Low Carb Chicken Nuggets
Chicken nuggets went to the gym, cut out the breading, and now they’re ripped. These low carb beauties are so delicious, even your carb-loving cousin Steve might ask for seconds (and he still thinks cauliflower is just a fancy flower). Crunchy on the outside, juicy on the inside, and zero guilt in between—these nuggets are here to prove you don’t need a breadcrumb trail to find your way to flavor town.
They’re the nuggets that hit the gym while everyone else hit the drive-thru. One bite and you’ll be clucking about them to all your keto-curious friends.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Preheat the oven to 400 degrees.
Step 2: Add the ingredients to a bowl, and mix together.
Step 3: Use a cookie scoop to drop mixture onto the baking sheet.
Step 4: Transfer the pan to the oven and bake for 10-12 minutes, flipping the nuggets halfway through baking.
Step 5: Sprinkle with chopped parsley and serve with your favorite dipping sauce.
Whether you’re dodging carbs or just craving a guilt-free crunch, these low carb chicken nuggets have your back (and your taste buds). Dip, dunk, and devour—no breadcrumbs, no regrets!
Low Carb Chicken Nuggets
Ingredients
- 10 ounces canned chicken drained
- 1 egg
- ½ cup Monterey Jack cheese shredded
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- parsley garnish
Instructions
- Preheat the oven to 400 degrees.
- Add the ingredients to a bowl, and mix together.
- Use a cookie scoop to drop mixture onto the baking sheet.
- Transfer the pan to the oven and bake for 10-12 minutes, flipping the nuggets halfway through baking.
- Sprinkle with chopped parsley and serve with your favorite dipping sauce.
