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.