Low Carb Kwek Kwek
Satisfy your street food cravings guilt-free with this Low Carb Kwek Kwek! This healthier twist on a classic Filipino favorite features tender quail eggs coated in a crispy, golden batter made from almond and coconut flour—perfect for low-carb and keto lifestyles. Infused with just the right balance of paprika, apple cider vinegar, and black pepper, the batter delivers a delightful crunch and flavorful depth without the carbs. Deep-fried in olive oil to perfection, these bite-sized delights are quick to prepare, requiring just 25 minutes from start to finish. Serve hot with a tangy vinegar dipping sauce or low-carb ketchup for the ultimate snack or appetizer. Perfect for health-conscious foodies who refuse to compromise on taste, this recipe brings street food magic right to your table!
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Recipe Information
Ingredients
- 10 pieces quail eggs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 piece large egg
- 0.5 cup unsweetened almond milk
- 1 cup olive oil
- 1 teaspoon apple cider vinegar
Instructions
Start by boiling the quail eggs in a small pot with enough water to cover them. Once the water boils, cook the eggs for 4 minutes.
Immediately transfer the cooked quail eggs to an ice bath to cool for 5 minutes. Peel the quail eggs carefully and set aside.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, paprika, salt, and black pepper. Whisk the dry ingredients together to ensure even distribution.
In another bowl, beat the large egg and mix in the unsweetened almond milk and apple cider vinegar until well combined.
Add the wet ingredients to the dry ingredients, stirring thoroughly to form a smooth batter. The batter should be thick enough to coat the eggs.
Heat the olive oil in a deep pan over medium heat. The oil should be around 350°F (175°C) for frying.
Carefully coat each peeled quail egg with the batter and gently place them in the heated oil.
Fry the quail eggs in batches, turning them occasionally until they are golden brown all over, about 2-3 minutes per side.
Remove the cooked kwek kwek from the oil and drain on paper towels to remove excess oil.
Serve immediately with your choice of vinegar dipping sauce or low-carb ketchup.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 6.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 512 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 479 mg | 10% | |
*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.
