Low Carb Chicken Parmesan

Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Chicken Parmesan
Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Instructions
Chicken Cutlets
  1. Preheat oven to 450F.
  2. Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  3. Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.
Chicken Breading
  1. In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  2. Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  3. Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  4. Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.
Marinara Sauce
  1. Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
  1. Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  2. Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  3. Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.


Low Carb Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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Keto Crockpot Chicken Cacciatore

When time is short and you forgot to set out chicken to thaw the night before, fret no more, I have the recipe for you!

Not only will this chicken cook itsself in the crockpot, but it is a nice change from meatballs and sauce!! Plus, with only 4 ingredients plus salt, its super easy!

Lets get this going!!

Put frozen chicken in crockpot.

Drizzle with a tablespoon of olive oil.

Pour on crushed tomatoes.

Keto Crockpot Chicken Cacciatore

3 to 4 frozen chicken breasts

1 (28oz) can crushed tomatoes

1 tsp each: garlic powder, italian seasoning , salt

Pinch of pepper

Put frozen chicken in. Top with tomatoes, then rest. Do not stir. Serve with steamed cauliflower and a salad!

High 5 to 6 hours

Low 10 to 12

8 net carbs for 1/6 of recipe.


Keto Italian Chicken Bake

I am a Mom. I need something quick and easy sometimes. This is quick and easy. Make a couple side dishes to accompany it and you are set!!

The kids even liked it!! I paired it with a salad and the kids had carrots!

Lets get this chicken dish together and in the oven quick!!

Keto Italian Chicken Bake

1 cup mayonnaise

1 cup grated Parmesan -or- Romano cheese

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 tsp garlic powder

1 1/2 pound fresh boneless, skinless chicken thighs(or breasts split)

Preheat oven to 400 degrees F.

Combine the mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper.

Place the chicken in the baking dish in a single layer. Spread the mayonnaise mixture evenly over the top of the chicken.

Place the baking dish in the oven and bake at 400 degrees F for 20 to 25 minutes or until the chicken is cooked through and the mayonnaise topping is lightly browned.

Serve hot.

Thats it!! Short and sweet!! Use chicken breasts if you want. Just use the same weight and if they are thick, slice them longwise so they cook in time!


Quick Keto Personal Pizza

I have always been a pizza lover! I remember ordering a hand tossed meat lovers from Dominos every Friday in my 20s.

I have since gone gluten free then keto, so that’s out. Plus its healthier to make your own! I love the fathead pizza dough recipe, but found myself without the famous gluten free flours of coconut and almond.

This is flour free, nut free and virtually sauce free! Comes together quick and can be doubled to feed 3 to 4. The recipe as is feeds 1 to 2. I ended up cutting it into little squares and topping my salad with it!

Lets make some pizza, quick!!

Quick Keto Personal Pizza

2 cups shredded mozzerella, divided

1/4 cup parmesean cheese, fresh shredded is recommended

2 eggs

1/4 tsp baking powder

1/4 tsp garlic powder

1/4 tsp Italian seasoning (or pinch of each: oregano,basil,marjarom)

Preheat oven to 400°.

Mix 1 cup shredded mozzerella with parmesean, eggs and dry ingredients.

Spread out onto parchment lined pizza pan.

Bake at 400° for 12 minutes.

Add 1 tbsp sauce or pureed sun dried tomato paste, then 1/2 cup cheese, then meat and veggies, plus remaining 1/2 cup mozzarella.

Cook an additional 7 minutes.

Cool 5 minutes.

Eat!


Keto Skillet Italian Meatballs with Sauce

I have always loved Italian food especially pasta😍

I also used to feel very bloated after each scrumptious pasta meal too😣

Que in my new Keto lifestyle! There are many ways to enjoy my fave Italian foods, I just have to rethink them!!

For example these meatballs! Instead of breadcrumbs I use almond flour! No pasta with it, but steamed cauliflower in its place!! It is very filling when a small salad is with it🥗

So lets make some meatballs!!

I start out with 1 lb. of ground mild Italian pork sausage. You can sub in ground beef or ground turkey, though I haven’t tried it. I love pork sausage❤

Preheat oven to 375F.

Put meat in a large mixing bowl and break it up with a spoon.

In a small bowl whisk the egg well.

Add to mixing bowl with meat.

Add 1 cup blanched almond flour.

Measure 1 tsp each dried: parsley, oregano, celery seed & marjoram.

Grind with mortar & pestle or electric grinder to release the flavor.

Add spices to bowl.

Add 1 tsp. garlic powder then mix well with spoon.

Work in 1/2 cup shredded parmesean.

And lightly sauteed chopped onion. Approx. 1/4 cup.

Grease a glass 8×8 pan with olive oil.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping then rolling to round them out.

I was able to get 20 meatballs!

Bake for 18 mimutes at 375F.

Saute another 1/4 cup chopped onion.

Add 1 (28oz can) Organic Tomato Puree.

Add 1 tsp garlic powder.

And 1 tsp each ground oregano and basil.

And 1 tsp. salt. Whisk well then bring to a simmer.

Meatballs are done!

Add cooked meatballs to sauce.

Spoon sauce over Meatballs.

Cover and simmer on low for 12 minutes.

After 12 minutes top with 1 cup shredded mozzerella, turn off heat and cover. Wait 8 minutes for cheese to melt.

Time to eat!

I served it with steamed cauliflower and a small salad topped with a vinegarette!

Keto Skillet Italian Meatballs with Sauce

1 lb ground Italian sausage or other ground meat

1 cup blanched almond flour

1 tsp each dried/ground: parsley, oregano, celery seed, marjoram & garlic powder

1/2 cup shredded parmesean.

1/4 cup lightly sauteed chopped onion.

In large bowl break up meat with a spoon. Make a well in the center and add all ingredients. Stir till combined.

Grease a glass 8×8 pan.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping, then rolling to round them out. I was able to get 20 meatballs!

Bake for 18 minutes at 375F.

For sauce:

1/4 cup chopped onion

1 (28oz can) Organic Tomato Puree.

1 tsp each: garlic powder, ground oregano, basil and salt.

1 cup shredded mozzerella

Saute onion till soft. Add tomato puree and herbs. Whisk well. Add cooked meatballs to sauce. Spoon sauce over Meatballs. Cover and simmer on low for 12 minutes.

After 12 minutes top with cheese. Turn off heat and cover. Wait 8 minutes for cheese to melt.

Serves 7 to 8

3 meatballs and 1/4 cup sauce= 5 net carbs

Meatballs are 1 carb each.

1/4 sauce = 4 net carbs