Low Carb Coxinha de Frango
Satisfy your craving for the classic Brazilian street food with this Low Carb Coxinha de Frango, a healthier twist on traditional coxinha that doesn't skimp on flavor. Made with shredded chicken breast, creamy cheese, and a seasoned almond flour dough, these baked golden delights are perfectly crisp on the outside and bursting with savory goodness inside. With a subtle nutty flavor from almond flour and a touch of Parmesan for added richness, this recipe skips the deep frying but delivers all the indulgence you'd expect. Perfect as a keto-friendly snack or party appetizer, these teardrop-shaped bites come together in just under an hour, making them a guilt-free, crowd-pleasing treat that's as fun to make as it is to eat!
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Ingredients
- 300 grams chicken breast
- 100 grams cream cheese
- 150 grams almond flour
- 50 grams parmesan cheese, grated
- 1 large egg
- 0.5 medium onion, finely chopped
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 0 as needed olive oil or cooking spray
Directions
Step 1
Begin by poaching the chicken breast in a medium pot of boiling salted water for about 15-20 minutes, or until fully cooked and tender. Once cooked, remove from the water, allow to cool, and shred the chicken finely using a fork or your fingers.
Step 2
In a large mixing bowl, combine the shredded chicken with the cream cheese, and mix until well combined. Set aside.
Step 3
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Step 4
Add the sautéed onion and garlic to the chicken and cream cheese mixture. Stir in salt, black pepper, and paprika until the mixture is well seasoned and evenly combined. Adjust seasoning to taste, if necessary.
Step 5
To make the dough, combine almond flour, grated parmesan cheese, and one large egg in a large bowl. Mix until a soft dough forms. If the dough is sticky, you can add a little more almond flour until the desired consistency is reached.
Step 6
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper, spraying it lightly with cooking spray or brushing with olive oil.
Step 7
Take a small amount of dough (about 2 tablespoons), flatten it in the palm of your hand, and place about 1 tablespoon of chicken filling in the center. Gently fold the edges of the dough up and around the filling, sealing it and forming a drumstick or teardrop shape.
Step 8
Place each formed coxinha on the prepared baking sheet. Lightly brush them with olive oil to help with browning.
Step 9
Bake the coxinhas in the preheated oven for about 20-25 minutes, or until they are golden brown on the outside.
Step 10
Remove from the oven and allow to cool slightly before serving. Enjoy your Low Carb Coxinha de Frango as a delicious, savory snack or appetizer!
Nutrition Facts
| Serving size | (748.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2216.1 |
| Total Fat 170.6g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 628.5mg | 0% |
| Sodium 3442.4mg | 0% |
| Total Carbohydrate 46.0g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 11.7g | |
| Protein 150.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1059.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1188.5mg | 0% |
Source of Calories