A true keto kiev that has been developed with the love of a kiev and the devotion to the keto lifestyle.
After recently been given the mighty task to take on a bit of a famous kiev I decided to create this recipe first. A true keto kiev that is packed with flavour. That is what everyone wants right? A simple recipe, easy to recreate, easy to source ingredients, and fabulously easy cooking method. Easy and flavoursome is my thing right?
This recipe delivers on what was asked. I am so happy with the outcome and ease of creation that I have already made a few variations with Indian Pakora style. I am soooo going to being releasing some new recipes along this vein because trust me….FLAVOUR EXPLOSIONS!
These kievs are made bite size as a beautiful starter for a celebrational dinner, entertaining, a canape for a party or to be served with a gin cocktail…what am I saying..this is a recipe that is so versatile that you could serve in the lunchbox, on a wrap, or on its own for breakfast, lunch or dinner.
As previously referred to and Indian style filled pakora is delicious, but so is any other meat filled with the flavoured butter, or change the butter to ham and cheese, cream cheese and jalapeno, or whatever floats your boat. Variations galore! I will come up with so many more because this recipe has left me quite enchanted!
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- 300 g chicken coarsely minced
- 1 egg yolk
- 50 g cream cheese softened
- 1 tsp garlic powder
- 1/2 tsp onion powder
- pinch salt and pepper
- finely grated rind of ½ lemon
- 1 egg
- 50 ml thickened cream
- Coconut flour for dusting
- 100 g pork rinds crushed, I use Poppa Porkys Unseasoned
- 1 tbsp fresh thyme leaves finely chopped
- 2 tbsp finely chopped flat-leaf parsley plus extra to serve
- Coconut oil for frying
- 150 gm butter softened
- 2 garlic cloves finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp chives finely chopped
- finely grated rind of ½ lemon
- Serve with left over herb butter melted dollops of Greek yoghurt, fresh parsley and rocket.
Mix butter well with all seasonings
Shape into a 2cm diameter log in cling film or baking paper. Freeze until needed.
In a large bowl mix chicken all kiev ingredients together. Mix until everything is well combined.
Roll into 15 balls
Cut 3cm pieces of butter and place inside each ball completely covering with chicken.
Refrigerate for half an hour.
Prepare 3 separate bowls for kiev coating
whisk egg and cream together
Add half a cup of coconut flour to bowl for dusting
mix crushed pork rinds with thyme in a third bowl.
Dust each ball in coconut flour, dip in egg wash and crumb in pork rinds
Refrigerate for 30 minutes or until needed.
Heat oil in large frypan.
Fry bites in batches for 4-5 minutes, be careful to not over crowd your pan.
Season with salt to serve.
This is a great recipe that can be used for lunch boxes, dinner, appetisers, and fabulous for entertaining.
This recipe can be made ahead and frozen raw.
The chicken can be substituted for any other meat or seafood.
The butter can also be changed and flavoured with your own choices of additions. Chilli would be fabulous. It could also be swapped for a cream based sauce frozen before being placed inside chicken mince.
This recipe could also be made into 2 large kievs, just ensure you cook for the same time and bake at 180℃ for a further 10 minutes.
I use Poppa Porkys rinds that are cooked in lard with no additives or preservatives. www.poppaporkys.com.au
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