Keto Baked Chicken Kofta

Ground chicken bound with almond flour and egg transforms into spiced, tender koftas that bake instead of fry — all the flavor and texture of fried street food with none of the carbs. Onion, garlic, and ginger mince fine and distribute throughout, releasing their juices into the mix and keeping it moist. Cumin, coriander, paprika, and cayenne layer warmth and earthiness; fresh cilantro adds brightness at the end. The almond flour acts as both binder and textural element, contributing a subtle nuttiness.

With 36g protein and only 7g net carbs, kofta is lean protein wrapped in healthy fat. These bake in about 20 minutes at moderate temperature, emerging fully cooked but still tender — avoid overcooking or they'll dry. The cayenne level is hot; reduce it by half if you prefer milder spice. Shape them gently into cylinders or oval patties and place them on parchment to prevent sticking. Serve warm with yogurt, sliced cucumbers, and tomatoes; they're also excellent cold for lunch the next day. Freeze unbaked kofta for up to three months and bake from frozen, adding 5–10 extra minutes to the timer.