Mouthwatering Low-Carb Chicken Parmesan Recipe with Healthy Almond Flour Crust


Indulge in a Keto Delight: Low-Carb Chicken Parmesan with Almond Flour Crust

Imagine sinking your teeth into a succulent piece of chicken, enveloped in a crispy, golden crust, topped with a rich, tangy marinara and a generous layer of melted mozzarella. Now, what if I told you that you could enjoy all this without straying from your keto goals? That’s right, our Low-Carb Chicken Parmesan with Almond Flour Crust is here to satisfy your Italian cravings while keeping carbs at bay.

This dish is not just a low-carb alternative; it’s a reinvention of the classic, bringing together the nutty flavors of almond flour and the savory punch of Parmesan cheese. It’s a perfect keto dinner that doesn’t compromise on taste or texture. So, let’s embark on a culinary journey that will make your keto diet as delicious as it is nutritious.

Low-Carb Chicken Parmesan with Almond Flour Crust

A Keto Recipe Born from Tradition

There’s something about Italian cuisine that feels like a warm hug from an old friend, and Chicken Parmesan is no exception. But when you’re committed to a keto lifestyle, traditional breadcrumbs are off the menu. That’s where our Low-Carb Chicken Parmesan with Almond Flour Crust comes in, offering a delectable solution that keeps carbs in check.

The inspiration for this dish comes from the heart of Italy, reimagined for the keto diet. By substituting almond flour for breadcrumbs, we maintain the integrity of the dish while drastically reducing the carb content. Almond flour, rich in healthy fats and protein, aligns perfectly with the keto diet’s macronutrient ratios, making it an ideal base for our crust.

Paired with grated Parmesan, which adds a salty depth of flavor and further enhances the crust’s texture, this dish is a testament to the versatility of keto cooking. The use of low-carb marinara sauce ensures that the comforting essence of the dish remains intact, while the high-protein chicken keeps you satiated and on track with your dietary goals.

Keto Chicken Parmesan Preparation

Mastering the Method for Perfect Keto Chicken Parmesan

Creating the perfect Low-Carb Chicken Parmesan with Almond Flour Crust is an art form, and with a few chef’s tips, you can elevate your dish to restaurant quality. The key to a crispy crust lies in the initial pan-frying, which sets the stage for a golden exterior. Ensure your oil is hot before adding the chicken to achieve that sought-after crunch.

When it comes to the egg wash, consistency is crucial. A well-whisked mixture provides an even coating that helps the almond flour mixture adhere to the chicken, creating a uniform crust. As you transfer the chicken from the egg wash to the almond flour, allow any excess to drip off to prevent clumping and ensure a light, crispy coating.

Don’t rush the baking process; patience is your ally here. The oven’s steady heat will cook the chicken to perfection and melt the mozzarella into a gooey, irresistible topping. If you’re after an extra crunch, a brief stint under the broiler can add a delightful textural contrast, but keep a watchful eye to avoid burning.

Baked Keto Chicken Parmesan

Variations to Spice Up Your Keto Chicken Parmesan

Herb-Infused Crust

For those who love a burst of herbal flavors, consider adding finely chopped fresh herbs such as rosemary, thyme, or basil to the almond flour mixture. This simple tweak can transform the dish, infusing each bite with the fragrant essence of your favorite greens.

Spicy Kick

If you’re a fan of heat, mix in some red pepper flakes or a pinch of cayenne pepper into the almond flour crust. This will add a subtle spice that complements the richness of the cheese and the tanginess of the marinara sauce.

Vegetable Topping

For an extra serving of veggies, top your chicken with sautéed spinach, mushrooms, or bell peppers before adding the marinara sauce. This not only boosts the nutritional value but also adds color and variety to your meal.

Substitutions for Your Keto Chicken Parmesan

While our recipe is crafted to suit a keto diet, we understand the need for flexibility. For those who are dairy-free, replace the mozzarella and Parmesan with your favorite non-dairy cheese alternatives. Make sure to check the carb content, as some substitutes may be higher in carbs than others.

If you’re allergic to almonds, coconut flour can be a viable alternative for the crust. Keep in mind that coconut flour is more absorbent, so you may need to adjust the quantity and potentially add more binding agents like eggs.

For a nightshade-free version, swap out the marinara sauce for a pesto made with fresh basil, garlic, olive oil, and nuts. This will change the flavor profile but still provide a deliciously herby and cheesy chicken Parmesan experience.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare the breaded chicken in advance and refrigerate it until you’re ready to bake. Just add a few minutes to the cooking time if baking from chilled.

Is this recipe gluten-free?
Absolutely! Almond flour is naturally gluten-free, making this dish suitable for those with gluten sensitivities.

How can I ensure the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures it’s safe to eat.

What can I serve with Keto Chicken Parmesan?
A side of steamed vegetables or a fresh salad complements the dish well and keeps it keto-friendly.

Can I freeze this dish?
Yes, you can freeze the cooked chicken Parmesan. Thaw in the refrigerator overnight and reheat in the oven for best results.


Low-Carb Chicken Parmesan with Almond Flour Crust

Dive into a delicious, keto-friendly twist on a classic Italian dish. This Low-Carb Chicken Parmesan with Almond Flour Crust provides all the comfort and flavor without the carb overload. Perfect for a satisfying dinner that fits right into your low-carb lifestyle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 580 kcal


  • Baking sheet
  • Parchment paper
  • Meat tenderizer
  • Three shallow bowls
  • Whisk
  • Frying pan
  • Oven


  • 4 boneless, skinless chicken breasts about 2 pounds / 900g
  • 1 cup almond flour 96g
  • ½ cup grated Parmesan cheese 50g
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 large eggs
  • 1 tbsp water
  • 1 cup shredded mozzarella cheese 113g
  • ½ cup low-carb marinara sauce 120ml
  • 2 tbsp olive oil 30ml
  • Fresh basil leaves for garnish (optional)


  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Place chicken breasts between two sheets of plastic wrap and gently pound with a meat tenderizer to an even thickness, about 1/2 inch (1.25 cm) thick. This ensures even cooking.
  • In a shallow bowl, mix together almond flour, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
  • In another shallow bowl, whisk together eggs and water until well combined.
  • Dip each chicken breast first into the egg mixture, allowing excess to drip off, then into the almond flour mixture, pressing to coat well on both sides.
  • Heat olive oil in a large frying pan over medium heat. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown. This step adds texture and flavor.
  • Transfer the chicken breasts to the prepared baking sheet. Spoon marinara sauce over each piece, then sprinkle with shredded mozzarella.
  • Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
  • Optional: Garnish with fresh basil leaves before serving for an extra pop of color and freshness.


For an even crispier crust, you can briefly broil the chicken Parmesan during the last 2 minutes of baking.
Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Serve with a side of steamed vegetables or a fresh salad to keep it low-carb.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.


Calories: 580kcalCarbohydrates: 8gProtein: 58gFat: 35gFiber: 4gNet Carbs: 4g
Keyword Almond Flour Crust, keto chicken parmesan, Keto Dinner, Low Carb Chicken Parmesan, Low-Carb Italian Recipe
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