Paleo Spanish Croquetas

Dive into the rich, comforting flavors of Paleo Spanish Croquetas—a grain-free twist on the classic Spanish tapas dish. These bite-sized delights feature a creamy filling made with shredded chicken, sautéed onions, and a velvety coconut milk-based binder, all infused with smoky paprika and garlic. Coated in a crisp, golden breading of almond and coconut flours and fried to perfection in avocado oil, these croquettes are entirely gluten-free, dairy-free, and Paleo-approved, making them ideal for clean eating enthusiasts. Perfect as a snack, party appetizer, or paired with a Paleo-friendly dipping sauce, these croquetas deliver a deliciously satisfying crunch with every bite. Ready in under an hour with a bit of chilling time, they’re a flavorful, crowd-pleasing addition to your healthy recipe collection!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken (shredded)
• 1 small Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 cup Arrowroot flour
• 1.5 cups Coconut milk (full-fat, unsweetened)
• 4 tablespoons Olive oil
• 1.5 cups Almond flour
• 2 Eggs
• 0.5 cups Coconut flour
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Avocado oil (for frying)

Directions

Step 1

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute.

Step 2

Add the shredded chicken to the skillet and mix well. Season with paprika, salt, and black pepper. Stir to combine, then remove the mixture from heat.

Step 3

In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Whisk in the arrowroot flour, stirring constantly to create a roux-like texture.

Step 4

Slowly pour in the coconut milk while whisking to prevent lumps. Continue stirring until the mixture thickens into a smooth, creamy consistency. This will act as the binder for the croquetas.

Step 5

Combine the coconut milk mixture with the chicken mixture. Mix thoroughly until the filling holds together. Let the mixture cool to room temperature, then refrigerate for at least 1 hour to firm up.

Step 6

Once the mixture has chilled, shape it into small oval or cylindrical croquettes, about 2 inches in length.

Step 7

Prepare a breading station: place almond flour in one bowl, lightly beaten eggs in a second bowl, and coconut flour in a third bowl.

Step 8

Roll each croquette in the coconut flour, then dip it in the egg, and finally coat it with almond flour. Repeat for all croquettes.

Step 9

Heat avocado oil in a deep skillet or saucepan to 350°F (175°C). Fry the croquettes in small batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 10

Serve warm as a snack or appetizer, optionally garnished with fresh parsley or a side of Paleo-friendly aioli.

Nutrition Facts

Serving size	(2008.4g)

Amount per serving	% Daily Value*
Calories	8480.8

Total Fat 724.6g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 777.6mg	0%
Sodium 2982.0mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 57.9g	0%
Total Sugars 24.9g
Protein 212.8g	0%

Vitamin D 82IU	0%
Calcium 629.7mg	0%
Iron 29.1mg	0%
Potassium 2919.1mg	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: 75.6%

Protein: 9.9%

Carbs: 14.6%