Low Carb Curry Puff
Indulge in the flavorful delight of Low Carb Curry Puffs, a healthier twist on the classic pastry that's perfect for those following keto or low-carb diets. These golden bites feature a flaky almond and coconut flour crust that beautifully wraps a savory, spiced ground chicken filling infused with curry powder, ginger, and coconut cream. The carefully crafted dough, enhanced with xanthan gum for structure, is easy to work with, yielding perfectly crispy and tender puffs. With just 30 minutes of prep time and simple baking instructions, these curry puffs make an irresistible appetizer, snack, or party treat. Packed with bold flavors and low-carb ingredients, this recipe is sure to become your new favorite comfort food that's as guilt-free as it is delicious!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup unsalted butter, chilled and cubed
- 1 egg
- 1 teaspoon xanthan gum
- 2 tablespoons cold water
- 1 pound ground chicken
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1.5 tablespoons curry powder
- 1 teaspoon cumin powder
- 0.5 teaspoon cayenne pepper
- 0.25 cup coconut cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum. Add the cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Add the egg and cold water to the flour mixture and mix until a dough forms. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 20 minutes.
While the dough is chilling, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent. Then, add garlic and ginger and sauté for another 2 minutes.
Add the ground chicken to the skillet and cook until no longer pink. Stir in curry powder, cumin, cayenne pepper, salt, and black pepper. Cook for 2 minutes until spices are fragrant.
Add the coconut cream to the meat mixture, reduce heat to low, and simmer for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper until about 1/8-inch thick. Cut into 4-inch circles using a cookie cutter or a glass.
Place about 2 tablespoons of the filling onto each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
Place the sealed puffs onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the curry puffs cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 5919 mg | 257% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 44.2 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 616 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3038 mg | 65% | |
*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.
