Keto Recipes

Keto Recipes Sharing Love through Food is my passion

02/17/2026

CHOCOLATE WALNUT COOKIES FILLING 200 g walnuts 40 g sesame seeds 75 g white caster sugar 3 g cinnamon powder (1 teaspoon) 8 ml orange blossom water 1 egg white (medium) COOKIE DOUGH 160 g unsalted butter 85 g powdered sugar 8 g vanilla sugar (1 tbsp) or a tsp of vanilla extract 1 egg yolk (medium) 300 g flour (all-purpose flour) 3 g baking powder COATING 300 g white chocolate GARNISH 25 g dark chocolate Instructions: Place the walnuts, sesame seeds, white caster sugar, cinnamon powder, orange blossom water, and egg white in a food processor. Grind until smooth. Take 8 grams of the nut mixture and roll it into a small ball. Place it on a sheet of baking paper and repeat for the remaining mixture. In a bowl, combine the softened butter, powdered sugar, vanilla sugar, and egg yolk. Mix well. Add the flour and baking powder and knead until smooth. Take 16 grams of cookie dough and roll it into a small ball. Place it on a sheet of baking paper. Flatten the cookie dough ball. Place a ball of nut filling in the center of the dough. Fold the dough around the filling and seal it tightly. Shape into a smooth ball. Place the filled cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C (375 °F) for 10-15 minutes until golden. Keep an eye on the baking time, as ovens may vary. Let the cookies cool completely. Melt the white chocolate using a double boiler (au bain-marie). Dip the cookies into the melted chocolate and place them back on the parchment paper. Melt the dark chocolate using a double boiler and transfer it to a piping bag. Drizzle thin lines over the cookies. Let the chocolate harden before serving. Tips: Toast the walnuts and sesame seeds briefly in a dry frying pan for extra flavor. Let them cool completely before grinding. Knead the dough briefly, just enough to bring it together. Over-kneading can make the cookies tough. Use a kitchen scale to precisely measure both the filling and the dough for uniform cookies. Use a piping bag or a small plastic bag with a tiny hole for neat chocolate decoration. Substitute the white chocolate with any chocolate of your choice. Replace the vanilla sugar with vanilla extract.

02/17/2026

PISTACHIO SANDWICH COOKIES WITH WHITE CHOCOLATE COOKIE DOUGH 150 g unsalted butter 100 g powdered sugar 8 g vanilla sugar (1 packet) pinch of salt 1 medium egg 50 g unsalted pistachios 290 g flour (all-purpose flour) 3 g baking powder FILLING pistachio paste COATING 300 g white chocolate GARNISH white chocolate chopped pistachios edible rose petals Instructions: Finely grind the pistachios in a food processor. In a bowl, mix the softened butter, powdered sugar, vanilla sugar, and salt until smooth. Add the egg and ground pistachios, mix well. Add the flour and baking powder, and knead until smooth. Lightly flour your work surface and roll out the cookie dough to just under 1 cm thick. Use a cookie cutter to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C (375 °F) for 10-12 minutes, or until lightly golden brown. Let them cool completely. Spread a layer of pistachio paste on one cookie and place another cookie on top. Repeat with the remaining cookies. Melt the white chocolate using a double boiler: fill a saucepan with 2 cm of water and bring to a boil. Place a heatproof bowl over the saucepan (without touching the water). Add the white chocolate pieces and let them slowly melt, stirring occasionally until smooth. Dip each cookie sandwich into the melted white chocolate and place them on parchment paper. Decorate with thin lines of white chocolate, chopped pistachios, and edible rose petals. Let the chocolate fully harden. Tips: Once the flour is added, knead the dough briefly. Over-kneading makes the cookies chewy instead of crumbly. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This makes the dough firmer and prevents the cookies from spreading during baking. Roll out the dough evenly (use a rolling pin with rings or two wooden slats of the same thickness as guides). Every oven is different, so check after 10 minutes to see if the cookies are golden brown. If short on time, chill the cookies for 10-15 minutes in the fridge to set the chocolate faster. Decorate the cookies as desired.

02/16/2026

SPICY FISH BURGERS fish DOUGH 215 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 12 g honey 400 g flour (patent flour) 35 g herb cream cheese 8 g salt (1⅓ teaspoon) COD MIXTURE 1 egg (M) 20 g cornstarch 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g cayenne powder(1 teaspoon) 25 g hot chili sauce 20 g sambal oelek 450 g cod CORNSTARCH MIX 150 g cornstarch 2 g salt (⅓ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) SAUCE 100 g hot chili sauce 15 g sambal oelek 45 g samurai sauce Instructions In a deep bowl, combine lukewarm milk, yeast, and honey. Mix well and let rest for 5 minutes. Add the flour, herb cream cheese, and salt. Knead for 10-12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size. Beat the egg and mix it in a bowl with cornstarch, salt, garlic powder, onion powder, black pepper, cayenne powder, hot chili sauce, and sambal oelek. Add the cod pieces and mix well. Cover and refrigerate. Deflate the dough and divide it into 9 equal pieces. Shape into balls. Roll each ball flat into a circle. Fold the dough in half. Lightly coat the dough with fine semolina and place it on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes or until doubled in size. In a separate bowl, mix the cornstarch, salt, onion powder, and black pepper. Coat the marinated cod pieces completely in the cornstarch mixture and place them on a sheet of parchment paper. Cook the buns in a frying pan over medium heat until done on both sides. Cover them immediately with a clean tea towel to keep them soft. Meanwhile, heat a layer of sunflower oil in a frying pan to 175°C (347°F) or use a deep fryer. Fry the cod pieces until golden brown and crispy. Drain on a paper towel. In a bowl, mix the hot chili sauce, sambal oelek, and samurai sauce until smooth. Coat the fried cod pieces in the sauce to fully cover them. Fill the buns with the spicy cod. Add fresh vegetables of your choice and extra sauce if desired. Serve immediately and enjoy! Tips Let the dough rise in a warm spot (such as an oven with the light on or near a pan of hot water) for the best results. Lightly dusting the buns with fine semolina gives them a nice texture and a slightly crispy layer. The longer the cod marinates, the better the flavors develop. At least 30 minutes in the fridge is ideal, preferably overnight. Before coating the cod in the cornstarch mix, pat it dry slightly. This helps the coating stick well and results in extra crispiness. Fry the cod pieces in batches. Overcrowding lowers the oil temperature, making them less crispy. This recipe is spicy due to the sambal and hot chili sauce. For a milder version, replace some sambal with ketchup or sweet chili sauce. For even sauce distribution, coat the fried cod in the sauce. But if you prefer a crispy bite, spread the sauce directly on the buns and place the fish on top. Add crunchy vegetables for a refreshing contrast.

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02/16/2026

HAZELNUT BONBONS FILLING 140 g petit beurre biscuits 75 g hazelnuts (roasted) 250 g hazelnut spread COATING 250 g white chocolate GARNISH 25 g hazelnut spread Finely grind the petit beurre biscuits using a food processor. Finely grind the roasted hazelnuts using a food processor. Place the finely ground biscuits, hazelnuts, and hazelnut spread in a bowl. Mix until well combined. Take 12 grams of the hazelnut mixture, press it firmly in your palm, and roll it into a ball. Repeat for the rest of the mixture. Place the balls on a sheet of baking paper and freeze them for 30 minutes to firm up. Melt the white chocolate using a double boiler. Fully coat the chilled hazelnut balls in the melted white chocolate and place them on a sheet of baking paper. Let them harden at room temperature. Put the 25 grams of hazelnut spread into a piping bag and drizzle thin lines over the balls for garnish. Tips: To prevent sticky hands, lightly grease your hands with a drop of sunflower oil. This helps shape smooth, even balls. Use a fork or skewer to dip the balls into the melted chocolate. This avoids fingerprints and ensures an even coating. Let excess chocolate drip off before placing them on the baking paper. If you're short on time, you can chill the coated balls in the fridge for about 10-15 minutes to speed up the hardening process. For a neat and beautiful garnish, slightly warm the hazelnut spread (about 10 seconds in the microwave) to make it easier to drizzle. Use a piping bag or spoon to drizzle thin lines. Store the hazelnut balls in an airtight container in a cool place or in the fridge. They will stay fresh for about a week. For a softer bite, let them come to room temperature before serving. Substitute white chocolate with your preferred type of chocolate.

02/14/2026

CHEESY BEEF BREAD DOUGH 215 ml water (lukewarm) 8 g honey 7 g instant yeast (1 tablespoon or 1 packet) 30 ml olive oil 400 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) BEEF MIXTURE 25 ml olive oil 350 g ground meat 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g cumin powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g red bell pepper powder (1 teaspoon) 150 g yellow onion (1 yellow onion) 50 g red bell pepper TOPPING young cheese 1 egg (medium) Instructions: In a deep bowl, mix the lukewarm water, honey, and yeast. Let it rest for 5 minutes. Add the olive oil, flour, and salt. Knead for 10-12 minutes until smooth. Cover the bowl and let the dough rise for 1 hour in a warm spot or until it doubles in size. Heat the olive oil in a frying pan over medium heat. Add the ground beef, salt, cayenne powder, cumin powder, garlic powder, and red bell pepper powder. Cook for 4-5 minutes. Add the chopped onion and diced bell pepper, and cook for another 5 minutes. Let the meat mixture cool completely. Deflate the dough and divide it into 2 equal portions. Shape them into balls. Lightly flour your work surface and roll out both dough balls into circles. Place one dough circle on a baking tray lined with parchment paper. Layer with slices of young cheese and spread the meat mixture evenly on top. Place the second dough circle over it and press the edges firmly to seal. Brush the dough with beaten egg. Score a crisscross pattern into the top without cutting all the way through. Place strips of cheese into the cuts. Let the dough rise for another 30 minutes. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Tips: Ensure the water is lukewarm (around 37°C – 40°C). Water that is too hot can kill the yeast and prevent proper rising. Add vegetables of your choice. Adjust salt to taste.

02/14/2026

PISTACHIO KATAIFI CORNSTARCH COOKIES FILLING 25 g unsalted butter 100 g kataifi 150 g pistachio paste 50 g unsalted pistachios COOKIE DOUGH 125 g unsalted butter 75 g powdered sugar 16 g vanilla sugar (2 packets) 1 medium egg 225 g cornstarch 75 g flour (all-purpose flour) 3 g baking powder COATING milk chocolate GARNISH milk chocolate (melted using a double boiler) pistachio paste pistachios Instructions Finely grind the pistachios in a food processor. Cut the kataifi into small pieces. Heat the butter (25 g) in a frying pan over medium heat. Add the kataifi and fry until golden brown. In a bowl, mix the fried kataifi with the pistachio paste and the finely ground pistachios. Let the mixture cool. Take portions of 8 g, press into small pieces, and place them on a sheet of parchment paper. Refrigerate. In a deep bowl, mix the melted butter, powdered sugar, and vanilla sugar. Add the beaten egg and mix well. Add the cornstarch, flour, and baking powder. Knead until smooth. Take 16 g of cookie dough, knead it, and roll it into a ball. Place it on a sheet of parchment paper. Flatten the ball in your palm and place a portion of the pistachio filling in the center. Fold the dough tightly around the filling and pinch it closed. Place the filled cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190 °C for 10-15 minutes. Keep an eye on the baking time, as every oven works differently. Let the cookies cool completely. Melt the milk chocolate using a double boiler. Dip the cookies in the melted chocolate and place them on parchment paper. Decorate with thin lines of milk chocolate, pistachio paste, chopped pistachios. Tips: Ensure the kataifi turns a deep golden brown before mixing it with the pistachio paste. This gives a crunchy bite and a richer flavor. Stir continuously while frying to prevent burning. When forming the filling, press it together so it stays compact. This makes it easier to fill the cookies without the filling falling apart. The cookie dough should be soft and pliable, not crumbly. Make sure to wrap the cookie dough firmly around the filling and pinch it closed properly to prevent the cookies from bursting open during baking. Lightly grease your hands or use a bit of flour if the dough sticks to your fingers. Cornstarch-based cookies do not turn golden brown in the oven but remain quite pale. If the chocolate is too thick, add a small amount of sunflower oil (1 teaspoon) to make it more fluid. Use a piping bag or a small plastic bag with a snipped-off tip to create neat, thin lines of chocolate or pistachio paste on the cookies. Sprinkle the chopped pistachios immediately after dipping in chocolate so they stick well.

02/11/2026

BUTTER CHICKEN PIZZA’S DOUGH 315 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 10 g honey 150 g fine semolina 350 g flour (all-purpose flour) 25 g unsalted butter 8 g salt (1 ⅓ teaspoon) CHICKEN MIXTURE 25 g unsalted butter 15 ml olive oil 150 g yellow onion 400 g chicken thighs, diced 4.5 g salt (⅔ teaspoon) 5 g garam masala (1⅔ teaspoon) 2 g turmeric powder(⅔ teaspoon) 3 g garlic powder (1 teaspoon) 3 g cayenne pepper (1 teaspoon) 0.5 g cinnamon powder (⅙ teaspoon) 50 ml water 25 g tomato paste 15 g sweet soy sauce (ketjap manis) 150 ml heavy cream 5 g fresh parsley 50 g grated cheese EXTRA fine semolina TOPPING grated cheese Instructions: In a bowl, combine lukewarm milk, yeast, and honey. Mix well and let it rest for 5 minutes. Add fine semolina, flour, butter, and salt. Knead for 10-12 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until doubled in size. Heat butter and olive oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes. Add the diced chicken thighs, salt, garam masala, turmeric powder, garlic powder, cayenne powder, and cinnamon powder. Cook for 5-6 minutes until the chicken is cooked through. Stir in the tomato paste, sweet soy sauce, water, and heavy cream. Mix well and let it simmer for 5-7 minutes until the sauce thickens. Remove from heat and add chopped parsley and grated cheese. Mix well and let it cool completely. Deflate the dough and divide it into 9 equal pieces of about 90 g each. Shape them into balls. Roll out each ball into a circle of about 15 cm in diameter. Lightly coat a plate with fine semolina and press the rolled-out dough onto it. Place on a baking tray lined with parchment paper. Spread some of the chicken mixture over the dough and sprinkle grated cheese on top. Let rise for 30 minutes or until doubled in size. Bake the pizzas in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Tips: Make sure the milk is lukewarm (around 37°C - 40°C). If it’s too hot, it can kill the yeast and prevent proper rising. Allow the dough to fully rise until doubled in size. If it hasn’t risen enough, give it extra time. Use chicken thighs instead of chicken breast, as they stay juicier and more tender after baking. Let the chicken mixture cook down well. Ensure the sauce is thickened before cooling.

02/11/2026

ONE DOUGH, THREE INCREDIBLE COOKIES COOKIE DOUGH 375 g unsalted butter 16 g vanilla sugar (2 packets) 250 g powdered sugar pinch of salt 2 medium eggs 850 g flour (all-purpose flour) 10 g baking powder BISCOFF COOKIES 3 g cinnamon powder (1 teaspoon) 100 g Biscoff spread 60 g white chocolate BLUEBERRY COOKIES 4 g blueberry powder 150 g white chocolate 1 g blueberry powder PISTACHIO COOKIES 30 g pistachios (finely ground, unsalted) pistachio paste 150 g white chocolate GARNISH chopped pistachios edible rose petals Instructions COOKIE DOUGH Place the softened butter in a deep bowl. Add the vanilla sugar, powdered sugar, and salt. Mix until smooth. Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until smooth. Divide the cookie dough into three equal portions of 525 g each. BISCOFF COOKIES Take one portion of cookie dough and place it in a deep bowl. Add the cinnamon powder and knead well. Divide the dough into three equal portions of approximately 175 g each. Roll each piece into a long, even strand of about 34 cm. Place the strands on a baking sheet lined with parchment paper. Use an object to create an indentation in the middle so the edges remain slightly raised to hold the filling. Use tongs to pinch along the edges, creating a pattern and a crispy edge. BLUEBERRY COOKIES Take the second portion of cookie dough and place it in a deep bowl. Add 4 g of blueberry powder and knead well. Divide the dough into three equal portions of approximately 175 g each. Roll each piece into a long, even strand of about 34 cm. Place the strands on a parchment-lined baking sheet. Again, create an indentation in the middle and pinch along the edges with tongs. PISTACHIO COOKIES Take the third portion of cookie dough and place it in a bowl. Add the finely ground pistachios and knead well. Divide the dough into three equal portions of approximately 175 g each. Roll each piece into a long, even strand of about 34 cm. Place the strands on a parchment-lined baking sheet. Create an indentation in the middle and pinch along the edges with tongs. BAKING Preheat the oven to 190°C. Bake the cookies for 10-15 minutes. Keep an eye on the baking time, as every oven is different. Let the cookies cool completely. BISCOFF FILLING Warm the Biscoff spread and melt 60 g of white chocolate using a double boiler. Mix well and transfer to a piping bag. Fill the Biscoff cookies with the Biscoff-chocolate mixture and drizzle with white chocolate if desired. Use a toothpick to create a decorative pattern. BLUEBERRY FILLING Melt 150 g of white chocolate using a double boiler. Add 1 g of blueberry powder and mix well. Transfer to a piping bag. Fill the blueberry cookies with the blueberry-white chocolate mixture. If desired, drizzle extra white chocolate on top. PISTACHIO FILLING Melt 150 g of white chocolate using a double boiler and transfer to a piping bag. Pipe a layer of pistachio paste onto the pistachio cookies and fill with white chocolate. Garnish with chopped pistachios and edible rose petals. Cut the cookies into desired pieces. Enjoy!

02/10/2026

CHICKEN CHEESE ONION BUNS DOUGH 350 g flour (all-purpose flour) 6 g instant yeast 7 g salt (1⅙ teaspoon) 2 g onion powder (⅔ teaspoon) 8 g honey 25 ml olive oil 190 ml lukewarm water CHICKEN MIXTURE 25 ml olive oil 15 g unsalted butter 150 g yellow onion (1 yellow onion) 400 g chicken thighs 2.5 g salt (½ teaspoon) 2 g cayenne powder (⅔ teaspoon) 2 g garlic powder (⅔ teaspoon) 50 g cheese spread 1 g Italian seasoning (1 teaspoon) EXTRA cheese slices COATING Parmesan cheese 1 g onion powder (⅓ teaspoon) 1 g cayenne pepper (⅓ teaspoon) milk (for brushing) Instructions Place the flour, yeast, salt, onion powder, honey, olive oil, and lukewarm water in a bowl. Knead for 10-12 minutes until a smooth dough forms. Cover and let rise in a warm spot for 1 hour or until doubled in size. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 4-5 minutes. Add the chicken thighs, salt, cayenne powder, and garlic powder. Cook for 5-7 minutes until the chicken is fully cooked. Remove from heat and stir in the cheese spread and Italian seasoning. Mix well and let the chicken mixture cool completely. Deflate the dough and divide it into 12 equal pieces of about 45 g each. Shape them into balls. Take one dough ball and roll it out into a circle. Place a slice of cheese and about 45 g of the chicken mixture in the center of the dough. Fold the edges up, pinch the top tightly to seal, and shape into a smooth ball. In a bowl, mix the grated Parmesan cheese, onion powder, and cayenne powder. Brush each dough ball with milk and roll it in the cheese mixture. Place the buns on a baking tray lined with parchment paper. Let them rise for 30 minutes in a warm place. Bake in a preheated oven at 200°C for 12-18 minutes until golden brown. Tips: Use lukewarm water (around 37°C - 40°C) to activate the yeast. Marinate the chicken thighs with the spices a few hours in advance for extra flavor. Make sure to seal the edges of the dough properly to prevent the cheese from leaking during baking. Store the buns in an airtight container at room temperature. Reheat in the oven at 180°C for 5-7 minutes. You can also freeze them. Let them thaw and warm briefly in the oven for a fresh-baked effect.

02/10/2026

CRISPY CHICKEN PESTO BREAD DOUGH 500 g flour (all-purpose flour) 6 g baking powder 8 g salt (1⅓ teaspoon) 12 g honey 25 g unsalted butter 275 ml lukewarm water CHICKEN MIXTURE 15 g unsalted butter (for frying) 150 g yellow onion (1 yellow onion) 575 g chicken thighs (cut into small cubes) 4 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 0.5 g Italian seasoning (½ teaspoon) 5 g fresh parsley 50 g grated cheese FILLING pesto cheese slices cheese spread EXTRA sunflower oil (for greasing) pesto (for brushing) grated Parmesan cheese Instructions In a mixing bowl, combine the flour, baking powder, salt, honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let rest for 30 minutes. Heat the butter in a frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes. Add the chicken thighs, salt, garlic powder, black pepper, Italian seasoning, and parsley. Cook for 5-7 minutes. Turn off the heat and mix in the grated cheese. Let the mixture cool completely. Divide the dough into 10 equal portions of about 95 g each. Shape them into balls. Grease your hands with oil and flatten a dough ball on a greased surface (use about 25 ml of oil). Cover and let rest for 30 minutes. Grease your work surface with oil (15 ml per piece) and place the dough on it. Using your fingertips, stretch the dough outward from the center until a sheet of approximately 35 x 30 cm. Regularly grease your hands to prevent tearing. Spread a thin layer of pesto on one side of the dough. Place a slice of cheese on top. Spread the chicken mixture over it. Add cheese spread if desired. Fold the top and bottom edges toward the center. Then fold the sides over the filling and roll the dough into a log. Ensure the seam is at the bottom. Slightly flatten the dough, brush it with pesto, and roll it in grated Parmesan cheese. Place the dough on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as every oven differs. Tips Let the dough rest for the full 30 minutes after kneading. This helps with shaping. Use enough oil: This prevents tearing and keeps the dough pliable. Use your fingertips and avoid too much pressure to prevent ripping. Let the chicken mixture cool completely before incorporating it into the dough. Warm filling can weaken the dough and cause tearing. Cut the chicken into small cubes for an evenly distributed filling and easier rolling. Roll firmly, but not too tight, to prevent splitting during baking. Brush the bread with a bit of melted butter after baking for an extra soft and flavorful crust. Place a small bowl of water in the oven while baking to keep the bread soft inside. Let the bread rest for 5 minutes after baking so the flavors meld and the texture firms up.

02/09/2026

MOROCCAN FLATBREAD WITH CHICKEN DOUGH 500 g flour (all-purpose flour) 6 g baking powder 8 g salt (1⅓ teaspoon) 15 g honey 30 g unsalted butter 280 ml lukewarm water CHICKEN MIXTURE 100 ml milk 1 egg (medium) 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) 500 g chicken thighs FLOUR MIX 150 g cornstarch 50 g flour (all-purpose flour) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g salt (⅙ teaspoon) EXTRA sunflower oil, for greasing the work surface and frying lettuce sauce of choice Instructions: In a bowl, mix the flour, baking powder, and salt. Add the honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let it rest for 30 minutes. In a bowl, combine the milk, beaten egg, salt, cayenne powder, black pepper, and onion powder. Mix well. Wash and cut the chicken thighs into pieces. Add them to the milk mixture and mix well. Set aside. In another bowl, mix the cornstarch, flour, onion powder, black pepper, and salt. Fully coat the chicken pieces in the flour mix and place them on a sheet of parchment paper. Briefly freeze them to help the coating stick better. Divide the dough into 8 equal pieces of approximately 105 g each and shape them into balls. Grease your hands with oil and flatten a dough ball on a greased work surface (use about 25 ml of oil). Cover and let rest for 30 minutes. Grease the work surface again (about 15 ml of oil per piece) and place the dough on it. Using your fingertips, spread the dough from the center outward into a very thin sheet (about 38 x 35 cm). Regularly grease your hands to prevent tearing. Fold the top and bottom towards the center. Then fold in the sides to create a square and press lightly (about 20 cm wide). Press the dough slightly flat and place it on a baking tray lined with parchment paper. Fold the top and bottom towards the center again to form a rectangle. Bake the bread in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as ovens may vary. Heat a layer of sunflower oil in a frying pan over medium heat (175 °C/350 °F). Fry the chicken on both sides until golden brown and cooked through. Slice the bread open and fill with lettuce, crispy chicken, and sauce of choice. Tips: Let the dough rest for the full 30 minutes after kneading; this helps with shaping. Use plenty of oil: This prevents tearing and keeps the dough flexible. Freezing the chicken after coating helps the coating stick better during frying. Want an extra crispy layer? Dip the chicken back into the milk mixture and then into the flour mix again. The ideal frying temperature for chicken is 175°C (350°F) for a crispy crust without drying out the meat. Experiment with sauces! Try honey mustard, garlic sauce, or a spicy samurai or sriracha mayo for extra flavor.

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