Crispy Keto Chicken Nuggets with Canned Chicken

When you’re managing type 2 diabetes while feeding four kids and dodging ingredient shortages in the Dominican Republic, fast and healthy recipes are more than convenient—they’re essential. These keto chicken nuggets came about during one of those chaotic evenings when I needed a snack that wouldn’t spike my blood sugar or take forever to prepare. The best part? My youngest calls them “chicken cookies” and devours them before they even hit the table.

Delicious Keto Chicken Nuggets

Crispy keto chicken nuggets are a delightful treat that everyone can enjoy, regardless of dietary preferences. These bites are not only flavorful but also incredibly easy to prepare.

One night after a power outage, I mixed this batch by candlelight. Even in the dark, they turned out great—a testament to how foolproof this recipe is.

Using canned chicken is a convenient way to whip up a satisfying snack in no time. We rely on canned chicken often since fresh cuts aren’t always available here. It’s one of those pantry staples that keeps dinner stress-free.

The combination of almond flour and Parmesan cheese gives these nuggets their signature crunch, making them an irresistible option for both keto followers and casual snackers.

Ingredients You’ll Need

A short list of ingredients is all it takes to create these tasty nuggets.

Start with canned chicken, which serves as the main protein source. Almond flour provides the necessary texture while keeping the recipe low in carbohydrates. Other ingredients include eggs for binding, Parmesan cheese for added flavor, and a blend of spices like garlic powder, onion powder, and paprika to elevate the taste. Spray oil is used to achieve that perfectly golden finish during baking.

Ingredient Substitutions

• Canned chicken: Substitute with cooked shredded chicken breast or rotisserie chicken.
• Almond flour: Use crushed pork rinds or coconut flour (reduce quantity slightly).
• Parmesan cheese: Try grated Asiago or Pecorino Romano.
• Eggs: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if egg-free.
• Oil spray: Lightly brush with olive oil if spray isn’t available.

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine drained canned chicken, almond flour, Parmesan cheese, eggs, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
3. Using your hands, form the mixture into nugget shapes and place them on the prepared baking sheet. I get my kids involved in this step—they love shaping the nuggets like Play-Doh, and it gives them a sense of pride when they eat what they helped make.
4. Spray the nuggets lightly with oil spray and bake in the preheated oven for 15-20 minutes or until golden brown and crispy. Our sea-level oven bakes a bit differently, so I always watch closely the last few minutes. They’re done when they smell just slightly nutty and toasted.
5. Let the nuggets cool slightly before serving. Enjoy them with your favorite low-carb dipping sauce!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings

Pro Tips

• Drain the canned chicken thoroughly to avoid a soggy mixture.
• Use a cookie scoop to make evenly sized nuggets.
• For extra crispiness, flip the nuggets halfway through baking.
• Serve with homemade ranch or sugar-free honey mustard for dipping.
• Freeze shaped raw nuggets for a future quick meal; bake from frozen with an extra 5 minutes.

Tip from Grammie Shirley

Store leftover nuggets in an airtight container in the fridge and reheat them in an air fryer for the best texture.

Serving Suggestions

Once the nuggets are out of the oven, let them cool slightly before serving. They pair beautifully with a creamy dipping sauce, which can enhance the overall flavor experience. A sprinkle of fresh parsley adds a touch of color and freshness to the presentation, making these nuggets not just a snack but also a visually appealing dish.

Nutrition & Serving Info

With only 5 grams of carbohydrates per serving, these nuggets fit perfectly into a low-carb lifestyle. Each serving offers a good amount of protein and healthy fats, making them a satisfying choice for any time of day. Enjoy them as a snack, appetizer, or even part of a meal.

I’ve even served these at our local Bible study group. They’re always the first dish to disappear from the table.

• Calories per serving (estimated): 250 kcal
• Fat: 15g
• Protein: 25g
• Carbohydrates: 5g
• Servings: Makes 4 servings

Q&A

Q1: Can I use fresh chicken instead of canned?
Yes, just make sure it’s fully cooked and shredded. You may need to adjust the binding if it’s too wet or dry.

Q2: Are these nuggets freezer-friendly?
Absolutely. Freeze them raw or cooked. Reheat in the oven or air fryer until crisp.

Q3: What dipping sauces are keto-friendly?
Try sugar-free BBQ, garlic aioli, or a blend of Greek yogurt and hot sauce.

Q4: Can I air fry these instead of baking?
Yes! Air fry at 375°F for about 12 minutes, flipping halfway through.

Q5: How can I make them spicier?
Add cayenne pepper or a dash of hot sauce to the mix.

Final Thoughts

Finding low-carb options that actually satisfy a craving can be tough, especially when you’re juggling health needs, family meals, and inconsistent ingredient availability. But these keto chicken nuggets are a reliable favorite in our home—simple, adaptable, and packed with flavor. I hope they become a go-to in your kitchen too.