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Crispy Keto Chicken Parmesan: Low Carb Italian Comfort

Two golden-brown, breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, ready to eat, for keto chicken parmesan.
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Make this satisfying, low carb chicken parmesan using an almond flour crust for maximum crispiness. This recipe delivers classic Italian flavor without the carbs, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons avocado oil or olive oil for pan-frying
  • 1 cup low-carb marinara sauce (check label for zero or low sugar)
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or prepare your air fryer basket.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
  3. Set up the dredging station: In one shallow dish, whisk the eggs. In a second shallow dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well.
  4. Coat the chicken: Dip each pounded chicken breast first into the egg mixture, allowing excess to drip off. Then, press the chicken firmly into the almond flour mixture, ensuring both sides are completely coated.
  5. Cook the crust: Heat the oil in a large skillet over medium-high heat. Pan-fry the coated chicken for 2-3 minutes per side until the crust is golden brown. This step builds the crispy texture. (If air frying, place coated chicken in the basket and spray lightly with oil; cook at 380°F for 10-12 minutes, flipping halfway.)
  6. Transfer the browned chicken to the prepared baking sheet.
  7. Top the chicken: Spoon about 2 tablespoons of low-carb marinara sauce over each piece of chicken. Top with slices of fresh mozzarella cheese and a sprinkle of extra grated Parmesan.
  8. Bake: Bake for 8-12 minutes, or until the cheese is melted, bubbly, and the chicken is cooked through (internal temperature reaches 165°F).
  9. Serve immediately, garnished with fresh basil if desired. This is a great low net carb dinner idea.

Notes

  • For the crispiest coating, ensure your almond flour mixture is dry and press it firmly onto the chicken after the egg dip.
  • Use a high-quality, sugar-free marinara sauce to keep the net carbs low.
  • If you prefer baking only, skip the pan-frying step and bake the coated chicken for 15-20 minutes before adding toppings.

Nutrition

Find it online: https://chefsily.com/keto-chicken-parmesan-recipe-low-carb/