Ingredients:

• 22 g / 0.77 oz egg whites (whipped)
• 20 g / 0.7 oz olive oil
• 17 g / 0.6 oz shredded chicken breast, cooked
• 0.5 g / 0.02 oz baking powder
• 12 g / 0.4 oz European-style butter
• 2.5 g / 0.08 oz coconut flour (Bob’s Red Mill)
• 23 g / 0.8 oz cream

Directions:

• Add coconut flour and baking powder to shredded chicken.
• Stir in olive oil. Then fold in egg whites.
• Melt butter in frying pan, then spoon in chicken mixture (makes roughly four nuggets).
• Fry on both sides for several minutes.
• Serve alongside cream. Add ice/water to cream if you prefer a thinner consistency.

Nutritional Information:

• Ratio: 4:1
• Calories: 406 kcals
• Net Carbs: 1.6 g

This recipe is inspired by The Keto Cookbook.