Low Carb Chicken Tenders

These low carb chicken tenders are baked to perfection – ideal for the whole family to enjoy! Keto and gluten free recipe with video tutorial.

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Both my gluten-free husband and picky son LOVE these chicken tenders! In fact my son has frequently declared that other than peanut butter he hates ALL nuts, and is frequently suspicious of recipes that I make because so many seem to have almond flour in – which is a fair point! But he really can't detect it in this dish – maybe one day I'll tell him!

The tenders only require a few ingredients and they bake up so wonderfully. Tasty, delicious, and of course low carb! Check out all my low carb chicken recipes!

Watch the video or scroll down for the full recipe and printable recipe card.

How to Make Low Carb Chicken Tenders

In a bowl, combine almond flour, flaxseed meal, paprika, salt and pepper. The combination of the almond and flaxseed meal gives it a great texture and flavor, and the paprika adds a little color and spice!

Beat a couple of eggs in a separate bowl. Dip a chicken tenderloin into the egg, turn to coat, then drop it into the dry mixture.

Coat it thoroughly then place it on a baking sheet lined with a silicone mat or a wire rack. Repeat with the rest of the chicken.

Bake in a preheated oven for 25 minutes or until the chicken is cooked through.

Serve with some low carb ketchup: I like both Heinz Reduced Sugar Ketchup (1g net carbs per tablespoon) and Walden Farms Ketchup (0g net carbs per tablespoon)! Check out my full list of low carb ketchup options – both homemade and store bought!

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Low Carb Chicken Tenders

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These low carb chicken tenders are baked to perfection - ideal for the whole family to enjoy! Keto and gluten free recipe with video tutorial.

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Ingredients

• ½ cup almond flour
• ¼ cup flaxseed meal
• ¼ tsp paprika
• salt and pepper
• 2 eggs, beaten
• 1 lb chicken tenderloin, about 8
• low carb ketchup, for serving

Instructions

1. Preheat the oven to 375F.
2. In a bowl, combine almond flour, flaxseed meal, paprika, salt and pepper. Add the beaten eggs to a separate bowl.
3. Dip a chicken tenderloin into the egg, turn to coat, then drop it into the dry mixture. Coat it thoroughly then place it on a baking sheet lined with a silicone mat or wire rack. Continue with the rest of the tenderloins.
4. Bake for 25 minutes or until the chicken is cooked through. Serve with low carb ketchup.

Notes

4g net carbs per (large!) serving! Ketchup not included.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Heinz Tomato Ketchup No Sugar (13 oz Bottle)
• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce (Pack of 1)

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 587Total Fat 32gSaturated Fat 4gCholesterol 308mgSodium 331mgCarbohydrates 12gNet Carbohydrates 4gFiber 8gSugar 1gProtein 63g

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