Keto Baked Chicken Parmesan

Keto Baked Chicken Parmesan is a family favorite. This recipe is simply delicious. It is easy to make, grain-free, keto, low carb, and kid-approved.

You guys this is the easiest, cleanest way to make chicken parmesan. Not only is it healthier baked, the flavor in my opinion is so much better!! And pan-frying just makes a bloody mess in my kitchen too 😬. Keto Baked Chicken Parmesan is where it’s at folks and not to mention the kids loved it! I am always skeptical with hubby cause he is brutally honest with my food, and he loved it!! 

Now that I’ve dived headfirst into clean keto eating I’ve been scrambling to make meals we can all eat, and this was one! For the family, I served them with pasta noodles and steamed green beans and for myself just the greens beans. I will eventually get a better hang of this, it’s like learning a new trade. I am the only one doing it so I will still bring you guys lots of delicious family meals, don’t ya worry!

Alright, let’s jump right to making it!

How To Make Keto Baked Chicken Parmesan

Step 1: Preheat your oven to 400 F, and line a sheet pan with parchment paper, trust me it just makes clean up easier. 

Step 2: In a cereal sized bowl, big enough to dip the chicken, whisk your eggs and heavy cream together. In a separate bowl the same size, combine your almond flour, parmesan cheese, and spices. 

Step 3: First dip your chicken in the egg mixture, then into the almond flour mixture to coat the chicken. Next place the chicken on your prepared baking sheet. Repeat till all chicken breasts are coated.

Step 4: Bake chicken for 15 minutes. Pull chicken out and spoon over some keto marinara sauce and follow it with some mozzarella, shredded, or fresh both work great. Bake for another 15 minutes or until chicken reaches 165 F. 

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Yield: 5 servings

Keto Baked Chicken Parmesan

Keto Baked Chicken Parmesan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lbs chicken cutlets
  • 2 eggs
  • 2 tbsp heavy cream
  • 1 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 and 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

For Topping

  • 6 ounces mozzarella, grated or fresh 
  • Keto marinara 
  • fresh basil

Instructions

  1. Preheat your oven to 400 F, and prepare your baking sheet with parchment paper.
  2. Pat your chicken cutlets dry with a paper towel and sprinkle with salt and pepper.
  3. In a cereal sized bowl, big enough to dip the chicken, whisk your eggs and heavy cream together. In a separate bowl the same size, combine your almond flour, parmesan cheese, and spices. 
  4. First, dip your chicken in the egg mixture, then into the almond flour mixture to coat the chicken. Next place the chicken on your prepared baking sheet. Repeat till all chicken breasts are coated.
  5. Bake chicken for 15 minutes. Pull chicken out and spoon over some keto marinara sauce and follow it with some mozzarella, shredded, or fresh both work great. Bake for another 15 minutes or until chicken reaches 165 F. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 500Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 251mgSodium: 596mgCarbohydrates: 15gFiber: 5gSugar: 2gProtein: 45g

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