In a bowl, combine almond flour, flaxseed meal, paprika, salt and pepper. Add the beaten eggs to 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 wire rack. Continue with the rest of the tenderloins.
Bake for 25 minutes or until the chicken is cooked through. Serve with low carb ketchup.
4g net carbs per (large!) serving! Ketchup not included.