Keto Chicken Parmesan (Printable Version)

Crispy low-carb Italian favorite with three crust options, rich toppings, and just 3 net carbs.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - Salt and pepper, to taste

→ Crust

03 - 1/2 cup almond flour
04 - 1/2 cup finely crushed pork rinds
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp Italian seasoning
07 - 1/2 tsp garlic powder
08 - 2 large eggs, beaten

→ Topping

09 - 1 cup sugar-free marinara sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tbsp fresh basil, chopped

→ For Frying

13 - 3 tbsp olive oil

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place chicken between plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
03 - Combine almond flour, pork rinds, 1/2 cup Parmesan, Italian seasoning, and garlic powder in shallow bowl.
04 - Place beaten eggs in separate shallow bowl.
05 - Dredge each breast in egg, then crust mixture, pressing firmly to adhere.
06 - Heat olive oil in oven-safe skillet over medium heat. Fry chicken 3-4 minutes per side until golden and crisp.
07 - Move seared chicken to prepared baking sheet.
08 - Top each piece with marinara, mozzarella, and remaining Parmesan.
09 - Bake for 15-18 minutes until cheese is bubbly and chicken reaches 165°F internally.
10 - Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The triple-crust combo of almond flour, pork rinds, and Parmesan creates an impossibly crispy coating that actually stays put
  • You get all the cheesy, saucy satisfaction of classic chicken parm with just 3 net carbs per serving
  • The sear-then-bake technique delivers restaurant-quality texture without deep frying
02 -
  • Don't skip the searing step I once tried baking directly and ended up with soggy coating that slid off in sad patches
  • The pork rind trick was a game-changer for texture almond flour alone can get gummy but the pork rinds keep it genuinely crispy
  • Let the finished chicken rest before serving, otherwise that beautiful cheese layer will slide right off onto your cutting board
03 -
  • Pulse your pork rinds in a food processor until they're finer than commercial breadcrumbs for even coverage
  • Let your dredged chicken sit for 10 minutes before searing it helps the coating set and prevents slippage

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