Low Carb Nigerian Chin Chin
Indulge guilt-free with this Low Carb Nigerian Chin Chin recipe—an irresistible take on the classic West African snack, expertly crafted for those watching their carbs. Featuring almond flour and coconut flour in place of traditional wheat flour, this crunchy treat is perfectly sweetened with erythritol for a sugar-free delight. Enhanced with aromatic nutmeg and a touch of vanilla, every bite delivers warmth and nostalgia. The dough is cut into bite-sized squares and fried to golden perfection, creating a crispy texture that pairs beautifully with coffee or tea. Quick to prepare and ideal for sharing, this keto-friendly chin chin captures the authentic flavors of Nigeria while catering to modern dietary preferences. Perfect for snacking, parties, or a special treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 quarter cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsweetened almond milk
- 2 large eggs
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups vegetable oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, xanthan gum, nutmeg, and salt. Stir well until the dry ingredients are evenly distributed.
In a separate bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredient mixture, stirring with a spatula until a dough forms. The dough should be soft but not sticky.
Lightly flour a clean surface with coconut flour and roll out the dough to about a 1/4-inch thickness.
Using a sharp knife or pizza cutter, cut the dough into small, bite-sized squares, approximately 1 inch by 1 inch.
In a large frying pan or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully drop a few cut pieces of dough into the hot oil, making sure not to overcrowd the pan. Fry until golden brown, about 3-4 minutes, turning as needed.
Remove the chin chin from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
Continue frying the remaining dough, ensuring the oil returns to the correct temperature between batches.
Allow the chin chin to cool completely before serving. Enjoy your crunchy, low-carb snack!
Nutrition Facts
Calories |
5118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.1 g | 707% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 269.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 8.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 691 mg | 53% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 251 mg | 5% | |
*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.
