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Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with my friends at Farmer Focus!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean KitchenLow Carb Chicken Parmesan [Paleo-Friendly]

Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

I am so excited to partner with my friends at Farmer Focus (formerly Shenandoah Valley Organic) to bring you today’s post! Farmer Focus is truly one of my favorite chicken companies because they pride itself on producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

If you like this recipe, try these other chicken recipes:

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Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Low Carb Paleo Chicken Parmesan

5 from 3 votes
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 pound boneless skinless chicken breast SVO is my trusted go-to brand
  • 1 egg
  • 1 tablespoon water

For the Breading:

  • 1 cup almond flour
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic granules
  • 1 teaspoon fine sea salt
  • Optional: Sprinkle of red pepper flakes

Everything Else:

  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese
  • Fresh basil for garnish


  • Pat chicken dry and season generously with salt and pepper.
  • In a bowl whisk together the egg and water.
  • In a shallow bowl or plate, whisk together almond flour and seasoning.
  • Dredge chicken in egg mixture, then into breading mixture.
  • Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
  • Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.


Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.


Serving: 4gCalories: 319kcalCarbohydrates: 5gProtein: 39gFat: 15gSaturated Fat: 3.8gCholesterol: 147mgSodium: 742mgFiber: 1.5gSugar: 1.8g
Author: Lexi

This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

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  1. What do you recommend in place of almond flour for people with allergies? Also what about as a binder for meatballs? Most paleo recipes I find all use almond flour. Thank you!

  2. 5 stars
    Thanks for the super yummy recipe, Lexi! One comment: it would be super helpful if you could note in the ingredients list that the chicken breast should be in cutlets. That wasn’t clear and I had to adjust the cooking time on mine to make up for the wrong size breasts 🙂 thank you!!

  3. 1. Which do you think would taste better- Zucchini noodles or Sweet Potato Noodles ?
    2. Is Marina Sauce Paleo friendly? I would assume most are not but any you are aware of that are?
    3. Thoughts on Dairy Free Cheese? I want to make this as authentic as possible but those ‘cheeses’ can be a bit off sometimes.


    1. 1. I love both. 2. Look for ones with no sugar added, they exist, so yes! 3. I’m not a dairy-free cheese fan, personally. If I can’t do the real thing, I omit!