Print

Keto Crispy Almond Flour Chicken Parmesan

Two slices of crispy, baked keto chicken parmesan topped with melted mozzarella and marinara sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this low carb chicken parmesan for a satisfying, cheesy Italian dinner. This recipe uses almond flour for a crispy crust, perfect for your weeknight keto dinner ideas.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons avocado oil or olive oil for pan-frying
  • 1 cup low-carb marinara sauce (check labels for sugar content)
  • 4 ounces fresh mozzarella cheese, sliced
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or a 9×13 inch baking dish.
  2. Set up your breading station. In one shallow dish, whisk the eggs. In a second shallow dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix these dry ingredients well.
  3. Dip each pounded chicken breast first into the egg mixture, letting excess drip off. Then, press the chicken firmly into the almond flour and Parmesan mixture to coat both sides completely. Press the coating on to help it stick.
  4. Heat the avocado oil in a large skillet over medium-high heat. Pan-fry the coated chicken breasts for 2-3 minutes per side until the crust is golden brown. This step creates the crispy texture you want. Do not cook through; you are just browning the crust.
  5. Place the browned chicken breasts in your prepared baking dish.
  6. Spoon about 1/4 cup of low-carb marinara sauce over the top of each chicken breast.
  7. Top each piece with slices of fresh mozzarella cheese and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
  8. Bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the cheese is melted and bubbly.
  9. Remove from the oven, garnish with fresh basil, and serve immediately. This is a great keto dinner chicken breast option.

Notes

  • For an air fryer keto chicken parmesan, cook at 380 degrees Fahrenheit for 10-12 minutes, flipping halfway through, before adding the sauce and cheese for the last 3 minutes of cooking.
  • If you prefer a thicker crust, you can add 1/4 cup of crushed pork rinds to the almond flour mixture.
  • Always check your marinara sauce label; many commercial sauces contain added sugar, which is not suitable for a strict keto diet.

Nutrition

Find it online: https://cookingbycarla.com/keto-chicken-parmesan-recipe/