Low Carb Mini Chicken Pao
Satisfy your cravings without compromising your health goals with our Low Carb Mini Chicken Pao recipe! These bite-sized delights feature a tender, savory chicken filling infused with the bold flavors of garlic, ginger, soy sauce, and a hint of spice from chili flakes. Wrapped in a soft, low-carb dough made from coconut and almond flours, these mini paos are baked to golden perfection, making them delightfully guilt-free. Perfect for keto enthusiasts or anyone seeking a wholesome snack, these gluten-free and protein-packed treats are easy to prepare in under 45 minutes. Serve them warm, garnished with fresh green onions, for a crowd-pleasing appetizer or a satisfying on-the-go meal. Ideal for lunchboxes, party platters, or simply indulging at home, this recipe reimagines comfort food with health-focused flair.
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Recipe Information
Ingredients
- 250 grams Boneless, skinless chicken breast
- 50 grams Coconut flour
- 50 grams Almond flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Chili flakes
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, chopped
Instructions
Start by preparing the chicken filling. Cut the chicken breast into small cubes.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Add the chicken cubes to the skillet. Cook the chicken until it is no longer pink, around 5-7 minutes.
Add soy sauce, chili flakes, and black pepper to the chicken. Cook for an additional 3 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, combine the coconut flour, almond flour, baking powder, and salt.
In another bowl, beat 2 eggs and combine them with the flours. Mix well to form a dough. If the dough is too sticky, add a bit more almond flour.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the dough into 10 equal portions. Flatten each portion into a disc in your hand and spoon a tablespoon of the chicken filling into the center.
Carefully fold the dough over the filling, pinching the edges together to seal and form a pao shape.
Place the mini paos on the prepared baking sheet.
In a small bowl, beat the remaining egg and brush the tops of the paos with the egg wash.
Bake in the preheated oven for 15-18 minutes or until golden brown.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 7.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1346 mg | 29% | |
*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.
