Low Carb Chicken Puffs
Say goodbye to carb-heavy pastries and hello to these irresistible Low Carb Chicken Puffs! Perfectly golden and delightfully crisp, these gluten-free puffs are crafted with almond flour and a melty mozzarella-based dough, offering a satisfying bite while keeping carbs in check. Inside each pouch, you'll discover a creamy, savory filling of seasoned chicken breast, cream cheese, and fresh parsley, beautifully enhanced with garlic and onion powders for mouthwatering flavor. Ready in under an hour, these keto-friendly delights are ideal as a snack, appetizer, or even a quick dinner option. Serve them warm for ultimate enjoyment, and watch them become a new family favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 cups Shredded mozzarella cheese
- 6 tablespoons Cream cheese
- 2 large Eggs
- 1.5 cups Cooked chicken breast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is fully melted and combined.
Add the almond flour and one egg to the melted cheese mixture. Stir until a dough forms. It may be sticky; you can wet your hands to help handle it.
On a countertop or a large piece of parchment paper, roll the dough out to approximately 1/4 inch thickness. Cut into 8 squares.
In a mixing bowl, combine the cooked chicken breast, remaining cream cheese, garlic powder, onion powder, salt, black pepper, and parsley. Mix until well combined.
Spoon equal portions of the chicken mixture into the center of each square of dough.
Carefully fold the corners of each square over the chicken filling to create a closed pouch, pinching the edges to seal.
In a small bowl, whisk the remaining egg. Brush the tops of the puffs with the beaten egg.
Place the puffs onto the prepared baking sheet.
Bake for 20-25 minutes, or until the puffs are golden brown and cooked through.
Remove from the oven and brush with a little butter for extra flavor.
Allow to cool for a few minutes on the baking sheet before serving. Enjoy warm.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 9.2 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1729 mg | 133% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 402 mg | 9% | |
*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.
