31+ Delicious Keto Coconut Flour Chicken Recipes for a Low-Carb Feast

Are you a fan of keto meals and chicken?

Then you’re in for a treat!

If you’re looking to make your keto diet even more exciting, coconut flour is your new best friend.

This gluten-free, low-carb flour adds a unique texture to your chicken dishes while helping you stay on track with your low-carb goals.

Whether you’re craving crispy chicken, a savory chicken casserole, or a comforting chicken soup, coconut flour can transform your dishes into mouthwatering keto-friendly meals.

We’ve rounded up 31+ delicious keto coconut flour chicken recipes that are perfect for any time of the day.

These recipes are not only easy to make but also packed with flavor, so you’ll never feel like you’re missing out on your favorite comfort foods.

From crispy chicken tenders to rich, creamy Alfredo dishes, there’s something for everyone.

Grab your apron and let’s dive into the world of keto coconut flour chicken!

31+ Delicious Keto Coconut Flour Chicken Recipes for a Low-Carb Feast

With over 31+ keto coconut flour chicken recipes to choose from, you now have endless meal ideas to keep your keto lifestyle exciting and satisfying.

Whether you’re in the mood for a crispy, golden chicken dinner or a rich, creamy dish, coconut flour can elevate the texture and flavor of your meals.

These recipes prove that staying low-carb doesn’t mean sacrificing taste or variety.

By incorporating coconut flour into your chicken dishes, you’re not only enjoying a low-carb alternative but also reaping the benefits of healthy fats and gluten-free meals.

So next time you’re in the kitchen, try out one (or a few!) of these incredible recipes, and you’ll see just how easy it is to enjoy keto-friendly chicken meals without the carb overload.

Crispy Keto Coconut Flour Chicken Tenders

These crispy keto chicken tenders are a perfect low-carb alternative to the traditional breaded variety.

Coated in a flavorful mixture of coconut flour, Parmesan cheese, and a few seasonings, they come out crispy on the outside, tender on the inside, and are perfect for dipping in your favorite keto-friendly sauce.

Ingredients:

• 2 large chicken breasts, cut into tenders
• ½ cup coconut flour
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 large eggs, beaten
• Salt and pepper to taste
• Avocado oil or olive oil for frying

Instructions:

1. Start by preparing your chicken tenders: cut the chicken breasts into strips about 1-inch thick.
2. In a shallow bowl, combine the coconut flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
3. In another shallow bowl, beat the eggs.
4. Heat the oil in a large skillet over medium-high heat.
5. Dip each chicken tender first into the egg wash and then coat it in the coconut flour mixture, pressing lightly to make sure the coating sticks.
6. Fry the chicken tenders in the hot oil for about 4-5 minutes per side, or until golden brown and cooked through.
7. Once done, remove from the skillet and place on a paper towel-lined plate to drain excess oil.

The result is a batch of perfectly crispy keto chicken tenders. Serve with a side of homemade ranch dressing or sugar-free ketchup for a delicious low-carb meal.

This crispy keto coconut flour chicken tender recipe is a great option for anyone on a low-carb or keto diet.

The coconut flour provides a subtle sweetness that pairs well with the savory chicken and seasoning, while the Parmesan adds a delightful richness.

These tenders also make an excellent meal prep option for quick and easy lunches throughout the week.

Keto Coconut Flour Chicken Parmesan

This keto chicken Parmesan recipe is a cheesy, crispy, and satisfying version of the classic Italian dish.

By using coconut flour instead of breadcrumbs, it’s the perfect low-carb meal that still offers all the flavor you crave.

Ingredients:

• 2 large chicken breasts
• ½ cup coconut flour
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce (sugar-free)
• 1 large egg, beaten
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 cup almond flour
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
2. For the chicken, slice the breasts in half horizontally to create thinner cutlets.
3. Set up a breading station: in one bowl, place the coconut flour; in another, beat the egg; and in a third, mix the almond flour, oregano, basil, garlic powder, salt, and pepper.
4. Dip each chicken cutlet first into the coconut flour, then into the egg wash, and finally into the almond flour mixture, ensuring each piece is evenly coated.
5. Heat olive oil in a skillet over medium heat. Fry the chicken cutlets for 3-4 minutes on each side, until golden brown.
6. Once fried, transfer the chicken to the prepared baking dish. Top each cutlet with a generous spoonful of marinara sauce and a sprinkle of mozzarella cheese.
7. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
8. Garnish with fresh basil and serve.

This keto coconut flour chicken Parmesan recipe is a comforting and hearty meal that fits seamlessly into a low-carb lifestyle. The golden, crispy crust paired with the rich marinara sauce and melted mozzarella offers the same satisfaction as traditional chicken Parmesan, without the carbs.

Whether you’re craving comfort food or hosting a dinner party, this recipe is sure to impress. The coconut flour keeps it light, while the almond flour coating adds the perfect crunch, ensuring you won’t miss the breadcrumbs.

Plus, with the added mozzarella and marinara, it’s a complete, filling meal that feels indulgent but stays keto-friendly.

Keto Coconut Flour Chicken Nuggets

These keto chicken nuggets are a fun, bite-sized option for anyone following a low-carb or keto diet.

The combination of coconut flour and seasonings creates a crunchy, flavorful coating that pairs perfectly with a dipping sauce of your choice.

Ingredients:

• 2 large chicken breasts, cut into bite-sized cubes
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 2 large eggs, beaten
• Salt and pepper to taste
• Avocado oil for frying
• Keto-friendly dipping sauce (optional)

Instructions:

1. Cut the chicken breasts into bite-sized pieces.
2. In a shallow bowl, combine the coconut flour, garlic powder, onion powder, paprika, thyme, salt, and pepper.
3. In another shallow bowl, beat the eggs.
4. Heat a few tablespoons of avocado oil in a frying pan over medium-high heat.
5. Dip each chicken cube first into the egg wash and then coat it in the coconut flour mixture, pressing lightly to ensure the coating sticks.
6. Fry the chicken nuggets in batches, about 4-5 minutes per side, until golden brown and crispy.
7. Remove the nuggets from the pan and drain on paper towels.

These crispy keto coconut flour chicken nuggets are a crowd-pleasing snack or meal option. Their crunchy coating and juicy chicken interior make them a great alternative to traditional chicken nuggets, perfect for anyone craving comfort food while keeping carbs in check.

These keto chicken nuggets are an excellent choice for meal prep or a quick snack. The coconut flour provides a delightful crunch, while the seasoning makes every bite flavorful.

They’re great for dipping into your favorite keto sauce, whether it’s homemade ranch, honey mustard, or sugar-free BBQ.

Keto Coconut Flour Chicken Wings

These keto coconut flour chicken wings are a tasty, low-carb twist on a classic snack.

The coating is crispy and flavorful, and the wings can be tossed in a variety of seasonings or your favorite low-carb sauce for a delicious, guilt-free treat.

Ingredients:

• 10 chicken wings
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 egg, beaten
• Olive oil for frying
• Optional: Keto buffalo sauce or ranch dressing for serving

Instructions:

1. Preheat your oven to 400°F (200°C) or heat your air fryer if you’re using one.
2. In a large bowl, combine the coconut flour, garlic powder, paprika, onion powder, oregano, salt, and pepper.
3. In a separate bowl, beat the egg.
4. Dip each chicken wing into the beaten egg, then dredge it in the coconut flour mixture, making sure each wing is fully coated.
5. Heat olive oil in a skillet over medium-high heat or place the wings in the air fryer. Fry for 4-5 minutes on each side until golden and crispy, or cook in the air fryer for 20-25 minutes, flipping halfway through.
6. Once done, remove the wings from the skillet or air fryer and drain on paper towels.
7. Optionally, toss the wings in your favorite keto buffalo sauce or serve with ranch dressing for dipping.

These keto coconut flour chicken wings are an excellent option for game day, a quick snack, or a low-carb meal. They offer all the crispiness and flavor of traditional wings but without the carbs, making them the perfect fit for your keto lifestyle.

Whether you enjoy them plain, with a dash of hot sauce, or paired with creamy ranch, these wings will leave you fully satisfied.

You’ll love the crunch and seasoning that makes every bite just as irresistible as the classic fried wings you know and love.

Keto Coconut Flour Chicken Casserole

This keto coconut flour chicken casserole is a rich and comforting dish made with tender chicken, a creamy sauce, and a coconut flour-based crust.

It’s the ultimate low-carb comfort food that will leave everyone at the dinner table feeling full and happy.

Ingredients:

• 2 cups cooked chicken, shredded
• ½ cup coconut flour
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup chicken broth
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish with butter or cooking spray.
2. In a large skillet, melt butter over medium heat. Add the shredded chicken, garlic powder, thyme, paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes until the chicken is well-seasoned.
3. In a separate bowl, combine the heavy cream and chicken broth. Gradually pour this mixture into the skillet, stirring constantly to create a creamy sauce.
4. Add the shredded cheddar cheese to the skillet and stir until the cheese is melted and the sauce is thickened.
5. Pour the chicken mixture into the greased casserole dish.
6. In a small bowl, combine the coconut flour with a pinch of salt and pepper. Sprinkle this mixture over the chicken casserole, evenly covering the top.
7. Bake in the oven for 25-30 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and garnish with fresh parsley before serving.

This keto coconut flour chicken casserole is the perfect combination of creamy, cheesy goodness and a slightly crispy coconut flour topping. It’s a filling, flavorful dish that’s sure to satisfy your craving for comfort food without compromising your low-carb diet.

With the creamy chicken filling and coconut flour topping, this casserole is the ultimate way to enjoy a hearty, flavorful meal while sticking to keto principles.

It’s great for meal prep or as a crowd-pleasing dish for family dinners. The coconut flour topping gives it just the right crunch, making it a unique, satisfying dish you’ll make time and time again.

Keto Coconut Flour Chicken Stir-Fry

This keto coconut flour chicken stir-fry is a quick and healthy meal that’s perfect for busy nights.

The chicken is lightly coated in coconut flour to create a crispy texture, and it’s tossed with vibrant vegetables in a savory stir-fry sauce. It’s a delicious, low-carb meal packed with flavor.

Ingredients:

• 2 large chicken breasts, thinly sliced
• ¼ cup coconut flour
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a bowl, toss the sliced chicken breasts with coconut flour, salt, and pepper until evenly coated.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the bell pepper, zucchini, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
5. Add the ginger, garlic, soy sauce (or coconut aminos), and rice vinegar to the skillet. Stir to combine and cook for another 1-2 minutes.
6. Return the cooked chicken to the skillet and toss everything together, ensuring the chicken is coated in the sauce.
7. Serve the stir-fry in bowls and garnish with sesame seeds, if desired.

This keto coconut flour chicken stir-fry is the perfect low-carb meal for anyone craving something flavorful and quick. The coconut flour creates a light, crispy coating on the chicken, and the stir-fried vegetables add a burst of color and crunch to the dish.

It’s an easy one-pan meal that’s as satisfying as it is healthy. You’ll love how the savory stir-fry sauce elevates the dish, and it’s customizable with any vegetables you have on hand.

Plus, the coconut flour coating gives the chicken an extra crispy bite, making it a delightful dish for any keto enthusiast.

Keto Coconut Flour Chicken Meatballs

These keto coconut flour chicken meatballs are juicy, tender, and packed with flavor.

Coated in a light coconut flour mixture and seasoned to perfection, they make for a satisfying and low-carb meal that pairs beautifully with marinara sauce or any keto-friendly sauce of your choice.

Ingredients:

• 1 lb ground chicken
• ¼ cup coconut flour
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• Optional: Keto marinara sauce for serving

Instructions:

1. Preheat your oven to 375°F (190°C) or heat a large skillet over medium-high heat.
2. In a large bowl, combine the ground chicken, coconut flour, egg, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. Mix everything together until fully combined.
3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
4. If baking, place the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and cooked through. If frying, heat olive oil in a skillet over medium heat and cook the meatballs for 6-8 minutes, turning to brown on all sides.
5. Once cooked, serve the meatballs with keto-friendly marinara sauce or any sauce of your choice.

These keto coconut flour chicken meatballs are an easy-to-make, deliciously low-carb dish that is perfect for meal prep, snacks, or a full meal. The coconut flour adds structure and a slight sweetness, while the Parmesan cheese brings in richness and a savory flavor.

Whether you choose to bake or fry them, the meatballs come out tender and flavorful every time. Pair them with a fresh salad, low-carb pasta, or roasted veggies for a complete meal.

These meatballs are a fantastic addition to your keto recipe collection.

Keto Coconut Flour Chicken Alfredo

This creamy keto coconut flour chicken Alfredo is a decadent, low-carb version of the classic pasta dish.

The coconut flour helps thicken the sauce, and the chicken stays tender while absorbing the rich, cheesy Alfredo sauce. It’s a perfect comfort food option for those on a keto diet.

Ingredients:

• 2 chicken breasts, sliced into strips
• ½ cup coconut flour
• 2 tbsp olive oil
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp dried parsley
• Salt and pepper to taste
• 1 tbsp butter
• Optional: Zucchini noodles or low-carb pasta for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Dredge the chicken strips in coconut flour, seasoning with salt and pepper.
3. Add the chicken to the skillet and cook for 6-8 minutes, turning until all sides are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. In the same skillet, melt the butter over medium heat, then add the garlic powder and onion powder. Stir to combine.
5. Pour in the heavy cream and bring the mixture to a simmer, cooking for 3-4 minutes until it starts to thicken.
6. Add the Parmesan cheese and dried parsley, stirring until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
7. Return the chicken to the skillet, tossing it in the sauce until it’s fully coated and heated through.
8. Serve the chicken Alfredo over zucchini noodles or low-carb pasta for a complete meal.

This keto coconut flour chicken Alfredo recipe is an indulgent, creamy delight that will satisfy your pasta cravings without the carbs. The coconut flour not only helps create a crispy, golden chicken coating but also contributes to the thickness of the creamy Alfredo sauce.

It’s a perfect dish for a special dinner, and it can easily be adapted to be dairy-free by swapping out the cream and cheese.

The combination of rich Alfredo sauce and tender chicken makes this dish a keto-friendly classic that you’ll want to make over and over again.

Keto Coconut Flour Chicken Fajitas

These keto coconut flour chicken fajitas are a flavorful and easy-to-make dish that’s perfect for a low-carb Mexican meal.

The chicken is seasoned with a delicious blend of spices, coated with coconut flour for extra texture, and cooked alongside vibrant peppers and onions. Serve with lettuce wraps or cauliflower rice for a complete meal.

Ingredients:

• 2 chicken breasts, sliced into strips
• ½ cup coconut flour
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 2 tbsp lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. In a shallow bowl, combine the coconut flour, chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
2. Coat the sliced chicken strips in the coconut flour mixture, ensuring each piece is evenly covered.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the sliced bell pepper and onion. Stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
5. Return the chicken to the skillet and add the lime juice, tossing to coat everything in the flavors.
6. Serve the fajita mixture on a bed of lettuce or with cauliflower rice. Garnish with fresh cilantro for added flavor.

These keto coconut flour chicken fajitas are a quick and delicious way to enjoy a Mexican-inspired dish on a low-carb diet. The coconut flour gives the chicken a unique, crispy texture, and the mix of spices provides an incredible depth of flavor.

This dish is customizable with your favorite toppings like avocado, sour cream, or salsa, and it’s perfect for a weeknight dinner.

You’ll love how the combination of tender chicken, crisp vegetables, and zesty lime brings all the fajita flavors to life while keeping things keto-friendly.

Keto Coconut Flour Chicken Cordon Bleu

This keto coconut flour chicken cordon bleu is a delicious, low-carb version of the classic French dish.

The tender chicken breasts are stuffed with savory ham and melted cheese, coated in a crispy coconut flour crust, and then baked to perfection. It’s a comforting and satisfying meal for any keto enthusiast.

Ingredients:

• 2 large chicken breasts, butterflied
• 4 slices ham (sugar-free)
• 4 slices Swiss cheese or mozzarella
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tbsp butter
• 1 tbsp olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
2. Butterfly the chicken breasts and lay them flat. Place one slice of ham and one slice of cheese in the center of each chicken breast.
3. Fold the chicken over the ham and cheese to create a pocket. Secure with toothpicks if necessary.
4. In a shallow bowl, mix the coconut flour, garlic powder, onion powder, thyme, salt, and pepper.
5. Dip each stuffed chicken breast into the beaten eggs, then coat with the coconut flour mixture, pressing lightly to ensure it sticks.
6. Heat olive oil and butter in a skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side, until golden brown.
7. Transfer the chicken to the baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted inside.
8. Remove toothpicks before serving.

This keto coconut flour chicken cordon bleu is a perfect combination of crispy, golden chicken with a savory, melty cheese and ham filling. It’s a rich and comforting dish that’s keto-friendly and a great option for a special dinner or a family meal.

The coconut flour crust adds a light and crunchy texture that complements the gooey cheese and tender chicken. It’s a satisfying meal that’s sure to impress and becomes a go-to for your keto recipe rotation.

Keto Coconut Flour Chicken Tikka Masala

This keto coconut flour chicken tikka masala brings the bold, aromatic flavors of Indian cuisine into a low-carb, creamy dish.

The chicken is marinated in a blend of spices, coated in coconut flour, and cooked in a rich, creamy tomato sauce that’s both satisfying and flavorful.

Ingredients:

• 2 chicken breasts, cut into bite-sized cubes
• ¼ cup coconut flour
• 1 cup plain Greek yogurt (unsweetened)
• 2 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 cup heavy cream
• 1 cup tomato sauce (sugar-free)
• 2 tbsp ghee or butter
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the Greek yogurt, garam masala, turmeric, cumin, paprika, garlic, ginger, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes.
2. After marinating, coat the chicken cubes in coconut flour.
3. Heat ghee or butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the tomato sauce and bring to a simmer. Stir in the heavy cream and cook for 3-4 minutes, allowing the sauce to thicken.
5. Add the cooked chicken back into the skillet and stir to coat with the sauce. Let everything simmer for another 5-7 minutes, allowing the flavors to meld together.
6. Garnish with fresh cilantro before serving.

This keto coconut flour chicken tikka masala is a comforting and aromatic dish that’s full of flavor. The coconut flour adds just the right texture to the chicken, while the creamy sauce is a rich, indulgent treat without any carbs.

It’s perfect for a cozy dinner and pairs beautifully with cauliflower rice or sautéed greens. The combination of warm spices and creamy sauce will make this a favorite in your keto recipe collection.

Keto Coconut Flour Chicken Salad

This keto coconut flour chicken salad is a refreshing and satisfying low-carb meal that’s easy to prepare.

The chicken is lightly coated in coconut flour for a bit of crunch, then tossed with fresh vegetables and a creamy dressing. It’s a great option for lunch, meal prep, or a light dinner.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• ½ cup coconut flour
• 1 tbsp olive oil
• 1 cup celery, diced
• ½ cup red onion, diced
• 1 cup cucumber, diced
• ¼ cup mayonnaise (sugar-free)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Coat the chicken breasts in coconut flour, seasoning with salt and pepper.
2. Cook the chicken for 5-6 minutes per side, until golden brown and cooked through. Once done, remove the chicken from the skillet and shred it using two forks.
3. In a large bowl, combine the shredded chicken, celery, red onion, and cucumber.
4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
5. Pour the dressing over the chicken mixture and toss to coat evenly.
6. Garnish with fresh parsley and serve chilled.

This keto coconut flour chicken salad is a light and flavorful dish that’s perfect for warm weather or a quick meal. The coconut flour provides a slight crunch to the chicken, while the creamy dressing ties everything together for a deliciously satisfying salad.

It’s an ideal choice for meal prep as it keeps well in the fridge, making it perfect for busy days when you need something quick and nutritious.

You can also customize it with your favorite low-carb veggies or add avocado for extra creaminess.

Keto Coconut Flour Chicken Parmesan

This keto coconut flour chicken Parmesan brings the classic Italian dish to your low-carb table.

Crispy coconut flour-coated chicken breasts are topped with marinara sauce and melted mozzarella cheese, creating a perfect comfort food without the carbs.

Ingredients:

• 2 large chicken breasts
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a shallow bowl, combine the coconut flour, garlic powder, onion powder, basil, oregano, salt, and pepper.
3. Dip each chicken breast into the beaten egg, then dredge in the coconut flour mixture, ensuring an even coating.
4. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side, until golden brown and cooked through.
5. Transfer the chicken breasts to the baking dish. Spoon the marinara sauce over each piece, then top with mozzarella and Parmesan cheese.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve the chicken Parmesan with a side of sautéed spinach or zucchini noodles for a complete meal.

This keto coconut flour chicken Parmesan provides all the crispy, cheesy goodness you love without the carbs from breadcrumbs. The coconut flour coating gives the chicken a delightful crunch while keeping the dish light and keto-friendly.

Perfect for a weeknight dinner or a special occasion, this chicken Parmesan will leave you feeling satisfied without breaking your carb limit.

It’s a delicious, comforting meal that proves you don’t need breadcrumbs to enjoy classic dishes on a keto diet.

Keto Coconut Flour Chicken Shawarma

This keto coconut flour chicken shawarma brings bold, Middle Eastern flavors to your table in a low-carb form.

The chicken is marinated in a mix of warm spices, coated in coconut flour for a crispy finish, and served with a creamy garlic sauce and fresh veggies.

Ingredients:

• 2 chicken breasts, cut into strips
• ¼ cup coconut flour
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp lemon juice
• 1 cup Greek yogurt (unsweetened)
• 2 cloves garlic, minced
• Fresh parsley for garnish
• Optional: Low-carb pita or lettuce wraps for serving

Instructions:

1. In a bowl, combine the cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, pepper, olive oil, and lemon juice. Add the chicken strips and toss to coat. Marinate for at least 30 minutes (or overnight for more flavor).
2. Coat the marinated chicken strips in coconut flour.
3. Heat a skillet over medium-high heat. Cook the chicken strips for 4-5 minutes on each side, until golden brown and fully cooked through.
4. While the chicken is cooking, prepare the garlic sauce by mixing the Greek yogurt, minced garlic, lemon juice, salt, and pepper in a bowl.
5. Once the chicken is cooked, serve with the garlic sauce and garnish with fresh parsley.
6. Serve the chicken shawarma in low-carb pita or lettuce wraps, or alongside a fresh salad.

This keto coconut flour chicken shawarma is a flavorful, juicy dish that packs a punch with aromatic spices. The coconut flour provides a light, crispy texture to the chicken, making it a perfect substitute for traditional breaded shawarma.

With the creamy garlic sauce and fresh parsley, this dish brings all the authentic shawarma flavors without the carbs.

It’s perfect for lunch or dinner and can be customized with your favorite toppings like tomatoes, cucumbers, or a drizzle of tahini.

Keto Coconut Flour Chicken Tenders

These keto coconut flour chicken tenders are crispy on the outside, tender on the inside, and a great low-carb alternative to traditional breaded chicken tenders.

The coconut flour coating adds a subtle sweetness and crunch, making them the perfect snack or meal.

Ingredients:

• 2 chicken breasts, cut into strips
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tbsp olive oil for frying
• Optional: Sugar-free ketchup or mustard for dipping

Instructions:

1. Preheat your skillet over medium-high heat and add olive oil.
2. In a shallow bowl, combine the coconut flour, garlic powder, paprika, dried thyme, salt, and pepper.
3. Dip each chicken strip into the beaten eggs, then dredge in the coconut flour mixture, pressing gently to coat well.
4. Fry the chicken tenders in the skillet for 3-4 minutes on each side, until golden brown and cooked through.
5. Remove the tenders from the skillet and drain on paper towels.
6. Serve with sugar-free ketchup, mustard, or a creamy dipping sauce of your choice.

These keto coconut flour chicken tenders are the perfect snack or meal for anyone following a low-carb lifestyle. The coconut flour creates a crispy and satisfying coating, while the chicken stays juicy and tender on the inside.

These tenders are great for meal prep, as they reheat well, and they are a hit with kids and adults alike.

Serve them with a side of roasted vegetables or a fresh salad to make a complete meal.

Whether you’re craving a quick bite or need a family-friendly dinner option, these tenders are sure to become a regular in your keto menu.

Keto Coconut Flour Chicken Piccata

This keto coconut flour chicken piccata is a low-carb twist on the classic Italian favorite. Tender chicken cutlets are dredged in coconut flour, pan-fried to golden perfection, and simmered in a bright, tangy lemon-butter sauce with capers.

It’s a flavorful dish that feels fancy but is simple enough for a weeknight.

Ingredients:

• 2 chicken breasts, pounded thin or butterflied
• ½ cup coconut flour
• Salt and pepper to taste
• 2 tbsp olive oil
• ¼ cup butter
• ⅓ cup chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Season chicken breasts with salt and pepper. Dredge both sides in coconut flour.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt butter. Add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes, scraping up any browned bits.
4. Return chicken to the skillet and spoon the sauce over the top. Let simmer for another 2–3 minutes.
5. Garnish with fresh parsley and serve with cauliflower mash or sautéed greens.

This keto coconut flour chicken piccata is light, zesty, and rich all at once. The coconut flour gives the chicken a crisp, gluten-free crust while soaking up that luscious lemon-caper sauce.

It’s a dish that delivers restaurant-quality flavor in less than 30 minutes—and without kicking you out of ketosis.

Keto Coconut Flour Chicken Nuggets

These keto coconut flour chicken nuggets are a fun, family-friendly low-carb option that delivers all the crispiness you crave—without the carbs.

Bite-sized, golden, and juicy, they’re perfect for dipping, snacking, or pairing with a keto-friendly side.

Ingredients:

• 2 chicken breasts, cut into nugget-sized pieces
• ½ cup coconut flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne (optional)
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tbsp olive oil or avocado oil

Instructions:

1. In a bowl, mix coconut flour, paprika, garlic powder, cayenne, salt, and pepper.
2. Dip each chicken nugget into the beaten eggs, then dredge in the coconut flour mixture.
3. Heat oil in a skillet over medium heat. Cook nuggets for 3–4 minutes per side, until golden brown and fully cooked.
4. Drain on paper towels and serve with keto-friendly dipping sauces like ranch, mustard, or spicy mayo.

These keto chicken nuggets are crispy, savory, and incredibly satisfying. The coconut flour coating crisps up beautifully in the skillet and adds a subtle flavor that pairs well with bold seasonings and sauces.

Whether you’re feeding kids or meal-prepping for the week, these nuggets are a guaranteed hit.

Keto Coconut Flour Chicken Stir-Fry

This keto coconut flour chicken stir-fry is a quick, flavorful way to get a healthy dinner on the table.

The coconut flour gives the chicken a light coating that holds up well during stir-frying, while fresh veggies and a tangy soy-ginger sauce bring it all together.

Ingredients:

• 2 chicken breasts, thinly sliced
• ¼ cup coconut flour
• 1 tbsp coconut aminos or low-sodium soy sauce
• 1 tbsp olive or avocado oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ½ cup sliced mushrooms
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp sesame oil
• 1 tbsp rice vinegar (sugar-free)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Toss chicken slices with coconut flour, salt, and pepper.
2. Heat olive oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
3. Add sesame oil to the skillet. Stir-fry garlic, ginger, and vegetables for 3–4 minutes until crisp-tender.
4. Return chicken to the pan. Add coconut aminos and rice vinegar, tossing to coat evenly. Cook for another 1–2 minutes.
5. Garnish with sesame seeds and serve hot.

This keto coconut flour chicken stir-fry is fresh, vibrant, and deeply satisfying.

It’s a perfect way to enjoy bold Asian-inspired flavors while staying within your carb goals. Quick to make and easily customizable with your favorite veggies, it’s a weeknight winner you’ll come back to again and again.

Keto Coconut Flour Chicken Alfredo

This keto coconut flour chicken Alfredo delivers the creamy richness you love—without the carbs.

Juicy, golden chicken breasts are lightly coated in coconut flour, seared, and then smothered in a luscious, garlicky Alfredo sauce. It’s a restaurant-quality meal made right at home.

Ingredients:

• 2 chicken breasts, sliced in half horizontally
• ½ cup coconut flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg (optional)
• Fresh parsley for garnish

Instructions:

1. Season chicken with salt and pepper, then coat in coconut flour.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and fully cooked. Remove from skillet and set aside.
3. In the same pan, melt butter and sauté garlic until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, then cook until thickened (3–5 minutes).
5. Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes.
6. Garnish with parsley and serve with spiralized zucchini or roasted broccoli.

This keto chicken Alfredo is rich, creamy, and satisfying.

The coconut flour coating adds a light crust to the chicken that soaks up the cheesy, garlicky sauce beautifully. It’s indulgent without being over-the-top and perfect for both casual dinners and date nights.

Keto Coconut Flour Buffalo Chicken Bites

Looking for a spicy, low-carb snack or game-day appetizer? These keto coconut flour buffalo chicken bites are crispy, tangy, and totally addictive.

The coconut flour gives a light crunch while the buffalo sauce brings the heat. Perfect for dipping or tossing on a salad!

Ingredients:

• 2 chicken breasts, cut into bite-size pieces
• ½ cup coconut flour
• Salt, pepper, and garlic powder to taste
• 2 eggs, beaten
• 2 tbsp olive oil or butter
• ¼ cup hot sauce (like Frank’s RedHot)
• 2 tbsp butter (for sauce)
• Optional: Ranch or blue cheese dressing for dipping

Instructions:

1. Season chicken pieces with salt, pepper, and garlic powder.
2. Dip in beaten eggs, then coat in coconut flour.
3. Heat oil in a skillet over medium heat and cook chicken for 3–4 minutes per side until golden and cooked through.
4. In a small saucepan, melt 2 tbsp butter and stir in hot sauce.
5. Toss cooked chicken in the buffalo sauce until fully coated.
6. Serve hot with ranch or blue cheese and celery sticks.

These buffalo bites are fiery, flavorful, and completely keto-approved. The coconut flour keeps them crisp without breadcrumbs, and they’re easy to whip up anytime a snack attack hits.

Whether served as a party food or meal-prep protein, they always hit the spot.

Keto Coconut Flour Crispy Chicken Thighs

These keto coconut flour crispy chicken thighs are simple, juicy, and loaded with flavor. Coconut flour creates a beautifully crisp, golden skin while locking in moisture.

Ideal for those who love crispy chicken without deep frying or added carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup coconut flour
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil or avocado oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix coconut flour, paprika, garlic powder, salt, and pepper.
3. Pat chicken thighs dry with paper towels, then dredge in the coconut flour mixture.
4. Heat oil in an oven-safe skillet over medium heat. Sear chicken thighs skin-side down for 5 minutes until golden.
5. Flip and transfer skillet to oven. Bake for 20–25 minutes or until chicken reaches an internal temp of 165°F (74°C).
6. Let rest a few minutes before serving.

These crispy chicken thighs are a weeknight favorite thanks to their rich flavor and satisfying crunch.

The coconut flour adds a lovely texture to the chicken skin while keeping carbs in check. Serve with a side of roasted cauliflower or a crisp keto slaw for a balanced, flavorful meal.

Keto Coconut Flour Chicken Fritters

These keto coconut flour chicken fritters are a crispy, bite-sized snack or appetizer that’s both savory and satisfying.

Lightly seasoned and fried to golden perfection, they’re ideal for meal prep, or served with your favorite dipping sauce for a crowd-pleasing treat.

Ingredients:

• 2 chicken breasts, finely chopped or shredded
• ½ cup coconut flour
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried parsley
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• Optional: Keto ranch or garlic aioli for dipping

Instructions:

1. In a large bowl, combine the shredded chicken, coconut flour, egg, garlic powder, onion powder, parsley, salt, and pepper. Mix until well combined.
2. Heat olive oil in a skillet over medium-high heat.
3. Scoop tablespoon-sized portions of the chicken mixture and form them into small patties.
4. Fry the patties for 3–4 minutes on each side, or until golden brown and cooked through.
5. Drain on paper towels and serve with your choice of dipping sauce.

These keto coconut flour chicken fritters are perfectly crispy on the outside and tender on the inside. The coconut flour helps create a satisfying texture while keeping the dish low-carb.

Whether as an appetizer, snack, or meal, these fritters are a deliciously versatile choice.

Keto Coconut Flour Chicken and Veggie Skillet

This keto coconut flour chicken and veggie skillet is a one-pan meal packed with flavor and nutrients.

The coconut flour helps give the chicken a slightly crispy exterior while cooking in the skillet, and it absorbs all the tasty juices from the vegetables, creating a flavorful and filling dinner.

Ingredients:

• 2 chicken breasts, sliced into strips
• ½ cup coconut flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 onion, sliced
• 2 cloves garlic, minced
• Fresh basil or parsley for garnish

Instructions:

1. In a shallow dish, combine coconut flour, paprika, garlic powder, oregano, salt, and pepper.
2. Coat the chicken strips in the coconut flour mixture.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the zucchini, bell pepper, tomatoes, and onion. Cook for 5–7 minutes, until softened.
5. Add garlic and cook for another 1 minute until fragrant.
6. Return the chicken to the skillet and toss to combine with the vegetables. Cook for another 2 minutes to heat everything through.
7. Garnish with fresh herbs and serve hot.

This keto coconut flour chicken and veggie skillet is an easy, low-carb meal that’s both delicious and nutritious.

The chicken is tender and flavorful, and the vegetables add a fresh, colorful touch. It’s perfect for busy nights when you need a healthy, one-pan dish that doesn’t skimp on flavor.

Keto Coconut Flour Chicken Wraps

These keto coconut flour chicken wraps are a fantastic low-carb option for lunch or dinner.

The coconut flour helps create a light and crispy coating for the chicken, and the wraps are filled with fresh veggies and a creamy dressing, making for a satisfying, handheld meal.

Ingredients:

• 2 chicken breasts, grilled and sliced thin
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil for cooking
• 4 large lettuce leaves (for wraps)
• 1 avocado, sliced
• ½ cucumber, thinly sliced
• 1 cup shredded lettuce or spinach
• ¼ cup mayonnaise or Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions:

1. In a shallow dish, combine coconut flour, garlic powder, paprika, salt, and pepper.
2. Coat the chicken breasts in the coconut flour mixture.
3. Heat olive oil in a skillet over medium heat and cook the chicken for 4–5 minutes per side until golden brown and cooked through.
4. In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice.
5. Assemble the wraps by placing a lettuce leaf on a plate, layering with fresh spinach or shredded lettuce, cucumber, avocado, and chicken slices.
6. Drizzle the creamy dressing on top, fold the sides of the lettuce leaf in, and roll it up tightly.
7. Serve immediately for a light, refreshing meal.

These keto coconut flour chicken wraps are a healthy, fresh, and crunchy way to enjoy your chicken. The coconut flour adds a mild crunch to the chicken, while the creamy dressing ties everything together.

Wrapped in lettuce, they’re a delicious, low-carb alternative to traditional wraps and are perfect for a quick lunch or light dinner.

Keto Coconut Flour Chicken Cacciatore

This keto coconut flour chicken cacciatore brings a rich, savory Italian-inspired dish to your table while keeping it low-carb.

Tender chicken is coated in coconut flour, then simmered in a flavorful tomato sauce with garlic, olives, and herbs. It’s hearty, comforting, and perfect for a weeknight meal.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned, no sugar added)
• ½ cup chicken broth
• ¼ cup black olives, pitted and sliced
• 2 tbsp capers (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, garlic powder, onion powder, and oregano. Coat the chicken with coconut flour.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides (about 4-5 minutes per side). Remove the chicken and set aside.
3. In the same pan, sauté onion and garlic until softened (about 3 minutes).
4. Add diced tomatoes, chicken broth, olives, and capers to the pan. Stir to combine and bring to a simmer.
5. Return the chicken to the pan, skin-side up, and cover. Simmer for 25-30 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
6. Garnish with fresh basil or parsley and serve with steamed broccoli or cauliflower rice.

This keto coconut flour chicken cacciatore is a comforting, flavorful dish that’s perfect for family dinners. The coconut flour coating adds a satisfying crispness to the chicken, while the rich tomato sauce infuses the dish with deep flavors.

With olives, capers, and fresh herbs, it brings the taste of Italy to your kitchen, all while being low-carb.

Keto Coconut Flour Chicken Tikka Masala

This keto coconut flour chicken tikka masala is a creamy, aromatic dish packed with flavor.

The coconut flour helps create a crispy exterior for the chicken, and the spiced tomato cream sauce is rich, warming, and comforting. It’s perfect for anyone looking to enjoy Indian-inspired flavors while staying within their carb limit.

Ingredients:

• 2 chicken breasts, cubed
• ½ cup coconut flour
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup canned crushed tomatoes
• ½ cup heavy cream
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine coconut flour, garam masala, turmeric, cumin, paprika, salt, and pepper.
2. Coat the chicken cubes in the coconut flour mixture.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes until browned and cooked through. Remove the chicken and set aside.
4. In the same pan, sauté onion, garlic, and ginger until softened (about 3 minutes).
5. Add crushed tomatoes and simmer for 10 minutes, allowing the sauce to thicken.
6. Stir in heavy cream, and return the chicken to the pan. Simmer for another 5–7 minutes, letting the flavors meld together.
7. Garnish with fresh cilantro and serve with cauliflower rice or steamed vegetables.

This keto coconut flour chicken tikka masala is packed with bold, fragrant spices and a creamy, comforting sauce.

The chicken is crispy and tender, soaking up the rich, spiced sauce. Perfect for a low-carb take on a traditional Indian dish, this tikka masala is a delicious option for those on the keto diet.

Keto Coconut Flour Chicken and Spinach Alfredo Bake

This keto coconut flour chicken and spinach Alfredo bake is a comforting casserole-style dish that’s both creamy and cheesy.

Coconut flour is used to create a golden crust for the chicken, and the Alfredo sauce is rich and velvety, making it the perfect dish for a cozy meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ¼ cup cream cheese
• 1 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. In a shallow dish, combine coconut flour, garlic powder, Italian seasoning, salt, and pepper.
3. Coat the chicken breasts in the coconut flour mixture, then heat olive oil in a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown. Shred the chicken using two forks.
4. In the same skillet, sauté spinach until wilted, about 2-3 minutes.
5. In a separate saucepan, melt butter and combine with heavy cream, Parmesan cheese, mozzarella cheese, and cream cheese. Stir until the cheese is melted and the sauce is smooth.
6. In the prepared baking dish, layer the shredded chicken and spinach, then pour the Alfredo sauce over the top. Sprinkle with extra mozzarella if desired.
7. Bake for 15-20 minutes, or until bubbly and golden. Let cool for a few minutes before serving.

This keto coconut flour chicken and spinach Alfredo bake is a delicious, cheesy, and creamy meal that’s perfect for the whole family.

The chicken is crispy on the outside thanks to the coconut flour coating, while the rich Alfredo sauce adds an indulgent, satisfying touch.

Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for guests, this one’s sure to impress.

Keto Coconut Flour Chicken Schnitzel

This keto coconut flour chicken schnitzel is a crispy, golden-brown dish that’s just as satisfying as the traditional breaded version.

Coated in coconut flour and seasoned with herbs, the chicken is pan-fried to perfection and served with a tangy lemon wedge. It’s a delicious and easy meal that pairs perfectly with a side of sautéed greens or a fresh keto salad.

Ingredients:

• 2 chicken breasts, pounded thin
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tbsp olive oil for frying
• Lemon wedges for serving

Instructions:

1. Season the chicken breasts with salt, pepper, garlic powder, thyme, and paprika.
2. Coat the chicken breasts in coconut flour, then dip them into the beaten eggs.
3. Heat olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through.
4. Serve with lemon wedges and enjoy with a side of sautéed spinach or a simple salad.

This keto coconut flour chicken schnitzel is crunchy, flavorful, and incredibly satisfying.

The coconut flour creates a light, crisp coating while keeping carbs low, and the chicken remains juicy and tender inside. It’s a great option for a keto-friendly comfort food meal that doesn’t compromise on taste.

Keto Coconut Flour Chicken Parmesan

This keto coconut flour chicken Parmesan is a healthier version of the classic Italian dish.

The chicken is lightly coated in coconut flour and baked until golden, then topped with marinara sauce and melted mozzarella cheese. It’s a low-carb twist on a timeless favorite, making it perfect for a keto dinner.

Ingredients:

• 2 chicken breasts, pounded thin
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a baking dish.
2. In a shallow bowl, combine coconut flour, garlic powder, Italian seasoning, salt, and pepper. In another bowl, beat the egg.
3. Dip each chicken breast into the egg, then coat it in the coconut flour mixture.
4. Place the chicken breasts in the baking dish and bake for 20-25 minutes, until golden and cooked through.
5. Remove the chicken from the oven, top with marinara sauce and shredded mozzarella. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve with roasted vegetables or zucchini noodles.

This keto coconut flour chicken Parmesan is an indulgent, cheesy delight that’s surprisingly low-carb.

The coconut flour creates a crispy texture, and the melted cheese and marinara sauce make for a mouthwatering meal. It’s a great choice for anyone following a keto diet and craving classic comfort food.

Keto Coconut Flour Chicken Lettuce Wraps

These keto coconut flour chicken lettuce wraps are a flavorful, low-carb meal that’s quick and easy to prepare.

The coconut flour-coated chicken is sautéed with a mix of savory spices and served in crispy lettuce leaves, making for a fresh, healthy option that’s perfect for lunch or dinner.

Ingredients:

• 2 chicken breasts, finely chopped or shredded
• ½ cup coconut flour
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for a paleo version)
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce for wraps
• Optional: Sriracha sauce for added spice

Instructions:

1. In a shallow bowl, combine coconut flour, garlic powder, cumin, paprika, salt, and pepper.
2. Coat the chicken in the coconut flour mixture.
3. Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes until golden and cooked through. Add soy sauce and stir to coat the chicken.
4. To serve, spoon the chicken mixture into lettuce or cabbage leaves, and top with avocado slices.
5. For extra flavor, drizzle with sriracha sauce or your favorite keto-friendly dressing.

These keto coconut flour chicken lettuce wraps are fresh, tasty, and light, making them the perfect low-carb meal. The coconut flour helps create a crispy exterior for the chicken, while the crisp lettuce or cabbage provides a cool contrast.

Add avocado and sriracha for a satisfying and flavorful bite. Whether for lunch or dinner, these wraps are quick, nutritious, and easy to customize to your liking.