Keto Risoles
Indulge in the deliciously satisfying world of Keto Risoles, a low-carb twist on a classic Indonesian snack that's perfect for a ketogenic lifestyle! This mouthwatering recipe features delicate crepes made from coconut and almond flour, filled with a creamy and savory chicken mixture infused with cream cheese, carrots, zucchini, and aromatic garlic. Each risole is rolled, coated in crushed pork rinds for a crunchy exterior, and pan-fried to golden perfection. With just 30 minutes of prep time and simple yet flavorful ingredients, Keto Risoles make an irresistible snack or appetizer that’s packed with protein, perfect for meal prep, and entirely guilt-free. Serve these crispy delights warm, and watch them disappear in seconds! Perfect for keto enthusiasts or anyone searching for a delicious low-carb treat, this recipe is sure to impress your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons coconut flour
- 4 tablespoons almond flour
- 6 large eggs
- 0.5 cup unsweetened almond milk
- 2 tablespoons butter
- 250 grams chicken breast
- 100 grams cream cheese
- 0.5 medium carrot
- 0.5 medium zucchini
- 0.5 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated cheddar cheese
- 0.5 cup pork rinds (crushed)
Instructions
In a bowl, mix together the coconut flour and almond flour. Set aside.
In a separate large bowl, beat 4 eggs, then whisk in the almond milk.
Gradually add the flour mixture into the egg mixture, whisking until smooth. The batter should be crepe-like in consistency.
Heat a non-stick skillet over medium heat and coat with a small amount of butter.
Pour about 3 tablespoons of batter into the skillet, spreading it out into a thin round sheet.
Cook for about 1-2 minutes until the edges begin to curl and the bottom is golden, then carefully flip and cook for 1 minute more.
Repeat with the remaining batter to make about 8 crepes.
For the filling, heat olive oil in a large pan over medium heat.
Add finely chopped onion and minced garlic; sauté until fragrant.
Add diced chicken breast to the pan and cook through, about 5-7 minutes.
Stir in grated carrot and diced zucchini, cooking until they are tender.
Add cream cheese, reducing the heat, and stir until melted and mixed well.
Season with salt and black pepper.
To assemble the risoles, take one crepe and place a spoonful of chicken filling and a sprinkle of grated cheddar cheese, then fold into a roll.
Beat the remaining two eggs in a shallow dish. Dip each rolled risole into the egg, then roll in crushed pork rinds to coat.
Heat butter in a frying pan over medium heat and fry each risole until golden brown on all sides.
Serve warm and enjoy a delicious keto-friendly snack!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1728 mg | 576% | |
| Sodium | 7766 mg | 338% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 18.6 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1111 mg | 85% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2249 mg | 48% | |
*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.
