Amazing keto chicken parmesan: 3 crust secrets
Enjoy a delicious, low-carb version of Chicken Parmesan. This recipe uses an almond flour and Parmesan crust to give you the crispy texture you crave without the carbs. It is a comforting, easy meal perfect for your weeknight rotation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for crust)
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- In one shallow bowl, lightly beat the eggs.
- In a second shallow bowl, combine the almond flour, 1/2 cup Parmesan cheese, Italian seasoning, and garlic powder. Mix well.
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Dredge the chicken thoroughly in the almond flour mixture, pressing lightly so the crust adheres.
- Heat the oil in a large skillet over medium-high heat. Sear the crusted chicken for 2-3 minutes per side until golden brown. You are only browning, not fully cooking.
- Transfer the browned chicken to the prepared baking sheet.
- Spoon a layer of low-carb marinara sauce over each cutlet.
- Top with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and slightly browned.
- Serve immediately.
Notes
- For an extra crispy crust, you can bake the chicken naked (without sauce and cheese) for 5 minutes before adding the toppings.
- Always check your marinara sauce label to confirm it fits your net carb goals.
- Pounding the chicken ensures even cooking time.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450-550
- Sugar: 3-5g
- Sodium: 500-700mg
- Fat: 30-40g
- Saturated Fat: 12-16g
- Unsaturated Fat: 18-24g
- Trans Fat: 0g
- Carbohydrates: 8-12g
- Fiber: 3-4g
- Protein: 40-45g
- Cholesterol: 150-200mg