Low Carb Risoles
Indulge in a guilt-free twist on a classic with these flavorful Low Carb Risoles. Perfectly crafted with almond flour and unsweetened almond milk, these gluten-free crepes serve as the delicate base for a rich, savory filling of shredded chicken, cream cheese, cheddar, and fragrant spices like garlic powder and freshly chopped chives. Each risole is rolled into perfection and pan-fried in butter until golden brown for a crisp finish. Ready in under an hour, this keto-friendly recipe is ideal for light lunches, dinner parties, or on-the-go snacking. With just 6 grams of carbs per serving, Low Carb Risoles deliver on taste without compromising your healthy eating goals!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 4 large Eggs
- 240 ml Unsweetened almond milk
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 200 grams Cooked chicken breast, shredded
- 100 grams Cream cheese
- 2 tablespoons Chives, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper, freshly ground
- 100 grams Cheddar cheese, shredded
- 1 tablespoon Butter
Instructions
In a medium bowl, combine the almond flour, eggs, unsweetened almond milk, and salt. Whisk together until smooth to form the batter for the crepes.
Heat a non-stick skillet over medium heat and lightly grease with olive oil.
Pour a small ladle of the batter into the skillet, tilting the pan gently in a circular motion to spread the batter evenly into a thin layer.
Cook each crepe for about 2 minutes, or until the edges start to lift and bubbles form on the surface. Flip carefully and cook for another minute on the other side.
Once cooked, transfer the crepes to a plate and continue with the remaining batter.
In a separate bowl, combine the shredded chicken breast, cream cheese, chopped chives, garlic powder, black pepper, and shredded cheddar cheese. Mix well to form the filling.
Take one crepe and place about 2 tablespoons of the chicken filling towards one end.
Fold in the sides over the filling and roll up the crepe tightly to secure the risole. Repeat with the remaining crepes and filling.
In the same skillet, melt butter over medium heat.
Add the rolled risoles to the skillet, seam side down, and cook until golden brown on all sides, about 3-4 minutes per side.
Remove the low-carb risoles from the skillet and serve warm. Enjoy!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.2 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1609 mg | 124% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1170 mg | 25% | |
*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.
