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Chicken Parmesan Keto Recipe (With Almond Flour)

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This chicken parmesan keto recipe is guaranteed to be a hit in every keto household, especially in America. In fact, it’s so good it may just cause the price of chicken to go up, solely because you’ve bought it all off the market.

Do you want to know my chicken parmesan keto recipe that’s the stuff for the epic ages? Well, here are the ingredients!

Chicken Parmesan Keto Recipe Ingredients:

Wet mixture

The Best Way To Anyone’s Heart

My chicken parmesan keto recipe came to be mostly because of my boyfriend. It’s his favorite non-keto meal, and since he’s my favorite human, I figured I’d have to make a keto version of this, so we can both enjoy it, and soon! And I did.

And let me tell you- the first time we both sat down to eat my chicken parmesan with almond flour was religious- for lack of a better word.

We both sat there staring at nothing, while the flavor burst into our mouths.

And then we looked at each other and giggled like a couple of crazy teens who just got a taste of ice cream for the first time. Yep, so good.

Since this was his favorite- before I created my first chicken parmesan with almond flour- he always ordered this everytime we went out to eat.

And it was a bit funny, and a lot illuminating. I learned to read his face then because whenever he’s satisfied, his face clears and splits into a grin like a little boy who’s just seen Santa.

Either that or his face falls in disappointment and the light goes out in his eyes.

What can I say- he’s eaten close to a million chicken parms in his life that he’s like a chicken parm critic now.

Memories Bring Back Memories

I think I’ve mentioned this a few times and I thoroughly believe it- food is memory to me.

It’s not only something to eat, or make whenever I’m hungry. It’s also something to do whenever I’m lonely, or whenever I miss my parents.

My mother especially. When I was a child, she let me sit with her and watch while she cooked for the family.

When I grew up a bit, she would give me something to do- small things, at first. It became our thing.

When I moved away, I brought the cooking with me because it was a way to keep my mother close.

So now, whenever I make chicken parmesan with almond flour, I remember her.

I remember how she used to let me batter the chicken whenever she made chicken parm for the entire family. And she made it with so much love and joy, and lessons I will never forget.

The New Classic: Chicken Parm Without Flour

We all know what chicken parm is. Chances are, we’ve eaten our own fair share throughout the years.

Most Italian restaurants we have here in America have chicken parm on their menus. And it’s a classic for a reason.

It’s, quite simply, delicious. But it’s not the healthiest meal. Especially served over a heaping plate of pasta!

No matter, because I have found a way to make it low carb, and easier to make, because hey, that’s my thing. The trick is to make chicken parm without flour!

My chicken parm without flour is as tasty and delicious as the regular, classic chicken parm- maybe even more so.

The grated parmesan cheese replaces the bread crumbs from the original recipe quite well. Add a bit of almond flour and a flourish, and tada!

You now have the best and easiest chicken parm recipe in the world- keto or non-keto!

Who Run The World

Fitness is not a trend. It’s a way of life. But it works like a trend anyway, which isn’t necessarily bad.

Because the more people on keto get healthier and more fit, the more people are going to be encouraged to jump in the wagon.

More so when they discover keto food blogs!

Once people learn how to make delicious, healthy and low carb food, I don’t think there’s going to be a choice. They have to be on the keto diet then.

At the rate I’m going now with my keto recipes collection, I don’t think people are honestly going to care much about the low carb thingy.

I think that’s just going to be a side benefit- backseat, because the taste will come first.

I have served enough of my keto recipe to my friends and family and I, honestly, always get the “this is better than the original!”, and “this is keto?!” comments and exclamations.

It’s flattering, at least, heart-warming at most.

It’s always good to watch people enjoy the food you made with your own two hands.

And it feels better when they decide to improve their diet by jumping headfirst into keto, and coming out of it more amazing, more fit and healthier, to boot!

Ten years down the road, hopefully, people will become more health conscious and fit, not for other people, but for themselves.

Self-love is honestly something that doesn’t come easy for some people. And I don’t mean to say that if you go on keto, you will suddenly love yourself.

It’s just that, with keto, I was able to find a foundation to my self-love and acceptance.

I was on keto because I wanted to be fit. I am on keto to take care of myself, because, as I learned, I deserve it.

And that, right there, is self-love. Eating healthy, low carb food to be healthy and fit, and, at the same time, indulging in the most delicious food there ever was on the planet, because, well, do we need a reason?

Share Your Results! 

I hope you enjoy my chicken parmesan keto recipe as much as I did. If you make this recipe, please let me know how it turned out! 

Absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it 😍 ! Just use the hashtag #sweetketolife, tag me on @sweetketolife, or just let me know by comment!

Salty recipes you might like: 

Chicken Parmesan Keto Recipe

Yaidy Santiago
This chicken parmesan keto recipe is guaranteed to be a hit in every keto household, especially in America. In fact, it’s so good it may just cause the price of chicken to go up, solely because you’ve bought it all off the market.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine gluten free, keto, low carb
Servings 8

Ingredients
  

  • 3 cups almond flour
  • 3-4 pounds chicken breast sliced thinly
  • 1 cup grated parmesan cheese
  • 1 tbsp garlic powder
  • 2 tbsp oregano dried
  • 1 tbsp basil dried
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup tomato sauce

Wet Mixture

  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat the oven to 400 F.
  • Cut the chicken breast into thin slices.
  • In a medium size bowl, combine 3 cups of almond flour, 1 cup of grated parmesan cheese, 1 tbsp of garlic powder, 2 tbsp of dried oregano, 1 tbsp basil, 1 tsp black pepper, and 1 tsp of salt. Mix it up until it’s all combined.
  • In a small bowl, whisk up 2 large eggs, ½ a tsp of salt, and ½ tsp of black pepper.
  • Prepare a large skillet with olive oil on medium-low heat.
  • Dip the chicken breast in the egg mixture and then coat it in the almond flour mixture. Once the chicken is fully covered, place it in the skillet for about 10 minutes (depending on the thickness, approximately 5 minutes on each side).
  • Once removed from the skillet the chicken will be placed in a baking pan. Spread 2 tbsp of tomato sauce on top of each chicken. Then add mozzarella and Mexican cheese on top before placing them in the oven.
  • Let the chicken bake for 15 minutes at 400F. Enjoy!

Notes

Do not fry at high heat. Almond flour burns easily. 
Keyword baked, breaded, chicken, fried, parmesan crusted, parmesana, tomato sauce

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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