36+ Mouthwatering Keto Chicken Parmesan Recipes to Satisfy Your Low-Carb Cravings

If you’re on a keto diet, you know how challenging it can be to satisfy your cravings for rich, cheesy comfort foods while staying within your carb limits.

Chicken Parmesan is a classic Italian dish beloved by many, but traditional versions often include high-carb breadcrumbs and pasta.

Luckily, we’ve got great news for you—there’s no need to give up your favorite comfort food! With these 36+ keto chicken Parmesan recipes, you can enjoy all the cheesy, crispy goodness without compromising your low-carb lifestyle.

From the classic crispy chicken topped with marinara and mozzarella to creative twists like buffalo sauce, avocado, or spaghetti squash, these recipes will keep your taste buds delighted.

Whether you’re hosting a family dinner or meal prepping for the week, there’s a keto chicken Parmesan recipe for every occasion.

Read on to explore our collection of keto-friendly chicken Parmesan ideas that will help you stay on track while enjoying every bite.

These recipes are not only delicious but also easy to make and perfect for anyone following a low-carb or keto lifestyle.

36+ Mouthwatering Keto Chicken Parmesan Recipes to Satisfy Your Low-Carb Cravings

Chicken Parmesan doesn’t have to be off-limits when you’re following a keto diet.

With over 36+ unique recipes to choose from, you can enjoy a variety of delicious, low-carb options that satisfy your cravings without the carbs.

Whether you love a crispy crust, a spicy kick, or a veggie-packed twist, there’s a keto chicken Parmesan recipe here that will keep your meals exciting and flavorful.

By swapping out traditional ingredients for keto-friendly alternatives like almond flour, zucchini noodles, cauliflower rice, and more, you can recreate the flavors of this beloved dish while staying true to your dietary goals.

So, go ahead and treat yourself to a keto chicken Parmesan feast—your taste buds will thank you!

Classic Keto Chicken Parmesan

This keto-friendly version of the classic Italian-American favorite swaps out the traditional breadcrumbs for a crispy almond flour and Parmesan coating.

It’s rich, savory, and satisfies comfort food cravings without kicking you out of ketosis.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice chicken breasts in half lengthwise to make 4 cutlets. Season with salt and pepper.
3. In a bowl, mix almond flour, Parmesan cheese, garlic powder, and Italian seasoning.
4. Dip each chicken cutlet into the beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil in a skillet over medium heat. Sear chicken until golden brown, about 3-4 minutes per side.
6. Transfer chicken to a baking dish. Top each piece with marinara sauce and mozzarella cheese.
7. Bake for 15-20 minutes or until cheese is bubbly and chicken reaches 165°F (74°C).
8. Garnish with fresh basil if desired. Serve hot.

This classic keto chicken Parmesan tastes just like the original, with none of the guilt.

It’s perfect for weeknight dinners or meal prep, and pairs well with zucchini noodles or a crisp green salad.

Cheesy Pesto Keto Chicken Parmesan

A fresh twist on tradition, this version incorporates a layer of homemade basil pesto beneath the mozzarella for a burst of herby flavor.

It’s fragrant, cheesy, and seriously satisfying while staying low-carb.

Ingredients:

• 2 large chicken breasts
• ½ cup almond flour
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 eggs, beaten
• Salt and pepper
• 1 cup shredded mozzarella
• ½ cup basil pesto (store-bought or homemade, sugar-free)
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice chicken breasts in half horizontally. Season with salt and pepper.
3. In a shallow dish, mix almond flour, Parmesan cheese, and Italian seasoning.
4. Dip chicken in eggs, then coat with almond flour mixture.
5. Heat olive oil in a skillet and brown chicken on both sides for about 3 minutes per side.
6. Transfer chicken to a baking dish. Spread 1 tbsp pesto on each piece.
7. Top with shredded mozzarella and bake for 15 minutes, or until cheese is melted and bubbly.
8. Serve warm with spiralized zucchini or roasted veggies.

This pesto-infused version of keto chicken Parmesan delivers vibrant flavor and creamy texture in every bite.

It’s a unique spin that feels gourmet but is easy enough for a busy weeknight.

Crispy Air Fryer Keto Chicken Parmesan

For those looking to keep things crispy without frying in oil, the air fryer is your best friend.

This version gives you all the crunch of traditional chicken parm, with a fraction of the mess and carbs.

Ingredients:

• 2 chicken breasts, pounded thin
• 1 cup crushed pork rinds
• ½ cup Parmesan cheese
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 eggs, beaten
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella
• Cooking spray
• Fresh parsley for garnish

Instructions:

1. Preheat air fryer to 375°F (190°C).
2. Mix crushed pork rinds, Parmesan, onion powder, and oregano in a shallow bowl.
3. Dip each chicken breast in beaten eggs, then coat with the pork rind mixture.
4. Spray the air fryer basket with cooking spray. Place chicken in the basket in a single layer.
5. Air fry for 10 minutes, flip, and cook another 5-7 minutes until crispy and cooked through.
6. Top each piece with marinara sauce and mozzarella. Return to air fryer for 2-3 minutes to melt cheese.
7. Garnish with fresh parsley and serve immediately.

Crispy, cheesy, and lightning-fast, this air fryer version is a keto game changer.

It’s ideal when you want something comforting and crunchy without turning on the oven or using extra oil.

Spinach-Stuffed Keto Chicken Parmesan

This stuffed version elevates traditional chicken Parmesan with a rich, cheesy spinach filling.

It’s hearty, comforting, and packs extra nutrients—all while staying within keto guidelines.

Ingredients:

• 2 large chicken breasts
• 1 cup fresh spinach (chopped)
• ½ cup ricotta cheese
• ½ cup shredded mozzarella (plus extra for topping)
• ½ tsp garlic powder
• ½ tsp nutmeg (optional)
• Salt and pepper to taste
• 2 eggs, beaten
• ¾ cup almond flour
• ¼ cup grated Parmesan
• 1 cup sugar-free marinara sauce
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté spinach in olive oil until wilted. Mix with ricotta, mozzarella, garlic powder, nutmeg, salt, and pepper.
3. Slice a pocket into each chicken breast and stuff with the spinach-cheese mixture.
4. Mix almond flour and Parmesan in a shallow bowl. Dip stuffed chicken in beaten eggs, then dredge in flour mixture.
5. Sear both sides in a skillet until golden, then transfer to a baking dish.
6. Top with marinara and additional mozzarella.
7. Bake for 20–25 minutes until internal temp reaches 165°F (74°C).
8. Let rest for a few minutes before serving.

This dish is creamy, cheesy, and packed with flavor.

The spinach stuffing adds a delicious surprise and makes the meal feel extra special, perfect for dinner guests or cozy nights in.

Keto Chicken Parmesan Meatballs

If you’re in the mood for something fun and bite-sized, these keto chicken Parmesan meatballs are the perfect answer. They’re juicy, cheesy, and absolutely loaded with Italian flavor.

Ingredients:

• 1 lb ground chicken
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella
• 1 egg
• ¼ cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper
• 1 cup sugar-free marinara
• ½ cup shredded mozzarella (for topping)
• Fresh basil or parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix ground chicken, Parmesan, mozzarella, egg, almond flour, garlic powder, Italian seasoning, salt, and pepper.
3. Form into 1½-inch meatballs and place on a parchment-lined baking sheet.
4. Bake for 15 minutes, then remove and place in a baking dish.
5. Spoon marinara over meatballs, top with mozzarella, and bake an additional 10 minutes or until bubbly.
6. Garnish with fresh herbs before serving.

These keto chicken Parmesan meatballs are a fun, mess-free way to enjoy a classic dish.

They’re perfect as a main course, appetizer, or even packed into a lunchbox.

Zucchini Chicken Parmesan Skillet (One-Pan)

This one-skillet keto chicken Parmesan comes together fast and includes tender zucchini ribbons to round out the dish.

It’s low-carb, high-flavor, and easy on cleanup.

Ingredients:

• 2 large chicken breasts, sliced in half lengthwise
• ½ cup almond flour
• ¼ cup grated Parmesan
• 2 eggs, beaten
• 1 ½ cups shredded mozzarella
• 1 ½ cups sugar-free marinara
• 2 medium zucchinis, spiralized or thinly sliced
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper
• 2 tbsp olive oil

Instructions:

1. Season chicken with salt, pepper, garlic powder, and dried basil.
2. Mix almond flour and Parmesan in a shallow dish. Dip chicken in eggs, then coat with the flour mixture.
3. In a large skillet, heat olive oil over medium heat. Brown chicken on both sides, about 3-4 minutes per side.
4. Pour marinara over the chicken in the skillet. Sprinkle with mozzarella and cover with a lid. Let simmer on low for 10 minutes.
5. Add zucchini noodles during the last 3–5 minutes of cooking, letting them warm and soften slightly in the sauce.
6. Serve everything straight from the skillet.

This zucchini chicken Parmesan skillet is the kind of weeknight dinner that checks all the boxes: flavorful, nourishing, easy, and ready in a flash.

Plus, it’s perfect for when you don’t want a pile of dishes.

Buffalo Keto Chicken Parmesan

A spicy twist on the classic, this version adds a bold buffalo kick to your usual chicken parm.

It’s cheesy, zesty, and perfect for spice lovers who want something a little different for dinner.

Ingredients:

• 2 large chicken breasts
• ½ cup almond flour
• ¼ cup grated Parmesan
• 2 eggs, beaten
• ½ tsp garlic powder
• Salt and pepper
• ½ cup buffalo sauce (sugar-free)
• 1 cup shredded mozzarella
• 1 cup sugar-free marinara sauce
• 1 tbsp olive oil
• Chopped green onions or parsley (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut chicken breasts in half to create 4 thin cutlets. Season with salt and pepper.
3. Mix almond flour, Parmesan, and garlic powder in a bowl.
4. Dip chicken in beaten eggs, then coat with the almond flour mixture.
5. Heat olive oil in a skillet over medium heat. Sear chicken until golden on each side, about 3-4 minutes.
6. Place chicken in a baking dish. Drizzle buffalo sauce over the chicken.
7. Top with marinara and mozzarella, then bake for 15–20 minutes, until cheese is melted and chicken is cooked through.
8. Garnish with chopped green onions or parsley before serving.

This fiery buffalo-style chicken parmesan delivers a flavor punch without sacrificing your keto progress.

It’s great with cauliflower mash or celery sticks for a playful, low-carb meal.

Sun-Dried Tomato & Goat Cheese Keto Chicken Parmesan

This gourmet-inspired variation uses sun-dried tomatoes and creamy goat cheese for a rich, tangy twist.

It’s indulgent, elegant, and perfect for a special low-carb dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup almond flour
• ¼ cup grated Parmesan
• 1 egg, beaten
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 4 oz goat cheese
• 1 cup sugar-free marinara
• 1 cup shredded mozzarella
• 1 tbsp olive oil
• Salt, pepper, and Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice a pocket in each chicken breast. Mix goat cheese with sun-dried tomatoes and stuff into the chicken.
3. Mix almond flour and Parmesan in a bowl; season with Italian seasoning.
4. Dip stuffed chicken in beaten egg, then coat in flour mixture.
5. Heat olive oil in a skillet and sear chicken until golden.
6. Transfer to a baking dish, cover with marinara and mozzarella, and bake for 20 minutes or until chicken is cooked through.
7. Let rest for a few minutes before serving.

With the tangy richness of goat cheese and the savory sweetness of sun-dried tomatoes, this dish is a flavor bomb.

It feels fancy, yet is totally simple to make—and 100% keto-approved.

Broccoli-Crusted Keto Chicken Parmesan

This veggie-forward version uses broccoli blended with Parmesan as a coating, giving your chicken a crispy, green crust that adds nutrients and extra texture.

It’s a fun, sneaky way to add more greens!

Ingredients:

• 2 chicken breasts, sliced into cutlets
• 1 cup finely chopped broccoli (raw or lightly steamed)
• ½ cup grated Parmesan
• ¼ cup almond flour
• 1 egg, beaten
• Salt, pepper, garlic powder
• 1 cup sugar-free marinara
• 1 cup shredded mozzarella
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix broccoli, Parmesan, almond flour, garlic powder, salt, and pepper.
3. Dip chicken cutlets in beaten egg, then press into the broccoli-Parmesan mixture to coat.
4. Heat olive oil in a skillet. Sear chicken until golden, about 3-4 minutes per side.
5. Transfer to a baking dish, top with marinara and mozzarella.
6. Bake for 15–20 minutes until cheese is melted and bubbly and chicken is fully cooked.

This broccoli-crusted chicken Parmesan is not only low-carb but also boosts your veggie intake without compromising on texture or flavor.

It’s a great family-friendly option with a healthy twist.

Keto Chicken Parmesan with Cauliflower Crust

This version uses cauliflower to create a light yet crispy crust, giving you the crunch of traditional breading without the carbs.

It’s the perfect solution for anyone missing the satisfying crunch of classic chicken Parmesan.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 small cauliflower head (about 2 cups grated)
• 1 egg, beaten
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella
• 2 tbsp grated Parmesan
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grate cauliflower into small rice-sized pieces. Place in a microwave-safe bowl and microwave for 2-3 minutes until tender. Let cool, then squeeze out excess moisture using a kitchen towel.
3. In a bowl, combine the cauliflower, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Form the cauliflower mixture into a patty and press onto each chicken breast to create a crust.
5. Heat olive oil in a skillet and fry the chicken crust-side down until golden and crispy, about 4-5 minutes per side.
6. Place the chicken in a baking dish. Top each piece with marinara and mozzarella, then bake for 10–12 minutes, until cheese is melted and bubbly.

This cauliflower-crusted chicken Parmesan is a fantastic way to enjoy all the comfort of the classic dish while reducing your carb intake.

The cauliflower adds a nutritious touch, making it both delicious and healthy.

Keto Chicken Parmesan with Bacon-Wrapped Chicken

This version takes the classic dish to the next level by wrapping the chicken in crispy bacon.

The smoky bacon adds a rich flavor, perfectly complementing the gooey mozzarella and tangy marinara sauce.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 slices bacon
• 1 egg, beaten
• ½ cup almond flour
• ¼ cup grated Parmesan
• 1 tsp garlic powder
• Salt and pepper
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. Wrap each chicken breast with two slices of bacon, securing with toothpicks.
4. In a shallow dish, combine almond flour, Parmesan, and seasonings. Dip each bacon-wrapped chicken breast into the egg, then coat in the almond flour mixture.
5. Heat olive oil in a skillet and sear the bacon-wrapped chicken on all sides until crispy and golden, about 3-4 minutes per side.
6. Transfer the chicken to a baking dish. Top with marinara sauce and mozzarella.
7. Bake for 15–20 minutes, until chicken reaches 165°F (74°C) internally and cheese is melted and bubbly.

This bacon-wrapped keto chicken Parmesan is a rich, savory twist on the classic that will make any meal feel indulgent.

The smoky bacon perfectly complements the flavors, making it a dish you’ll crave time and time again.

Keto Chicken Parmesan Casserole

This easy-to-make casserole combines all the elements of chicken Parmesan into one dish.

It’s ideal for meal prepping, family dinners, or those who prefer a hands-off approach to cooking.

Ingredients:

• 2 large boneless, skinless chicken breasts, cubed
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella
• ½ cup grated Parmesan
• ½ cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until browned, about 5–7 minutes. Season with salt, pepper, and garlic powder.
3. In a large casserole dish, combine cooked chicken, marinara sauce, Italian seasoning, and half of the mozzarella.
4. In a small bowl, mix almond flour, Parmesan, and the remaining mozzarella. Sprinkle this mixture evenly over the chicken in the casserole dish.
5. Bake for 20–25 minutes, until cheese is melted and bubbly.

This keto chicken Parmesan casserole is a fantastic option when you want to prepare a hearty meal without all the individual steps of breading and frying.

It’s flavorful, cheesy, and makes for great leftovers!

Keto Chicken Parmesan with Mushroom Sauce

This version brings in the earthiness of mushrooms, paired with a rich, creamy sauce that enhances the chicken’s flavor.

If you’re looking for a slightly decadent take on chicken Parmesan, this one is for you.

Ingredients:

• 2 large chicken breasts
• 1 cup sliced mushrooms (such as cremini or button)
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 1 cup sugar-free marinara sauce
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
3. Heat olive oil in a skillet over medium heat and sear chicken until golden on both sides, about 4-5 minutes per side. Remove chicken and set aside.
4. In the same skillet, add mushrooms and cook until soft and golden, about 5 minutes.
5. Pour in heavy cream and Parmesan, stirring to combine. Simmer until the sauce thickens slightly, about 3-4 minutes.
6. Return the chicken to the skillet, top with marinara sauce, and sprinkle mozzarella over each breast.
7. Transfer skillet to the oven and bake for 10-12 minutes, until cheese is melted and chicken reaches 165°F (74°C).
8. Garnish with fresh parsley before serving.

This mushroom-sauced keto chicken Parmesan is a rich and comforting version of the classic dish, with the creamy sauce bringing an extra level of indulgence.

Perfect for cozy nights when you want something special.

Keto Chicken Parmesan with Avocado Sauce

For a refreshing twist, this recipe uses creamy avocado sauce instead of the usual marinara.

It’s a cool, creamy, and vibrant take on chicken Parmesan, offering healthy fats and a burst of flavor.

Ingredients:

• 2 chicken breasts, sliced in half horizontally
• ½ cup almond flour
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1 avocado, peeled and pitted
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 cup shredded mozzarella
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Mix almond flour and Parmesan in a shallow dish. Dip chicken in beaten egg, then coat in almond flour mixture.
4. Heat olive oil in a skillet over medium heat and sear chicken until golden brown, about 3-4 minutes per side.
5. Transfer chicken to a baking dish, top with mozzarella, and bake for 10-12 minutes until cheese is melted and bubbly.
6. While the chicken bakes, blend avocado, sour cream (or Greek yogurt), lime juice, garlic powder, salt, and pepper in a food processor until smooth.
7. Serve the chicken with a generous drizzle of the avocado sauce and garnish with fresh cilantro or parsley.

This avocado-sauced keto chicken Parmesan is a light and creamy alternative to the classic, perfect for when you want something a little different while sticking to your low-carb lifestyle.

Keto Chicken Parmesan with Zucchini Noodles

For a low-carb pasta alternative, this version pairs chicken Parmesan with zucchini noodles.

The zucchini noodles soak up the marinara and cheese, making this dish hearty and satisfying while keeping things fresh and light.

Ingredients:

• 2 large chicken breasts, sliced in half horizontally
• ½ cup almond flour
• ¼ cup grated Parmesan
• 1 egg, beaten
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 tbsp olive oil
• Fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Mix almond flour and Parmesan in a shallow bowl. Dip chicken into the beaten egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet and sear chicken until golden on both sides, about 3-4 minutes per side. Remove from skillet.
5. In the same skillet, sauté the zucchini noodles until just tender, about 2-3 minutes. Set aside.
6. Place chicken in a baking dish, top with marinara sauce and mozzarella, then bake for 10–12 minutes until cheese is bubbly.
7. Serve the chicken over the zucchini noodles and garnish with fresh basil or parsley.

This keto chicken Parmesan with zucchini noodles is a refreshing, vegetable-packed twist on the classic dish.

It’s a great way to enjoy your favorite comfort food while keeping it low-carb and healthy.

Keto Chicken Parmesan with Pesto

For a fresh and herbaceous twist, this version of chicken Parmesan swaps out marinara for a vibrant pesto sauce.

The fragrant pesto pairs beautifully with the crispy chicken, mozzarella, and Parmesan, offering a delicious and low-carb alternative to the traditional recipe.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1/2 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Mix almond flour and Parmesan cheese in a shallow bowl. Dip each chicken breast into the egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat and sear the chicken on both sides until golden, about 3-4 minutes per side.
5. Transfer the chicken to a baking dish, and top with pesto and mozzarella cheese.
6. Bake for 10–12 minutes, until cheese is melted and bubbly.

The pesto gives this keto chicken Parmesan a fresh and herb-packed flavor, adding a gourmet twist to a beloved classic.

It’s perfect for when you’re craving something rich, flavorful, and a little more vibrant.

Keto Chicken Parmesan with Eggplant

In this version, the traditional breaded chicken is replaced with thin slices of eggplant.

The eggplant takes on a rich, savory flavor once baked and topped with marinara and cheese, making this a great low-carb, vegetable-packed alternative.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg, beaten
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice eggplants into ½-inch rounds. Season with salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Mix almond flour and Parmesan cheese in a shallow bowl. Dip each eggplant slice in the egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet and fry the eggplant slices until golden brown, about 3 minutes per side.
5. Place the fried eggplant slices in a baking dish, top with marinara sauce and mozzarella, then bake for 15 minutes, until cheese is melted and bubbly.

This keto chicken Parmesan with eggplant is a delightful way to enjoy a vegetable-packed alternative to the classic dish.

It’s perfect for those looking to reduce their carb intake without sacrificing flavor or satisfaction.

Keto Chicken Parmesan with Creamy Alfredo Sauce

For an indulgent, rich variation, this version of keto chicken Parmesan is smothered in a creamy Alfredo sauce.

The velvety sauce enhances the chicken and mozzarella, providing a luxurious and satisfying meal without the carbs.

Ingredients:

• 2 large chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (for sauce)
• 1/2 cup shredded mozzarella (for topping)
• 2 tbsp butter
• 1 tsp garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a shallow bowl, mix almond flour and Parmesan cheese. Dip the chicken breasts in the egg, then coat in the almond flour mixture.
4. Heat butter in a skillet over medium heat. Sear the chicken until golden brown on both sides, about 4 minutes per side. Remove chicken from skillet.
5. In the same skillet, add heavy cream, Parmesan, garlic powder, and salt. Stir and cook until the sauce thickens, about 5 minutes.
6. Return chicken to the skillet and spoon the sauce over the chicken.
7. Top with mozzarella cheese and bake for 10–12 minutes, until cheese is melted and chicken reaches 165°F (74°C).
8. Garnish with fresh parsley before serving.

This keto chicken Parmesan with creamy Alfredo sauce is a rich, comforting dish that is sure to satisfy your cravings for a decadent, low-carb meal.

The Alfredo sauce adds a luxurious touch, making this recipe a true indulgence.

Keto Chicken Parmesan with Crispy Parmesan Breading

This version takes a simple approach to crispy, golden chicken Parmesan, using a mixture of almond flour and extra Parmesan to create a deliciously crunchy, cheesy coating.

It’s a quick and satisfying option for those who crave crunch with their comfort food.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 egg, beaten
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt, pepper, and garlic powder.
3. In a shallow bowl, mix almond flour and Parmesan cheese. Dip the chicken breasts in the beaten egg, then coat in the almond flour-Parmesan mixture.
4. Heat olive oil in a skillet over medium heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
5. Transfer the chicken to a baking dish. Top each piece with marinara sauce and mozzarella cheese.
6. Sprinkle extra Parmesan cheese on top of the mozzarella.
7. Bake for 10–12 minutes, until cheese is melted and bubbly.

This crispy Parmesan-breaded chicken Parmesan is the perfect choice for anyone who loves a crunchy texture with their cheesy, saucy chicken.

It’s simple to make and incredibly satisfying.

Keto Chicken Parmesan with Spaghetti Squash

For a lighter take, this version of chicken Parmesan is paired with roasted spaghetti squash, which serves as a great low-carb substitute for traditional pasta.

It’s a hearty, veggie-filled meal that doesn’t compromise on flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 medium spaghetti squash
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella
• Olive oil for roasting

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, until tender.
3. While the squash roasts, season the chicken breasts with salt, pepper, and garlic powder.
4. In a shallow bowl, combine almond flour and Parmesan. Dip each chicken breast in the beaten egg, then coat in the almond flour mixture.
5. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden, about 3-4 minutes per side.
6. Once the squash is roasted, use a fork to scrape out the spaghetti-like strands.
7. Place the spaghetti squash in a baking dish, top with marinara sauce and shredded mozzarella, then bake for 10-12 minutes until the cheese is melted and bubbly.

This keto chicken Parmesan with spaghetti squash is a wonderful low-carb alternative that still feels hearty and comforting.

The squash acts as a perfect base for the saucy chicken and cheese, giving you all the satisfaction of traditional pasta without the carbs.

Keto Chicken Parmesan with Ricotta and Spinach

In this version, the chicken is stuffed with a rich ricotta and spinach mixture, creating a deliciously creamy and hearty dish.

The ricotta adds a luxurious texture to the chicken, while the spinach provides a flavorful, nutrient-packed filling.

Ingredients:

• 2 large chicken breasts
• 1/2 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1/2 cup almond flour
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper. Slice a pocket into the chicken breasts for stuffing.
3. In a bowl, combine ricotta, spinach, and Parmesan cheese. Stuff each chicken breast with the ricotta-spinach mixture, securing the opening with toothpicks.
4. In a shallow bowl, mix almond flour with salt and pepper. Dip the stuffed chicken in the egg, then coat in the almond flour mixture.
5. Heat olive oil in a skillet over medium heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side.
6. Transfer the chicken to a baking dish. Top with marinara sauce and mozzarella.
7. Bake for 10-12 minutes, until the chicken reaches 165°F (74°C) and the cheese is melted.

This ricotta and spinach-stuffed keto chicken Parmesan is a wonderfully rich and creamy dish.

The stuffed chicken breast adds extra flavor and texture, making it feel like a more gourmet take on the classic.

Keto Chicken Parmesan with Zucchini and Mushroom Medley

This recipe combines the flavors of zucchini and mushrooms to create a veggie-packed base for the chicken Parmesan.

The zucchini adds freshness, while the mushrooms bring an earthy depth, making this a flavorful, keto-friendly option that’s both light and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1 medium zucchini, sliced into rounds
• 1 cup sliced mushrooms (button or cremini)
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a shallow bowl, combine almond flour and Parmesan cheese. Dip each chicken breast in the beaten egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden and crispy, about 3-4 minutes per side. Remove from skillet and set aside.
5. In the same skillet, add zucchini and mushrooms. Cook for 5-7 minutes until softened and lightly browned.
6. In a baking dish, layer the zucchini and mushrooms. Place the chicken on top, and cover with marinara sauce and mozzarella cheese.
7. Bake for 10-12 minutes, until the cheese is melted and bubbly.

This keto chicken Parmesan with zucchini and mushrooms provides a savory, vegetable-rich base that complements the crispy chicken.

It’s an easy way to incorporate more veggies into your meal while still enjoying a satisfying, low-carb dinner.

Keto Chicken Parmesan with Jalapeño Cream Sauce

For those who love a little heat, this spicy twist on the classic chicken Parmesan incorporates a creamy jalapeño sauce.

The combination of creaminess and spice elevates the dish, providing a bold flavor profile that’s perfect for anyone looking to spice things up.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 2 fresh jalapeños, minced (seeds removed for less heat)
• 1 tbsp butter
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• Olive oil for frying

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. In a shallow bowl, combine almond flour and Parmesan. Dip the chicken breasts in the egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes per side. Remove and set aside.
5. In the same skillet, melt butter and add minced jalapeños. Sauté for 2-3 minutes until softened.
6. Pour in heavy cream and stir, letting it simmer until the sauce thickens, about 4 minutes. Season with salt and pepper.
7. In a baking dish, spread a little marinara sauce. Place the fried chicken on top, then pour the jalapeño cream sauce over the chicken. Top with mozzarella cheese.
8. Bake for 10-12 minutes, until cheese is melted and bubbly.

This keto chicken Parmesan with jalapeño cream sauce adds a spicy kick that balances beautifully with the creamy richness of the sauce and the cheesy chicken.

It’s an exciting variation for anyone who loves bold, spicy flavors.

Keto Chicken Parmesan with Cabbage Noodles

Instead of traditional pasta, this recipe uses cabbage noodles, which are a low-carb and fiber-rich alternative.

The cabbage adds a mild sweetness and crisp texture, making it the perfect base for your keto chicken Parmesan.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1/2 head of cabbage, shredded into noodles
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. In a shallow bowl, combine almond flour and Parmesan. Dip the chicken breasts in the egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
5. In the same skillet, add shredded cabbage and cook for 3-5 minutes until softened and slightly crispy. Season with salt and pepper.
6. In a baking dish, layer the cabbage noodles. Place the chicken breasts on top, and cover with marinara sauce and mozzarella cheese.
7. Bake for 10-12 minutes, until cheese is melted and bubbly.

This keto chicken Parmesan with cabbage noodles is a great low-carb alternative to pasta, while still providing the comforting texture you love.

It’s a flavorful, veggie-packed dish that makes for a satisfying meal.

Keto Chicken Parmesan with Cauliflower Rice

This keto chicken Parmesan recipe takes a low-carb turn by pairing the crispy chicken with cauliflower rice instead of traditional pasta.

Cauliflower rice acts as a perfect base, absorbing the marinara and sauce while keeping the meal light and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 medium head of cauliflower, riced
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. In a shallow bowl, combine almond flour and Parmesan. Dip each chicken breast in the beaten egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
5. In the same skillet, sauté riced cauliflower for 3-4 minutes until tender. Season with salt and pepper.
6. In a baking dish, layer the cauliflower rice. Place the fried chicken on top and cover with marinara sauce and shredded mozzarella cheese.
7. Bake for 10–12 minutes, until cheese is melted and bubbly.

This keto chicken Parmesan with cauliflower rice is a fantastic low-carb option that’s packed with flavor and texture.

The cauliflower rice adds a nice, mild base that makes this dish feel hearty without the carbs of pasta.

Keto Chicken Parmesan with Buffalo Sauce

For a bold twist on the classic, this recipe incorporates spicy buffalo sauce, transforming your keto chicken Parmesan into a fiery, flavorful version.

The buffalo sauce adds a tangy heat that pairs wonderfully with the melted cheese and crispy chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 cup buffalo sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Blue cheese or ranch dressing for drizzling (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. In a shallow bowl, combine almond flour and Parmesan cheese. Dip each chicken breast in the egg, then coat in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
5. In a small bowl, mix the buffalo sauce with melted butter (optional) to create a creamy buffalo sauce.
6. In a baking dish, place the seared chicken breasts and drizzle the buffalo sauce over them. Top with shredded mozzarella cheese.
7. Bake for 10–12 minutes, until the cheese is melted and bubbly. Drizzle with blue cheese or ranch dressing before serving (optional).

This spicy keto chicken Parmesan with buffalo sauce is a flavorful twist on a classic, perfect for those who love bold, zesty flavors.

The buffalo sauce gives this dish a fiery kick, making it a fun variation to enjoy!

Keto Chicken Parmesan with Avocado and Cilantro

For a refreshing and creamy twist, this keto chicken Parmesan features creamy avocado and fresh cilantro, adding a vibrant flavor profile that balances the richness of the cheese and marinara sauce.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 ripe avocado, diced
• Fresh cilantro, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a shallow bowl, mix almond flour and Parmesan cheese. Dip the chicken breasts in the egg, then coat them in the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
5. In a baking dish, place the chicken breasts and cover with marinara sauce and mozzarella cheese.
6. Bake for 10–12 minutes, until cheese is melted and bubbly.
7. Once out of the oven, top the chicken with fresh diced avocado and cilantro before serving.

This keto chicken Parmesan with avocado and cilantro is a bright, fresh take on the traditional recipe.

The creamy avocado and vibrant cilantro create a delightful contrast to the rich flavors of the chicken, cheese, and marinara sauce.