These keto chicken Parmesan bites are incredibly flavorful and satisfyingly crispy. Serve them on their own as an appetizer or snack, or pair with your favorite low‑carb pasta alternative and marinara for a hearty main.
Brining the chicken before breading keeps each bite tender and juicy, while the almond flour and Parmesan coating delivers classic chicken Parmesan flavor with a low‑carb twist. These bite‑sized pieces work perfectly as an appetizer, party snack, or main course. Serve with a marinara dipping sauce, or place them on top of keto‑friendly noodles and spoon warm marinara over the top for a comforting dinner.
What makes these chicken Parmesan bites special?
Chicken Parmesan evokes cozy, familiar flavors—breaded chicken topped with tomato sauce and cheese. These keto bites keep that spirit but use a low‑carb coating made from almond flour and grated Parmesan. Brining the cubed chicken helps ensure moist, evenly seasoned pieces, and cutting breasts into cubes creates small, shareable bites ideal for appetizers or a family meal.
How to make keto chicken Parmesan bites
These bites are straightforward to prepare. For best texture, brine the cubed chicken for at least 2 hours (or overnight). Set up a simple breading station with two shallow bowls—one for an egg wash and one for the dry coating. Dip each piece of chicken into the egg, then press into the almond flour and Parmesan mixture until fully coated. Arrange the coated bites on a lined baking sheet and bake at 425°F (220°C) for about 20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
Serving suggestions
These bites are versatile. Serve them plain with a side of keto marinara for dipping, or build a plated meal by combining them with low‑carb noodles such as hearts of palm, shirataki, or your favorite spiralized vegetable. Rinse hearts of palm noodles and cook to your preferred texture, then top with marinara and the chicken bites. Finish with fresh parsley or a light shaving of Parmesan. Choose a marinara with no added sugar or use a homemade sauce to keep the dish keto‑friendly.
Salad pairings
A crisp, fresh salad balances the richness of the bites. Consider a tomato and cucumber salad, a creamy ranch cucumber‑zucchini mix, a simple keto coleslaw, or a broccoli and cauliflower salad with blue cheese for a satisfying side.
Helpful hints
You can cut the chicken into small or medium pieces depending on whether you want bite‑sized nuggets or slightly larger pieces. Brine overnight if you have the time—then the chicken will be ready to cook whenever you are.
Main kitchen equipment and utensils
- Measuring spoons
- Measuring cups
- Large baking sheet
Encouragement
Oh, sing to the LORD a new song! For He has done marvelous things; His right hand and His holy arm have gained Him the victory. Psalm 98:1
Keto Chicken Parmesan Bites
8 Servings
15 minutes
20 minutes
35 minutes
These keto chicken Parmesan bites are amazingly delicious. Serve alone, or with your favorite keto pasta alternative and marinara sauce!
Ingredients
For the brine:
- 2 cups water
- 1½ tablespoon granulated sugar substitute (Swerve)
- 1½ tablespoons salt
- 1½ pounds chicken breast, cut into cubes
For the chicken Parmesan bites:
- 2 eggs, lightly beaten
- 2 tablespoons heavy whipping cream
- 1½ cups almond flour
- ½ cup fresh grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- Optional: serve with hearts of palm noodles and marinara sauce
Instructions
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For the brine: Combine water, sugar substitute, and salt in a bowl or dish. Stir until mostly dissolved, add the cubed chicken, and refrigerate for 2–4 hours or overnight.
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When ready to cook, preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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Drain and discard the brine, then pat the chicken dry with paper towels.
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In a shallow bowl, whisk together the eggs and heavy cream.
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In another shallow bowl, combine almond flour, grated Parmesan, garlic powder, Italian seasoning, onion powder, parsley, salt, and pepper.
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Dip each chicken piece into the egg mixture, then coat thoroughly in the almond flour mixture. Arrange on the prepared baking sheet.
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Bake for 10 minutes, flip each piece, then bake another 10 minutes or until the internal temperature reaches 165°F (74°C).
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Serve warm, with hearts of palm noodles and marinara if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 277Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 129mgSodium: 630mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 27g
Nutrition information is an estimate and can vary based on ingredients and brands used. Net carbs are total carbs minus fiber.
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