Keto Chicken Breasting: A Tasty, Crispy, Low-Carb Comfort

Chicken is a great source of protein, and breaded chicken is a tasty dish, but how do you make it keto-friendly? Well, there are a few options. One is to use almond meal instead of breadcrumbs. You can also use ground nuts such as almonds, pecans, or hazelnuts. Another option is to use chicken as a substitute for bread by blending chicken breast with vegetables and cheese. This option is gluten-free, low-carb, and low-fat. So, if you're on a keto diet and craving some breaded chicken, give one of these methods a try!

Keto chicken fathead bread

Ingredients:

• 1 1/2 cup mozzarella shredded
• 3/4 cup almond flour
• 1/2 medium onion chopped
• 1 1/2 cup chicken meat cooked, shredded
• 1/4 tsp ground coriander
• Salt and black pepper to taste
• 1 egg
• Sesame seeds

Method:

• Preheat the oven to 425 F.
• Combine the almond flour, mozzarella, and cream cheese in a single bowl. Place in the microwave to melt for a minute, take out and mix with a spoon, and replace in the microwave for another minute.
• Saute the chopped onion in hot olive oil for about 2 minutes. Toss in the ground coriander and heavy cream together with the chicken meat. Season with pepper and salt. Continue mixing for 2 minutes until the sauce thickens with no liquid left.
• Take out the mixture of almond flour and cheese and spread it between 2 parchment papers. Flatten with a rolling pin. Remove the upper paper and spread the cooked chicken meat in the dough. Be careful with rolling the dough to avoid spilling the filling.
• Place the rolled dough in a heat-safe baking dish. Cover the dough with egg then top with plenty of sesame seeds. Take to the oven to bake and leave for 15 to 20 minutes until the bread becomes golden.
• Transfer to a serving plate and leave to cool for about 2 to 5 minutes. Cut into 8 slices and enjoy.

Keto chicken only bread

Ingredients

• 6 oz (170 g) cooked skinless and boneless chicken breast (or turkey) about one medium size, roughly chopped
• 1/2 cup (45 g) grated Parmesan cheese
• 2.5 oz (70 g) cos or iceberg lettuce (3 to 4 leaves) or other veggies, see Notes
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon whole psyllium husks
• 2 teaspoons baking powder

Optional, for flavor:

1 tablespoon chopped leek

Method

Fill a blender jar with the olive oil, salt, chicken pieces, and leek (if using). Blend on high until the chicken pieces are completely pureed.

Add the psyllium husks, lettuce, Parmesan, and baking powder, and continue blending. If you see powders sticking to the walls of the jar, stop the blender, scrape them away with a spatula, and mix with the batter. The batter should be completely smooth for the best bread crumb texture.

Pour the batter into buttered loaf tins and bake in the oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.

Tips

• This recipe makes two small loaves, but you can easily double the recipe and bake in a larger sandwich loaf tin—just extend the baking time accordingly.
• You can use veggies other than lettuce, such as cauliflower, cabbage, or zucchini, but this will change the color, flavor, and texture of the bread.
• Be sure to use dry, powdery Parmesan cheese (Kraft-style). Do not substitute for other cheese.
• Keep leftovers covered in the fridge for up to 3 days.

Keto zucchini chicken bread

Ingredients:

• 6 oz (170 g) cooked skinless and boneless chicken breast (or turkey) about one medium size, roughly chopped
• 1/2 cup (45 g) grated Parmesan cheese
• 2.5 oz (70 g) cos or iceberg lettuce (3 to 4 leaves) or other veggies, see Notes
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon whole psyllium husks
• 2 teaspoons baking powder
• Optional, for flavor: 1 tablespoon chopped leek

Method:

• Fill the blender jar with the eggs, salt, oil, chicken pieces and garlic clove, if adding. Blend on high until the chicken pieces are completely pureed.
• Add the psyllium husks, lettuce, Parmesan and baking powder and continue blending. If you see powders sticking to the walls of the jar, stop the blender for a moment to scrape them away with a spatula and mix with the batter. The batter should be completely smooth, to get the best bread crumb texture.
• Pour the bread batter on buttered loaf tins, and bake on a preheated oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.
• You can use veggies other than lettuce, like cauliflower, cabbage or zucchini. The color, flavor and texture of the bread will vary.
• Make sure the Parmesan is the dry, powdery one (Kraft style). Do not substitute for other cheese.
• Keep leftovers covered in the fridge for up to 3 days.

Keto cabbage chicken bread

This flourless keto chicken bread recipe uses cabbage to create a bread-like texture and is a great option for those on a keto diet who are missing bread.

Ingredients:

• 6 oz (170 g) cooked skinless and boneless chicken breast (or turkey) about one medium size, roughly chopped
• ½ cup (45 g) grated Parmesan cheese
• 2.5 oz (70 g) cos or iceberg lettuce (3 to 4 leaves) or other veggies, see below
• ½ tablespoon olive oil
• ¼ teaspoon salt
• 1 tablespoon whole psyllium husks
• 2 teaspoons baking powder

Optional, for flavor:

1 tablespoon chopped leek

Method:

• Fill a blender jar with the chicken pieces and garlic clove, if using. Blend on high until the chicken pieces are completely pureed.
• Add the psyllium husks, lettuce, Parmesan and baking powder and continue blending. If you see powders sticking to the walls of the jar, stop the blender and scrape them away with a spatula, then blend again. The batter should be completely smooth.
• Pour the batter into buttered loaf tins and bake in a preheated oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.

Tips:

You can use veggies other than lettuce, such as cauliflower, cabbage or zucchini, but this may alter the colour, flavour and texture of the bread.

Storage:

• Keep leftovers covered in the fridge for up to 3 days.
• You can also freeze this bread, just like regular bread.

Reheating:

• Reheat in the microwave for about 1 minute and 30 seconds on high.
• For more crunch and better texture, bake leftovers at 375 °F / 185 °C for about 10 minutes. Be careful not to overcook.

Keto lettuce chicken bread

Ingredients:

• 6 oz (170 g) cooked skinless and boneless chicken breast (or turkey) about one medium size, roughly chopped
• 1/2 cup (45 g) grated Parmesan cheese
• 2.5 oz (70 g) cos or iceberg lettuce (3 to 4 leaves) or other veggies, see Notes
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon whole psyllium husks
• 2 teaspoons baking powder
• Optional, for flavor: 1 tablespoon chopped leek

Method:

First, fill the blender jar with the eggs, salt, oil, chicken pieces and garlic clove, if adding. Blend on high until the chicken pieces are completely pureed.

Next, add the psyllium husks, lettuce, Parmesan and baking powder and continue blending. If you see powders sticking to the walls of the jar, stop the blender and scrape them away with a spatula, then blend again until the batter is completely smooth. This will ensure you get the best bread crumb texture.

Pour the batter into buttered loaf tins and bake in the oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.

Tips:

• You can use veggies other than lettuce, like cauliflower, cabbage or zucchini, but this will change the colour, flavour and texture of the bread.
• Make sure the Parmesan is the dry, powdery type (Kraft-style). Do not substitute for another cheese.
• Keep leftovers covered in the fridge for up to 3 days.

Frequently asked questions