Keto Risoles

Indulge in the savory delight of Keto Risoles, a low-carb twist on a classic Indonesian snack that’s perfect for keto enthusiasts. These golden, crispy rolls feature delicate crepes made from a blend of almond and coconut flour, wrapped around a creamy, flavorful chicken filling enriched with cream cheese and sautéed vegetables like carrot and zucchini. Coated in crushed pork rinds for a crunchy, gluten-free exterior, each risole is pan-fried to perfection in butter. With just 30 minutes of prep and 40 minutes of cooking, this keto-friendly recipe delivers a satisfying, protein-packed snack or appetizer that’s sure to impress. Whether you're sticking to a keto diet or just looking for a healthier version of a beloved dish, Keto Risoles are a must-try!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons coconut flour
• 4 tablespoons almond flour
• 6 large eggs
• 0.5 cup unsweetened almond milk
• 2 tablespoons butter
• 250 grams chicken breast
• 100 grams cream cheese
• 0.5 medium carrot
• 0.5 medium zucchini
• 0.5 medium onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup grated cheddar cheese
• 0.5 cup pork rinds (crushed)

Directions

Step 1

In a bowl, mix together the coconut flour and almond flour. Set aside.

Step 2

In a separate large bowl, beat 4 eggs, then whisk in the almond milk.

Step 3

Gradually add the flour mixture into the egg mixture, whisking until smooth. The batter should be crepe-like in consistency.

Step 4

Heat a non-stick skillet over medium heat and coat with a small amount of butter.

Step 5

Pour about 3 tablespoons of batter into the skillet, spreading it out into a thin round sheet.

Step 6

Cook for about 1-2 minutes until the edges begin to curl and the bottom is golden, then carefully flip and cook for 1 minute more.

Step 7

Repeat with the remaining batter to make about 8 crepes.

Step 8

For the filling, heat olive oil in a large pan over medium heat.

Step 9

Add finely chopped onion and minced garlic; sauté until fragrant.

Step 10

Add diced chicken breast to the pan and cook through, about 5-7 minutes.

Step 11

Stir in grated carrot and diced zucchini, cooking until they are tender.

Step 12

Add cream cheese, reducing the heat, and stir until melted and mixed well.

Step 13

Season with salt and black pepper.

Step 14

To assemble the risoles, take one crepe and place a spoonful of chicken filling and a sprinkle of grated cheddar cheese, then fold into a roll.

Step 15

Beat the remaining two eggs in a shallow dish. Dip each rolled risole into the egg, then roll in crushed pork rinds to coat.

Step 16

Heat butter in a frying pan over medium heat and fry each risole until golden brown on all sides.

Step 17

Serve warm and enjoy a delicious keto-friendly snack!

Nutrition Facts

Serving size	(1259.7g)

Amount per serving	% Daily Value*
Calories	2812.4

Total Fat 199.7g	0%
Saturated Fat 81.0g	0%
Polyunsaturated Fat 6.5g
Cholesterol 1727.9mg	0%
Sodium 7765.8mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 18.6g
Protein 207.6g	0%

Vitamin D 306.4IU	0%
Calcium 1110.6mg	0%
Iron 11.9mg	0%
Potassium 2248.9mg	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: 64.0%

Protein: 29.6%

Carbs: 6.4%