There’s something undeniably comforting about biting into a crispy, golden nugget. But let’s face it—traditional chicken nuggets don’t exactly scream “health-conscious.” Enter my keto chicken nuggets: the perfect marriage of indulgence and low-carb living.
This recipe became a staple in my kitchen during a particularly tough phase of staying on track with keto. I was craving something nostalgic but didn’t want to undo my progress. These nuggets are everything—juicy on the inside, perfectly seasoned, and coated in a crunch that’s so satisfying, that you’ll forget all about the drive-thru.
The secret? A blend of almond flour and Parmesan cheese, seasoned just right, creating that perfect crunch without a crumb of bread. And if you’re like me, you’ll want to pair them with a creamy garlic dip or even tuck them into this delicious dish.
Fun fact: A typical fast-food nugget can pack in over 20 grams of carbs per serving, but these keto-friendly gems come in at just 2 grams. That’s a win for your taste buds and your macros.
So go ahead, make a batch, and let me know—what’s your favorite dip to pair these with?
Flavor Bomb Alert!
- It’s ridiculously easy to make. With just a handful of pantry staples, these nuggets come together faster than delivery.
- Perfect for meal prep. I make a double batch every Sunday—they reheat beautifully for quick lunches or snacks.
- They’re kid-approved. Even my picky eaters can’t get enough, and they have no idea it’s keto!
- Cravings? What cravings? These satisfy every nugget craving without any guilt. It fits my macros perfectly.
- High in protein, low in carbs—what more could I ask for?
Keto Chicken Nuggets Recipe
Equipment
- Measuring spoons
- Baking tray
- Parchment paper
- Mixing bowls
- Whisk
- Tongs or fork
Ingredients
- ½ tsp pepper
- 1 lb chicken breast chopped into bite sized pieces
- 1 tsp celery salt
- 2 large eggs whisked
- 2 tbsp parmesan cheese
- 1 tsp salt
- 1 cup keto bread crumbs or almond flour
Instructions
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- In a mixing bowl, combine celery salt, salt, and pepper with the eggs, whisking well.
- Add the chopped chicken to the egg mixture, ensuring every piece is thoroughly coated.
- In another bowl, mix parmesan cheese and keto bread crumbs together.
- Coat each piece of chicken in the dry mixture, pressing gently to adhere.
- Place the breaded chicken pieces onto the prepared tray, spaced slightly apart.
- Bake the chicken nuggets for 15-17 minutes, until they are golden and crispy.
- Remove the tray from the oven and allow the nuggets to cool slightly.
- Serve the nuggets immediately with your favorite keto-friendly dip.
Notes
- For extra crispiness, broil the nuggets for 1-2 minutes after baking.
- Use freshly grated parmesan for a richer flavor.
| Nutrition | Value |
| Calories | 180g |
| Carbohydrates | 2g |
| Fibre | 1g |
| Fat | 6g |
| Protein | 29g |
Tips That Will Ease Your Job!
- Prep Like a Pro: Cut the chicken into uniform sizes for even cooking and perfect crispiness.
- Season Your Coating: Add spices like smoked paprika or garlic powder to the almond flour and Parmesan mix for a flavor boost.
- Double Dip for Extra Crunch: First coat the chicken in egg, then in the almond flour mixture, and repeat for a thicker, crunchier crust.
- Air Fryer Hack: Spray the nuggets with a light coat of oil before air frying for a golden, crispy finish without excess grease.
- Batch Cooking: Make extra and freeze them for quick keto-friendly snacks or meals later on. They reheat wonderfully in the oven or air fryer.
