Low Carb Chapli Kabab
Transform your mealtime with these irresistibly flavorful Low Carb Chapli Kababs! A keto-friendly twist on a traditional Pakistani favorite, this recipe combines ground beef, almond flour, and aromatic spices like cumin, crushed coriander, and garam masala for a taste explosion that’s both satisfying and wholesome. Finely chopped onions, tomatoes, green chilies, and fresh cilantro lend a vibrant freshness, while the use of almond flour ensures a perfectly moist texture without the carbs. Pan-fried to golden-brown perfection in rich ghee or oil, these kebabs are a nutritious yet indulgent choice, taking just 40 minutes to prepare and cook. Serve piping hot with a crisp salad or a creamy low-carb dip, and savor the harmony of bold spices and tender meat in every bite. Perfect for a healthy dinner, these gluten-free and keto-friendly kababs will become a staple in your weekly meal plan!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Almond flour
- 1 large Egg
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 2 small Green chilies, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds, crushed
- 1 teaspoon Red chili flakes
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Ghee or oil for frying
Instructions
In a large mixing bowl, combine ground beef, almond flour, and egg. Mix thoroughly until well combined.
Add the chopped onion, chopped tomato, and green chilies into the meat mixture. Mix again.
Sprinkle in the cumin seeds, crushed coriander seeds, red chili flakes, garam masala, salt, black pepper, garlic, and ginger. Use your hands to mix all ingredients together for an even distribution of spices.
Fold in the chopped cilantro, ensuring it's evenly mixed into the beef mixture.
Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes. This step helps the flavors meld and makes it easier to shape the kebabs.
Once chilled, shape the mixture into small patties, approximately 2-3 inches in diameter.
Heat the ghee or oil in a large skillet over medium heat.
Carefully place the patties into the hot oil without overcrowding the pan. Fry them for about 5-7 minutes on each side, or until they are fully cooked and have a nice golden-brown crust.
Remove the kebabs from the pan and drain on paper towels to remove excess oil.
Serve the Low Carb Chapli Kababs hot with a side of fresh salad or your favorite low-carb dip.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.8 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 293 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1933 mg | 41% | |
*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.
