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Crispy Keto Chicken Parmesan: Easy Baked or Air Fryer Recipe

Close-up of keto chicken parmesan cut in half, showing juicy white chicken breast topped with marinara sauce and melted mozzarella cheese.
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Make this satisfying, low-carb Chicken Parmesan using an almond flour and Parmesan crust for crispiness. This recipe is gluten-free and perfect for a keto Italian dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons avocado oil or olive oil (for pan-frying, optional)
  • 1 cup low-carb marinara sauce (check labels for no added sugar)
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). If using an air fryer, preheat to 380°F (195°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Set up your dredging station. In one shallow bowl, whisk the eggs. In a second shallow bowl, combine the almond flour, 3/4 cup of the grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix these dry ingredients well.
  3. Dip each pounded chicken breast first into the egg mixture, letting excess drip off. Then, press the chicken firmly into the almond flour and cheese mixture, coating both sides completely.
  4. For a crispier crust (oven method): Place the coated chicken breasts on the prepared baking sheet. Bake for 15 minutes.
  5. For a crispier crust (pan-fry method, optional): Heat the oil in a large skillet over medium-high heat. Pan-fry the chicken for 3-4 minutes per side until golden brown. Place the browned chicken on the prepared baking sheet.
  6. Top each chicken breast with about 1/4 cup of low-carb marinara sauce. Sprinkle evenly with the mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
  7. Return the chicken to the oven (or place in the air fryer basket). Bake for another 8-12 minutes, or until the cheese is melted, bubbly, and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  8. Remove from the oven. Let the keto chicken parmesan rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

  • For the air fryer method, place coated chicken in the basket without overlapping. Cook for 10 minutes, flip, top with sauce and cheese, and cook for another 3-5 minutes until done.
  • If you prefer a pure cheese crust without almond flour, skip the almond flour and use 1 1/2 cups of Parmesan cheese in the dry mix, ensuring the chicken is well coated in egg first.
  • Always check your marinara sauce label to confirm it is truly low-carb and keto-friendly.

Nutrition

Find it online: https://cookingbyjade.com/keto-chicken-parmesan-crispy-almond-flour-recipe/