1. Mix shredded chicken with coconut flour, baking powder and seasoning. The mixture should look very dry.
2. Add butter and mix again. Add whipped egg whites and mix until smooth.
3. Pour olive oil into a small non-stick pan. Spread the chicken-egg mixture in small pieces and fry for about 1 minute on each side.
4. Serve with whipped cream, diluted with water, like “milk”.
PER SERVING
Calories: 136. Fat: 41 g. Protein: 9 g. Carbs: 2
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