Classic Keto Chicken Cordon Bleu
Coated with a crunchy low carb crust, this Keto Chicken Cordon Bleu is stuffed with Swiss cheese, black forest ham and is classically delicious!
Servings 4 servings
- 4 boneless skinless chicken breasts *see note 1
- 4 slices black forest ham
- 80 g Swiss cheese *see note 2
- ¾ cup almond flour
- ½ cup parmesan cheese *see note 3
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 1 egg
- 2 tbsp water
Heat the oven to 375°. In a medium sized mixing bowl add the almond flour, parmesan, sea salt, black pepper and garlic powder. Mix well and then set the bowl beside your workstation.
Crack an egg into a shallow bowl or soup plate. Add 2 tbsp water and whisk well, then set the dish beside your work station with the breading bowl.
Slice the Swiss cheese into four pieces, roughly 3.5" x 1", 1/4" thick and 20 g each. This is just a rough estimate! Take a slice of ham and roll it around a slice of cheese. Repeat three more times, then set them aside. Place a handful of sturdy 4" toothpicks on your workstation and then you're ready to build the low carb chicken cordon bleu!
Take a sharp knife and slice it horizontally through the center of a chicken breast, creating a pocket inside for the ham and cheese. Make the pocket as large as possible without breaking through the other side *see note 5.
Stuff a rolled up ham and cheese inside the newly created pocket. Keep working the breast until the ham is nestled inside without any protruding from the pocket. Close the opening and seal it shut with toothpicks (see photos above for reference), then repeat with the other three breasts.
Toss each chicken breast around in the egg wash and then in the breading before placing it in the baking dish *see note 6. Once the four breasts have been coated, dip the top of each breast in egg wash and then again in the breading, so that the top of each keto chicken cordon bleu has been breaded twice. You may repeat until all of the egg wash and breading have been used up.
Bake in the preheated oven until the internal temperature of the chicken reaches 180°, about 35-45 minutes. Serve hot with Keto Cheese Sauce and your favourite keto side dishes!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 2 g net carbs per chicken cordon bleu.
- Boneless skinless chicken breasts can be very pricey unless on sale. It is easy to remove the bone and skin, and can save quite a bit of money. Watch this video to learn how to do it yourself!
- I prefer Swiss cheese in my cordon bleu because it holds it's shape fairly well once it melts and also has a nice mild flavour that does not overwhelm the other flavours. Other good choices would be gouda or mozzarella, and you could even add a bit of smokey flair by using a smoked gouda or smoked mozzarella!
- Although there is nothing like freshly grated parmesan cheese, in this recipe I like to use the shelf stable parmesan that comes in plastic shakers because it makes the BEST crust for chicken!
- Raw chicken can make you and your guests very sick. Anything that it comes into contact with needs to be sanitized before touching anything else. This includes your hands, knife and cutting board. Do not touch anything after working with chicken before properly sanitizing your hands.
- When creating the pocket in the chicken, be careful to keep the knife level, otherwise you could cut too high and cut right through the top, or cut too low and cut through the bottom of the breast.
- To get more from your egg wash and breading, use one hand only for the egg wash and the other hand only for the breading! This will keep more for your chicken and less on your hands!
Serving: 1chicken cordon bleu | Calories: 451kcal | Carbohydrates: 4.3g | Protein: 57g | Fat: 27.4g | Sodium: 855mg | Fiber: 2.3g | Net Carbs: 2g