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Keto Chicken Parmesan

A delicious low-carb twist on the classic chicken parmesan, utilizing almond flour for a crunchy coating and topped with marinara and mozzarella.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Keto
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken breasts, pounded to ¼ inch thickness
  • 2 cups almond flour
  • 3 large eggs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons avocado oil (or other high smoke point oil)
For the topping
  • 2 cups sugar-free marinara sauce
  • 1.5 cups fresh mozzarella cheese, sliced
  • ⅓ cup grated Parmesan cheese (for topping)

Method
 

Preparation
  1. Pound the chicken breasts evenly to ¼ inch thickness.
  2. Lightly coat each piece with a bit of almond flour and season with salt if desired.
  3. In one bowl, whisk the eggs. In another, mix the remaining almond flour, Parmesan, garlic powder, and onion powder.
  4. Dredge the chicken pieces in the egg, then coat them with the almond-Parmesan mix.
Cooking
  1. Heat oil in a pan over medium heat. Fry chicken for 2-3 minutes per side until golden. Place on a paper towel-lined plate to drain.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Place the fried chicken on the sheet, top with marinara, mozzarella, and Parmesan cheese.
  4. Bake for 10–15 minutes until the cheese is melted and slightly golden.
Serving
  1. Serve hot with your favorite keto sides.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, use the oven or microwave. For longer storage, freeze the chicken before adding the cheese and marinara. Thaw overnight in the fridge and bake as directed.