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Crispy Keto Chicken Parmesan: Low Carb Italian Classic

Two pieces of keto chicken parmesan showing a cheese pull, topped with marinara sauce and herbs.
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Make this incredibly satisfying Keto Chicken Parmesan using an almond flour and Parmesan crust for maximum crispiness. This low carb Italian classic is perfect for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese, divided
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low carb marinara sauce (check labels for sugar content)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil or avocado oil for pan-frying (optional, use cooking spray for baking/air frying)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. If using an air fryer, preheat to 375°F (190°C).
  2. Set up a dredging station with three shallow dishes. In the first dish, whisk the eggs. In the second dish, combine the almond flour, 1/2 cup of the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. The third dish remains empty for now.
  3. Dip each pounded chicken breast first into the egg mixture, letting excess drip off.
  4. Next, press the chicken firmly into the almond flour and Parmesan mixture, coating both sides completely. Press the crust on well to help it adhere.
  5. For extra crispiness, you can perform a second dip: dip the crusted chicken back into the egg, then into the remaining 1/2 cup of grated Parmesan cheese.
  6. Place the crusted chicken breasts on the prepared baking sheet or in the air fryer basket in a single layer.
  7. Bake for 15-18 minutes, flipping halfway through, until the chicken is cooked through and the crust is golden brown. (If pan-frying, cook in oil for 4-5 minutes per side until golden, then transfer to a baking dish).
  8. Remove the chicken from the oven. Spoon about 2 tablespoons of low carb marinara sauce over the top of each breast.
  9. Top each piece with mozzarella cheese and a sprinkle of the remaining Parmesan cheese.
  10. Return the chicken to the oven (or air fryer) and bake for another 3-5 minutes, or until the cheese is melted and bubbly.
  11. Let the chicken rest for a few minutes before serving. Serve immediately with your favorite low carb side dish.

Notes

  • For the crispiest texture when baking, place the baking sheet under the broiler for the last minute, watching closely to prevent burning.
  • If you prefer an air fryer method, cook the crusted chicken for 10 minutes, then add toppings and cook for an additional 3-5 minutes until cheese melts.
  • Always check your marinara sauce label; many commercial sauces contain added sugar, which is not suitable for a strict keto diet.
  • Pounding the chicken ensures even cooking and a better crust-to-meat ratio.

Nutrition

Find it online: https://www.purecookingjoy.com/keto-chicken-parmesan-crispy-almond-flour-recipe/

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