Keto Pork Schnitzel
Crispy, golden pork schnitzel breaded in seasoned almond flour and Parmesan, pan-fried until shatteringly crisp. Just 3.2g net carbs per serving and ready in 35 minutes, it delivers that classic Austrian crunch without any wheat flour or breadcrumbs.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto pork schnitzel swaps wheat breadcrumbs for a golden almond flour and Parmesan crust that fries up shatteringly crisp. It is fast, family-friendly comfort food that keeps you firmly in ketosis at just 3.2g net carbs per serving.
Ingredients
- 4 boneless pork loin cutlets (about 5 oz each), pounded to 1/4-inch thick
- 1 cup blanched almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/3 cup avocado oil, for frying
- 1 lemon, cut into wedges, for serving
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- 1
Pat the pork cutlets dry and pound them between two sheets of parchment to an even 1/4-inch thickness. Season both sides with the salt and pepper.
- 2
Set up a breading station: in one shallow dish, whisk the eggs with the heavy cream. In a second dish, combine the almond flour, Parmesan, garlic powder, and paprika.
- 3
Dredge each cutlet in the egg mixture, letting excess drip off, then press firmly into the almond flour mixture to coat both sides evenly.
- 4
Heat the avocado oil in a large skillet over medium heat until shimmering (about 350°F). Fry the cutlets two at a time for 3 to 4 minutes per side, until deeply golden and crisp. Avoid crowding the pan.
- 5
Transfer the schnitzel to a wire rack set over paper towels to keep the crust crisp. Serve immediately with lemon wedges and a sprinkle of fresh parsley.
Tips & notes
- Keep the oil at a steady medium heat — too hot and the almond flour crust browns before the pork cooks through; too low and the coating turns greasy.
- Leftovers keep in the fridge for up to 3 days. Re-crisp in a 375°F oven or air fryer for 5 to 6 minutes rather than the microwave, which softens the crust.
- Swap the pork for chicken breast or veal cutlets using the same breading; adjust frying time so the meat reaches a safe internal temperature.
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Frequently asked questions
- How many carbs are in keto pork schnitzel?
- Each serving has 3.2g net carbs (5.5g total carbs minus 2.3g fiber), 542 calories, 48g protein, and 37g fat. This recipe makes 4 servings.
- What can I use instead of breadcrumbs for keto schnitzel?
- A blend of blanched almond flour and grated Parmesan gives you a crunchy, golden crust with almost no carbs. Crushed pork rinds also work well and add extra crispness if you want a sturdier coating.
- Can I make keto schnitzel in an air fryer?
- Yes. Spray the breaded cutlets generously with avocado oil and air fry at 400°F for about 8 to 10 minutes, flipping halfway, until golden and cooked through. The crust stays crisp without the extra frying oil.
