Almond Crusted Chicken Nuggets

Sure, nuggets may feel like a kid’s treat, but let’s be real: we all still love them. Either way, this keto-friendly recipe can be made in larger batches if you’d like and will keep the whole family happy. Just be sure to buy tomato sauce with no added sugar, to keep your carb count down.

Prep Time
15 minutes
Cook Time
25 minutes
Serves 1
Keto Almond Crusted Chicken Nuggets


Step 1. Preheat your oven to 180°

Step 2. Cut your chicken breast into nugget-sized pieces and set aside.

Step 3. In a bowl, combine almond meal, sesame seeds (approx. 3 ½ tsp), paprika and cumin in a bowl. Mix well.

Step 4. Coat your nuggets by dipping in egg, and then in the almond and sesame ‘crumb’.

Step 5. Line the nuggets on a baking tray and spray generously with olive oil.

Step 6. Cook for 15 minutes, then flip and give them another spray with olive oil. Return to the oven and cook for a further 10-15 minutes or until cooked through. Set aside to rest.

Step 7. Meanwhile, toss the salad ingredients—that’s about one-and-a-half cups of salad greens, the tomatoes, half a medium avocado and the cucumber— with the MCT oil and balsamic vinegar.

Step 8. Serve the nuggets with side salad and tomato sauce, to dip.


  • 150g Skinless Chicken Breast
  • 40g Almond Meal
  • 10g Sesame Seeds
  • 3 Pinches Smoked Paprika
  • 1 Pinch Cumin
  • 1 Extra-Large Egg, beaten
  • 2 Sprays Extra Virgin Olive Oil
  • 50g Mixed Salad Greens
  • 8 Cherry Tomatoes, halved
  • 1 Lebanese Cucumber, chopped
  • 80g Avocado, sliced
  • 25mL MCT Oil
  • 15mL Balsamic Vinegar
  • 35g Low Sugar Tomato Sauce, to serve

Per serve:

Energy: 1078kcal. (4510kJ)

Fat: 71% (86g)

Protein: 21% (54g)

Carbohydrate: 8% (16g net carbs)

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