Craving a classic Italian favorite but want to keep it low-carb and keto-friendly? This Keto Chicken Parmesan delivers all the crispy, cheesy goodness without the carbs! Made with almond flour and parmesan crust, this dish is high in protein, gluten-free, and perfect for meal prep. Whether you serve it over zucchini noodles or alongside a fresh salad, it’s a satisfying meal that won’t kick you out of ketosis.
Why You’ll Love This Recipe
- Keto & Low-Carb: Only 4g net carbs per serving.
- Crispy & Flavorful: Golden, crunchy coating without breadcrumbs.
- High-Protein: Perfect for a filling meal.
- Gluten-Free: Uses almond flour instead of traditional flour.
- Family-Friendly: Even non-keto eaters will love it!
Ingredients Breakdown
Chicken & Coating:
- 2 boneless, skinless chicken breasts (halved lengthwise)
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (beaten)
- 2 tablespoons olive oil (for frying)
Sauce & Toppings:
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Fresh basil for garnish
Substitutions & Variations:
- Swap almond flour for crushed pork rinds for extra crunch.
- Use chicken thighs instead of breasts for juicier meat.
- Try provolone cheese instead of mozzarella for a richer taste.
Step-by-Step Instructions
- Preheat Oven & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Breading: In a shallow bowl, mix almond flour, grated parmesan, garlic powder, Italian seasoning, salt, and black pepper.
- Coat Chicken: Dip each chicken piece into beaten eggs, then coat in the almond flour mixture, pressing lightly.
- Pan-Fry: Heat olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown.
- Bake with Sauce & Cheese: Transfer to the baking sheet, top with marinara sauce, mozzarella, and parmesan, then bake for 10-12 minutes until the cheese is bubbly.
- Garnish & Serve: Sprinkle with fresh basil and serve immediately.
Storage & Meal Prep Tips:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze breaded (but not cooked) chicken for up to 3 months.
- Reheat: Bake at 350°F (175°C) for 10 minutes or air fry for crispiness.
Nutrition & Dietary Info (Per Serving)
- Calories: 350
- Protein: 38g
- Fat: 20g
- Carbs: 5g
- Fiber: 1g
- Net Carbs: 4g
Serving Suggestions & Topping Ideas
- Serve over zucchini noodles or spaghetti squash.
- Pair with a side Caesar salad.
- Sprinkle with extra parmesan and red pepper flakes.
- Add a drizzle of pesto for extra flavor.
FAQs
Can I make this recipe dairy-free?
Yes! Use nutritional yeast instead of parmesan and a dairy-free mozzarella alternative.
What’s the best way to make it extra crispy?
For extra crispiness, use crushed pork rinds in the coating and air-fry instead of pan-frying.
Can I use coconut flour instead of almond flour?
Yes, but use only 1/4 cup coconut flour, as it absorbs more moisture.
How do I store leftovers without them getting soggy?
Store in a single layer in an airtight container and reheat in an air fryer or oven.
Enjoy this crispy, cheesy Keto Chicken Parmesan for a delicious, low-carb meal! 🍗🧀
