30+ Delicious Keto Chicken Cordon Bleu Recipes to Satisfy Your Low-Carb Cravings

Chicken Cordon Bleu is a classic comfort food that typically combines tender chicken, savory ham, and melted cheese, all wrapped in a crispy breaded coating.

For those following a keto lifestyle, this indulgent dish can still be enjoyed with a few simple modifications.

Keto Chicken Cordon Bleu recipes eliminate carbs from the traditional breading and replace them with low-carb alternatives, allowing you to savor all the flavors without the guilt.

In this blog post, we’ve gathered over 30+ keto-friendly Chicken Cordon Bleu recipes, each offering a unique twist on the original.

Whether you prefer a spicy kick with buffalo sauce, a creamy touch with ricotta cheese, or a fresh pop of flavor with avocado, there’s a recipe here for everyone.

With these creative and delicious variations, you’ll never have to miss out on this timeless dish again.

30+ Delicious Keto Chicken Cordon Bleu Recipes to Satisfy Your Low-Carb Cravings

From crispy bacon-wrapped versions to fresh herb-infused twists, these 30+ keto Chicken Cordon Bleu recipes offer something for every taste and occasion.

Whether you’re hosting a dinner party or simply craving a comforting, low-carb meal, you’ll find plenty of inspiration to keep your keto meals exciting and satisfying.

Don’t be afraid to experiment with different ingredients, sauces, and flavor combinations—this collection proves that keto eating can be delicious, indulgent, and incredibly versatile.

By incorporating these recipes into your meal rotation, you’ll not only stay on track with your keto lifestyle, but you’ll also be treated to a variety of mouthwatering Chicken Cordon Bleu dishes that everyone will love.

Keto Chicken Cordon Bleu with Almond Flour Crust

A low-carb twist on the classic Chicken Cordon Bleu, this version uses almond flour to create a crispy, golden crust while keeping the dish keto-friendly.

Filled with ham and melted Swiss cheese, it delivers all the savory flavors you love without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham (sugar-free, if possible)
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 2 tablespoons grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons butter or olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly the chicken breasts by cutting them horizontally, creating a pocket for the filling.
3. Place one slice of ham and one slice of Swiss cheese inside each chicken breast.
4. In a shallow dish, combine almond flour, Parmesan, garlic powder, onion powder, thyme, salt, and pepper.
5. Dip each stuffed chicken breast into the beaten eggs, followed by the almond flour mixture, coating evenly.
6. Heat butter or olive oil in a skillet over medium-high heat. Brown the chicken on each side for 2-3 minutes.
7. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through and the cheese has melted.
8. Serve with a side of steamed vegetables or a fresh salad for a complete meal.

This keto Chicken Cordon Bleu recipe brings together the rich flavors of ham and Swiss cheese, combined with a crispy exterior made from almond flour, all while staying low-carb.

The result is a comforting, hearty meal that feels indulgent without breaking your keto diet.

Keto Chicken Cordon Bleu with Coconut Flour Coating

This variation uses coconut flour for a delicate, slightly sweet crust that perfectly complements the savory ham and Swiss cheese inside the chicken.

It’s a great alternative for those looking to avoid almond flour or simply want to try something new.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of cooked ham
• 4 slices of Swiss cheese
• 1/4 cup coconut flour
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter or avocado oil for frying

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Butterfly each chicken breast to create a pocket. Place one slice of ham and one slice of cheese inside each breast.
3. In a shallow bowl, combine coconut flour, Parmesan cheese, paprika, garlic powder, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs and coat them thoroughly with the coconut flour mixture.
5. Heat the butter or oil in a large skillet over medium-high heat. Cook the chicken for about 3-4 minutes on each side until golden brown.
6. Once browned, transfer the chicken to an oven-safe dish and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted.
7. Serve with a side of roasted vegetables or a green salad.

The coconut flour adds a slightly sweet and light texture to the coating, which pairs well with the salty ham and creamy Swiss cheese.

This recipe is simple but offers an exciting flavor profile that will please your taste buds while keeping your carb intake low.

Keto Chicken Cordon Bleu with Pork Rind Crust

For those looking for a truly crispy and crunchy exterior, this recipe uses crushed pork rinds to coat the chicken.

This gives a satisfying crunch while keeping it low-carb and high in protein. It’s a perfect choice for anyone who misses the crispy breading of traditional Cordon Bleu.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of deli ham
• 4 slices of Swiss cheese
• 1 cup crushed pork rinds
• 2 large eggs, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons butter or ghee for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the chicken breasts to create a pocket. Place one slice of ham and one slice of cheese in each breast.
3. In a shallow dish, combine the crushed pork rinds, Dijon mustard, oregano, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs, followed by the pork rind mixture, ensuring an even coating.
5. Heat the butter or ghee in a skillet over medium-high heat. Fry the chicken for about 3-4 minutes per side, until the crust is golden brown.
6. Once browned, transfer the chicken to a baking dish and bake for 15-20 minutes, or until the chicken is cooked through and the cheese inside has melted.
7. Serve with a side of cauliflower mash or roasted Brussels sprouts.

The crushed pork rinds provide an incredibly crispy exterior, creating the perfect crunch that complements the creamy cheese and savory ham inside.

This recipe is a great way to enjoy a keto-friendly, low-carb version of Chicken Cordon Bleu without sacrificing texture or flavor.

Keto Chicken Cordon Bleu with Zucchini Breadcrumbs

A creative take on the traditional Chicken Cordon Bleu, this recipe uses zucchini breadcrumbs for the crust, adding a veggie-packed twist while keeping the dish keto-friendly.

It’s perfect for anyone looking to add more vegetables to their meal while enjoying the delicious flavors of chicken, ham, and Swiss cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 medium zucchini, grated and excess water squeezed out
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly each chicken breast to create a pocket. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a bowl, combine grated zucchini, Parmesan cheese, almond flour, garlic powder, Italian seasoning, salt, and pepper to create the breadcrumb mixture.
4. Dip each stuffed chicken breast into the beaten eggs, followed by the zucchini breadcrumb mixture, coating it evenly.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on both sides for 2-3 minutes each.
6. Once browned, transfer the chicken to an oven-safe dish and bake for 20-25 minutes or until the chicken is cooked through and the cheese has melted inside.
7. Serve with a side of sautéed spinach or a fresh garden salad.

The zucchini breadcrumbs provide a fresh, light texture that gives the dish a vegetable boost while staying crunchy.

The rich ham and Swiss cheese filling add savory depth, and the almond flour ensures the coating sticks perfectly.

Keto Chicken Cordon Bleu with Creamy Mustard Sauce

For a creamy, indulgent version of Chicken Cordon Bleu, this recipe incorporates a mustard sauce to elevate the flavors while keeping it low-carb.

The combination of Dijon mustard and heavy cream creates a velvety, tangy sauce that perfectly complements the crispy chicken and melty cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of cooked ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Dijon mustard
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly each chicken breast to create a pocket and stuff with one slice of ham and one slice of Swiss cheese.
3. In a shallow bowl, combine almond flour, garlic powder, onion powder, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs and then into the almond flour mixture, ensuring they are well coated.
5. Heat butter in a skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side until golden and crispy.
6. Once browned, transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese has melted.
7. While the chicken bakes, make the creamy mustard sauce: In the same skillet, add the Dijon mustard and heavy cream. Stir to combine and simmer for 3-4 minutes until the sauce thickens.
8. Once the chicken is done, drizzle the creamy mustard sauce over the chicken and serve.

The creamy mustard sauce adds a rich, tangy element that complements the savory ham and Swiss cheese perfectly.

The almond flour coating gives the chicken a light crispness, while the sauce enhances the overall flavor of the dish.

Keto Chicken Cordon Bleu with Cauliflower Crust

For a truly low-carb option, this recipe swaps traditional breadcrumbs for a cauliflower crust, creating a lighter, veggie-packed coating for the chicken.

The cauliflower crust gives the dish a mild flavor while allowing the ham and Swiss cheese to shine through in every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 small head of cauliflower, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grate the cauliflower and steam it for 5 minutes to soften. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
3. In a bowl, mix the grated cauliflower with almond flour, Parmesan cheese, oregano, salt, and pepper to form the crust mixture.
4. Butterfly each chicken breast to create a pocket and stuff each with one slice of ham and one slice of Swiss cheese.
5. Dip each stuffed chicken breast into the beaten eggs, followed by the cauliflower mixture, coating evenly.
6. Heat olive oil or butter in a skillet over medium-high heat. Fry the chicken for 3-4 minutes on each side until golden and crispy.
7. Once browned, transfer the chicken to a baking dish and bake for 15-20 minutes or until the chicken is cooked through and the cheese has melted.
8. Serve with a side of mashed cauliflower or zucchini noodles for a complete keto-friendly meal.

The cauliflower crust adds a unique, light texture that doesn’t overwhelm the filling but still provides a satisfying crunch.

It’s an excellent way to keep the dish low-carb without compromising on the crispy coating everyone loves.

Keto Chicken Cordon Bleu with Spinach and Ricotta Filling

This variation of Chicken Cordon Bleu adds a fresh twist by using spinach and ricotta as the filling.

The creamy ricotta complements the savory ham and Swiss cheese, creating a perfect balance of flavors while keeping the dish low-carb and keto-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each with one slice of ham, one slice of Swiss cheese, and a spoonful of the spinach-ricotta mixture (made by combining spinach, ricotta cheese, Parmesan cheese, garlic powder, basil, salt, and pepper).
3. In a shallow dish, place the almond flour. Dip each stuffed chicken breast into the beaten eggs and coat with the almond flour.
4. Heat the olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side.
5. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese has melted inside.
6. Serve with a side of roasted asparagus or a green salad.

The combination of spinach and ricotta offers a creamy, earthy contrast to the salty ham and melty cheese.

The almond flour coating provides a crisp texture without the carbs, keeping the dish light but satisfying.

Keto Chicken Cordon Bleu with Cheddar Cheese and Bacon

If you love bacon, this keto Chicken Cordon Bleu recipe is sure to be a hit.

The addition of crispy bacon and sharp cheddar cheese creates a smoky, tangy flavor profile that pairs perfectly with the classic ham and chicken. It’s indulgent, savory, and keto-approved!

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of cooked ham
• 4 slices of sharp cheddar cheese
• 6 slices of cooked bacon, crumbled
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons butter or ghee for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham, one slice of cheddar cheese, and a generous amount of crumbled bacon.
3. In a shallow dish, combine almond flour, Parmesan cheese, smoked paprika, garlic powder, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs, then coat in the almond flour mixture.
5. Heat butter or ghee in a skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
7. Serve with a side of sautéed mushrooms or a Caesar salad.

The bacon adds a delightful smokiness, and the sharp cheddar enhances the richness of the dish, making it more flavorful and satisfying.

The almond flour coating ensures a light crispiness while keeping the dish keto-friendly.

Keto Chicken Cordon Bleu with Herb-Infused Crust

For those who enjoy bold flavors, this recipe features an herb-infused crust made with almond flour and a blend of fresh herbs.

It adds an aromatic, flavorful coating that complements the tender chicken, ham, and Swiss cheese filling.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, Parmesan cheese, fresh parsley, thyme, garlic powder, onion powder, salt, and pepper to make the herb-infused crust mixture.
4. Dip each stuffed chicken breast into the beaten eggs, then coat in the almond flour and herb mixture.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside is melted.
7. Serve with a side of steamed broccoli or a fresh mixed greens salad.

The fresh herbs in the crust give the dish a fragrant, earthy flavor that pairs wonderfully with the savory filling.

The almond flour ensures a crunchy coating, while the cheese and ham inside stay perfectly gooey.

Keto Chicken Cordon Bleu with Mushroom and Swiss Filling

This keto version of Chicken Cordon Bleu features a delicious filling made of sautéed mushrooms and Swiss cheese.

The earthy mushrooms enhance the rich flavors of the ham and cheese, while keeping the dish low-carb and full of savory goodness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 cup mushrooms, finely chopped
• 1/4 cup grated Swiss cheese
• 1/4 cup almond flour
• 2 tablespoons butter for sautéing
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Place one slice of ham and one slice of Swiss cheese inside each chicken breast.
3. In a skillet, melt the butter and sauté the chopped mushrooms for about 5 minutes until tender. Add garlic powder, thyme, salt, and pepper, and cook for another 2 minutes. Set aside to cool slightly.
4. Once cooled, stuff the mushroom mixture and grated Swiss cheese into the chicken breasts along with the ham and original slice of cheese.
5. In a shallow dish, place the almond flour. Dip each stuffed chicken breast into the beaten eggs and coat with the almond flour.
6. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts on each side for about 3-4 minutes until golden and crispy.
7. Transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is fully cooked and the cheese inside has melted.
8. Serve with a side of steamed vegetables or a crisp green salad.

The earthy mushrooms and melted Swiss cheese create a flavorful, creamy filling that pairs perfectly with the chicken and ham.

The almond flour coating provides a satisfying crunch without adding carbs, making this dish a keto-friendly delight.

Keto Chicken Cordon Bleu with Avocado and Bacon

A fun and flavorful twist on the traditional Chicken Cordon Bleu, this version incorporates creamy avocado and crispy bacon into the filling.

The addition of avocado brings a refreshing, creamy element that balances the rich ham and Swiss cheese, while the bacon adds a smoky crunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 ripe avocado, sliced
• 6 slices of cooked bacon, crumbled
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Place one slice of ham, one slice of Swiss cheese, and a few slices of avocado inside each chicken breast.
3. Add the crumbled bacon on top of the avocado to enhance the flavor.
4. In a shallow bowl, mix the almond flour, garlic powder, paprika, salt, and pepper.
5. Dip each stuffed chicken breast into the beaten eggs, then coat thoroughly with the almond flour mixture.
6. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
7. Once browned, transfer the chicken to an oven-safe dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside is melted.
8. Serve with a side of sautéed zucchini or a fresh cucumber salad.

The creamy avocado adds a refreshing contrast to the savory flavors of the ham and Swiss cheese, while the crispy bacon introduces a delightful crunch.

The almond flour coating ensures a perfectly crispy texture, making each bite a satisfying experience.

Keto Chicken Cordon Bleu with Lemon Herb Butter Sauce

For a bright, tangy take on the classic Chicken Cordon Bleu, this version features a zesty lemon herb butter sauce that adds a burst of fresh flavor.

The buttery sauce complements the savory ham and Swiss cheese, providing a rich and tangy finish to the dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying
• 1/4 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each chicken breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through and the cheese has melted.
7. While the chicken bakes, make the lemon herb butter sauce: In a small saucepan, melt the butter over medium heat. Add lemon juice and chopped parsley, stirring to combine. Simmer for 2-3 minutes.
8. Once the chicken is done, drizzle the lemon herb butter sauce over the chicken and serve.

The lemon herb butter sauce adds a fresh, tangy contrast to the rich and savory chicken, ham, and cheese filling.

The almond flour crust ensures the dish is perfectly crispy and keto-friendly.

Keto Chicken Cordon Bleu with Garlic Parmesan Crust

This keto Chicken Cordon Bleu recipe features a crispy garlic Parmesan crust that gives the dish a savory and rich flavor.

The Parmesan cheese adds a salty, umami-packed layer to the crunchy coating, while the garlic enhances the overall dish, making each bite irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each chicken breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs, then coat with the garlic Parmesan crust mixture.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese has melted inside.
7. Serve with a side of roasted cauliflower or sautéed green beans.

The garlic Parmesan crust provides a crispy, flavorful exterior that perfectly complements the savory ham and Swiss cheese inside.

The almond flour keeps it keto-friendly while ensuring a satisfying crunch.

Keto Chicken Cordon Bleu with Sun-Dried Tomato Pesto

This keto Chicken Cordon Bleu recipe introduces a rich, flavorful sun-dried tomato pesto as the filling.

The pesto adds a tangy, herby contrast to the creamy Swiss cheese and savory ham, making this dish a gourmet, keto-approved delight.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/4 cup sun-dried tomatoes in oil, drained
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/4 cup pine nuts (optional)
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each chicken breast with one slice of ham, one slice of Swiss cheese, and a tablespoon of sun-dried tomato pesto.
3. To make the pesto, blend the sun-dried tomatoes, basil, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth. Season with salt and pepper to taste.
4. In a shallow dish, place the almond flour. Dip each stuffed chicken breast into the beaten eggs and coat with the almond flour.
5. Heat butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through and the cheese inside is melted.
7. Serve with a side of zucchini noodles or a mixed greens salad.

The sun-dried tomato pesto adds a burst of flavor and complexity to the dish, while the ham and Swiss cheese remain the comforting, savory heart of the recipe.

The almond flour coating ensures the dish stays crispy while being keto-friendly.

Keto Chicken Cordon Bleu with Spicy Jalapeño Cream Cheese Filling

For those who enjoy a bit of heat, this keto Chicken Cordon Bleu features a spicy jalapeño cream cheese filling.

The cream cheese offers a creamy base, while the jalapeños add a nice kick, making this variation bold and exciting without straying too far from the traditional flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup cream cheese, softened
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each chicken breast with one slice of ham and one slice of Swiss cheese.
3. In a small bowl, mix the cream cheese, chopped jalapeños, smoked paprika, salt, and pepper until well combined.
4. Stuff each chicken breast with the cream cheese mixture along with the ham and cheese.
5. In a shallow dish, combine the almond flour with salt and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
6. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
7. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through and the cheese inside is melted.
8. Serve with a side of avocado slices or a fresh cucumber salad.

The cream cheese and jalapeño filling offer a creamy texture with a spicy kick, perfectly complementing the ham and Swiss cheese.

The almond flour coating provides a crisp, crunchy texture while keeping the dish keto-friendly.

Keto Chicken Cordon Bleu with Pesto and Mozzarella

For a fresh and vibrant twist, this keto Chicken Cordon Bleu incorporates basil pesto and mozzarella cheese, adding a deliciously herby, creamy flavor to the traditional dish.

The mozzarella melts beautifully, while the pesto adds aromatic and vibrant flavors, making each bite more exciting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of mozzarella cheese
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Spread a spoonful of pesto inside each breast, and stuff with one slice of ham and one slice of mozzarella cheese.
3. In a shallow dish, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
7. Serve with a side of roasted Brussels sprouts or a fresh mixed salad.

The pesto adds a rich, aromatic flavor while the mozzarella brings creamy, melt-in-your-mouth goodness.

The crispy almond flour coating ensures the dish stays keto-friendly and provides satisfying crunch with every bite.

Keto Chicken Cordon Bleu with Buffalo Sauce and Blue Cheese

For those who love bold and spicy flavors, this keto Chicken Cordon Bleu recipe is loaded with the tangy heat of buffalo sauce and the rich creaminess of blue cheese.

This variation adds a perfect balance of spiciness and richness, making it a memorable dish for those who enjoy bold flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/4 cup buffalo sauce (sugar-free)
• 1/4 cup crumbled blue cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a small bowl, combine the buffalo sauce with crumbled blue cheese. Mix until well combined.
4. In a shallow dish, combine almond flour, garlic powder, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
6. Once browned, transfer the chicken to a baking dish and drizzle with the buffalo sauce and blue cheese mixture. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese inside is melted.
7. Serve with a side of celery sticks or a fresh cucumber salad.

The buffalo sauce provides a tangy heat that pairs perfectly with the rich, creamy blue cheese.

The almond flour crust ensures a crispy exterior while keeping the dish keto-friendly.

Keto Chicken Cordon Bleu with Ricotta and Spinach Stuffing

This keto Chicken Cordon Bleu recipe is filled with a rich mixture of ricotta cheese and spinach, creating a creamy, flavorful stuffing that pairs beautifully with the ham and Swiss cheese.

This variation offers a lighter, yet indulgent filling that keeps the dish keto-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup ricotta cheese
• 1 cup spinach, cooked and chopped
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons butter or olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham, one slice of Swiss cheese, and a mixture of ricotta cheese, spinach, and Parmesan cheese.
3. In a shallow dish, combine almond flour, garlic powder, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs and coat with the almond flour mixture.
4. Heat butter or olive oil in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
5. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside is melted.
6. Serve with a side of roasted vegetables or a light side salad.

The creamy ricotta and spinach filling provide a rich and satisfying contrast to the savory ham and Swiss cheese.

The almond flour crust ensures the dish stays crispy and keto-friendly.

Keto Chicken Cordon Bleu with Bacon-Wrapped Chicken

This keto Chicken Cordon Bleu recipe takes things up a notch by wrapping the chicken breasts in crispy bacon.

The bacon adds a smoky, savory flavor that perfectly complements the traditional ham and Swiss cheese filling, all while keeping the dish extra juicy and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 8 slices of bacon (2 slices per chicken breast)
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, garlic powder, paprika, salt, and pepper.
4. Wrap each stuffed chicken breast with two slices of bacon, securing the ends with toothpicks.
5. Dip the bacon-wrapped chicken into the beaten eggs, then coat with the almond flour mixture.
6. Heat olive oil or butter in a skillet over medium-high heat. Brown the bacon-wrapped chicken breasts on each side for 3-4 minutes, until the bacon is crispy.
7. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked, and the cheese inside has melted.
8. Serve with a side of roasted vegetables or a fresh green salad.

The bacon not only enhances the flavor but also helps keep the chicken moist and juicy.

The almond flour coating adds a satisfying crispiness, while the ham and Swiss cheese provide the classic flavors of Chicken Cordon Bleu.

Keto Chicken Cordon Bleu with Herb Cream Cheese Filling

This keto Chicken Cordon Bleu is filled with a creamy herb-infused cream cheese that adds an extra dimension of flavor.

The creamy filling perfectly complements the salty ham and Swiss cheese, while the herbs provide a fresh and aromatic twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup cream cheese, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon lemon zest
• Salt and pepper, to taste
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a bowl, mix the cream cheese with parsley, chives, garlic powder, thyme, lemon zest, salt, and pepper until smooth.
4. Stuff each chicken breast with the herb cream cheese mixture along with the ham and Swiss cheese.
5. In a shallow dish, combine almond flour, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
6. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
7. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
8. Serve with a side of sautéed spinach or roasted cauliflower.

The herb-infused cream cheese adds a creamy and fragrant layer to the traditional filling, enhancing the dish with fresh flavors.

The almond flour coating provides a crunchy texture, ensuring the dish stays both keto-friendly and satisfying.

Keto Chicken Cordon Bleu with Cauliflower Mash

In this keto Chicken Cordon Bleu recipe, the classic dish is paired with creamy cauliflower mash instead of traditional mashed potatoes.

The rich and velvety mash serves as a perfect low-carb side, complementing the crispy chicken and flavorful filling.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying
• 1 small cauliflower head, cut into florets
• 2 tablespoons cream cheese
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine the almond flour, garlic powder, thyme, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs and coat with the almond flour mixture.
4. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
5. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
6. While the chicken bakes, make the cauliflower mash: Boil the cauliflower florets in a large pot of salted water for 10-12 minutes, or until tender.
7. Drain the cauliflower and place it in a food processor with cream cheese, butter, and Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
8. Serve the Chicken Cordon Bleu on a bed of creamy cauliflower mash.

The cauliflower mash is a perfect substitute for mashed potatoes, providing the same creamy texture but without the carbs.

It pairs beautifully with the crispy, cheesy chicken and savory ham filling.

Keto Chicken Cordon Bleu with Lemon Garlic Butter Sauce

This keto Chicken Cordon Bleu is complemented by a zesty lemon garlic butter sauce that adds a fresh, citrusy flavor to the creamy, savory filling.

The bright lemon balances out the richness of the cheese and ham, making this variation perfect for a refreshing yet indulgent meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, garlic powder, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
4. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
5. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
6. While the chicken bakes, make the lemon garlic butter sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
7. Add the lemon juice and lemon zest to the butter mixture, stirring to combine. Simmer for an additional 2 minutes. Remove from heat and stir in the chopped parsley.
8. Serve the Chicken Cordon Bleu with a drizzle of lemon garlic butter sauce on top.

The lemon garlic butter sauce adds a tangy, aromatic layer that enhances the dish’s flavors.

The lemon’s acidity cuts through the richness of the cheese and ham, while the garlic adds a savory depth to the sauce.

Keto Chicken Cordon Bleu with Avocado and Cilantro Cream

This keto Chicken Cordon Bleu is filled with a creamy, refreshing avocado and cilantro sauce, offering a cooling contrast to the warm, savory filling.

The creamy texture of the avocado pairs beautifully with the smoky ham and melty Swiss cheese for a deliciously unique dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tablespoons olive oil or butter for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
4. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts on each side for 3-4 minutes until golden and crispy.
5. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
6. While the chicken bakes, make the avocado and cilantro cream: In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
7. Serve the Chicken Cordon Bleu with a generous dollop of avocado cilantro cream on top.

The creamy avocado and cilantro sauce adds a fresh and tangy twist to the traditional filling, with the cool creaminess perfectly complementing the warm, savory chicken and cheese.

It’s a light, refreshing version of Chicken Cordon Bleu that’s still indulgent and delicious.

Keto Chicken Cordon Bleu with Dijon Mustard Cream Sauce

This keto Chicken Cordon Bleu is served with a flavorful Dijon mustard cream sauce that adds a tangy, slightly spicy kick to the dish.

The rich sauce complements the creamy Swiss cheese and salty ham, creating a balanced and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter for frying
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon unsalted butter
• 1 teaspoon lemon juice
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts to create pockets. Stuff each breast with one slice of ham and one slice of Swiss cheese.
3. In a shallow dish, combine almond flour, garlic powder, salt, and pepper. Dip each stuffed chicken breast into the beaten eggs, then coat with the almond flour mixture.
4. Heat olive oil or butter in a skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes on each side until golden and crispy.
5. Once browned, transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese inside has melted.
6. While the chicken bakes, make the Dijon mustard cream sauce: In a small saucepan, melt butter over medium heat. Add the heavy cream and Dijon mustard, stirring to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens. Stir in the lemon juice and season with salt and pepper.
7. Serve the Chicken Cordon Bleu with a drizzle of Dijon mustard cream sauce and garnish with fresh parsley.

The Dijon mustard cream sauce adds a tangy, rich flavor to the chicken, enhancing the savory filling of ham and Swiss cheese.

The almond flour crust provides a perfect crispy exterior, making each bite even more satisfying.