ChefXi OfficialCrispy almond flour-crusted chicken topped with marinara and melted mozzarella. The keto version that actually delivers.
Preheat oven to 400°F (200°C).
Mix almond flour, grated parmesan, and Italian seasoning in a shallow dish.
Dip each chicken breast in beaten egg, then press into the almond flour mixture, coating both sides.
Pat chicken dry before dredging — moisture prevents the coating from sticking.
Heat olive oil in an oven-safe skillet over medium-high heat. Pan-fry chicken 3 minutes per side until golden.
Don't flip too early. Wait until the crust releases naturally from the pan.
Spoon marinara over each piece and top with mozzarella.
Transfer to oven and bake 15 minutes until cheese is bubbly and golden.
Garnish with fresh basil and serve.
Use a sugar-free marinara sauce — check the label for hidden carbs.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.