Keto Spanish Croquetas
Transform your snacking game with these irresistible Keto Spanish Croquetas—an indulgent, low-carb twist on the classic Spanish tapas dish! Made with a creamy almond flour roux, velvety cream cheese, and shredded chicken or ham, these bite-sized delights are keto-friendly without sacrificing flavor. Crispy on the outside thanks to pork rind crumbs and golden-fried in avocado oil, they deliver a satisfying crunch that pairs beautifully with their savory, seasoned filling. Perfect for appetizers, party platters, or an anytime treat, these croquetas are quick to prepare and ideal for those looking for a guilt-free, flavorful option. Serve them hot accompanied by your favorite keto dipping sauce or aioli to elevate the experience.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1.5 cups Almond flour
- 4 ounces Cream cheese
- 0.25 cup Heavy cream
- 1 cup Shredded cooked chicken (or ham, minced)
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (optional)
- 2 large Eggs
- 1 cup Pork rind crumbs (or more almond flour)
- 1 cup Avocado oil (or olive oil), for frying
Instructions
In a medium saucepan over medium heat, melt the butter.
Add 1/2 cup of the almond flour to the melted butter and whisk for 1-2 minutes until lightly golden and fragrant, creating a roux.
Stir in the cream cheese and heavy cream, whisking until smooth and creamy.
Add the shredded cooked chicken (or ham) to the cream mixture and stir well to combine.
Stir in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Adjust seasonings to taste.
Remove the mixture from heat and let it cool. Once cooled, refrigerate for at least 1 hour or until firm.
Using your hands, shape the chilled mixture into small logs or oval-shaped croquetas, about 2 inches long.
In a small bowl, beat the eggs. In another shallow dish, mix the remaining almond flour with the pork rind crumbs.
Dip each croqueta into the beaten egg, then coat it evenly with the almond flour and pork rind crumb mixture. Set aside on a plate.
In a deep skillet or heavy-bottomed pan, heat the avocado oil over medium-high heat to approximately 350°F (175°C).
Carefully fry the croquetas in small batches for 2-3 minutes on each side, or until golden brown. Be careful not to overcrowd the pan.
Remove the croquetas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve hot with your favorite keto-friendly dipping sauce or aioli. Enjoy!
Nutrition Facts
Calories |
4881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.8 g | 587% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.9 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 821 mg | 63% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2154 mg | 46% | |
*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.
