Keto Coxinha de Frango
Indulge in the ultimate low-carb delight with these crispy yet tender Keto Coxinha de Frango—a keto-friendly twist on Brazil's iconic chicken snack! This recipe swaps traditional dough for a rich almond flour crust, encasing a creamy, savory filling of shredded chicken, cream cheese, and aromatic spices like garlic and onion powder. Perfectly golden-brown from a light fry in coconut oil and finished in the oven for added crispness, these drumstick-shaped bites are a guilt-free treat bursting with flavor and protein. Ready in just an hour, they’re ideal for keto meal prep, party appetizers, or a satisfying snack paired with your favorite low-carb dipping sauce.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken breast
- 100 grams Cream cheese
- 30 grams Butter
- 250 grams Almond flour
- 2 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 100 ml Coconut oil
Directions
Step 1
Begin by cooking the chicken breast. Place it in a pot and add enough water to cover the chicken. Bring the water to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the chicken is thoroughly cooked. Remove from water, let it cool, and then shred using two forks.
Step 2
In a pan, melt the butter over medium heat. Add the shredded chicken and cook it for 2-3 minutes with cream cheese, salt, black pepper, garlic powder, and onion powder. Mix well until all the ingredients are combined and set aside to cool.
Step 3
Preheat the oven to 190°C (375°F).
Step 4
In a mixing bowl, combine the almond flour, 1 beaten egg, and a pinch of salt. Mix until you form a smooth dough.
Step 5
Take a small amount of dough, about the size of a golf ball, and flatten it in your hand. Place a tablespoon of chicken filling in the center. Carefully fold the dough around the filling and shape it into small, drumstick-like forms. Repeat with the remaining dough and filling.
Step 6
In another bowl, beat the remaining egg. Dip each coxinha in the egg, ensuring they are well coated.
Step 7
Heat the coconut oil in a frying pan over medium heat. Fry the coxinhas in batches, turning them occasionally, until they are golden brown on all sides, about 5-7 minutes.
Step 8
Once fried, place the coxinhas on a baking tray and bake them in the preheated oven for an additional 8-10 minutes to ensure they are cooked through and crispy.
Step 9
Remove from the oven and let them cool slightly before serving. Enjoy your keto-friendly coxinhas with a side of your favorite low-carb dipping sauce!
Nutrition Facts
| Serving size | (1096.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3777.9 |
| Total Fat 311.4g | 0% |
| Saturated Fat 129.3g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 1040.5mg | 0% |
| Sodium 4691.9mg | 0% |
| Total Carbohydrate 63.7g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 13.1g | |
| Protein 213.7g | 0% |
| Vitamin D 112.3IU | 0% |
| Calcium 768.5mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1738.8mg | 0% |
Source of Calories