25 Keto Almond Flour Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Baked Chicken Nuggets

Baked Chicken Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds chicken breast, cut into nugget-sized pieces
• 1 cup breadcrumbs (or almond flour for gluten-free)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg, beaten
• Salt and pepper
• Olive oil spray

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a bowl, mix breadcrumbs (or almond flour), Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
3. 3. Dip each chicken piece into the beaten egg, then coat with the crumb mixture and place on the prepared sheet.
4. 4. Lightly spray the tops with olive oil and bake 12–15 minutes, then flip and bake 5–7 minutes more until crisp and chicken reaches 165°F (74°C).
5. 5. Serve with your favorite dipping sauce.

2. Buffalo Chicken Keto Cauliflower Tots

Buffalo Chicken Keto Cauliflower Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, florets
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 2 large eggs
• 1/3 cup almond flour
• 1/3 cup buffalo sauce (plus extra for tossing)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper
• Ranch or blue cheese dressing for dipping (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Pulse cauliflower florets in a processor to resemble rice; cook briefly or microwave 4–5 minutes and drain well, squeezing out excess moisture.
3. 3. In a bowl, combine cauliflower with cheeses, eggs, almond flour, garlic powder, onion powder, salt, and pepper.
4. 4. Form small tot shapes and place on the baking sheet; bake 18–22 minutes until golden, flipping halfway.
5. 5. Toss hot tots with buffalo sauce, then bake 3–5 minutes more to set the coating.
6. 6. Serve with ranch or blue cheese dressing if desired.

3. Bang Bang Shrimp

Bang Bang Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon honey
• 1 tablespoon lime juice
• 2 cups shredded lettuce or cabbage for serving
• 2 tablespoons chopped green onions for garnish

Instructions

1. 1. Pat shrimp dry and lightly season with salt.
2. 2. Dredge shrimp in cornstarch and shake off excess.
3. 3. Heat oil in a skillet over medium-high heat and fry shrimp 2–3 minutes per side until golden and crispy; drain on paper towels.
4. 4. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
5. 5. Toss the warm shrimp with the sauce until evenly coated.
6. 6. Serve over a bed of shredded lettuce or cabbage and garnish with green onions.

4. Crispy Air Fryer Pork Chops

Crispy Air Fryer Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless pork chops (about 1.5 pounds total)
• 1 cup breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg, beaten
• Salt and pepper
• Olive oil spray

Instructions

1. 1. Preheat an air fryer to 400°F (200°C).
2. 2. In a bowl, mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, and salt and pepper.
3. 3. Dip each pork chop into the beaten egg, then coat with the breadcrumb mixture; press to adhere.
4. 4. Place chops in a single layer in the air fryer and spray lightly with oil.
5. 5. Cook 8–10 minutes, flip, then cook 4–6 minutes more until the internal temperature reaches 145°F (63°C).
6. 6. Let rest a few minutes before serving.

5. Almond Herb Crusted Pork Tenderloin

Almond Herb Crusted Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/4–1 1/2 lb pork tenderloin
• 1/2 cup finely ground almonds (almond meal)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. In a small bowl, mix almonds, parsley, thyme, garlic, salt, and pepper to form the crust.
3. 3. Brush the tenderloin with olive oil and Dijon mustard if using; press the almond crust onto the meat to coat.
4. 4. Place on a baking sheet and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
5. 5. Let rest 5–10 minutes before slicing.

6. Crispy Parmesan Crusted Chicken Breasts

Crispy Parmesan Crusted Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (~1.5 lb total)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning or dried oregano
• 1 egg, beaten
• Salt and pepper
• 2 tablespoons olive oil or cooking spray

Instructions

1. 1. Preheat oven to 400°F (200°C) or heat a skillet with olive oil over medium heat.
2. 2. Set up dredging stations: beaten egg in one dish; breadcrumb mixture (Parmesan, garlic powder, Italian seasoning, salt, pepper) in another.
3. 3. Dip each chicken breast into the egg, then coat with the crumb mixture.
4. 4. Sear in a lightly oiled skillet 2–3 minutes per side until golden; transfer to the oven and bake 6–8 minutes more until internal temperature reaches 165°F (74°C).
5. 5. Rest a few minutes before serving.

7. Keto Fish and Chips

Keto Fish and Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds white fish fillets (cod or haddock)
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 eggs, beaten
• Salt and pepper
• Olive oil spray
• 2 medium zucchini or parsnips, cut into thin fry shapes
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 450°F (230°C).
2. 2. Prepare chips: toss zucchini fries with a little oil and salt; spread on a baking sheet and bake 15–20 minutes until tender and edges are golden.
3. 3. In a bowl, whisk eggs. In another bowl, mix almond flour, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
4. 4. Dip fish into egg, then coat with the almond flour mixture.
5. 5. Place on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes until flaky and golden.
6. 6. Serve fish with zucchini fries and lemon wedges.

8. Salmon Patties

Salmon Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (14–15 oz) can pink salmon, drained or 1 lb fresh salmon, cooked and flaked
• 1/2 cup breadcrumbs or almond flour
• 1 egg
• 2 tablespoons chopped green onions
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper
• 1 tablespoon olive oil for frying

Instructions

1. 1. If using canned salmon, drain well and flake; if using fresh, cook and flake the flesh.
2. 2. In a bowl, mix salmon, breadcrumbs (or almond flour), egg, green onions, lemon juice, Dijon mustard, salt, and pepper.
3. 3. Form the mixture into four patties.
4. 4. Heat olive oil in a skillet over medium heat and cook patties 3–4 minutes per side until golden and cooked through.
5. 5. Serve with lemon wedges.

9. Cheesy Chicken Fritters

Cheesy Chicken Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground chicken
• 1 cup shredded cheddar cheese (120 g)
• 2 tablespoons finely chopped parsley
• 1 large egg
• 1/3 cup almond flour (28 g)
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

Instructions

1. 1. In a large bowl, mix the ground chicken, cheddar, parsley, egg, almond flour, garlic, paprika, salt, and pepper until well combined.
2. 2. Shape the mixture into about eight evenly sized fritters.
3. 3. Heat the olive oil in a skillet over medium heat.
4. 4. Cook the fritters 3 to 4 minutes per side, until golden and the chicken is cooked through (internal temperature 165°F/74°C).
5. 5. Transfer to a rack to drain briefly; season to taste if needed.
6. 6. Serve warm with lemon wedges or a dipping sauce.

10. Appetizing Low Carb Doughnut Cookies

Appetizing Low Carb Doughnut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour (96 g)
• 3 tablespoons erythritol (or other sugar substitute)
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• Optional glaze: 2 oz cream cheese (56 g), 1 tablespoon butter, 1/2 teaspoon vanilla, 1–2 tablespoons milk

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet.
2. 2. Whisk together the dry ingredients: almond flour, erythritol, baking powder, and salt.
3. 3. In a separate bowl, beat the egg with almond milk, vanilla, and melted butter.
4. 4. Stir the wet ingredients into the dry until a sticky dough forms.
5. 5. Shape into ring-like cookies or small doughnut shapes and place on the sheet.
6. 6. Bake 12–14 minutes until edges set; cool on a rack. If using glaze, whisk glaze ingredients and drizzle after cooling.

11. Vanilla Cupcakes with Buttercream Frosting

Vanilla Cupcakes with Buttercream Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour (90 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup milk (60 ml)
• 1/4 cup unsalted butter, melted (60 g)
• 1 large egg
• 1 teaspoon vanilla extract
• For frosting: 1/2 cup unsalted butter, softened (115 g), 1 cup powdered sugar (120 g), 1–2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 350°F (175°C) and line 4 muffin cups.
2. 2. Whisk flour, sugar, baking powder, and salt in a bowl.
3. 3. In another bowl, mix milk, melted butter, egg, and vanilla.
4. 4. Combine wet and dry until smooth.
5. 5. Divide batter among 4 cups and bake 18–20 minutes until a toothpick comes out clean.
6. 6. Cool completely. Beat frosting ingredients until smooth and fluffy; frost the cupcakes.

12. Peanut Butter Keto Cookies

Peanut Butter Keto Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup natural peanut butter (256 g) smooth
• 1/2 cup granulated sugar substitute
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, mix peanut butter, sugar substitute, egg, vanilla, baking soda, and salt until smooth.
3. 3. Roll dough into 12 small balls; place on the sheet and flatten with a fork to create a crosshatch pattern.
4. 4. Bake 10–12 minutes until edges are set; cool on a rack.

13. Low Carb Apple Cupcakes

Low Carb Apple Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour (96 g)
• 1/4 cup sugar substitute (50 g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce (120 ml) or yogurt
• 1/3 cup melted butter (70 g)
• 1 large egg
• 1 small apple, finely diced (about 120 g)
• 1 teaspoon vanilla extract
• Optional frosting: 2 oz cream cheese (56 g), 1–2 tablespoons sugar substitute, 1/2 teaspoon vanilla

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a 4-cup muffin tin.
2. 2. Whisk almond flour, sugar substitute, baking powder, cinnamon, and salt in a bowl.
3. 3. In another bowl, whisk applesauce (or yogurt), melted butter, egg, and vanilla.
4. 4. Combine wet and dry; fold in diced apples.
5. 5. Divide batter into 4 cups and bake 20–22 minutes until golden and a toothpick comes out clean.
6. 6. Cool and, if desired, frost with a cream cheese frosting.

14. Zucchini Spice Cake Cupcakes

Zucchini Spice Cake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour (90 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup grated zucchini (about 70 g)
• 1/4 cup vegetable oil (60 ml)
• 1 large egg
• 1 teaspoon vanilla extract
• Optional glaze: 2–3 tablespoons milk, powdered sugar substitute to reach drizzle consistency

Instructions

1. 1. Preheat to 350°F (175°C) and line 4 muffin cups.
2. 2. Whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. 3. In another bowl, whisk zucchini, oil, egg, and vanilla.
4. 4. Combine wet and dry; mix until just combined.
5. 5. Divide into 4 cups and bake 18–20 minutes until set.
6. 6. Cool and drizzle with optional glaze.

15. Keto Donuts

Keto Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour (96 g)
• 2 tablespoons coconut flour (18 g)
• 3 tablespoons erythritol
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (60 ml)
• 2 tablespoons melted butter (28 g)
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. 2. Whisk dry ingredients in a bowl.
3. 3. In another bowl, whisk eggs, almond milk, butter, and vanilla.
4. 4. Combine dry and wet until a smooth batter forms.
5. 5. Fill donut cavities about 3/4 full and bake 12–14 minutes until a toothpick comes out clean.
6. 6. Cool on a rack; optional glaze: mix cream cheese, vanilla, and a splash of milk to drizzle.

16. Keto Funnel Cakes

Keto Funnel Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour (96 g)
• 2 tablespoons cream cheese, softened (30 g)
• 2 large eggs
• 1/4 cup unsweetened almond milk (60 ml)
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt
• Oil for frying

Instructions

1. 1. In a blender or bowl, blend almond flour, cream cheese, eggs, milk, vanilla, baking powder, and salt until smooth.
2. 2. Heat a thin layer of oil in a skillet over medium heat.
3. 3. Pour or ladle batter into the pan to form circles; cook about 1–2 minutes per side until edges set and centers are cooked.
4. 4. Transfer to a rack and repeat with remaining batter.
5. 5. Serve warm with a light dusting of sugar substitute or toppings of choice.

17. Lemon Bars Recipe

Lemon Bars Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour (60 g)
• 2 tablespoons powdered sugar (14 g)
• 4 tablespoons cold butter (56 g), cut into small pieces
• 2 large eggs
• 1/2 cup granulated sugar (100 g)
• 1/4 cup lemon juice (60 ml)
• Zest of 1 lemon
• 2 tablespoons all-purpose flour (16 g)

Instructions

1. 1. Preheat to 350°F (175°C). Mix crust ingredients until crumbly; press into an 8×8 inch pan.
2. 2. Bake crust for 12–15 minutes until lightly golden; set aside.
3. 3. Whisk eggs, sugar, lemon juice, lemon zest, and flour until smooth.
4. 4. Pour filling over crust and bake 18–20 minutes until set.
5. 5. Cool completely, dust with additional powdered sugar if desired, and cut into bars.

18. Almond Flour Waffles

Almond Flour Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour (180 g)
• 2 large eggs
• 1/2 cup milk (120 ml)
• 1/4 cup melted butter (60 g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

1. 1. Preheat a waffle maker and lightly grease.
2. 2. In a bowl, whisk dry ingredients: almond flour, baking powder, salt.
3. 3. In another bowl, whisk eggs, milk, melted butter, and vanilla.
4. 4. Combine wet and dry until a smooth batter forms; let rest 2 minutes.
5. 5. Pour batter onto the waffle iron and cook until golden and crisp.
6. 6. Serve with toppings of choice.

19. Snickerdoodle Mug Cake

Snickerdoodle Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 4 large eggs
• 1 tsp vanilla extract
• Cinnamon-sugar topping: 2 tbsp granulated sugar + 1/2 tsp ground cinnamon

Instructions

1. 1. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. 2. Whisk melted butter, milk, eggs, and vanilla in a separate bowl until smooth.
3. 3. Stir wet ingredients into dry just until a cohesive batter forms.
4. 4. Divide batter evenly into four microwave-safe mugs; sprinkle each with cinnamon-sugar topping (optional).
5. 5. Microwave each mug on high for about 70-90 seconds, or until the centers are set.
6. 6. Let the cakes rest 1-2 minutes, then serve warm.

20. Coffee Cake Muffins

Coffee Cake Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup plain yogurt (or milk)
• 1/4 cup melted butter or oil
• 1 large egg
• 1 tsp vanilla extract
• Streusel topping: 2 tbsp brown sugar, 2 tbsp all-purpose flour, 1 tbsp melted butter, 1/2 tsp cinnamon

Instructions

1. 1. Preheat oven to 375 F and line 4 muffin cups.
2. 2. Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon).
3. 3. Whisk wet ingredients (yogurt/milk, melted butter/oil, egg, vanilla) separately.
4. 4. Combine wet and dry until just moistened.
5. 5. Divide batter into 4 muffin cups; top with streusel mixture.
6. 6. Bake 18-22 minutes, until a toothpick comes out clean; cool briefly before serving.

21. Pecan Bars

Pecan Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup light corn syrup
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions

1. 1. Preheat oven to 350 F and line an 8×8 inch pan with parchment.
2. 2. Mix crust ingredients until crumbly; press into the pan to form an even layer.
3. 3. Bake crust 8-10 minutes until lightly golden; remove from oven.
4. 4. In a bowl, whisk corn syrup, brown sugar, egg, and vanilla; fold in pecans.
5. 5. Pour filling over crust and bake 12-14 minutes until set.
6. 6. Cool completely and cut into 4 bars.

22. Keto Chocolate Chaffle

Keto Chocolate Chaffle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded mozzarella cheese
• 2 large eggs
• 4 tbsp almond flour
• 2 tbsp unsweetened cocoa powder
• 1-2 tbsp erythritol (or other low-carb sweetener)
• 1/2 tsp vanilla extract
• Pinch salt

Instructions

1. 1. In a bowl, combine mozzarella and eggs until smooth.
2. 2. Stir in almond flour, cocoa powder, sweetener, vanilla, and salt until a thick batter forms.
3. 3. Preheat a waffle maker and lightly grease.
4. 4. Divide batter into four portions and cook as waffles until crisp and cooked through (about 2-3 minutes each).
5. 5. Let cool briefly and serve as desired.

23. Almond Flour Pancakes

Almond Flour Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 4 large eggs
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions

1. 1. In a bowl, whisk almond flour, baking powder, and salt.
2. 2. In another bowl, whisk eggs, milk, and vanilla.
3. 3. Combine wet and dry until smooth; let the batter rest 5 minutes.
4. 4. Heat a lightly oiled skillet; pour 1/4 cup batter per pancake and cook until bubbles form, flip and cook until golden.
5. 5. Makes about 4 pancakes; serve warm with toppings of choice.

24. Tagalong Peanut Butter Cookie Bars

Tagalong Peanut Butter Cookie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup creamy peanut butter (for topping)
• 2 tbsp unsalted butter, melted
• 2 tbsp powdered sugar
• Optional: 1/4 cup chocolate chips, melted for drizzle

Instructions

1. 1. Preheat oven to 350 F and line a small rectangular pan with parchment to yield four bars.
2. 2. For crust, mix flour, sugar, peanut butter, and melted butter until a crumbly dough forms; press into pan.
3. 3. Bake crust 10 minutes until set; cool briefly.
4. 4. For topping, whisk peanut butter, melted butter, and powdered sugar until smooth; spread over crust.
5. 5. Drizzle with melted chocolate if using; refrigerate briefly to set.
6. 6. Cut into 4 bars and serve.

25. Fried Chicken Tenders

Keto Fried Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT81M · Yield: [‘8’, ‘8 chicken tenders’]

These chicken tenders are tender on the inside and crispy on the outside. The perfect crunchy texture without the carbs. Keto-approved, high in protein and gluten-free.

Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (we’ll use only the juice)
• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil

Instructions

1. Add chicken tenderloins into a food container, pour over the pickle juice, close the lid, give it a good shake, and marinate in the fridge for at least 1 hour or overnight.
2. In a small bowl, combine almond flour, paprika, garlic powder, salt and black pepper.
3. In another small bowl, whisk the eggs.
4. In a third bowl, pour in your pork panko.
5. Line up all of the bowls. Cover the chicken tenderloins with the almond flour mixture, then drench in the egg, and finally, coat it with pork panko. Do that with all of the chicken tenderloins.
6. Cover your pan with 2 inches of avocado oil and put it over medium-high heat. Let the oil heat up to a point where if you drop in a little bit of the leftover flour mixture, you can see it frying up.
7. Once the oil is hot, place chicken tenderloins in the oil and cook for 3 minutes on each side until golden brown.
8. Serve with your favorite low-carb sauce.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.