SERVINGS
6
PREP TIME
15 minutes
COOK TIME
55 minutes
CALORIES
364
INGREDIENTS
- 1 1/2 lbs chicken breasts, skinless and boneless
- 1 tsp salt
- 1/8 tsp pepper
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 2 large eggs, beaten
- 1/4 cup avocado oil
- 6 tbsp sugar free maple syrup
- 3 tbsp keto-friendly ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp garlic powder
DIRECTIONS
- Preheat oven to 325°F. Grease the bottom of a 9×13-inch baking pan.
- Cut chicken into cubes. Season with salt and pepper to taste.
- Dip chicken pieces into beaten egg with fork allowing excess to drip off. Then toss each piece in the coconut and almond flour mixture to coat.
- Heat avocado oil in a large skillet and cook your chicken until browned but not cooked through.
- Place chicken in the prepared baking pan.
- In a small bowl, whisk together all the sauce ingredients including the sugar free maple syrup. Pour sauce evenly over the chicken.
- Bake for 30-40 minutes, spooning sauce over chicken once or twice during baking.
RECIPE NOTE
Tips & Tricks:
- Avocado oil is great for frying up chicken. It stays stable while heated and is high in healthy fats.
NUTRITION
Serving Size 1 Serving
Calories 364, Fat 16 grams, Carbs 22 grams, Net Carbs 4 grams, Protein 37 grams, Fiber 18 grams, Sugar 3
