Here’s a savory, crispy and delicious keto chicken donuts that everyone will love. You can easily freeze these babies so that you can fry them up anytime that craving kicks in. It makes a healthy and guilt free snack or meal with almost zero net carb.

The recipe can be viewed and printed at this link;

[ Total Servings = 11 ]
Per Serving ;
Total Carb = 2.2 g
Dietary Fiber = 2 g
Net Carb = 0.2 g
Calories = 83
Total Fat = 1.7 g
Protein = 15.3 g

Ground Chicken Breast = 500 g / 1 lb
Pork Rind Crumbs = 5 tbsp
Salt = 1 1/2 to 2 tsp
Baking Soda = 1 tsp
Chopped spring onions = 3 tbsp
Ground Spices;
Onion Powder = 2 tsp
Garlic Powder = 2 tsp
Smoked Paprika = 1 tsp
White Pepper = 1 tsp

Eggs = 2 large (beaten lightly with a fork)
Lupin or almond flour = 2 tbsp
Pork Rind Crumbs = 5 to 10 tbsp (depending on how many you are frying)

Any keto friendly cooking oil (amount must cover the chicken donuts)

1. Mix all the chicken mixture in a bowl until well combined.
2. Divide into 60 g portions. This recipe makes about 11 chicken donuts.
3. With oiled hands, shape into a ball, flatten and use a bottle cover to create a hole.
4. Place on a tray with parchment paper.
5. Freeze for 2 hours to harden.
6. Once hardened, you can fry immediately or freeze in bags so that you can fry anytime,
7. To fry the chicken donuts, coat with lupin or almond flour then coat with beaten eggs and finally coat with the pork rind crumbs.
8. Fry in a pan with cooking oil over medium high heat until golden and crispy.
9. It’s best to strain the oil to remove the crumbs before frying the next batch otherwise, the chicken donuts can burn easily.
10. Dip into keto chili or tomato sauce (see recipes below)
11. To reheat, just toast in the mini electric oven.

Tomato paste = 85 g
Apple Cider Vinegar = 30 ml / 2 tbsp
Salt = 1 tsp
Allulose = 60 g (depending on your preferred level of sweetness)
Onion Powder = 1 tsp
Garlic Powder = 1 tsp
Italian seasoning (optional) = 1/2 tsp
Xanthan Gum = 1/2 to 3/4 tsp (Depending on how thick you like the texture)
Water = 120 ml / 1/2 cup

Chili Powder or Flakes = 3 to 6 tbsp (Depending on your preferred level of heat)
Apple Cider Vinegar = 15 ml / 1 tbsp
Salt = 1 1/2 tsp
Allulose = 60 g
Tomato Paste = 8 g / 1 tbsp
Garlic Powder = 1 tsp
Xanthan Gum = 1/2 to 3/4 tsp (Depending on how thick you like the texture)
Water = 120 ml / 1/2 cup

1. Place all ingredients into a pan (except the xanthan gum) and bring to a boil.
2. Reduce heat and simmer for about 15 to 20 mins. Adjust taste accordingly.
3. Add the xanthan gum and cook for a while.
4. The xanthan gum tends to be lumpy hence, after cooking just use a hand held blender and give it a blitz. The texture will be smooth and thick.
5. Store in jars and refrigerate.
6. This recipe makes 200 g net weight of chili or tomato sauce.

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