Low Carb Coxinha de Frango
Satisfy your cravings for a Brazilian classic with this Low Carb Coxinha de Frango recipe, a guilt-free twist on the beloved chicken snack. Tender shredded chicken breast is combined with cream cheese, sautéed onions, garlic, and a hint of paprika for a rich and savory filling. Encased in a keto-friendly dough made from almond flour, grated parmesan, and egg, these golden baked treats deliver all the indulgence without the carbs. Perfect as an appetizer, party snack, or meal prep option, these coxinhas are baked instead of fried, making them a healthier alternative that's still packed with authentic flavor. Ready in under an hour, this low-carb, gluten-free delight is a must-try for any food lover looking to enjoy traditional Brazilian flavors while sticking to their dietary goals.
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Recipe Information
Ingredients
- 300 grams chicken breast
- 100 grams cream cheese
- 150 grams almond flour
- 50 grams parmesan cheese, grated
- 1 large egg
- 0.5 medium onion, finely chopped
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- as needed olive oil or cooking spray
Instructions
Begin by poaching the chicken breast in a medium pot of boiling salted water for about 15-20 minutes, or until fully cooked and tender. Once cooked, remove from the water, allow to cool, and shred the chicken finely using a fork or your fingers.
In a large mixing bowl, combine the shredded chicken with the cream cheese, and mix until well combined. Set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add the sautéed onion and garlic to the chicken and cream cheese mixture. Stir in salt, black pepper, and paprika until the mixture is well seasoned and evenly combined. Adjust seasoning to taste, if necessary.
To make the dough, combine almond flour, grated parmesan cheese, and one large egg in a large bowl. Mix until a soft dough forms. If the dough is sticky, you can add a little more almond flour until the desired consistency is reached.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper, spraying it lightly with cooking spray or brushing with olive oil.
Take a small amount of dough (about 2 tablespoons), flatten it in the palm of your hand, and place about 1 tablespoon of chicken filling in the center. Gently fold the edges of the dough up and around the filling, sealing it and forming a drumstick or teardrop shape.
Place each formed coxinha on the prepared baking sheet. Lightly brush them with olive oil to help with browning.
Bake the coxinhas in the preheated oven for about 20-25 minutes, or until they are golden brown on the outside.
Remove from the oven and allow to cool slightly before serving. Enjoy your Low Carb Coxinha de Frango as a delicious, savory snack or appetizer!
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 628 mg | 210% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 11.7 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1060 mg | 82% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1188 mg | 25% | |
*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.
