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closeup of chicken nugget pieces in a bowl, the op one sliced in half showing the chicken breast inside

Keto Chicken Nuggets

Katrin Nürnberger from sugarfreelondoner.com
Keto Chicken Nuggets are a firm family favourite. I prefer them baked in the oven rather than deep fried. They are breaded with a low carb almond, flax and parmesan crumb and turn out extra crispy. With this recipe there won't be any leftovers - ever!
Course Appetizer, Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 496kcal



  • 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.


Net carbs: 2.6g per serving if serving as a main course. Makes approximately 24 chicken nuggets - 6 nuggets (150g of chicken) per portion.
If serving as an appetiser, you could easily stretch this recipe to 6 people.
Serve with sugar free ketchup and homemade keto mayonnaise plus a crisp green salad. 
Pan-fry method: To pan-fry, 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 excess fat before serving. 
Air Fryer method: Pre-heat the air fryer to 200 Celsius / 400 Fahrenheit. Then, air fry the nuggets for 10-12 minutes on one side, then another 2-3 minutes on the other (or until cooked through). Leave spaces between the nuggets so the air can circulate. You may need to do this in 2 batches. 
Store in the fridge for up to 3 days and reheat in the oven for 5 minutes for the coating to crisp up again. 


Calories: 496kcal | Total Carbohydrates: 7.8g | Protein: 48.7g | Fat: 30.1g | Fiber: 5.3g | Sugar: 1g