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A low-carb, keto-friendly chicken parmesan featuring a crunchy almond flour and parmesan crust, topped with sugar-free marinara sauce and mozzarella cheese. Ready in 30 minutes and suitable for baking, frying, or air frying.

Ingredients

Scale
  • 6 small chicken breasts (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 2 cups almond flour, divided
  • 3 large eggs
  • 1/2 cup parmesan cheese (grated, for coating)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons oil for frying (e.g., peanut or safflower oil)
  • 2 cups keto-friendly marinara sauce (sugar-free)
  • 1 1/2 cups freshly sliced mozzarella cheese
  • 1/3 cup parmesan cheese (for topping)

Instructions

  1. Pound chicken breasts to about 1/4 inch thick and pat dry with paper towels.
  2. Sprinkle salt evenly over each chicken piece.
  3. Lightly dust both sides of the flattened chicken with part of the almond flour.
  4. Whisk eggs in a bowl.
  5. In another bowl, combine the remaining almond flour, grated parmesan cheese, garlic powder, and onion powder.
  6. Dip each chicken piece into the whisked eggs, letting excess drip off, then coat thoroughly in the parmesan and almond flour mixture. Repeat until well coated.
  7. Press the coating firmly onto the chicken and let rest for a few minutes to set.
  8. Heat oil in a non-stick pan over medium heat until hot, avoiding overcrowding.
  9. Fry chicken in batches for about 2 to 3 minutes per side until golden brown.
  10. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
  11. Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
  12. Place the fried chicken on the prepared tray, spoon keto-friendly marinara sauce over each piece, then top with mozzarella slices and a sprinkle of parmesan cheese.
  13. Bake at 200°C (400°F) for 10 to 15 minutes until the cheese melts and is slightly golden.
  14. Ensure chicken reaches an internal temperature of 65°C (149°F) to confirm doneness.
  15. (Optional oven-only method) Place coated chicken on a baking tray and bake at 180°C (350°F) for 20 minutes, flipping halfway through.
  16. (Optional air fryer method) Arrange breaded chicken in the air fryer basket and cook at 200°C (400°F) for 10 minutes, flipping halfway.

Notes

Use blanched almond flour and freshly shredded parmesan cheese for best crust texture., Press coating firmly and let rest before frying to help it set and reduce falling off., Use medium heat and a high smoke point oil such as peanut or safflower oil., Do not overcrowd pan when frying to ensure even cooking and browning., Drain fried chicken on paper towels to remove excess oil before baking., Check chicken internal temperature for safety and juiciness (65°C/149°F)., For a lighter version, skip frying and bake or air fry according to instructions., Use sugar-free marinara sauce or homemade keto spaghetti sauce to keep carbs low., Store leftovers in the refrigerator up to 5 days or freeze up to 6 months; reheat using oven or air fryer to maintain crispness., Microwaving leftovers is possible but may reduce crust crispiness.

Nutrition

Find it online: https://theproteincook.com/keto-chicken-parmesan/