Keto Chicken Croquetas

I love recipes that double as a snack or a meal. These cheesy chicken fritters have become one of those regulars in my kitchen—the kind of thing I make when friends are coming over or when I want something comforting for myself.

What really wins me over is that crisp, cheesy crust you get from the cheddar melting in the pan. It reminds me of those crunchy bits at the edge of a grilled cheese sandwich that I used to fight for as a kid.

They’re also perfect for dipping—ranch, spicy mayo, blue cheese, you name it. I’ve even served them for dinner with a big salad on the side, and no one missed the carbs at all.

Why These Chicken Fritters Are Always On My Table

If you ask me, cheese and gatherings go hand in hand. Anytime there’s a game on, these fritters make an appearance. I’ll be honest—I don’t follow the game much, but I’m always first in line for the food.

What I love about these is that they’re easy to batch cook. You can fry them up ahead of time and reheat them without losing that crispy texture. If I’m having friends over, I’ll usually make a double batch. They tend to vanish pretty quickly.

They’re also a smart choice if you’re watching carbs. No one suspects they’re keto-friendly—they’re just good.

Ingredients You’ll Need

Here’s what you’ll want on hand. I’m all about simple, practical ingredients that actually work:

• Ground chicken: I always go for ground rather than chopping breasts myself. It saves time and holds together better.
• Sharp cheddar: The sharper, the better for flavor. I grate it fresh for that real cheesy crust.
• Almond flour: This keeps everything together without breadcrumbs. It’s my go-to for low-carb binding.
• Egg: Helps hold the fritters together.
• Garlic: Fresh or jarred minced is fine—no judgment here.
• Parsley: Adds color and freshness.
• Salt and black pepper: For balance.
• Red pepper flakes: A little kick without being overwhelming.
• Oil and butter for frying: The butter gives that nutty browned edge.

How I Make Them in My Own Kitchen

I’ve made these so many times I could probably do it in my sleep. Here’s how I do it to get them just right:

• Use ground chicken: Skip chopping chicken breast. I tried that once and the fritters fell apart and took forever to shape. Ground chicken just works better.
• Grate your own cheddar: The pre-shredded kind doesn’t melt as nicely. When I use a block of sharp cheddar, the fritters get this irresistible lacy cheese crust.
• Bind with almond flour: Ground chicken can be sticky. Almond flour soaks up just enough moisture without drying them out.
• Season well: Don’t skimp here. The garlic, parsley, salt, pepper, and red pepper flakes all work together to make them taste like more than just fried meat.
• Shape them small: I aim for palm-sized or smaller. They hold together better, cook evenly, and are perfect for snacking.
• Chill before frying: An hour in the fridge seems to do the trick. They’re less likely to fall apart when they hit the pan.
• Fry in batches: I use a big 12-inch skillet but still avoid crowding. That helps keep the oil hot so they brown nicely instead of steaming.

Tips I’ve Learned Along the Way

• Don’t rush the browning: Let the edges get golden before flipping. That cheese crust is the whole point.
• Use a mix of oil and butter: Butter alone can burn too fast. The oil keeps it stable while the butter adds flavor.
• Test one fritter first: If I’m worried about seasoning, I’ll fry a small one first to taste. Saves me from a whole batch of under-salted fritters.
• Don’t skip chilling: I’ve tried skipping the fridge time when in a hurry and regretted it. They’re much easier to flip when cold.

How I Like to Serve Them

These fritters are a staple for gatherings. I’ll pile them on a platter with ramekins of different sauces—ranch, blue cheese, sriracha mayo. Guests love to pick their favorites.

At home, I sometimes turn them into a meal with a side salad or roasted vegetables. They’re surprisingly filling, so you don’t need much else.

They also work great in lunchboxes. My family likes them cold too—they’re kind of like little cheesy meatballs that hold up really well.

Make-Ahead and Storage Notes

I often make these ahead of time when I know I’m going to be busy. They store beautifully:

• Fridge: Keep them in an airtight container for up to 5 days. I reheat them in a low oven so they stay crisp.
• Freezer: I freeze them on a baking sheet first so they don’t stick, then store in a freezer bag. They keep for a few months. Just thaw and reheat in the oven until warmed through.

Questions I Get All The Time

Can I use something other than almond flour?
I wouldn’t recommend coconut flour. It dries them out too much. I’ve had better luck with sunflower seed meal or even ground pork rinds.

Will ground turkey work?
Absolutely. I’ve swapped it in a few times. It’s lean, so keep an eye on it so it doesn’t dry out.

Can I cook these in the air fryer?
Yes, and I often do. I brush them with melted butter and cook at 400°F for about 10 to 12 minutes, flipping halfway. They brown nicely and there’s less cleanup.

Do they reheat well?
They really do. I usually reheat them in the oven at a low temperature so they stay crisp without drying out.

If you try these, let me know how you tweak them. I love hearing other people’s variations—spicy versions, milder ones for kids, different cheeses. In my kitchen, this recipe keeps evolving every time I make it.

Try other Keto recipes:

• Low Carb General Tso’s Chicken
• Low Carb Curry Chicken Salad
• Low Carb Crustless Chicken Pot Pie