Keto Parmesan Chicken (Low Carb Crispy Chicken)

This keto parmesan chicken is crispy on the outside, juicy on the inside, and covered with melted cheese and savory marinara sauce. It’s a perfect low-carb dinner that tastes like classic chicken parmesan without the carbs.

Ingredients

Chicken

2–3 boneless, skinless chicken breasts
Salt and black pepper (to taste)
1 tsp garlic powder
1 tsp Italian seasoning

Breading

½ cup grated Parmesan cheese
½ cup almond flour (or crushed pork rinds for extra crunch)
1 large egg

Topping

½–1 cup sugar-free marinara sauce
1 cup shredded mozzarella cheese
Extra Parmesan for sprinkling
Olive oil (for frying)

Instructions

1. Prepare the chicken

Flatten chicken breasts to even thickness (about ½ inch) so they cook evenly.

Season both sides with salt, pepper, garlic powder, and Italian seasoning.

2. Set up breading station

In 3 bowls:

Bowl 1: beaten egg
Bowl 2: almond flour + Parmesan mixed
Bowl 3: (optional step if double coating for extra crispiness)

3. Coat the chicken

Dip each chicken piece:

Into egg
Into Parmesan-almond mixture
Press coating firmly so it sticks well.

4. Pan-fry

Heat olive oil in a skillet over medium heat.

Cook chicken 4–6 minutes per side until golden and crispy.

5. Bake with cheese

Place fried chicken in a baking dish.

Top each piece with:

Marinara sauce
Mozzarella cheese
Extra Parmesan

Bake at 180°C (350°F) for about 15–20 minutes, until cheese is melted and bubbling.

Result

You get:

Crispy parmesan crust
Juicy chicken inside
Gooey melted cheese
Rich Italian flavor (but keto-friendly)

Approx Nutrition (per serving)

Calories: ~400–500
Protein: ~40g
Net carbs: ~3–5g
Fat: ~25–30g