Low Carb Chicken Parmesan (Keto friendly) | Alma's Kitchen Trebbin

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: coconut flour

Coconut flour is less expensive and lower in carbs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Grated pecorino is often cheaper and has a similar flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

String cheese is a cost-effective option with similar melting properties.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Prepare a baking sheet lined with parchment paper.

Pound the chicken breasts to an even thickness for uniform cooking.

In a shallow bowl, whisk the egg until well beaten.

In another shallow bowl, combine almond flour, parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and black pepper.

Dip each chicken breast into the egg, allowing excess to drip off.

Coat the chicken in the almond flour mixture, pressing to adhere.

Heat olive oil in a skillet over medium heat until shimmering.

Add the coated chicken breasts and cook until golden brown, about 3-4 minutes per side.

Transfer the chicken to the prepared baking sheet.

Spoon marinara sauce over each chicken breast, then top with mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens