Keto Low-Carb Bacon Parmesan Crusted Chicken Nuggets
Ingredients
The chicken nuggets
-
4
slices
bacon, cooked
-
½
cup
shredded Parmesan cheese
-
½
cup
almond flour
-
1
pound
skinless chicken breasts, sliced into 1½ inch cubes
-
1
large
egg
-
1
tablespoon
Italian seasoning
-
to taste
McCormick’s Grill Mates Chicken Seasoning
-
to taste
salt
-
to taste
pepper
-
as needed
cooking oil spray (olive oil recommended)
The avocado ranch dip
-
½
avocado
depending on size
-
⅓
cup
sour cream
-
½
teaspoon
chives (dried or fresh)
-
1½
teaspoons
onion powder
-
2
teaspoons
dill
-
1
teaspoon
garlic powder
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- Blend the cooked bacon in a blender or food processor for 30 seconds.
- Add almond flour and shredded Parmesan cheese to the blender and blend for another 30-40 seconds to create a crusted topping.
- Transfer the crust mixture to a bowl and mix in Italian seasoning, chicken seasoning, salt, and pepper.
- Prepare a sheet pan with parchment paper.
- In a separate bowl, dip the chicken cubes in the egg, then coat with the crust mixture.
- Place the coated chicken pieces on the prepared pan and spray the tops with cooking oil.
- Bake for 20-22 minutes until the nuggets are crisp.
- Let cool before serving.
- For the avocado ranch dip, mash the avocado and mix all dip ingredients in a bowl until well combined.
Nutrition Facts (estimated)
Servings
5
Calories
225
Total fat
13g
Total carbohydrates
3g
Total protein
24g
Sodium
500mg
Cholesterol
186mg
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