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!
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.