Keto Chicken Parmesan is a delicious low-carb and high-fat meal that’s perfect for those following a ketogenic diet. The chicken is coated with a crispy almond flour and parmesan cheese breading and topped with marinara sauce and mozzarella cheese, making it a filling and satisfying dish. Plus, it’s easy to make and can be served with a side of zucchini noodles or cauliflower rice for a complete meal.
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Preheat the oven to 375°F.
- In a shallow dish, mix together the almond flour, parmesan cheese, garlic powder, dried basil, salt, and black pepper.
- In a separate shallow dish, beat the eggs.
- Dip each chicken breast in the beaten eggs, then coat it in the almond flour mixture, pressing the mixture onto the chicken to ensure it sticks.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown.
- Remove the skillet from the heat and top each chicken breast with a few tablespoons of marinara sauce and 1/4 cup of shredded mozzarella cheese.
- Place the skillet in the oven and bake for 20-25 minutes until the cheese is melted and bubbly and the chicken is cooked through.
- Serve hot with a side of zucchini noodles or cauliflower rice.
Nutrition facts (per serving):
- Calories: 520
- Fat: 36g
- Protein: 45g
- Total Carbohydrates: 9g
- Fiber: 3g
- Net Carbohydrates: 6g