This keto chicken parmesan is extra crispy and perfect for those who want to indulge in an Italian classic without the extra carbs. This recipe is so easy to make with an extra crispy coating, fresh marinara, and gooey mozzarella cheese.
Additionally, this chicken parmesan is also gluten-free. Be sure to also check out our other Keto & Low-Carb recipes like my quick and easy air fryer chicken fajitas!
Ingredients
To get my keto chicken parmesan extra crispy, I’ve found that using a combination of almond flour and coconut flour produces the best results. The coconut flour keeps the coating light and crispy without being too heavy.
I also use tomato puree with fresh onions, garlic, and herbs to quickly make the sauce. I prefer San Marzano or the Cento brand of tomato puree. One thing I never skimp on is good quality canned tomatoes whether it be puree, tomato paste, or whole peeled and seeded tomatoes. If you are using canned tomatoes for your sauce or recipe, always use the best brand.
Tips & Substitutions
- If you do not want to make your sauce, you can always use your favorite spaghetti sauce.
- Adding a little water and cooking your sauce down longer will result in a more flavorful sauce.
- This sauce is also excellent for pizzas, & meatballs
- If you prefer a chunkier sauce, you can use whole seeded & peeled tomatoes that are chopped like the marinara sauce we use in our meatball recipe.
- While this keto parmesan chicken can be reheated for leftovers, it is best served fresh so the coating is nice and crispy.
Instructions
Preheat the oven to 400° and prepare a large baking tray and spray the bottom with avocado or olive oil. Then set it aside.
Slice chicken breasts into fillets, making sure they aren’t very thin. About ½-⅓ inch will be ok.
Then, beat the eggs in a medium-sized bowl, add ½ tsp salt, and place almond and coconut flour into a separate bowl. Cover each chicken fillet with the egg mixture and then toss it with the keto breading. Place breaded chicken in the prepared baking tray.
Spray the breaded chicken on the top with avocado or olive oil so it gets a nice crispy golden brown. Place in the oven for 8 minutes.
While the chicken parmesan is baking, prepare the sauce by placing the chopped onions in a medium-sized saucepan with a tbsp of olive oil. Sauté until translucent, then add minced garlic and stir until fragrant. Next, add tomato puree, dried Italian herbs, and salt. Cover with a lid and simmer for 5 minutes.
After your chicken has baked for 8 minutes, remove it from the oven and flip it over. Then, coat them with the prepared tomato sauce, diced mozzarella, and shredded parmesan. Return it to the oven for another 8 minutes or until the cheese has melted.
Serve warm with fresh basil leaves as garnish. Enjoy your keto chicken parmesan!
Keto Side Dishes to Serve with Keto Chicken Parmesan
Here are some keto-friendly side dishes to serve with your keto chicken parmesan.
- vegetables such as broccolini, green beans, asparagus, roasted eggplant, mixed Italian vegetables, and zucchini
- zucchini Noodles (Zoodles)
- keto risotto
- mashed cauliflower, or mashed turnips
- caesar salad (with chicharrones instead of croutons)
- cucumber, avocado, tomato salad
Discover More Keto Recipes
Crispy Keto Chicken Parmesan
EQUIPMENT
- 1 baking tray
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts 3 large breasts cut in half
- 2 large eggs
- 1 cup almond flour
- .5 cup coconut flour
- 1.5 tsp salt sea salt
- ¼ cup yellow onion chopped
- 2 cloves garlic minced
- 15 oz tomato puree small can
- 2 tsp Italian Herbs or fresh oregano
- 1.5 cup mozzarella cheese shredded
- 1 cup parmesan fresh grated
- 1 tbsp basil fresh chopped
Instructions
- Preheat the oven to 400° and prepare a large baking tray and spray the bottom with avocado or olive oil. Then set it aside.
- Chop chicken breast into fillets, making sure they aren’t very thin. About ½-⅓ inch.
- Then, beat the eggs in a medium-sized bowl, add ½ tsp salt, and place almond and coconut flour into a separate bowl. Cover each chicken fillet with the egg mixture and then toss it with the keto breading. Place breaded chicken in the prepared baking tray.
- Spray the breaded chicken on top with avocado or olive oil so it gets a nice crispy golden brown. Place in the oven for 8 minutes.After your chicken has baked for 8 minutes, remove it from the oven and flip it over. Then, coat them with the prepared tomato sauce, diced mozzarella, and shredded parmesan. Return it to the oven for another 8 minutes or until the cheese has melted.
- After your chicken has baked for 8 minutes, remove it from the oven and flip it over. Then, coat them with the prepared tomato sauce, diced mozzarella, and shredded parmesan. Return it to the oven for another 8 minutes or until the cheese has melted.
Marinara Sauce
- While the chicken parmesan is baking, prepare the sauce by placing the chopped onions in a medium-sized saucepan with a tbsp of olive oil. Sauté until translucent, then add minced garlic and stir until fragrant.
- Next, add tomato puree, dried Italian herbs, and salt. Cover with a lid and simmer for 5 minutes.
- Serve warm with fresh basil leaves as garnish. Enjoy your keto chicken parmesan!
Notes
-
- If you do not want to make your sauce, you can always use your favorite spaghetti sauce.
-
- Adding a little water and cooking your sauce down longer will result in a more flavorful sauce.
-
- This sauce is also excellent for pizzas, & meatballs
-
- If you prefer a chunkier sauce, you can use whole seeded & peeled tomatoes that are chopped.
-
- While this keto parmesan chicken can be reheated for leftovers, it is best served fresh so the coating is nice and crispy.
Nutrition
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About The Author
Sondra Barker
