Whole30 Spanish Croquetas

Transform your favorite Spanish comfort food into a guilt-free indulgence with these Whole30 Spanish Croquetas! Made with shredded chicken, creamy coconut milk, and nutrient-rich almond and arrowroot flours, these golden bites are crispy on the outside and irresistibly creamy on the inside—completely grain-free and dairy-free. Each croqueta is seasoned with a smoky hint of paprika and nutritional yeast for a rich, savory flavor that will transport your taste buds straight to Spain. Perfect as an appetizer or snack, these paleo-friendly croquetas are pan-fried to perfection in avocado oil and pair wonderfully with a Whole30-compliant dipping sauce like garlic aioli or romesco. Quick to prepare and satisfyingly delicious, these Spanish-inspired croquetas are a must-try for anyone embracing clean, wholesome eating!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until translucent, about 5 minutes.

Step 2

In a large bowl, combine the shredded chicken, sautéed onion and garlic, coconut milk, 0.5 cups of almond flour, nutritional yeast, paprika, salt, and black pepper. Mix until well combined and forms a sticky dough-like texture.

Step 3

Using your hands, scoop about 1 to 2 tablespoons of the chicken mixture and roll into small oval-shaped croquetas. Repeat with the remaining mixture and set aside.

Step 4

Prepare a coating station: Place the beaten eggs in one shallow bowl, the arrowroot flour in another, and a mixture of the remaining almond flour and coconut flour in a third bowl.

Step 5

Roll each croqueta first in the arrowroot flour, then dip into the egg mixture, and finally coat with the almond and coconut flour mixture. Set aside on a plate.

Step 6

Heat the avocado oil in a deep skillet or heavy-bottomed pan over medium-high heat. The oil should reach about 350°F (175°C) for frying.

Step 7

Fry the croquetas in batches, about 3 to 4 at a time, for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked croquetas to a paper towel-lined plate to drain excess oil.

Step 8

Serve warm as an appetizer or pair with a Whole30-compliant sauce like garlic aioli or romesco for dipping. Enjoy!

Nutrition Facts

Serving size	(1246.4g)

Amount per serving	% Daily Value*
Calories	4450.2

Total Fat 355.9g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 515.4mg	0%
Sodium 2757.0mg	0%
Total Carbohydrate 215.9g	0%
Dietary Fiber 48.8g	0%
Total Sugars 32.9g
Protein 119.1g	0%

Vitamin D 82IU	0%
Calcium 504.3mg	0%
Iron 14.0mg	0%
Potassium 1225.7mg	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: 70.5%

Protein: 10.5%

Carbs: 19.0%