Keto Chicken Parm
Whip up this keto chicken parmesan recipe for your next family dinner. It is deliciously low carb and no one will even know!
Servings: 4 Servings
Calories: 516kcal
Ingredients
- 1 Cup Almond Flour
- 1 cup Parmesan Cheese
- 16 oz chicken breasts
- 1/2 tsp salt
- 1/2 tsp parsley
- 2 eggs
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 Cup Mozzarella Cheese Shredded
- 1 Cup Marinara Sauce (recommend Rao's Homemade)
- 8 oz Zero Pasta
- Garnish with fresh basil
Instructions
- Preheat oven to 450°F.Spray a large baking sheet lightly with avocado oil spray.
- Slice the chicken breasts in half lengthwise to make 4 cutlets.
- Cover the counter and the chicken with saran wrap.
- Pound the cutlets with the flat part of the tenderizer for about 10 seconds each.
- Combine the spices and the almond flour and parmesan cheese in a bowl.
- Crack the eggs in another bowl.
- Dip the cutlets in the eggs and then dip into almond breadcrumb mixture.
- Place on the sprayed baking sheet and repeat with the remaining chicken.
- Lightly spray a little more avocado oil on top and bake in the oven for 25 minutes.
- Remove the chicken from oven.
- Spoon 1 tbsp sauce over each piece of chicken and top each with 1 tbsp of shredded mozzarella cheese.
- Bake 5 more minutes or until cheese is melted. Serve over low carb pasta.
Notes
Nutrition
Sodium: 1003mg | Calcium: 441mg | Vitamin C: 7.1mg | Vitamin A: 920IU | Sugar: 3g | Fiber: 5g | Potassium: 137mg | Cholesterol: 84mg | Calories: 516kcal | Saturated Fat: 13g | Fat: 41g | Protein: 29g | Carbohydrates: 11g | Iron: 2.2mg