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INGREDIENTS FOR CHICKEN MIXTURE

Ground Chicken = 500 g / 1 lb (In the video, I used breast meat, but I think the tender parts like drums and thighs would be even better)

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

INGREDIENTS FOR COATING

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)

INGREDIENTS FOR FRYING

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

INGREDIENTS FOR KETO KETCHUP (TOMATO SAUCE)

Tomato paste = 85 g

Apple Cider Vinegar = 30 ml / 2 tbsp

Salt = 1 tsp

Monk fruit = 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

INGREDIENTS FOR KETO CHILI SAUCE

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

Monk fruit = 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

DIRECTIONS FOR CHICKEN DONUTS

1.  Mix all the chicken mixture in a bowl until well combined.

2.  Divide into 60 g portions. You can go smaller but try not to make it bigger as it's harder to cook inside without over browning the crumbs. 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.

DIRECTIONS FOR KETCHUP & CHILI SAUCE

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 handheld 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.

[Total Servings = 11]

NUTRITION INFO 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

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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