Low Carb Nigerian Chinchin

Delight in the nostalgic crunch of Nigerian chinchin with this guilt-free twist—Low Carb Nigerian Chinchin! Perfect for keto enthusiasts and low-carb dieters, this recipe swaps traditional wheat flour for a blend of almond and coconut flours, keeping the carb count low while delivering the crispy, buttery texture you crave. Enhanced with the warmth of nutmeg, a hint of vanilla, and lightly sweetened with erythritol, these golden-brown bites are fried to perfection using avocado oil for a healthier spin. Whether you’re serving them as a snack, party treat, or holiday indulgence, this gluten-free, keto-friendly version of the classic West African delight promises all the flavor without the carb overload.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 0.5 cup Granular erythritol or preferred low-calorie sweetener
• 0.25 teaspoon Salt
• 2 large Eggs
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Ground nutmeg
• 2 cups Avocado oil or preferred oil for frying

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, erythritol, and salt. Stir well to ensure all dry ingredients are evenly distributed.

Step 2

In a separate bowl, beat the eggs and then add in the melted butter and vanilla extract. Mix until fully combined.

Step 3

Slowly add the wet ingredients to the dry ingredients, stirring continuously to form a cohesive dough.

Step 4

Once the dough comes together, knead it gently with your hands until smooth. If the dough is too sticky, add a little more almond flour, one tablespoon at a time.

Step 5

Wrap the dough in plastic wrap and let it sit in the refrigerator for about 10 minutes. This helps the dough to firm up a bit.

Step 6

After chilling, place the dough on a flat surface dusted lightly with almond flour. Roll the dough out to about 1/4 inch thickness.

Step 7

Using a sharp knife or a pastry cutter, cut the dough into small squares or rectangles, about 1x1 inch each.

Step 8

In a large, deep frying pan or a pot, heat the avocado oil over medium heat to about 350°F (175°C).

Step 9

Gently drop a few of the dough pieces into the oil, taking care not to overcrowd the pan. Fry until golden brown, which should take about 1 to 2 minutes, turning as needed.

Step 10

Remove chinchin from the oil with a slotted spoon and drain on paper towels to remove excess oil.

Step 11

Allow the chinchin to cool completely. Store in an airtight container for up to one week.

Nutrition Facts

Serving size	(1020.3g)

Amount per serving	% Daily Value*
Calories	6150.2

Total Fat 636.1g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat g
Cholesterol 501.2mg	0%
Sodium 1279.8mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 46.9g	0%
Total Sugars 12.9g
Protein 65.9g	0%

Vitamin D 82IU	0%
Calcium 494.4mg	0%
Iron 11.9mg	0%
Potassium 545.3mg	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: 84.2%

Protein: 3.9%

Carbs: 12.0%