Low-carb chicken parmesan

Chicken parmesan with a keto twist to it uses melted mozzarella cheese and crispy juicy chicken coated in parmesan along with creamy marinara sauce. It is tender, yummy, and rich, but not as rich in carbs!


4 chicken fillets (from 2 chicken breasts)

1.5 tsp Italian seasoning

½ tsp onion powder (or) dried minced onion

Salt and pepper

2 eggs

2 garlic cloves, minced

1 cup parmesan cheese, grated

½ cup almond flour

3 tbsp keto-approved oil

26 oz low-carb marinara sauce

8 oz mozzarella cheese, shredded

2 tbsp parsley, chopped


Directions –

  1. In a bowl, add in the eggs, garlic, and 1 tsp Italian seasoning. Season with a pinch of salt and pepper
  2. Whisk well.
  3. Season the chicken with ½ tsp Italian seasoning, onion powder or dried minced onion, salt, and pepper.
  4. Place the chicken in the egg wash and set aside.
  5. In another bowl, mix the parmesan cheese with the almond flour.
  6. Pick up the egged chicken fillets one by one and coat them in the parmesan and almond flour mixture.
  7. Coat them evenly on all sides and set aside.
  8. Heat oil in a non-stick pan over medium flame.
  9. Fry the chicken pieces separately for about 3-4 minutes.
  10. Make sure you leave the chicken untouched as it fries.
  11. Once the coating is golden browned, flip and fry the other side.
  12. Preheat the oven broiler to 200 degrees C (400 degrees F)
  13. Grease a baking dish and spread half of the marinara sauce over the baking dish.
  14. Arrange the fried chicken fillets over the sauce in a single layer.
  15. Spread the remaining sauce on top of the chicken fillets.
  16. Finally, top with mozzarella cheese.
  17. Broil for 6-10 minutes until the cheese melts and chicken cooks perfectly.
  18. Garnish with parsley. Serve and enjoy!

Nutritional information per serving (1 serving = 1 fillet = ¼ of the recipe)

Calories – 486

Fat – 30g

Protein – 47g

Total carbs – 8g

Net carbs – 5g

Fiber – 3g

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