These keto chicken nuggets have succulent, tender meat and a tasty crisp coating! A fast food classic made healthy, gluten free and low carb. Only 2.6g net carbs per generous portion.
This low carb chicken nuggets recipe is the answer to all your fast food cravings!
The nuggets are juicy on the inside and covered in a super crispy almond flour coating. They actually taste BETTER than any other chicken nuggets I have ever tried, from McNuggets to my Grandma's chicken nuggets (sorry, Gran 😍).
My entire family loves this recipe. It is ready in just over 30 minutes, satisfying and filling. And at 2.6g net carbs per serving it is keto-friendly, too.
In fact, it is one of our Friday night favourites.
The secret? My tried and tested almond flour "keto breadcrumbs". I make zucchini fries with these and even cauliflower popcorn. They are packed with flavor and taste just as good as traditional breadcrumb or panko coating.
🌟 Why You'll Love This Recipe
- Easy and quick recipe
- Tastes just as good as traditional chicken nuggets
- Nutritious and healthy - high in protein and fiber
- Naturally gluten-free
- Low carb and keto - 2.6g per serving
- Chicken breast - It's the most tender meat of the chicken and best suited for nuggets. Make sure you remove the skin. Chicken thighs could also be an option.
- Almond flour - Both regular ground almonds or super fine almond flour work.
- Ground flaxseed - You can use regular or golden flax. Make sure it's fresh! I always keep ground flax in an airtight container in the freezer to ensure it does not oxidise and go bitter.
- Parmesan cheese - I grate it freshly just before using.
- Spices - Salt, black pepper, garlic powder, Italian seasoning (you could also add onion powder and paprika).
- Olive oil - For drizzling or spraying.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Whisk the eggs with a fork and place in one shallow bowl.
Step 2: In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
Step 3: Dip each chicken piece in egg, shake off the excess then dip into the ‘breadcrumb’ mixture until it's coated everywhere.
Step 4: Place on baking tray and repeat until all the chicken is used up. Drizzle or spray with olive oil. Bake until crisp and the chicken is cooked though, turning the nuggets once the top is golden.
Cut the chicken into 3 cm cubes. Stick to this size! The nuggets need to be small enough to cook inside without burning the coating.
Coat in batches. Coating 3 - 4 nuggets at a time will prevent too much clumping.
Cool before serving. Let the keto nuggets cool slightly before serving. This will make the coating even crispier.
Brine the chicken for extra tender meat: Put the chicken pieces into a bowl with 1 cup of water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Brine for 10 minutes to 1 hour. Then pat dry and proceed with the recipe.
Nut free: Replace the almond flour with coconut flour or with crushed pork rinds. If you use pork rinds, the carb count will reduce even further.
Dairy-free coating: Simply replace the parmesan with more almond flour or nutritional yeast. Or, use a dairy-free cheese of your choice.
Yes. To pan-fry chicken nuggets, heat 1 cm of light olive oil, avocado oil or coconut oil in a deep frying pan. Fry the nuggets for 3-4 minutes on each side.
Check with a knife that the meat inside is no longer pink and the juices run clear. Put on kitchen paper before serving to drain off any excess oil before serving.
Pre-heat the air fryer to 200 Celsius / 400 Fahrenheit. Air fry the nuggets for 12-15 minutes. Leave space between the pieces so the air can circulate. You'll need to fry the nuggets in 2 batches.
Regular chicken nuggets are not low carb. This is because the coating is made with flour or breadcrumbs. Some even contain added sugars which extend the shelf life.
McDonald's Chicken McNuggets are not keto friendly. The coating is high in starch and contains dextrose, which spikes blood sugar levels.
Serve with your favorite dipping sauce. We like sugar free ketchup, this sugar Free BBQ Sauce or my super simple keto mayonnaise.
My family likes to eat chicken nuggets as a main course with a green crisp salad - it's a Friday night favourite.
Refrigerator: Store in an airtight tupperware in the fridge for up to 3 days.
Freezer: You can freeze chicken nuggets both cooked and uncooked for up to 3 months. For this, put the nuggets on a tray lined with parchment paper. Once frozen, transfer them into a freezer bag. This way they don't stick together.
To reheat: Reheat fridge cold nuggets in the oven to re-crisp the batter. Reheat previously frozen nuggets straight from the freezer. There's no need to thaw them first. If they have been previously baked, this will take about 20 minutes. Uncooked frozen nuggets will take a little longer.
Here are more keto chicken recipes to try:
- Keto Lemon Chicken20 Minutes
- Keto Chicken Tikka Masala45 Minutes
- Low Carb Chicken Teriyaki25 Minutes
- Keto Chicken Pot Pie40 Minutes
Tried this recipe? Give it a star rating below!
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Keto Chicken Nuggetsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 4 skinless chicken breast 600g
- ½ cup almond flour 50g
- ½ cup ground flaxseed 55g
- 1 cup shredded parmesan freshly grated is best 90g
- 2 eggs large
- teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper
- Optional 2 teaspoon Italian seasoning
- 2 tablespoon extra virgin olive oil
- Preheat the oven to 425F / 220C / 200C fan.
- Cut the chicken into 3 cm cubes and line two baking trays with parchment..
- Whisk the eggs with a fork and place in one shallow bowl.
- In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
- Dip each chicken piece in egg, shake off the excess, then dip into the ‘breadcrumb’ mix. Do this in small batches of 3 - 4 nuggets at a time to prevent clumping. Wash your hands in-between if they get covered in batter.
- Place the nuggets on a baking tray and repeat until all the chicken is used up. Depending on the size of your trays, you'll need 1 or 2 trays. Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp and the chicken is cooked though, turning after 20 minutes.
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As I don't have flaxseed can I use ground psyllium husk?
I don't think it would taste as good.