Keto Friendly Snacks

Keto Chicken Nuggets gluten free & paleo

Keto Chicken Nuggets gluten free & paleo

Keto Chicken Nuggets gluten free & paleo are a real treat with all good-for-you ingredients Properly crisp and utterly delicious. Ideal for meal prepping!
Bite-sized pieces of heaven. Fairly terrific in a lovely fresh salad, entree, meal and even Perfect as a snack! Fairly certain even the kids will dig them.
They’re also baked for a more ‘hands-off’ approach and mess-free. They freeze great too!

While meal prepping, feel free to whip up a large batch and keep handy for a rainy day.


For the marinade

  • 500 g chicken breast or (for extra juicy nuggets!) debonned thigh , cut into small pieces
  • 1/2 cup sour cream or (full-fat coconut cream)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon poultry seasoning
  • 2 cloves garlic ran through a press
  • 1/4 teaspoon freshly ground black pepper
  • kosher salt to taste

For the ‘breading’

  • 1/2-1 cup almond flour as needed
  • 1 egg lightly beaten
  • 1 tablespoon sour cream
  • 90 g pork rinds crushed
  • 25 g Parmesan cheese finely grated
  • 1 teaspoon oregano
  • 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • kosher salt to taste

Serving suggestions

  • (sugar free!) ketchup
  • our marinara sauce
  • chives finely chopped


  1. Rinse and pat dry (chicken pieces). Put it aside.
  2. Take a bowl(large) suitable for marinating, mix together the freshly ground black pepper, vinegar, poultry seasoning, garlic, sour cream and season to taste. Add in the chicken, cover with cling film and for at least two hours marinate in the fridge.
  3. Preheat oven to 425°F. Line a baking tray(rimmed) with parchment paper.
  4. For the three coatings, you will need three bowls. Place your almond flour in bowl 1. Whisk your egg with sour cream in bowl 2. Mix thoroughly together the freshly ground black pepper,
  5. Parmesan cheese, paprika, oregano, garlic powder, onion powder, crushed pork rinds, cayenne and season to taste with salt in bowl 3(depending on the saltiness of your pork rinds, will vary quite a bit).
  6. One at a time in the almond flour, dip your chicken pieces, followed by the egg, followed by the pork rinds mixture. Place in the (prepared)baking tray.
  7. Until they get fully cooked, bake your chicken nuggets for 20-15 minutes (i.e. juices run clear and the no longer pink). Serve right away (surprisingly good cold too!).
  8. Store in the fridge for 3 days
  9. In the freezer for up to three months.


Calories: 376kcal
Carbohydrates: 3g
Protein: 46g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 148mg
Sodium: 677mg
Potassium: 494mg
Fiber: 1g
Vitamin A: 535IU
Vitamin C: 1.5mg
Calcium: 125mg
Iron: 1.6mg

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