Keto Chicken Nuggets
These keto chicken nuggets are crispy on the outside, juicy on the inside, and totally low carb. Made with simple ingredients and no breading, they’re perfect for picky eaters, meal prep, or anyone cutting carbs—without sacrificing flavor. A family favorite you’ll make again and again!
Ingredients
- 10 oz canned chicken well-drained
- 1 large egg
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F and line your baking sheet with parchment.
- Mix all ingredients (except parsley) in a bowl until combined.
- Scoop onto baking sheet and flatten slightly.
- Bake for 10-12 minutes, flipping halfway through.
- Garnish with parsley and serve with your favorite dip!
Video
Notes
- Really drain the canned chicken. If it’s too wet, the nuggets won’t hold together.
- Flip them halfway through baking so both sides get that golden crisp. It makes a big difference!
- Let them cool for a few minutes before digging in. They’ll firm up a bit and be easier to pick up and dip.
Nutrition
Calories: 81kcalCarbohydrates: 0.5gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 36mgSodium: 293mgPotassium: 57mgFiber: 0.04gSugar: 0.05gVitamin A: 118IUVitamin C: 0.002mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
