Coxinha is a very popular street food, snack and party treat in Brazil. They are one of the first things I want to eat whenever I go back there and I am yet to meet one person who does not love them! They are absolutely addicting. Crispy layer on the outside, velvety dough in the middle and creamy chicken filling. Typically the dough is made from flour, milk, chicken broth and sometimes potatoes. The creamy cheesy chicken filling is added and they are made into a teardrop shape, before being breaded and then fried! I mean, how could this not be delicious?? But talk about carbs, on carbs, on carbs…
Being such a popular treat, there are many healthy versions and alternatives out there. But I had never seen a proper keto version. These versions usually have sweet potatoes on the “dough” portion, or chicken as part of the dough… And although these are all good options, they are either still too high on carbs or still never really close to the real thing. Until now!
Honestly, they turned out just as good as the real thing! The dough is made with a mixture of almond flour and bean fiber, which is called Lupin flour, I use it a lot! I buy mine online and have never seen it at stores. If you can’t find it, it can be substituted for coconut flour. The texture won’t be the exact same but you will still have a really delicious final product!
The flour mixture along with a pinch of Xanthan gum (optional) is cooked down for a bit on a mixture of chicken broth, butter (or coconut oil), and a little splash of milk of choice or cream. The end result after this step should look like this:
- 1 1/4 cup of blanched fine Almond flour
- 3/4 cup of Lupin flour (or 1/2 cup of coconut flour + 1 tbsp of psyllium husk powder)
- 1/2 tsp of xanthan gum
- 2 tbsp of butter or coconut oil
- 3/4 cup of chicken broth (homemade is always best)
- 1/4 cup of milk of choice (I used plain unsweetened almond)
- pinch of salt or more (depending on how salty the broth you are using is)
- One small chicken breast – about 1/4 lb
- 3 oz of cream cheese
- 3 tbsp of tomato sauce
- 1/2 white onion
- 1/2 cup of chopped parsley Salt
- 1 cup of ground golden flaxseed meal
- 2 eggs lightly beaten
- Start by cooking the chicken breast – Season it with some salt and sear it on both sides in a pot. Add in enough water to cover the breast and let it cook for about 10-12 minutes (This will make it easier to shred the chicken). Drain the water off and shred the chicken using a fork or with your hands. It is a little easier to do while it is still hot. Or you can return the chicken to the pot after draining the water, cover with a lid, and shake the pot vigorously while holding the lid in place.
- Dice half the onion and sauté it in a pot with a little olive oil or your cooking oil of choice. After the onions are fragrant and translucent, add the cream cheese and tomato sauce and mix it all together. Add in the shredded chicken and parsley and incorporate it all with the creamy sauce. Set this chicken mixture aside and allow it to cool.
- While the chicken filling is cooling, prepare the dough. Start by mixing all of the dry ingredients in a bowl.
- Add butter, broth, and milk to a pot and let it simmer for a minute or two. Add in flour mixture and mix it all together until it starts pulling away from the pan and becomes a firm dough. Keep mixing it and cooking it down for another minute or two. Take the dough out of the pot and allow it to cool. I place mine in the refrigerator for about 10 minutes covered.
- Now that your filling is cooling and your dough is cooling prepare the next steps. Make your breading station. Add the golden flaxseed powder to a plate. Add the eggs lightly beaten to a small bowl. And have a tray ready to place your breaded coxinhas as you make them. Now, if you are using the oven, preheat it to 425 F. If you are frying it, get your fryer ready and add oil to a deep pot for deep frying. You want to make sure the coxinhas get fully immersed in the oil so add enough depending on the size of the pot you are using.
- Once the dough is cool enough to be touched, you can start forming the coxinhas. Take a little chunk at the time of the dough (trying to be consistent for the sizes) and open it on the palm of your hands. Kind of like a disk shape. Add filling to the middle and close the disk carefully by pinching the sides and forming the teardrop shape. This might be a little challenging, so you can make it into ball shape too! It will taste just as good. (The dough will be a little tough and a little sticky, so wet your hands as you need).
- Once you have the teardrop shape, or whatever shape you make, dip the coxinhas in the egg mixture, making sure you are covering the coxinhas completely and then transfer it to the powdered golden flaxseed and roll them in to cover them completely with this “breading”.
- After you are done making the coxinhas, it is time to deep fry or bake. If deep-frying, make sure oil is very hot before adding them in. Careful when you do add them in! Fry for a few minutes until a nice golden crust forms on the outside. Transfer to a paper towel-lined plate.
- If baking, the crust won’t be as crispy and they will have a lighter color. Bake on 425F for about 20 minutes or more depending on your oven. Just keep an eye on them until they turn a deeper color and have a slightly crisp layer on the outside. You can also use an air fryer, 400F for about 15-20 minutes. Always make sure to keep an eye on it!
- They are delicious on their own or with a little hot sauce. Enjoy them!
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