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Keto Chicken Parmesan (Egg-Free) recipe by Safe Plated

Keto Chicken Parmesan (Egg-Free)

A keto-friendly version of classic chicken parmesan, breaded with almond flour and parmesan cheese. Uses a flax egg substitute.

55m4 servings
Contains dairyContains nutsEGG-free
480 cal|45g protein|15g carbs|25g fat|5g fiber

Ingredients

  • 4 medium Chicken Breast
  • 1 cup Almond Flour
  • 1/2 cup Parmesan Cheese (grated)
  • 1 tbsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Flaxseed Meal
  • 6 tbsp Water
  • 2 tbsp Olive Oil
  • 1 cup Sugar-Free Marinara Sauce
  • 1 cup Mozzarella Cheese (shredded)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 190°C.
  2. 2In a small bowl, combine flaxseed meal and water. Let sit for 5 minutes to thicken (flax egg substitute).
  3. 3In a shallow dish, combine almond flour, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  4. 4Dip each chicken breast into the flax mixture, then dredge in the almond flour mixture, pressing to coat.
  5. 5Heat olive oil in a large oven-safe skillet over medium heat.
  6. 6Sear chicken breasts for 2-3 minutes per side until golden brown.
  7. 7Top each chicken breast with sugar-free marinara sauce and mozzarella cheese.
  8. 8Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
  9. 9Serve immediately.

Substitutions

Egg → Flaxseed Meal + Water

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