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Crispy Keto Chicken Parmesan with Almond Flour Crust

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A low-carb, keto-friendly chicken parmesan featuring a crispy almond flour crust, melty mozzarella, and savory marinara sauce. Perfect for a quick, indulgent Italian-inspired dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), pounded to even thickness
  • 1 cup (100g) finely ground blanched almond flour
  • ¼ cup (25g) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 teaspoon Italian seasoning (dried oregano, basil, thyme)
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 large eggs, beaten (room temperature)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 cup (240ml) marinara sauce (no added sugar)
  • 1 cup (100g) shredded fresh mozzarella cheese
  • A handful of fresh basil, chopped (optional for garnish)

Instructions

  1. Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until about ½ inch (1.25 cm) thick.
  2. In a shallow bowl, combine almond flour, grated Parmesan, Italian seasoning, garlic powder, salt, and freshly ground black pepper. Mix well.
  3. In another shallow bowl, beat the two eggs until smooth.
  4. Dip each pounded chicken breast into the beaten eggs, letting excess drip off. Press firmly into the almond flour mixture, coating both sides well.
  5. Heat olive oil in a skillet over medium heat until shimmering but not smoking.
  6. Carefully lay coated chicken breasts in hot oil. Cook 3–4 minutes per side until golden brown and crispy. Flip carefully with tongs.
  7. Transfer fried chicken to a plate lined with paper towels or a wire rack to drain excess oil.
  8. Preheat oven broiler. Place chicken breasts in a baking dish, spoon marinara sauce over each, then sprinkle shredded mozzarella on top.
  9. Broil for 2–3 minutes until cheese bubbles and develops golden spots. Watch closely to avoid burning.
  10. Remove from oven, garnish with fresh chopped basil if desired, and serve immediately.

Notes

Press the almond flour mixture firmly onto the chicken for a crispy crust. Use medium heat to avoid burning the crust. Drain excess oil after frying to prevent sogginess. Watch cheese carefully when broiling to avoid burning. For extra crispness, lightly toast almond flour before coating. Can substitute crushed pork rinds for nut-free option or vegan cheeses for dairy-free.

Nutrition

Keywords: keto, chicken parmesan, almond flour crust, low-carb, gluten-free, Italian, crispy chicken, keto dinner

Find it online: https://tastypierecipes.com/crispy-keto-chicken-parmesan-with-almond-flour-crust-easy-recipe/