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Easy Keto Chicken Nuggets | 5 Ingredients, 5 Minute Prep!
Keto Chicken Nuggets have only 5 ingredients and take about 5 minutes to prepare. They freeze well, travel well, and taste delicious!
There is just something about chicken nuggets. Maybe it’s the fun of eating with your hands or just the yum factor of dipping in a condiment but they really are a comfort food. I’m happy to eat them for lunch along with my kids when I have some of these low carb chicken nuggets waiting in the freezer.
Most of the chicken nugget recipes I’ve come across use small pieces of raw chicken and just bread them. Those are good, but I like the soft texture that is inside conventional chicken nuggets. That is what I wanted to mimic in this keto chicken nuggets recipe.
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It is as simple as mixing, scooping, and flattening. It really takes about 5 minutes to make a whole batch. This easy recipe is low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
For a complete keto diet meal the entire family will love, make a batch of my Broccoli Nuggets too!
Ingredients
- Cooked chicken – Any type of cooked chicken works in this recipe.
- Cream cheese – Cream cheese gives the nuggets a soft texture.
- Almond flour – Almond flour helps the nuggets hold together.
- Egg – Egg is the binder in this recipe.
- Garlic salt – You can use garlic powder plus salt if you don’t have garlic salt.
How to Make Keto Chicken Nuggets
Step One: Combine the ingredients in a large bowl and mix with an electric mixer until thoroughly combined. You must use warm chicken, or it will not shred easily.
Step Two: Form into balls with a cookie scoop or your hands.
Step Three: Press into nuggets on the tray. You can make any shape you want.
Step Four: Bake until firm in the preheated oven. Serve with your favorite dipping sauce.
Top Tip💡
The trick is warming the chicken before adding it to the mixer so it shreds into tiny pieces with no effort. With a big bowl and a decent mixer, you can even shred the chicken and mix in the other ingredients all at the same time. Just make sure the chicken is very warm and the cream cheese is soft.
Variations
- Meat – Try making these with another type of shredded meat, like pork.
- Vegetables – This recipe works well subbing in a vegetable for some or all of the chicken.
- Seasonings – These have a mild flavor to be kid-friendly. Feel free to kick up the spices for your own palate.
- Pork rinds – Feel free to swap in crushed pork rinds for the almond flour.
- Air fryer – Cook in an air fryer basket lined with parchment paper or a silicone liner for 8-10 minutes at 400.
- Coating – Coat the nuggets in almond flour or crushed pork rinds before cooking for a breadcrumb-like exterior.
Storage
Store the keto-friendly chicken nuggets in an airtight container in the fridge for 3-4 days. You can also freeze these for 3-4 months. I prefer to freeze in a single layer on a baking sheet and then transfer to a storage bag so they don’t stick together.
Common Questions
Can I Use Leftover Chicken?
Yup! I’ve roasted whole chickens just to save the meat for this recipe but it also works great with leftover chicken meat or rotisserie chicken.
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Keto Chicken Nuggets
My Low Carb Chicken Nuggets have only 5 ingredients and take about 5 minutes to prepare. They freeze well, travel well, and taste delicious!
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Shred chicken with an electric mixer. This works best with a combination of dark and white meat (or just dark meat) that is still warm. If you are using leftover chicken warm it up a bit first. Once the chicken is shredded add in the rest of the ingredients and mix until thoroughly combined.
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Drop scoops onto a greased baking sheet (or use parchment paper to line it) and flatten into a nugget shape.
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Bake at 350 for 12-14 min until slightly golden and firm.
Nutrition: The nutrition facts are calculated for 1/6th of the recipe. Divide the number of nuggets you make by 6 and that is how many are in each serving.
Reheating: To reheat from frozen I either microwave for about 45 seconds or bake in the oven or toaster oven at 350 for about 10 min.
Reheating: To reheat from frozen I either microwave for about 45 seconds or bake in the oven or toaster oven at 350 for about 10 min.
Calories: 243Carbohydrates: 2gProtein: 18gFat: 17gSaturated Fat: 8gCholesterol: 108mgSodium: 553mgPotassium: 181mgSugar: 1gVitamin A: 555IUCalcium: 58mgIron: 0.9mg
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Originally posted on Dec 31, 2015. Revised and republished on September 16, 2025.
