Korean Keto Chicken Drumsticks

For years, I have been lovin’ Korean food! Since going keto, that hasn’t changed, but I have definitely had to adapt recipes to lower the carb count.

These chicken drumsticks are crispy and comforting, drizzled in a Korean-inspired sticky sauce.

Ingredients

8 chicken drumsticks
2 large eggs
2 scallions, sliced
1/4 cup coconut flour
1/4 cup flaxmeal
1 Tbsp psyllium husk powder
1 Tbsp sesame seeds
2 tsp Korean red chili powder
Salt and pepper, to taste

Korean sticky sauce
2 Tbsp sugar-free maple syrup
1 Tbsp golden monkfruit sweetener
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp Korean red chili powder
Pinch of salt

Yields: 4 servings
Per serving*:
Calories: 314
Net carbs: 4
Protein (grams): 30
Fat (grams): 16

Prep time: 10 min
Cook time: 50 min
Total time: 1 hour

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 425F.

In a medium bowl, mix together the coconut flour, flaxmeal, sesame seeds, Korean red chili powder, and add salt and pepper to taste.

In a seperate medium bowl, whisk the eggs.

Pat down the chicken drumsticks with a paper towel. Dip each drumstick in the whisked eggs, coat in the coconut flour mixture, then lay out on a parchment lined baking sheet.

Ensure that the chicken drumsticks are spaced out, then bake 45-50 min, turning them over halfway through the baking cycle.

While the chicken bakes in the oven, prepare the Korean sticky sauce. In a small saucepan, combine all the ingredients and bring to a low simmer over medium heat.

Once the chicken drumsticks are out of the oven, drizzle them with the sticky sauce and sprinkle with the sliced scallions.

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Korean Keto Chicken Drumsticks

Yield: 4

Author: Georgiana Elias

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

For years, I have been lovin’ Korean food! Since going keto, that hasn’t changed, but I have definitely had to adapt recipes to lower the carb count. These chicken drumsticks are crispy and comforting, drizzled in a Korean-inspired sticky sauce.

Ingredients

• 8 chicken drumsticks
• 2 large eggs
• 2 scallions, sliced
• 1/4 cup coconut flour
• 1/4 cup flaxmeal
• 1 Tbsp psyllium husk powder
• 1 Tbsp sesame seeds
• 2 tsp Korean red chili powder
• Salt and pepper, to taste

Korean sticky sauce

• 2 Tbsp sugar-free maple syrup
• 1 Tbsp golden monkfruit sweetener
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp Korean red chili powder
• Pinch of salt

Instructions

1. Preheat oven to 425F.
2. In a medium bowl, mix together the coconut flour, flaxmeal, sesame seeds, Korean red chili powder, and add salt and pepper to taste.
3. In a seperate medium bowl, whisk the eggs.
4. Pat down the chicken drumsticks with a paper towel. Dip each drumstick in the whisked eggs, coat in the coconut flour mixture, then lay out on a parchment lined baking sheet.
5. Ensure that the chicken drumsticks are spaced out, then bake 45-50 min, turning them over halfway through the baking cycle.
6. While the chicken bakes in the oven, prepare the Korean sticky sauce. In a small saucepan, combine all the ingredients and bring to a low simmer over medium heat.
7. Once the chicken drumsticks are out of the oven, drizzle them with the sticky sauce and sprinkle with the sliced scallions.

Calories

314

Fat (grams)

16

Net carbs

4

Protein (grams)

30

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator