I don’t know what it is, but this pregnancy I cannot get enough jalapenos. I don’t actually like the spice- I scrape out all the seeds and membranes, but I cannot stop eating them. I make at least one jalapeno-centric meal a week. After running out of ideas, I started modifying recipes to fit my jalapeno need which is how I ended up with these Jalapeno Popper Chicken Fritters.
Since I also have gestational diabetes, I need my meals to be high in protein and low in carbs. These chicken fritters fit the bill perfectly. So perfectly in fact, they qualify as Keto. With less than 4g carbs and well over 30g protein, these are the perfect fit for GD and Keto.
Not to brag, but I currently have a toddler- a toddler who eats nothing but hotdogs, chicken nuggets and the occasional banana. The first time I made these, he picked one up, ate the whole thing and said “yummy!” I was floored. I also wish I could say he’s tried them again, but I will take my victory and hope that your toddlers will give them a shot as well!
Keto Jalapeno Popper Chicken Fritters
Ingredients
- 1 tbsp olive oil
- 1.5 lbs shredded, cooked chicken (or substitute 2 12 oz cans)
- 2 eggs
- 8 oz shredded sharp cheddar cheese
- 1/3 C almond flour
- 1 tbsp minced garlic
- 3 jalapenos, diced remove seeds and pith for less spice
Instructions
- Heat the oil in a large nonstick pan over medium heat
- While the oil is heating, combine the remaining ingredients in a large bowl
- Once the oil is warm, use an ice cream scoop to drop the chicken fritter mixture into the pan. Flatten slightly using the back of the ice cream scoop or a spoon/fork.
- Fry each side for 2 minutes or until golden brown with melted cheese.
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