Uploaded May 2026 | Updated September 2026, 3 weeks ago
A creamy, savory chicken filling baked inside buttery almond-flour cups—a take on Brazil’s favorite street snack.
Ingredients
For the Filling:
1 lb cooked chicken breast, shredded
2 Tbsp butter or tallow
2 cloves garlic, minced
¼ small onion, finely diced
2 oz cream cheese
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 Tbsp chopped parsley
Salt and black pepper, to taste
For the Cups:
1 ½ cups almond flour
½ cup shredded mozzarella cheese
2 large eggs
1 Tbsp melted butter
Pinch of salt
Macronutrients
(per serving, makes 6)
Protein: 26g
Fat: 28g
Carbs: 5g
Preparation
Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin with butter or tallow.
Melt butter or tallow in a skillet over medium heat. Add onion and garlic and cook 2–3 minutes until softened and fragrant.
Stir in shredded chicken, cream cheese, heavy cream, and Parmesan. Cook 2–3 minutes until smooth and thickened, then season with salt, pepper, and parsley. Remove from heat.
In a mixing bowl, combine almond flour, mozzarella, eggs, melted butter, and a pinch of salt. Mix until a soft dough forms.
Divide the dough evenly and press into each muffin cup, shaping up the sides to create little wells.
Spoon the creamy chicken filling into each dough cup, filling them just to the top.
Bake 15–18 minutes until the cups are golden brown and set.
Cool slightly before removing from the pan, then serve warm with a sprinkle of parsley or your favorite low-carb dipping sauce.
A creamy, savory chicken filling baked inside buttery almond-flour cups—a take on Brazil’s favorite street snack.
Ingredients
For the Filling:
1 lb cooked chicken breast, shredded
2 Tbsp butter or tallow
2 cloves garlic, minced
¼ small onion, finely diced
2 oz cream cheese
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 Tbsp chopped parsley
Salt and black pepper, to taste
For the Cups:
1 ½ cups almond flour
½ cup shredded mozzarella cheese
2 large eggs
1 Tbsp melted butter
Pinch of salt
Macronutrients
(per serving, makes 6)
Protein: 26g
Fat: 28g
Carbs: 5g
Preparation
Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin with butter or tallow.
Melt butter or tallow in a skillet over medium heat. Add onion and garlic and cook 2–3 minutes until softened and fragrant.
Stir in shredded chicken, cream cheese, heavy cream, and Parmesan. Cook 2–3 minutes until smooth and thickened, then season with salt, pepper, and parsley. Remove from heat.
In a mixing bowl, combine almond flour, mozzarella, eggs, melted butter, and a pinch of salt. Mix until a soft dough forms.
Divide the dough evenly and press into each muffin cup, shaping up the sides to create little wells.
Spoon the creamy chicken filling into each dough cup, filling them just to the top.
Bake 15–18 minutes until the cups are golden brown and set.
Cool slightly before removing from the pan, then serve warm with a sprinkle of parsley or your favorite low-carb dipping sauce.
