Keto Chicken Parm
Dive into the world of Italian cuisine without the carb overload! The Keto Chicken Parm brings together the rich and hearty flavors of traditional Chicken Parmesan, but with a keto-friendly twist. By swapping out the breaded crust for a delicious almond flour coating, this dish becomes a low-carb delight. Paired with a sugar-free marinara sauce and melted mozzarella, it's a dish that promises indulgence without the guilt. Whether you're a seasoned keto dieter or just starting your low-carb journey, this Keto Chicken Parm is a testament to the fact that you don't have to sacrifice flavor for health. Buon appetito!
4 serving(s)
15 mins
40 mins
300 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 25g fat, 8g net carbs, 20g protein
Ingredients
-
4 chicken breasts (600g total)
-
1/2 cup almond flour (60g)
-
1/2 cup grated Parmesan cheese (50g)
-
1 cup marinara sauce, no sugar added (240ml)
-
1 cup shredded mozzarella cheese (100g)
-
1 tsp Italian seasoning (5ml)
-
Salt and pepper to taste
-
2 tbsp olive oil (30ml)
Directions
-
Preheat oven to 375°F (190°C).
-
Mix almond flour, Parmesan, Italian seasoning, salt, and pepper in a bowl.
-
Dredge chicken in the mixture.
-
In a pan, heat olive oil and brown chicken on both sides.
-
Place chicken in a baking dish, top with marinara and mozzarella.
-
Bake for 25 minutes or until chicken is cooked through.
Notes
-
Perfect Crust Every Time: For an extra crispy crust, ensure your chicken is patted dry before dredging. Moisture is the enemy of crispiness!
-
Almond Flour Swap: Not a fan of almond flour? Try coconut flour or crushed pork rinds for a different, yet equally keto-friendly crust.
-
Cheese Choices: While mozzarella is traditional, feel free to experiment with provolone or fontina for a creamy melt.
-
Marinara Mastery: Always opt for a sugar-free marinara sauce. Better yet, make your own at home to control the ingredients and keep it keto-friendly.
-
Baking Over Frying: For a lighter version, bake the breaded chicken in the oven until crispy. This method uses less oil and is just as delicious.
-
Vegetarian/Vegan Adaptation: Replace chicken with thick slices of eggplant or portobello mushrooms. For a vegan version, use vegan cheeses and ensure your breadcrumbs are vegan-friendly.
-
Gluten-Free Check: Almond flour is naturally gluten-free, but if you're making this for someone with celiac or gluten sensitivity, ensure all other ingredients, especially store-bought marinara, are certified gluten-free.
-
Serving Suggestions: While spaghetti is traditional, keep it keto by serving over zucchini noodles, spaghetti squash, or a bed of steamed spinach.
-
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
-
Dairy-Free Option: If you're catering to a dairy-free diet, there are numerous dairy-free cheese alternatives available in the market. Opt for those without added sugars or fillers to keep it keto.
Remember, cooking is as much about experimentation as it is about following the recipe. Feel free to tweak based on your dietary needs and flavor preferences. Happy cooking! 🍗🧀🍅
