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Crispy Keto Chicken Parmesan Recipe with Easy Almond Flour Crust

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A keto-friendly chicken parmesan featuring a crispy almond flour crust, melty cheese, and tangy marinara sauce. Perfect for quick, low-carb dinners with a comforting classic flavor.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), pounded to even thickness
  • 2 large eggs, beaten (room temperature)
  • 1 1/2 cups almond flour
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning (oregano, basil, thyme blend)
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2–3 tbsp olive oil or avocado oil, for frying
  • 1 cup marinara sauce (homemade or store-bought with no added sugar)
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of parchment paper or plastic wrap. Gently pound with a meat mallet or rolling pin until about 1/2-inch (1.25 cm) thick.
  2. In one shallow bowl, beat the eggs thoroughly. In a second bowl, combine almond flour, grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix well.
  3. Dip each chicken breast first into the beaten eggs, allowing excess to drip off. Then press firmly into the almond flour mixture, coating both sides evenly. Set aside on a plate.
  4. Preheat the oven to 400°F (200°C).
  5. Heat 2 tablespoons of olive or avocado oil in a large skillet over medium heat. Fry the coated chicken breasts for about 3-4 minutes per side until golden brown and crispy. Cook in batches if needed.
  6. Place the fried chicken breasts in an oven-safe dish. Spoon marinara sauce evenly over each piece, then sprinkle shredded mozzarella on top.
  7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and lightly golden.
  8. Garnish with fresh basil leaves if desired, and let the chicken rest for a couple of minutes before serving.

Notes

If almond flour coating browns too quickly during frying, lower the heat slightly to prevent burning. Pounding the chicken ensures even cooking and tender texture. Avoid overcrowding the pan to keep crust crispy. Let the chicken rest after baking to redistribute juices and maintain crispness. For dairy-free or nut-free options, substitute almond flour with crushed pork rinds or coconut flour and use dairy-free cheese alternatives.

Nutrition

Keywords: keto chicken parmesan, low carb chicken parmesan, almond flour chicken, keto dinner, crispy chicken parmesan, keto recipes, low carb recipes

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