NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: nuggets |
- 1 pound chicken breast
- 1 cup almond flour
- 1/4 cup fresh grated Parmesan
- 1/2 tsp Pinch salt
- 1 tsp Italian seasoning
- 1 egg
- 2 tbsp heavy cream
- 2 tbsp olive oil
- Cut your chicken breast into 1 inch thick and 2 inches long pieces. While the pieces do not have to be perfect, they should be all relatively the same size so they cook evenly. One pound of chicken should give you about 30 nuggets.
- In a small bowl, whisk together the egg and heavy cream.
- In a separate bowl, whisk together the flour, cheese, salt and seasoning.
- Dip the chicken into the egg mix and then into the almond flour mix, coating the chicken completely in the almond flour mix. Set the dipped chicken onto a clean sheet tray or plate while you dip all of the nuggets.
- Heat the olive oil in a large skillet over medium heat. Fry the nuggets for 3 minutes, flip and fry for another 3 minutes. You may need to cook the chicken in batches depending on how large your pan is. You can also use an air fryer to cook the nuggets, cooking them at 400 degrees F for 10 minutes or until golden brown.
- Enjoy the nuggets while hot or let them cool, place them in a zippered bag and freeze for up to a month.
Leave A Comment