Low Carb Coxinha
Indulge in the irresistible flavors of Low Carb Coxinha, a healthier twist on Brazil's beloved street food. This keto-friendly recipe swaps traditional wheat flour for almond and coconut flours, creating a golden, crispy exterior while keeping it gluten-free. Juicy shredded chicken combined with cream cheese, sautéed garlic, and onions form a creamy, savory filling that's seasoned to perfection with paprika and black pepper. Shaped into the classic teardrop form and pan-fried in olive oil, these coxinhas offer the perfect balance of crunch and tenderness. Ready in under an hour, they make an ideal low-carb snack, appetizer, or party treat that doesn’t skimp on flavor. Try this guilt-free rendition of a traditional favorite and impress your guests with a crowd-pleasing dish!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 4 oz cream cheese
- 2 tbsp butter
- 2 cloves minced garlic
- 0.5 cup chopped onion
- 1.5 cups almond flour
- 0.5 cup parmesan cheese
- 2 eggs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 cup coconut flour
- 0.5 cup olive oil
Instructions
Place the chicken breast in a pot and cover with water. Bring to a boil and simmer for about 15 minutes, until fully cooked. Remove from water, let cool slightly, and shred using two forks.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sauté until softened and fragrant, about 3 minutes.
Add the shredded chicken to the saucepan with the garlic and onion mixture. Stir together with the cream cheese until well combined. Season with salt, black pepper, and paprika. Cook for another 2 minutes, then set aside to cool.
In a large bowl, combine almond flour and parmesan cheese. Add the eggs and mix to form a dough. If the mixture is too sticky, add a little more almond flour.
Divide the dough into 12 equal portions. Flatten each piece between your hands to form a disc.
Place a small amount of the chicken filling in the center of each disc, then carefully bring up the sides of the dough to enclose the filling, shaping it into a teardrop shape.
Put the coconut flour in a shallow dish. Roll each coxinha in the coconut flour until well coated.
Heat the olive oil in a frying pan over medium-high heat. Fry the coxinhas in batches for about 3-4 minutes per side, until golden and crispy.
Remove from oil and drain on paper towels. Serve warm as a savory snack or appetizer.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.4 g | 379% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 18.5 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1027 mg | 79% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2161 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.
