Keto Chicken Parm Bake
Nina Patel
5 days ago
A delicious and low-carb twist on the classic chicken parmigiana, this keto-friendly recipe is sure to satisfy your cravings without the guilt. With a crispy coating and gooey cheese topping, this dish is a crowd-pleaser for both keto and non-keto eaters alike.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
380
Protein
40g
Fat
20g
Sat Fat
7g
Carbs
8g
Chole
110mg
Fiber
3g
Sugar
2g
Sodium
620mg
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix together almond flour, parmesan cheese, garlic powder, oregano, salt, and pepper.
- Dredge each chicken breast in the almond flour mixture, making sure to coat evenly.
- Place the coated chicken breasts in a baking dish.
- Bake in the preheated oven for 20 minutes.
- Remove the baking dish from the oven and top each chicken breast with marinara sauce and mozzarella cheese.
- Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
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