Keto & Low-Carb Chicken Parmesan
Introduction
This Keto & Low-Carb Chicken Parmesan delivers all the classic flavors—crispy coating, tangy marinara, melty cheese—without the carb overload. Perfect for busy weeknights and anyone following a gluten-free or ketogenic diet.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
- ½ cup almond flour
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper, to taste
- 2 large eggs, beaten
- 2 tbsp olive oil or avocado oil
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow bowl, combine almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip each chicken breast in beaten eggs, then dredge in the almond flour mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side, until golden brown.
- Transfer chicken to a baking dish. Spoon marinara sauce over each piece and top with mozzarella.
- Bake 10–12 minutes, until cheese is bubbly and chicken reaches 165°F internally. Serve hot.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Fat | 25 g |
| Protein | 45 g |
| Carbohydrates | 4 g |
FAQ
Can I use pork rinds instead of almond flour?
Yes, crushed pork rinds make a crunchy, zero-carb coating—just swap them 1:1 with the almond flour.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for best texture.
Is this recipe meal-prep friendly?
Absolutely! Portion into containers for 4 meals and reheat for a quick, satisfying lunch or dinner.
What side dishes pair well?
Serve with zucchini noodles, a fresh green salad, or roasted vegetables to keep carbs low and flavors high.
