Keto Chicken Parmesan (Chicken parm)
This recipe for keto chicken parmesan is a low-carb twist on the Italian restaurant classic! Crispy chicken breast fillets topped with marinara sauce and plenty of cheese then baked to perfection.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 349kcal
Ingredients:
â—Š 6 small chicken breasts 1 1/2 pounds
â—Š 1/2 teaspoon salt
â—Š 2 cups almond flour
â—Š 3 large eggs
â—Š 1/2 cup parmesan cheese
â—Š 1/2 teaspoon garlic powder
â—Š 1/2 teaspoon onion powder
â—Š 2 tablespoon oil to fry
For toppings:
â—Š 2 cups keto marinara sauce
â—Š 1/2 cups mozzarella cheese freshly sliced
â—Š 1/3 cup parmesan cheese
Method:
Sprinkle salt and lightly coat both sides of the chicken with the almond flour. In a small bowl, whisk the eggs. In a separate bowl, add the parmesan cheese, garlic powder, onion powder, and the remaining almond flour. Dip the chicken breast in the eggs until coated, Followed by the parmesan/almond flour mixture. Place oil in a non-stick pan on medium heat. Once hot, add chicken and fry both sides until golden. Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper. Place the chicken on the baking sheet. Top with enough marinara sauce, 2-3 slices of mozzarella cheese and 2 tablespoons of parmesan cheese. Bake for 10-15 minutes, or until the cheese is melted and slightly golden on top. Remove the chicken parmesan from the oven and serve immediately.
To air fry the chicken-
Easily air fry the breaded chicken by placing it in the air fryer basket and cooking at 200C/400F for 10 minutes, flipping halfway through.
Nutrition:
Serving: 1 serving | Calories: 349kcal | Carbohydrates: 4g | Protein: 45g | Fat: 12g
Have You Tried this Recipe? How it went tell us in the comments below… Enjoy!