Keto Chicken Curry Puff

Craving the perfect balance of bold flavors and low-carb satisfaction? This Keto Chicken Curry Puff recipe delivers a crispy, golden crust made from almond flour and melted mozzarella cheese, encasing a rich, aromatic filling of tender chicken, creamy coconut milk, and fragrant curry spices. Each puff is packed with a savory medley of garlic, onion, and cauliflower rice, making it a guilt-free indulgence for keto enthusiasts. Quick to prepare and baked to perfection in under an hour, these handheld delights are perfect for a comforting snack, party appetizer, or light meal. Serve warm and garnish with fresh cilantro for an irresistible, low-carb take on a classic street food favorite.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 2 cups Mozzarella cheese, shredded
• 2 tablespoons Cream cheese
• 2 Egg, large
• 0.5 teaspoons Salt
• 1 pound Boneless chicken breast, diced
• 1 tablespoon Coconut oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Curry powder
• 0.5 cup Coconut milk, canned
• 1 cup Cauliflower rice
• 2 tablespoons Cilantro, chopped
• 0.25 teaspoon Black pepper
• 1 Egg yolk
• 1 teaspoon Water

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 1-2 minutes until both are melted and smooth, stirring halfway through.

Step 3

Add the almond flour, one egg, and salt to the cheese mixture. Stir until a dough forms. Place the dough between two pieces of parchment paper and roll out to about 1/4 inch thick. Refrigerate the dough while preparing the filling.

Step 4

In a large skillet over medium heat, add the coconut oil. Once hot, add the onion and garlic. Sauté until the onion is translucent.

Step 5

Add the diced chicken breast to the skillet. Cook for 5-6 minutes until lightly browned.

Step 6

Stir in the curry powder, followed by the coconut milk. Reduce heat and simmer for 7-8 minutes until the chicken is fully cooked and the mixture thickens.

Step 7

Stir in the cauliflower rice, cilantro, and black pepper. Cook for an additional 2-3 minutes then set aside to cool slightly.

Step 8

Take the rolled-out dough from the refrigerator and cut into 4-inch circles using a cutter or a lid.

Step 9

Place a spoonful of chicken filling onto each circle. Fold the dough over and seal edges by pressing with a fork.

Step 10

In a small bowl, whisk together the egg yolk and water. Brush the tops of each puff with the egg wash.

Step 11

Bake the puffs in the preheated oven for 20-25 minutes until golden brown.

Step 12

Let cool for a few minutes before serving warm.

Nutrition Facts

Serving size	(1341.1g)

Amount per serving	% Daily Value*
Calories	3032.2

Total Fat 203.9g	0%
Saturated Fat 85.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1148.4mg	0%
Sodium 7306.8mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 20.0g	0%
Total Sugars 21.2g
Protein 242.5g	0%

Vitamin D 102.7IU	0%
Calcium 2146.8mg	0%
Iron 26.9mg	0%
Potassium 2231.6mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 31.5%

Carbs: 8.9%