Preheat the oven to 375F.

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.