Low Carb Nigerian Chinchin
Experience the delightful crunch and nostalgic flavors of *Low Carb Nigerian Chinchin*, a healthier twist on the beloved West African snack. This low-carb version swaps traditional wheat flour for almond and coconut flours, making it perfect for keto enthusiasts or anyone looking to cut back on carbs. Enhanced with a hint of nutmeg and sweetened with erythritol, these golden bites retain the signature richness and spiced undertones of traditional chinchin. Crafted with wholesome ingredients and fried to perfection in avocado oil, this recipe delivers a guilt-free indulgence in just 35 minutes. Ideal for parties, snacking, or as a flavorful treat to share, these bite-sized pieces of joy are best enjoyed fresh—though their allure may have you coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 cup Granular erythritol or preferred low-calorie sweetener
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 2 cups Avocado oil or preferred oil for frying
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, erythritol, and salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, beat the eggs and then add in the melted butter and vanilla extract. Mix until fully combined.
Slowly add the wet ingredients to the dry ingredients, stirring continuously to form a cohesive dough.
Once the dough comes together, knead it gently with your hands until smooth. If the dough is too sticky, add a little more almond flour, one tablespoon at a time.
Wrap the dough in plastic wrap and let it sit in the refrigerator for about 10 minutes. This helps the dough to firm up a bit.
After chilling, place the dough on a flat surface dusted lightly with almond flour. Roll the dough out to about 1/4 inch thickness.
Using a sharp knife or a pastry cutter, cut the dough into small squares or rectangles, about 1x1 inch each.
In a large, deep frying pan or a pot, heat the avocado oil over medium heat to about 350°F (175°C).
Gently drop a few of the dough pieces into the oil, taking care not to overcrowd the pan. Fry until golden brown, which should take about 1 to 2 minutes, turning as needed.
Remove chinchin from the oil with a slotted spoon and drain on paper towels to remove excess oil.
Allow the chinchin to cool completely. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
6150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 636.1 g | 816% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 12.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 494 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 545 mg | 12% | |
*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.
