When you’re following a keto diet, finding recipes that feel indulgent can sometimes feel like striking gold. Enter this Keto Chicken Parmesan—crispy, cheesy, and downright irresistible, without a single carb-filled breadcrumb in sight. It’s the kind of dish that makes you forget you’re even on a diet.
I first made this dish on a Sunday evening after a whirlwind weekend of cravings. Traditional Chicken Parmesan has always been my comfort food, but the challenge was keeping that golden crust while staying keto. With almond flour and Parmesan cheese teaming up for the breading, I hit the jackpot.
The beauty of this dish lies in its versatility—it pairs perfectly with a crisp salad. And here’s a bonus: high-protein, low-carb meals like this have been shown to help you feel fuller longer, making your keto journey even easier to stick to.
Seriously, this isn’t just dinner. It’s a game-changer.
Perfect For The Chilling Winter Season!
- No Compromise on Comfort: The crispy, cheesy crust hits all the right notes, making it feel like a cheat meal without the carbs.
- Easy to Customize: Whether I add extra garlic powder to the breading or spice up the marinara, it adapts to my mood perfectly.
- Keeps Me Satisfied: Thanks to the high protein content, I don’t find myself reaching for snacks afterward.
- Perfect for Leftovers: It reheats like a dream, so I always double the recipe.
- Keto-Friendly Without the Fuss: Simple ingredients, straightforward prep, and zero guilt.
Keto Chicken Parmesan Recipe
Equipment
- Meat mallet or rolling pin
- Parchment paper
- Baking sheet
- Tongs or spatula
- Non-stick frying pan
- Shallow mixing bowls
Ingredients
- 2 cups almond flour
- 2 tbsp oil to fry
- ½ tsp salt
- 6 small chicken breasts
- ½ cup parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 large eggs
Toppings
- ⅓ cup parmesan cheese
- 2 cups keto marinara sauce
- 1½ cup mozzarella cheese freshly sliced
Instructions
- Pound the chicken breasts to a thickness of ¼ inch.
- Season both sides lightly with salt.
- Whisk the eggs in a small bowl.
- In a separate bowl, combine parmesan cheese, garlic powder, onion powder, and any leftover almond flour.
- Dip each chicken piece into the whisked eggs, allowing the excess to drip off.
- Coat the chicken in the parmesan-almond mixture.
- Heat oil in a non-stick pan and fry the chicken for 2-3 minutes on one side until golden.
- Flip and cook the other side for an additional 3 minutes.
- Remove the chicken from the pan and place it on a paper towel-lined plate to absorb excess oil.
- Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Arrange the fried chicken on the prepared baking sheet.
- Spread marinara sauce over each piece and top with 2-3 slices of mozzarella and 2 tablespoons of parmesan cheese.
- Bake the chicken for 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and serve immediately.
Notes
- If unavailable, finely crushed pork rinds can be used for a similar low-carb coating.
- Ensure chicken breasts are evenly pounded to the same thickness for consistent cooking.
| Nutrition | Value |
| Calories | 349g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Fat | 12g |
| Protein | 45g |
Tips That Will Ease Your Job!
- Spicy Kick Version: Add a teaspoon of cayenne pepper or smoked paprika to the almond flour breading for a bold, spicy twist. Pair it with a spicy marinara sauce for extra heat.
- Herb-Infused Crust: Mix dried basil, oregano, and parsley into the almond flour-Parmesan mixture to enhance the Italian flavors. Freshly chopped herbs can also be sprinkled on top after baking.
- Cheese Lovers’ Delight: Use a mix of cheeses like provolone, cheddar, and mozzarella for a gooey, cheesy topping that’s bursting with flavor.
- Zucchini Parmesan: Swap the chicken for thick slices of zucchini to create a vegetarian-friendly version that’s just as satisfying and keto-compliant.
- Air Fryer Edition: Use an air fryer instead of pan-frying or baking for a crispier crust with less oil. Preheat to 375°F and cook the chicken for 8–10 minutes, flipping halfway through.
