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Easy Keto Chicken Parmesan: Crispy, Cheesy, and Low Carb

A cross-section of keto chicken parmesan showing juicy white chicken breast, marinara sauce, and gooey melted mozzarella cheese.
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You can make a delicious, low-carb Chicken Parmesan that tastes like the classic version. This recipe uses almond flour for a crispy crust and skips the breading, making it perfect for your keto lifestyle.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons avocado oil or olive oil, for frying
  • 1 cup low-sugar marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Set up your breading station: Place the beaten eggs in one shallow dish. In a second shallow dish, combine the almond flour, 1/2 cup grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix these dry ingredients well.
  3. Dip each pounded chicken breast first into the egg mixture, letting excess drip off. Then, press the chicken firmly into the almond flour mixture, coating both sides completely. Press the coating on so it sticks well.
  4. Heat the oil in a large, oven-safe skillet over medium-high heat. Pan-fry the coated chicken breasts for 2-3 minutes per side until golden brown. This step creates the crispy texture you want.
  5. Transfer the skillet (or place the chicken in your prepared baking dish if the skillet is not oven-safe) to the preheated oven.
  6. Spoon about 2 tablespoons of marinara sauce over each chicken breast. Top with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
  7. Bake for 12-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
  8. Let the cheesy keto chicken rest for 5 minutes before serving.

Notes

  • For an air fryer keto chicken parm, cook at 380°F (195°C) for 12-15 minutes, flipping halfway, before adding the toppings and baking for the final 3-5 minutes until cheese melts.
  • Use a high-quality, low-sugar marinara sauce to keep your net carbs low.
  • Pounding the chicken ensures even cooking and a better crust-to-meat ratio.

Nutrition

Find it online: https://kitchenican.com/keto-chicken-parmesan-crispy-low-carb/