Chicken Parmesan Casserole - Keto, Low Carb & Gluten Free
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5 from 1 vote

Chicken Parmesan Casserole - Keto, Low Carb & Gluten Free

Fried nuggets of chicken breaded in a Low Carb and Keto friendly coating, baked in homemade marinara sauce and topped with gooey mozzarella cheese!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Servings: 8
Calories: 389kcal
Author: Keto Cooking Christian


  • 2 cups shredded mozzarella cheese
  • cups  Marinara Sauce
  • For the Chicken
  • 4 boneless skinless chicken breasts cut into 1 inch cubes
  • 1 cup  almond flour
  • 1/2 cup ground pork rinds plain
  • 11/4 cups grated parmesan cheese divided
  • 2 teaspoons garlic powder
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • Keto friendly oil of your choice for frying- I used olive oil


  • Preheat oven to 400F.
  • Grind the pork rinds in a food processor or mini chopper.  Remove and set aside.  Add cubes of parmesan cheese and grind till you get a granular consistency, similar to the pork rinds.
  • Add all the dry ingredients (including 1 cup of the grated parmesan cheese, reserving 1/4 cup) in a bowl and mix using a hand whisk or fork, until well combined.
  • Set up your breading station with the chicken, beaten eggs and breading mixture.  Dip each piece of chicken into the egg and then into the breading mixture.
  • Heat a large skillet to medium-high heat and fry the chicken in a little bit of olive oil, for a few minutes on each side.  They don't need to be cooked through, they will finish cooking in the oven.  Remove and allow to drain on paper towels.  Pour the nuggets into a large mixing bowl.  Add in the marinara sauce and 1 cup of the shredded mozzarella cheese, then toss to combine.
  • Pour the mixture into a  9" x 14" casserole or glass baking dish that has been sprayed with non stick spray.  Top with the remaining 1/4 cup of grated parmesan cheese and 1 cup of mozzarella cheese, then bake for 25 minutes or until the cheese is slightly golden.
  • Allow to cool slightly before serving.


Macros do not include the oil used for frying.  Be sure to recalculate based on the oil that you decide to use.


Calories: 389kcal | Carbohydrates: 8g | Protein: 39g | Fat: 20g | Saturated Fat: 8g | Fiber: 4g | Sugar: 3g