Keto Chicken Nuggets
Crispy, golden keto chicken nuggets coated in seasoned almond flour and Parmesan, ready in just 30 minutes. With only 1.8g net carbs per serving and 32g of protein, these grain-free nuggets are the ultimate low-carb swap for fast-food favorites the whole family will love.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto chicken nuggets bring back everything you miss about the drive-thru version — a shatteringly crisp golden crust around juicy, tender chicken — without the breading or the carbs. They come together in half an hour and disappear just as fast.
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch chunks
- 1 cup (3.5 oz) fine almond flour
- 1/2 cup (1.5 oz) finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons heavy cream
- 1/4 cup avocado oil, for frying (or more as needed)
Instructions
- 1
Pat the chicken chunks dry with paper towels. In a shallow bowl, whisk together the almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 2
In a second shallow bowl, beat the eggs with the heavy cream until smooth.
- 3
Dip each chicken chunk into the egg wash, letting the excess drip off, then press it firmly into the almond flour mixture, coating all sides. Set the breaded nuggets on a plate.
- 4
Heat the avocado oil in a large nonstick skillet over medium heat until shimmering. Working in batches to avoid crowding, fry the nuggets for 3 to 4 minutes per side, until deep golden brown and crisp.
- 5
Transfer the cooked nuggets to a wire rack or paper-towel-lined plate. Confirm the internal temperature reaches 165°F (74°C). Serve hot with a sugar-free dipping sauce.
Tips & notes
- For an oven-baked version, arrange the breaded nuggets on a parchment-lined sheet, spray with avocado oil, and bake at 400°F (205°C) for 18 to 20 minutes, flipping halfway, until golden and cooked through.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 5 to 6 minutes to restore the crunch — microwaving makes them soft.
- Pair with sugar-free ketchup, ranch, or a garlic aioli, all of which add negligible carbs when kept low-carb.
Log this recipe in one tap
Save keto chicken nuggets to CarbMeNot and track its 1.8g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto chicken nuggets?
- Each serving (one quarter of the batch, about 6 nuggets) has just 1.8g net carbs, 412 calories, 32.4g protein, and 28.6g fat. The full recipe makes 4 servings, so you get a high-protein, low-carb snack or meal that fits easily into a keto day.
- Can I make these chicken nuggets in an air fryer?
- Yes. Arrange the breaded nuggets in a single layer in the air fryer basket, spray lightly with avocado oil, and cook at 400°F for 10 to 12 minutes, flipping halfway, until golden and the internal temperature reaches 165°F. Work in batches so they crisp evenly.
- What can I use instead of almond flour?
- Crushed pork rinds make an excellent nut-free, even crispier coating — swap the almond flour for 1 cup of finely crushed plain pork rinds. They add a little extra protein and fat while keeping the carb count essentially the same.
