Irresistible Keto Chicken Parmesan Recipe Ready in 40 Min
A keto-friendly version of classic chicken parmesan. This recipe uses almond flour and Parmesan cheese for a crispy coating without the carbs. You’ll bake the chicken instead of frying it for a healthier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup almond flour
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts to an even 1/2-inch thickness using a meat mallet.
- In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Beat eggs in a separate bowl.
- Dip each chicken breast in the egg mixture, then coat thoroughly with the almond flour mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown.
- Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece.
- Sprinkle mozzarella cheese evenly over the sauce.
- Bake for 15-20 minutes until cheese melts and chicken reaches 165°F internal temperature.
- Let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to check doneness
- Leftovers keep in refrigerator for 3 days
- Serve with zucchini noodles or salad
- For spicier version, add red pepper flakes to coating
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 185mg