Keto Sweet And Sour Chicken
Crispy almond-flour-coated chicken tossed in a glossy sugar-free sweet and sour sauce with bell peppers and pineapple-flavored vinegar tang. At just 6.4g net carbs per serving and ready in 35 minutes, it beats takeout without wrecking ketosis.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto take on a Chinese takeout favorite delivers all the crispy, tangy-sweet satisfaction without the breading and sugar. Almond flour gives the chicken a golden crust, and allulose plus rice vinegar build a glossy sauce that stays well within keto limits.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 2/3 cup superfine almond flour
- 2 large eggs, beaten
- 1/2 tsp salt and 1/2 tsp black pepper
- 3 tbsp avocado oil, for frying
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/4 cup rice vinegar
- 3 tbsp sugar-free ketchup
- 2 tbsp powdered allulose (or erythritol)
- 1 tbsp coconut aminos
- 1/2 tsp xanthan gum, plus 2 tbsp water (slurry)
- 2 cloves garlic, minced, and 1 tsp grated fresh ginger
Instructions
- 1
Pat the chicken cubes dry and season with salt and pepper. Dip each piece in beaten egg, then dredge in almond flour, pressing to coat fully.
- 2
Heat avocado oil in a large skillet over medium-high. Fry the chicken in batches, 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a paper-towel-lined plate.
- 3
In the same skillet, add a splash more oil and stir-fry the bell peppers for 2-3 minutes until crisp-tender. Add garlic and ginger and cook 30 seconds until fragrant.
- 4
Whisk together rice vinegar, sugar-free ketchup, allulose, and coconut aminos. Pour into the skillet and bring to a simmer.
- 5
Stir the xanthan gum into the 2 tbsp water, then whisk the slurry into the simmering sauce. Cook 1-2 minutes until glossy and thickened.
- 6
Return the chicken to the skillet and toss to coat in the sauce. Serve hot over cauliflower rice.
Tips & notes
- Allulose browns and thickens more like real sugar than erythritol, giving the sauce that classic sticky-glossy sweet and sour finish — if using erythritol, expect a slightly thinner glaze.
- Store leftovers in an airtight container for up to 4 days. The almond crust softens, so reheat in a hot skillet or air fryer rather than the microwave to revive some crispness.
- For extra tang reminiscent of pineapple, add 1/4 tsp pineapple extract to the sauce — it adds flavor without the carbs of real pineapple.
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Frequently asked questions
- How many carbs are in keto sweet and sour chicken?
- Each serving has 6.4g net carbs (9.4g total carbs minus 3g fiber), 412 calories, 38g protein, and 24g fat. This recipe makes 4 servings.
- Can I make this dairy-free?
- Yes. This recipe is already dairy-free — it uses almond flour, eggs, and avocado oil with no butter or cheese, so no swaps are needed.
- What can I serve with keto sweet and sour chicken?
- Cauliflower rice is the classic pairing and adds only about 2g net carbs per cup. Steamed broccoli, shirataki noodles, or sauteed cabbage also work well to soak up the sauce.
