Servings: 6 servings
Calories: 467kcal
Ingredients
- Filling: 14 ounces boneless skinless chicken breast
- 1/4 cup requeijão cremoso or cream cheese
- 1/4 cup finely chopped onion
- 2 garlic cloves minced
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- Dough: 2 cups shredded low-moisture mozzarella
- 3 tablespoons cream cheese
- 3/4 cup blanched almond flour
- 1 large egg for the dough
- Coating: 1 large egg beaten
- 2 ounces pork rinds crushed into fine crumbs
- Avocado oil for frying (about 3 tablespoons absorbed)
- Salt and black pepper
Instructions
- Put the chicken in a saucepan, cover with salted water and simmer for 15 to 18 minutes until cooked through. Cool slightly and shred finely with two forks.
- Heat the olive oil in a skillet over medium heat and cook the onion and garlic for 3 minutes until soft. Add the chicken, season with salt and pepper, and cook 2 minutes. Take off the heat and stir in the requeijão and parsley. Cool completely.
- For the dough, microwave the mozzarella and cream cheese together in 30-second bursts, stirring, until smooth. Mix in the almond flour and egg and knead into a smooth dough. Chill for 10 minutes so it is easier to handle.
- Divide the dough into 12 pieces. Flatten each into a disc in your oiled palm, add a heaped tablespoon of filling, and pinch the dough up and around it, shaping it into a teardrop with a pointed top.
- Dip each coxinha in beaten egg, then roll in the pork rind crumbs, pressing so they stick.
- Heat 1 inch of avocado oil in a deep pan to 350°F (175°C). Fry the coxinhas in batches for 2 to 3 minutes, turning, until deep golden. Drain on paper towels and serve warm.
Notes
The filling must be completely cool before shaping, or the dough will tear. If the dough gets sticky while you work, return it to the fridge for a few minutes. To bake instead of fry, spray with oil and bake at 400°F (200°C) for 18 to 20 minutes, turning once.
Chef's Tip: Keep a small bowl of oil beside you and rub your palms before shaping each one. The dough will not stick and the teardrop points stay sharp.
Keto Swap: Classic coxinha dough is cooked wheat flour and chicken broth, with breadcrumbs outside, so a single snack carries a lot of starch. Mozzarella and almond flour dough with a pork rind crust delivers the same crispy outside and creamy center.
Success Tip: Make mini coxinhas for parties; kids love dipping them in sugar-free ketchup. Serve with lime wedges and a little hot pepper sauce for adults.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 467kcal | Protein: 35g | Fat: 34g | Fiber: 1.6g
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