Low Carb Curry Puff

Satisfy your cravings for a classic snack while staying on track with these irresistible Low Carb Curry Puffs! Featuring a flaky almond flour and coconut flour pastry, this keto-friendly recipe is filled with a flavorful ground chicken mixture infused with aromatic spices like curry powder, cumin, and cayenne pepper. A touch of coconut cream adds richness to the filling, while the butter-laden crust ensures a perfectly golden bake. Ready in just under an hour, these gluten-free curry puffs are a great choice for meal prep, party appetizers, or a quick on-the-go snack. Perfectly spiced and deliciously low-carb, they’re proof that healthy eating doesn’t have to skimp on flavor!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 0.5 cup unsalted butter, chilled and cubed
• 1 egg
• 1 teaspoon xanthan gum
• 2 tablespoons cold water
• 1 pound ground chicken
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1.5 tablespoons curry powder
• 1 teaspoon cumin powder
• 0.5 teaspoon cayenne pepper
• 0.25 cup coconut cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum. Add the cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Step 3

Add the egg and cold water to the flour mixture and mix until a dough forms. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 20 minutes.

Step 4

While the dough is chilling, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent. Then, add garlic and ginger and sauté for another 2 minutes.

Step 5

Add the ground chicken to the skillet and cook until no longer pink. Stir in curry powder, cumin, cayenne pepper, salt, and black pepper. Cook for 2 minutes until spices are fragrant.

Step 6

Add the coconut cream to the meat mixture, reduce heat to low, and simmer for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.

Step 7

Remove the dough from the refrigerator and roll it out between two sheets of parchment paper until about 1/8-inch thick. Cut into 4-inch circles using a cookie cutter or a glass.

Step 8

Place about 2 tablespoons of the filling onto each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.

Step 9

Place the sealed puffs onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 10

Let the curry puffs cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	(1099.3g)

Amount per serving	% Daily Value*
Calories	3299.3

Total Fat 276.4g	0%
Saturated Fat 95.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 839.1mg	0%
Sodium 5919.2mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 31.8g	0%
Total Sugars 44.2g
Protein 143.5g	0%

Vitamin D 48IU	0%
Calcium 615.5mg	0%
Iron 22.5mg	0%
Potassium 3037.9mg	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: 71.7%

Protein: 16.5%

Carbs: 11.7%