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Keto Chicken Parmesan: A Healthy Spin on a Classic Dish
This keto-friendly version of the classic Chicken Parmesan skips the breadcrumbs but keeps all the flavor and crunch with a cheesy almond flour crust. Ready in under 40 minutes!
Ingredients
- 4 boneless skinless chicken breasts (pounded to even thickness)
- ¾ cup almond flour
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 eggs beaten
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil for pan-frying
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow bowl, mix almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip each chicken breast into the beaten eggs, then coat in the almond-Parmesan mixture.
- Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes per side until golden (it doesn’t need to be cooked through).
- Transfer chicken to a baking dish. Spoon marinara sauce on top and sprinkle with mozzarella cheese.
- Bake uncovered for 15–18 minutes, or until chicken is cooked through and cheese is bubbly.
- Garnish with fresh basil and serve hot.
Nutrition
Calories: 400kcalCarbohydrates: 5gProtein: 45gFat: 22g