Low Carb Kwek Kwek
Indulge in the savory, crispy goodness of Low Carb Kwek Kwek—a guilt-free twist on the classic Filipino street food! This recipe swaps traditional batter for a nutrient-packed blend of almond and coconut flours, making it perfect for those following a low-carb or keto diet. The quail eggs are enveloped in a golden, spiced coating infused with paprika and a dash of apple cider vinegar for a subtle tang, then fried to crunchy perfection in olive oil. Quick to prepare and irresistibly delicious, these bite-sized delights are best served with a tangy vinegar dipping sauce or low-carb ketchup. Whether you're craving a nostalgic snack or a crowd-pleasing appetizer, Low Carb Kwek Kwek is a flavorful, healthier alternative that's sure to satisfy. Keywords: low carb kwek kwek, keto street food, low carb Filipino recipes, healthy fried snacks, gluten-free kwek kwek.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 10 pieces quail eggs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 piece large egg
- 0.5 cup unsweetened almond milk
- 1 cup olive oil
- 1 teaspoon apple cider vinegar
Directions
Step 1
Start by boiling the quail eggs in a small pot with enough water to cover them. Once the water boils, cook the eggs for 4 minutes.
Step 2
Immediately transfer the cooked quail eggs to an ice bath to cool for 5 minutes. Peel the quail eggs carefully and set aside.
Step 3
In a mixing bowl, combine the almond flour, coconut flour, baking powder, paprika, salt, and black pepper. Whisk the dry ingredients together to ensure even distribution.
Step 4
In another bowl, beat the large egg and mix in the unsweetened almond milk and apple cider vinegar until well combined.
Step 5
Add the wet ingredients to the dry ingredients, stirring thoroughly to form a smooth batter. The batter should be thick enough to coat the eggs.
Step 6
Heat the olive oil in a deep pan over medium heat. The oil should be around 350°F (175°C) for frying.
Step 7
Carefully coat each peeled quail egg with the batter and gently place them in the heated oil.
Step 8
Fry the quail eggs in batches, turning them occasionally until they are golden brown all over, about 2-3 minutes per side.
Step 9
Remove the cooked kwek kwek from the oil and drain on paper towels to remove excess oil.
Step 10
Serve immediately with your choice of vinegar dipping sauce or low-carb ketchup.
Nutrition Facts
| Serving size | (629.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2937.7 |
| Total Fat 293.1g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 21.5g | |
| Cholesterol 946mg | 0% |
| Sodium 1941.7mg | 0% |
| Total Carbohydrate 44.9g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 6.6g | |
| Protein 45.7g | 0% |
| Vitamin D 204.9IU | 0% |
| Calcium 511.5mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 479.2mg | 0% |
Source of Calories