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Keto Chicken Parmesan Baked chicken parmesan with melted cheese and tomato sauce, garnished with fresh parsley and served on a white dish.

Keto Chicken Parmesan

A low-carb twist on the classic Keto Chicken Parmesan, with crispy chicken, marinara sauce, and melted cheese.
4 from 1 vote
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Course: Main dish
Cuisine: Italian, Keto
Keyword: Chicken Parmesan, Keto Chicken Parmesan, Keto Dinner, Low Carb Chicken Parmesan
Prep Time: 5 minutes
Cook Time: 25 minutes
Custom Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 349kcal
Cost: $15

Ingredients

  • 1 ½ pounds chicken breasts small (boneless and skinless)
  • ½ teaspoon salt for seasoning
  • 2 cups almond flour used for coating
  • 3 large eggs whisked
  • ½ cup parmesan cheese grated
  • ½ teaspoon garlic powder for seasoning
  • ½ teaspoon onion powder for seasoning
  • 2 tablespoons oil for frying, such as olive or avocado oil

For the toppings:

  • 2 cups keto marinara sauce sugar-free or low-carb
  • 1 ½ cups mozzarella cheese freshly sliced
  • ⅓ cup parmesan cheese grated

Instructions

  • Pound the chicken breasts to a uniform thickness of about ¼ inch.
  • Season the chicken with salt and coat both sides lightly with almond flour.
  • In one bowl, whisk the eggs.
  • In another bowl, combine the parmesan cheese, garlic powder, onion powder, and the remaining almond flour.
  • Dip each chicken breast into the eggs, allowing excess to drip off, then coat with the parmesan-almond flour mixture. Repeat this process for each chicken breast.
    “Four raw, breaded chicken cutlets laid side by side on a wooden cutting board, lightly coated in flour, viewed from above on a light stone countertop.
  • Heat oil in a non-stick pan over medium heat. Once hot, add the chicken and fry for 2-3 minutes on one side until golden. Flip and cook for another 3 minutes.
  • Transfer the fried chicken to a paper towel-lined plate to absorb excess oil.
    Golden crispy breaded chicken cutlets resting on paper towels after frying.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Place the chicken on the baking sheet. Top each piece with marinara sauce, mozzarella slices, and grated parmesan cheese.
    Raw chicken cutlets topped with tomato sauce and shredded mozzarella and parmesan cheese arranged on a baking tray before cooking.
  • Bake in the preheated oven for 10-15 minutes or until the cheese is melted and slightly golden.
  • Remove the chicken parmesan from the oven and serve immediately.

Notes

This low-carb, keto-friendly version of chicken parmesan is crispy on the outside, juicy on the inside, and topped with gooey cheese.

Nutrition

Serving: 1piece | Calories: 349kcal (17%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 130mg (43%) | Sodium: 714mg (31%) | Potassium: 888mg (25%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 311IU (6%) | Vitamin C: 3mg (4%) | Calcium: 191mg (19%) | Iron: 1mg (6%)
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