Keto Chicken Parmesan

No one can deny a good chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible. We’re hooked.  


Made this recipe? Let us know how it went in the comment section below!


  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. almond flour
  • 3 large eggs, beaten
  • 3 c. freshly grated Parmesan, plus more for serving
  • 2 tsp. garlic powder
  • 1 tsp. onion powder 
  • 2 tsp. dried oregano
  • Vegetable oil
  • 3/4 c. low-carb sugar-free tomato sauce
  • 1 1/2 c. shredded mozzarella
  • Fresh basil leaves, for topping


  • Step 1
    Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper. 
  • Step 2
    Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
  • Step 3
    Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat. 
  • Step 4
    In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. 
  • Step 5
    Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.   
  • Step 6
    Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
  • Step 7
    Top with basil and more Parmesan before serving.

Nutrition (per serving): 421 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 2 g sugar, 28 g fat, 10 g saturated fat, 949 mg sodium

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