Low Carb Coxinha

Discover a guilt-free twist on a beloved Brazilian classic with this Low Carb Coxinha recipe! Perfectly golden and crispy on the outside with a rich, creamy chicken filling on the inside, these keto-friendly delights are made using almond and coconut flours for a gluten-free crust. Infused with aromatic garlic, onions, and paprika, the tender shredded chicken mixture gets an indulgent touch from creamy cheese. Shaped into charming teardrop forms and pan-fried in olive oil, these low-carb coxinhas are the ultimate savory snack or appetizer to impress. Ready in under an hour and packed with flavor, they’re a delicious way to stick to your low-carb lifestyle without compromising on taste.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 lb chicken breast
• 4 oz cream cheese
• 2 tbsp butter
• 2 cloves minced garlic
• 0.5 cup chopped onion
• 1.5 cups almond flour
• 0.5 cup parmesan cheese
• 2 eggs
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp paprika
• 0.5 cup coconut flour
• 0.5 cup olive oil

Directions

Step 1

Place the chicken breast in a pot and cover with water. Bring to a boil and simmer for about 15 minutes, until fully cooked. Remove from water, let cool slightly, and shred using two forks.

Step 2

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sauté until softened and fragrant, about 3 minutes.

Step 3

Add the shredded chicken to the saucepan with the garlic and onion mixture. Stir together with the cream cheese until well combined. Season with salt, black pepper, and paprika. Cook for another 2 minutes, then set aside to cool.

Step 4

In a large bowl, combine almond flour and parmesan cheese. Add the eggs and mix to form a dough. If the mixture is too sticky, add a little more almond flour.

Step 5

Divide the dough into 12 equal portions. Flatten each piece between your hands to form a disc.

Step 6

Place a small amount of the chicken filling in the center of each disc, then carefully bring up the sides of the dough to enclose the filling, shaping it into a teardrop shape.

Step 7

Put the coconut flour in a shallow dish. Roll each coxinha in the coconut flour until well coated.

Step 8

Heat the olive oil in a frying pan over medium-high heat. Fry the coxinhas in batches for about 3-4 minutes per side, until golden and crispy.

Step 9

Remove from oil and drain on paper towels. Serve warm as a savory snack or appetizer.

Nutrition Facts

Serving size	(1155.5g)

Amount per serving	% Daily Value*
Calories	3734.2

Total Fat 295.4g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 15.2g
Cholesterol 986.9mg	0%
Sodium 5005.3mg	0%
Total Carbohydrate 88.7g	0%
Dietary Fiber 42.1g	0%
Total Sugars 18.5g
Protein 206.5g	0%

Vitamin D 86.5IU	0%
Calcium 1027.3mg	0%
Iron 13.9mg	0%
Potassium 2161.1mg	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: 69.2%

Protein: 21.5%

Carbs: 9.2%