Name: Keto Chicken Nuggets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 600 g skinless chicken breasts; 50 g almond flour; 55 g ground flaxseed; 90 g shredded parmesan; 2 large eggs; 1 teaspoon garlic powder; ½ teaspoon salt (or to taste); ¼ teaspoon cracked black pepper; 2 teaspoon Italian seasoning (optional); 2 tablespoon extra virgin olive oil

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When it comes to satisfying cravings for something crispy and delicious, Keto Chicken Nuggets steal the show in my kitchen! I remember the first time I decided to whip these up for a casual family dinner. My kids were skeptical at first, wondering how these could possibly be a healthier version of their beloved nuggets. But the moment they popped the first crispy nugget into their mouths, their eyes lit up, and I knew I had a winner. These nuggets are not just a fantastic option for a quick dinner; they also turn any gathering into a fun finger-food feast. The best part? They are low in carbs, making them a guilt-free indulgence. Whether it’s a weeknight meal or a party treat, I love knowing I can serve something nutritious that everyone will enjoy.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
10 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
25 g

Tools Used:
Baking Sheet, Oven, Whisk, Mixing Bowl, Grater

Why This Keto Chicken Nuggets Is a Winner

Versatile for Any Occasion

One of the reasons I absolutely love Keto Chicken Nuggets is their versatility. They can easily be a part of a casual lunch, a party platter, or even a fancy dinner if you dress them up a bit. I often serve them with a variety of dipping sauces, which makes them even more exciting for the kids—and let’s be honest, for the adults too!

Healthier Choice

Unlike traditional chicken nuggets that are often loaded with breadcrumbs and unhealthy fats, these nuggets are made with *almond flour* and *ground flaxseed*. This means you’re getting all the flavor and crunch without the carbs. I feel a lot better when my family snacks on these instead of processed options.

Easy to Make

These nuggets are surprisingly simple to make, even on a busy weeknight. The preparation involves just a few steps—cutting the chicken, mixing up the coating, and baking. In no time, you’ll have a crispy batch that is sure to win over even the pickiest eaters.

Protein-Packed

With the main ingredient being *chicken breast*, these nuggets are a great source of protein. Each serving packs a punch, making them ideal for those looking to maintain or build muscle without the excess carbohydrates.

A Family Favorite

Every time I make these Keto Chicken Nuggets, my kids beg for more. They love the crunch and the flavor, and I love that they’re eating something nutritious. It’s a win-win scenario!

Main Ingredients for Keto Chicken Nuggets

For these Keto Chicken Nuggets, I carefully selected ingredients that not only complement each other in flavor but also contribute to the overall health benefits. The combination of *almond flour* and *ground flaxseed* creates a crispy coating that is gluten-free and low in carbs. The *shredded parmesan* adds a delightful cheesy flavor, while *chicken breast* serves as the lean protein base.

4 skinless chicken breasts (600g) – The main protein source, providing a satisfying base for the nuggets.
½ cup almond flour (50g) – A gluten-free alternative that gives the nuggets their crispy texture.
½ cup ground flaxseed (55g) – Adds fiber and healthy fats, enhancing the nutritional profile.
1 cup shredded parmesan (90g) – Freshly grated for the best flavor, it adds a rich, cheesy taste.
2 large eggs – Used for binding the coating to the chicken.
1 teaspoon garlic powder – Gives a subtle kick of flavor.
½ teaspoon salt (or to taste) – Enhances the overall taste of the nuggets.
¼ teaspoon cracked black pepper – Adds a hint of spice.
Optional: 2 teaspoons Italian seasoning – For those who want an extra herbaceous touch.
2 tablespoons extra virgin olive oil – For drizzling, adding crispiness as they bake.

How to Assemble Keto Chicken Nuggets

Making Keto Chicken Nuggets is a breeze! You’ll find the steps straightforward and the result utterly delicious. Let’s dive into the assembly process.

Start by preheating your oven to 425F / 220C / 200C fan. This ensures that your nuggets will be perfectly crisp.
Cut the chicken breasts into 3 cm cubes and line two baking trays with parchment paper to prevent sticking.
In one shallow bowl, whisk the eggs with a fork until well beaten. This will help the coating adhere to the chicken.
In a second bowl, mix together the almond flour, ground flaxseed, garlic powder, parmesan, and any optional Italian seasoning. This mixture creates the flavorful crust.
Dip each piece of chicken into the egg, shaking off the excess. Then, coat it in the breadcrumb mix, ensuring it’s well covered. I like to work in small batches of 3 to 4 nuggets at a time to avoid clumping.
As you coat the nuggets, place them on the prepared baking trays. Make sure there is some space between each piece to allow for even cooking.
Once all the chicken is coated, drizzle them with olive oil or spray them generously to get that golden finish.
Bake the nuggets for about 25 minutes, turning them halfway through after 20 minutes. Look for a golden-brown color and ensure the chicken is cooked through.
Once done, take them out of the oven and let them cool slightly before serving. They’re best enjoyed warm!

Things Worth Knowing

Cooking Temperature: Make sure to use a reliable oven thermometer, as an accurate temperature is crucial for crispiness.
Resting Time: Let the nuggets rest for a few minutes after baking; this helps them firm up and become extra crispy.
Batch Cooking: Feel free to double the recipe and freeze some for later. They reheat very well in the oven!
Serving Ideas: Pair these nuggets with homemade dips like sugar-free ketchup or a creamy keto mayonnaise for an extra treat.

Ways to Customize

There are so many ways to customize your Keto Chicken Nuggets! Here are some tips to make this recipe your own.

Add Spices: Experiment with different spices like paprika, cayenne, or even curry powder for a unique flavor twist.
Different Cheeses: Instead of parmesan, try using cheddar or mozzarella for a different taste and texture.
Herb Variations: Incorporate fresh herbs like parsley or cilantro into the breadcrumb mixture for a fresh touch.
Pan-Frying Option: For an alternative cooking method, pan-fry the nuggets in a hot skillet with a little oil for a crispy exterior.
Serve with Dips: Create a variety of dipping sauces, such as ranch or spicy aioli, to pair with your nuggets.

Serving Options for Keto Chicken Nuggets

When it comes to serving Keto Chicken Nuggets, the possibilities are endless!

As Appetizers: Serve them alongside a platter of fresh veggie sticks and a variety of low-carb dips for a fun appetizer at parties.
Family Dinners: Pair these nuggets with a side of steamed broccoli or a fresh salad for a complete family meal.
Lunchboxes: These nuggets are perfect for lunchboxes! Pack them with a small container of dipping sauce for a delightful treat.
Game Day Snacks: They make for an excellent game day snack, satisfying everyone’s cravings while keeping it healthy.
Storage Tips: Leftovers can be stored in the fridge for up to 3 days. Reheat them in the oven for 5 minutes to restore their crispiness.

FAQ

Absolutely! You can prepare the nuggets and store them in the fridge before baking. I recommend coating them and placing them on a baking tray lined with parchment paper. Cover the tray and refrigerate for up to 24 hours. When you’re ready to bake, just pop them in the oven directly from the fridge. This make-ahead strategy is a great time-saver for busy weeknights!

While this recipe is specifically designed for chicken, you could potentially use turkey or even firm fish fillets. Just keep in mind that cooking times may vary, especially with fish. If you decide to experiment, be sure to check that the internal temperature is safe for whatever protein you’re using. Remember, the goal is to achieve that delightful crispy coating while ensuring the meat is fully cooked!

If you’re looking to add a spicy kick to your Keto Chicken Nuggets, there are plenty of options! Consider adding cayenne pepper or chili powder to the breadcrumb mixture for heat. You can also serve them with a spicy dipping sauce to amp up the flavor. Another idea is to marinate the chicken pieces in hot sauce before coating them—this will infuse them with a delightful spiciness!

To store leftover Keto Chicken Nuggets, place them in an airtight container in the refrigerator, where they can last for up to three days. When you’re ready to enjoy them again, the best method for reheating is to place them in a preheated oven at about 350F / 175C for 5 to 10 minutes. This will help restore their crispiness, making them taste freshly baked!

Conclusion

In summary, Keto Chicken Nuggets are a fantastic option for anyone looking to satisfy their cravings while staying healthy. They’re easy to prepare, packed with flavor, and perfect for the whole family. I can’t recommend trying this recipe enough—give it a go tonight and you won’t be disappointed!

Keto Chicken Nuggets

Craving something crispy and delicious? Keto Chicken Nuggets are your answer! These easy, low-carb bites are perfect for lunch or dinner. Packed with flavor and perfect for dipping, they’ll have you reaching for more. Try making them tonight and enjoy a healthy twist on a classic!

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

Baking Sheet
Oven
Whisk
Mixing Bowl
Grater

Ingredients

600 g skinless chicken breasts
50 g almond flour
55 g ground flaxseed
90 g shredded parmesan
2 large eggs
1 teaspoon garlic powder
½ teaspoon salt or to taste
¼ teaspoon cracked black pepper
2 teaspoon Italian seasoning optional
2 tablespoon extra virgin olive oil

Instructions

Preheat your oven to 425F / 220C / 200C fan.
Cut the chicken breasts into 3 cm cubes and line two baking trays with parchment paper.
Whisk the eggs with a fork in a shallow bowl.
In a second bowl, mix the almond flour, ground flaxseed, garlic powder, parmesan, and optional Italian seasoning.
Dip each piece of chicken into the egg, shaking off the excess, then coat in the breadcrumb mixture.
Place the nuggets on the prepared baking trays, ensuring they have space between them.
Drizzle the nuggets with olive oil before baking.
Bake for about 25 minutes, turning them halfway through after 20 minutes.
Once done, remove them from the oven and let cool slightly before serving.

Notes

Net carbs: 2.6g per serving if serving as a main course.
Makes approximately: 24 chicken nuggets - about 6 nuggets (150g of chicken) per portion.
Serving suggestion: Serve with sugar-free ketchup and homemade keto mayonnaise.
Pan-fry option: Heat 1 cm of oil in a pan and fry for 3-4 minutes on each side until cooked through.
Air fryer option: Preheat and air fry at 200 Celsius / 400 Fahrenheit for about 10-12 minutes.
Storage: Keep in the fridge for up to 3 days; reheat in the oven to restore crispiness.