Keto Chicken Parmesan Patties – 54g Protein, 45 Minutes, and 3 Rave Reviews
Chicken Parmesan gets a low‑carb, high‑protein makeover. Instead of breaded cutlets, these patties are built from ground chicken, Parmesan, and aromatic herbs – pan‑fried until golden, then draped in marinara and melted mozzarella. They’re essentially a deconstructed Chicken Parm burger, and they’re completely ketogenic. Three home cooks have already made them and immediately added the recipe to their weekly rotation. A 61% spoonacular score says it’s solid. The unanimous “make again” votes say it’s even better.
“I’ve been craving Chicken Parmesan since I started keto, and these patties totally hit the spot. Juicy, cheesy, and the sauce doesn’t make them soggy. My husband couldn’t believe they’re low‑carb.”
Why These Chicken Parmesan Patties Work
Traditional Chicken Parmesan relies on breadcrumbs for binding and crunch. This keto version swaps in finely grated Parmesan and almond flour, which add flavor and keep the patties tender without a hint of graininess. The egg and minced onion provide moisture, and a hit of Italian seasoning ties everything together. Pan‑frying in avocado oil gives you that crispy, golden crust you crave – no deep fryer required.
The toppings are classic: a spoonful of sugar‑free marinara and a blanket of shredded mozzarella that melts into a gooey, irresistible layer. Serve them over zucchini noodles or a simple arugula salad, and you’ve got a complete Mediterranean‑inspired dinner that clocks in at 715 calories, 54 grams of protein, and just 6 grams of net carbs. At $3.33 per serving, it’s also a steal compared to restaurant chicken Parm.
Ingredients for Keto Chicken Parmesan Patties
📋 Shopping List – Serves 3 (makes 6 small patties)
For the patties:
- 1 lb ground chicken – 93/7 lean works best
- ½ cup finely grated Parmesan cheese
- ¼ cup almond flour
- 1 large egg
- ¼ cup finely minced onion
- 2 cloves garlic – Minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil – For frying
For the topping:
- ½ cup sugar‑free marinara sauce
- ¾ cup shredded low‑moisture mozzarella cheese
- Fresh basil leaves – For garnish
All ingredients are naturally gluten‑free and keto‑friendly. For dairy‑free, use vegan Parmesan and mozzarella alternatives.
Ingredient Notes
Ground chicken. 93/7 is ideal – enough fat to keep the patties moist, not so much that they shrink. Ground turkey or pork work well, too.
Almond flour. Super‑fine blanched almond flour binds the patties without adding graininess. Coconut flour is too absorbent; if you must substitute, use only 2 tablespoons and add an extra egg.
Marinara. Look for a brand with no added sugar – Rao’s Homemade and Carb‑Smart both make excellent versions. Double‑check the label for hidden carbs.
How to Make Keto Chicken Parmesan Patties
1. Mix the Patties
In a large bowl, combine the ground chicken, Parmesan, almond flour, egg, onion, garlic, Italian seasoning, salt, and pepper. Use your hands to mix gently until just combined – overmixing will make the patties dense.
2. Shape and Chill
Divide the mixture into 6 equal portions (about 2.5 oz each) and shape into ½‑inch‑thick patties. Place them on a parchment‑lined tray and refrigerate for 15 minutes. This step is optional but highly recommended – cold patties hold together better during cooking.
3. Pan‑Fry
Heat the avocado oil in a large nonstick or cast‑iron skillet over medium heat. Carefully place the patties in the skillet, leaving space between them. Cook undisturbed for 4 to 5 minutes, until the bottoms are deep golden brown and crisp. Flip gently and cook another 4 to 5 minutes, until the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
4. Melt the Cheese
Wipe the skillet clean, then reduce heat to low. Return the patties to the skillet. Spoon about 1½ tablespoons of marinara over each patty, then sprinkle with mozzarella. Cover the skillet and cook for 2 to 3 minutes, until the cheese is melted and bubbly.
5. Serve
Transfer the patties to a platter or individual plates. Garnish with fresh basil leaves. Serve immediately with zucchini noodles, cauliflower mash, or a crisp green salad.
🧀 Pro Tips for Perfect Chicken Parmesan Patties
- Don’t overmix. Mix just until the ingredients come together. Overworking the meat makes patties tough.
- Use a thermometer. 165°F guarantees the chicken is fully cooked but still juicy.
- Keep them small. Six smaller patties cook faster and are easier to flip than three large ones.
- Make it a meal. Serve over spiralized zucchini or shirataki noodles tossed in a little garlic butter.
Serving Suggestions
These patties are incredibly versatile. Pair them with:
- Zucchini noodles (zoodles). Sauté in olive oil with garlic, top with the patties and extra sauce.
- Cauliflower mash. Creamy, buttery, and the perfect vehicle for that extra marinara.
- Arugula salad with lemon vinaigrette. The peppery greens cut through the richness.
- Keto garlic bread. Use a low‑carb baguette or make cheese crisps.
Recipe Variations
Once you’ve mastered the classic, try these easy twists:
- Burger Club: Award‑Winning Logan County Burger Patty Melt: Not a variation, but a fantastic beef‑based patty melt recipe to explore when you’re craving diner vibes.
- Spicy Chicken Parm Patties: Add ½ teaspoon red pepper flakes and a minced jalapeño to the patty mixture. Top with pepper jack cheese.
- Pesto Chicken Patties: Swap the Italian seasoning for 2 tablespoons basil pesto in the patty mixture. Use fresh mozzarella and a dollop of extra pesto.
- Air Fryer Version: Cook the patties at 375°F for 10–12 minutes, flipping halfway. Top with sauce and cheese, then air fry for 2 minutes more.
Storage and Leftovers
Cooked patties keep in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or marinara – the microwave works but may toughen the chicken. These patties also freeze beautifully: arrange uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2 to 3 minutes to the cooking time.
The 61% Spoonacular Score – What It Really Means
A 61% score on Spoonacular is firmly in the “solid” range. The algorithm rewards this recipe for its sky‑high protein (54g!), clean keto‑friendly ingredients, and excellent value. It loses a few points only because the sample size is still small – three reviews – but all three users said they would make it again. That’s a 100% return rate. In the real world, three enthusiastic cooks are worth more than a thousand passive page views. This recipe is a proven crowd‑pleaser in the making.
🍝 The Final Verdict
Keto Chicken Parmesan Patties are proof that you don’t have to give up comfort food when you go low‑carb. Juicy, cheesy, and deeply satisfying, they come together in 45 minutes with minimal fuss and a budget‑friendly price tag. Three people have already discovered this. At $3.33 a serving, you can afford to join them – and bring your favorite low‑carb sides along.
Filed under: Keto · Chicken · Italian · Mediterranean · Low‑Carb · High Protein · Gluten‑Free