil.
Pour about 1/4 cup of batter into the pan, tilting it around to spread the batter into a thin layer. Cook for 2-3 minutes on each side until lightly golden. Repeat with remaining batter, setting each piece aside on a plate.
In another pan, heat 1 tablespoon of coconut oil over medium heat. Add minced garlic and chopped onion. Sauté until translucent, about 2 minutes.
Add diced red bell pepper, zucchini, and shredded chicken to the pan. Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally, until vegetables are tender.
Stir in shredded mozzarella cheese until it melts and the filling becomes creamy.
Spoon about 2 tablespoons of the chicken mixture onto each keto wrap. Fold over the sides and roll up tightly, securing the filling inside.
In the same pan, add the remaining coconut oil. Fry the rolled risols until they are golden and crispy on all sides.
Serve warm and enjoy your delicious Keto Risol!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 526 mg | 11% | |
*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.
