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Keto Chicken Parmesan with Almond Flour Crust recipe card

Keto Chicken Parmesan with Almond Flour Crust

A delicious low-carb take on traditional Chicken Parmesan with a crunchy almond flour crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 boneless skinless chicken breasts
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 jar about 24 ounces low-carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a shallow dish, combine almond flour, Parmesan cheese, Italian seasoning, and garlic powder.
  3. In another dish, whisk the eggs.
  4. Dip each chicken breast in the egg, then coat with the almond flour mixture.
  5. Heat olive oil in a skillet over medium heat. Brown the chicken on both sides.
  6. Transfer the chicken to a baking dish, cover with marinara sauce, and sprinkle mozzarella cheese on top.
  7. Bake for 20-25 minutes, until chicken is cooked through and cheese is bubbly.

Notes

- Ensure each chicken breast is thoroughly coated to achieve a crunchy crust.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.