I’m updating this collection of Keto Baked Chicken Recipes because I think baked chicken is perfect for dinner when the weather starts getting colder! And this round-up has 28 low-carb chicken recipes, which should give you lots of options for your dinner rotation!

PIN the Keto Baked Chicken Recipes to try some later.

These Keto Baked Chicken Recipes are perfect to make for dinner as soon as the weather starts getting colder. And many of the recipes use chicken breasts, which is something many people keep in the freezer.

These recipes are the favorite low-carb chicken dishes I’d even make for guests, and I hope some of them might become your favorite chicken dinners too! There are 28 amazing ideas here for a low-carb chicken dinner.

And I know you don’t want to scroll through that many photos! But please check the recipe links after the photos to see all the tasty Keto chicken dinners that are featured here. I hope you find some new recipes that become favorites for your family!

What kind of baked chicken recipes are here?

In this post you’ll find sheet pan meals with chicken, stuffed chicken breasts, chicken nuggets, and roasted chicken. And there are lots of ideas here for the kind of baked chicken recipe that I call a “Chicken Bake,” where chicken breasts browned in a frying pan, cut into strips, and then finished in the oven with a sauce or topping.

How low in carbs are the Keto Baked Chicken Recipes?

I’m called this collection of baked chicken recipes Keto, but some recipe may be slightly high in carbs for a strict Keto diet. But every recipe here is definitely low in carbs. Just click the recipe title here, then use the JUMP TO RECIPE link in every recipe to go quickly to the complete recipe, and the nutritional information will be right after the recipe instructions.

How do you get the complete recipe?

Just click or tap any recipe title in this post to find the complete recipe on my website. And check out the category for Keto Recipes for even more tasty dinner ideas!

This Keto Crack Chicken Bake is a recipe that’s been hugely popular on the site, and the whole family will love this for dinner!

Easy Baked Pesto Chicken is the most popular baked chicken recipe on my site, and this has been so popular that it took me a long time to work up the courage to take new photos!

Pepperoni Pizza Chicken Bake has been wildly popular for years, and this can help when you’re craving pizza.

Greek Sheet Pan Chicken Meal is a prefect Greek Chicken dinner that’s all cooked on a sheet pan. As you can see, I like it with a generous amount of Feta!

This Salsa Verde Chicken Bake only has a few ingredients and it’s tasty and amazingly easy to make!

This Baked Teriyaki Chicken has an easy and sugar-free Teriyaki Sauce that makes this recipe so delicious!

Baked Stuffed Chicken Breast with Green Chiles and Cheese is really not that hard to make once you master the technique of pounding the chicken so it’s thin enough to roll up. And this is delicious!

Sheet Pan Chicken Fajitas are tasty and easy to make, and this is extra low in carbs too!

Sheet Pan Chicken Thighs and Asparagus is a perfect easy dinner that’s special enough to make for guests!

I had to include this Baked Chicken Stuffed with Pesto and Cheese because  it’s been hugely popular for years and years. You can make this for guests and they won’t even realize they’re eating low-carb!

More Amazing Keto Baked Chicken Recipes:

Want more Ideas for Keto Baked Chicken?

You can use Low-Carb and Keto Casseroles to find lots of Keto casseroles with chicken.

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Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.

I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!

Why you’ll love this recipe

• Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.
• Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.
• Easy to make: It takes only about 15 minutes to prep the dough and crackers.
• Make ahead recipe: These keto crackers store really well in a covered container on the counter.
• Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.
• Low carb: They have only 2.9 grams net carbs per serving!

Ingredient Notes

• Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.
• Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.
• Rosemary: Fresh rosemary makes all the difference to the flavor!
• Egg white: This helps bind the cracker dough together.
• Butter: You can also use any kind of oil, like avocado or olive oil.
• Seasoning: Garlic powder, salt, pepper.

How to Make Nut-Free Keto Crackers

1. Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.
2. Add the wet ingredients: Stir in the egg white and butter until the dough comes together.
3. Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.
4. Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.
5. Bake the crackers: Bake in a 300ºF oven until golden brown.
6. Break apart: Let them cool completely, then break them along the score lines.

More Nut-Free Recipes to Love

Keto Rosemary Parmesan Crackers

Servings: 10 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

• 2 cups (220 g) sunflower seed flour
• 1/2 cup (28 g) finely grated Parmesan
• 2 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 large (1) egg white
• 2 tbsp melted butter
• Coarse sea salt for sprinkling

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• Preheat the oven to 300F.

• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.

• Stir in the egg white and butter until the dough comes together.

• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment

• Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.

• Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

• If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers. 
Storage Information: Store the crackers in a covered container on the counter for up to 10 days. 

Serving: 4crackers per serving | Calories: 179kcal | Carbohydrates: 5.6g | Protein: 8.5g | Fat: 15.1g | Fiber: 2.7g

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Easy Chicken Yakitori goes low carb with a delectable sugar-free glaze. These juicy grilled chicken skewers have authentic Japanese flavor for a simple keto dinner or appetizer.

When I make over a conventional recipe, I work hard to stay as true to the original as possible. And this mouthwatering chicken yakitori recipe keeps all of the luscious umami flavor while cutting out the unnecessary sugars.

Yakitori is a classic Japanese street food featuring juicy grilled chicken skewers brushed with a savory-sweet glaze. Similar to Keto Teriyaki Wings or Asian Steak Bites, it has that irresistible sticky, caramelized finish.

Eat it as an appetizer or serve with some Chili Garlic Green Beans or some Keto Sesame Noodles for a light and healthy meal!

Ingredient Notes

• Soy sauce: I know many keto and paleo proponents recommend coconut aminos but it simply doesn’t have that classic umami flavor, and I find it a weak substitute for keto Asian recipes. Additionally, it has more carbs than real soy sauce or tamari (gluten-free soy sauce).
• Sweetener: I used brown sugar substitute, with a bit of allulose to make the sauce more syrupy and sticky.
• Toasted sesame oil: Toasted sesame oil has more flavor. You could use another oil like avocado if you prefer.
• Flavor: Fresh garlic, ginger and hot pepper flakes.
• Xanthan gum: This is used to thicken the sauce. You could also try using glucomannan in the same amount.
• Chicken thighs: I like using boneless chicken thighs for more succulent, juicy skewers.
• Garnishes: Toasted sesame seeds and green onions.

Overview: How to Make This Recipe

1. Prepare the sauce: Combine the tamari, water, sweeteners, sesame oil, garlic, ginger, and hot pepper flakes and bring to a boil. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Cook until somewhat thickened then remove from heat and cool completely.
2. Marinate the chicken: Combine chicken with 2/3 of the sauce and chill for 2 hours to marinate.
3. Grill: Thread the chicken onto the skewers and grill over medium high heat, brushing the chicken with the marinating liquid.
4. Serve: Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.

Tips for Success

Appetizer size: This makes a wonderful appetizer when served on smaller skewers. You would likely get 12 to 15 skewers out of this recipe.

Oven-baked method: You can easily cook these skewers in the oven as well. Heat the broiler to high and place on a broiling rack 8 to 10 inches from the heat. Broil about 4 minutes per side, until nicely browned. Be sure to keep your eye on them as broilers differ in intensity.

Sweetener options: You can sweeten the sauce with any sweetener you like best. However, I find that brown sweeteners give a deeper flavor and a little allulose (or xylitol) helps to give it that sticky Asian quality.

More delicious keto Asian recipes to try

Keto Chicken Yakitori Recipe

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Easy Chicken Yakitori goes low carb with a delectable sugar-free glaze. These juicy grilled chicken skewers have authentic Japanese flavor for a simple keto dinner or appetizer.

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• In a medium saucepan over medium heat, combine the tamari, water, sweeteners, sesame oil, garlic, ginger, and hot pepper flakes. Bring to a boil.

• Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Continue to boil 2 to 3 minutes until somewhat thickened. Remove from heat and cool completely.

• Place the chicken in a bowl and toss with 2/3 of the sauce. Refrigerate 2 hours to marinate. Reserve the remaining sauce for serving with the chicken.

• If you’re using bamboo skewers, place in a pan with water to soak for at least an hour. You will need 6 to 8 large skewers or 12 small appetizer-sized skewers.

• Preheat the grill to medium high and grease the grates to prevent sticking. Thread the chicken onto the skewers. Place the skewers on the grill and brush the the marinating liquid.

• Grill 5 to 6 minutes per side, brushing frequently with the marinating liquid. Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. 

Serving: 1serving = 1/6th of recipe | Calories: 278kcal | Carbohydrates: 1.1g | Protein: 35.8g | Fat: 11.9g

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Sticking to a keto diet while traveling can seem daunting, but with a little planning, it’s completely doable—and even enjoyable! This article shares practical travel tips and keto snack ideas to help you stay on track when you’re on the go.

Now that my kids are getting older (and I am getting older too), I’ve been traveling quite a bit more. Sometimes it’s with my husband and sometimes it’s with friends. Sometimes it’s a road trip to a nearby locale and sometimes it’s a long haul flight across the world. Sometimes it’s roughing it in a rustic cabin, and occasionally it’s enjoying the comforts of a luxurious hotel.

Regardless of the destination and the accommodations, I always stick to my keto-friendly diet. Diabetes doesn’t take a day off and I don’t either. It may be one of the toughest parts of being on a special diet – when your favorite foods aren’t readily available and you aren’t in control of the situation.

But it’s certainly not impossible to do. Whether you’re navigating airport snacks or dining out in a new city, staying low-carb doesn’t have to mean missing out. I am sharing my best tips and keto-friendly strategies to help you stay on track wherever your adventures take you. And my favorite travel snacks too!

1. Keto Protein Balls: I often make a batch of these easy no-bake peanut butter protein balls for quick bites when traveling. Sometimes I shake it up a bit and make the chocolate protein balls. Both can last out of the fridge for up to 5 days.
2. Keto Crackers: Items that are baked hard and dry like these keto crackers make great travel food. Store them in a hard-sided container so that they don’t become crumbs! My keto graham crackers are another fabulous and tasty option.
3. Keto Granola: My crunchy keto granola clusters are a great on-the-go snack! But there are good store-bought options too. My favorite is Nutrail Pecan Cinnamon.
4. Protein powder: If you’re trying to add more protein to your diet, low carb protein powder that comes in single serving packets is super helpful. You can add it to some nut milk or even water for an easy snack or meal replacement. I love the flavor options from Just Ingredients. Not all of them are low carb, but my favorites are the vanilla bean, the chocolate mint, and the peanut butter chocolate.
5. Keto Cookies: Again, recipes that are baked crisp will travel better than softer cookies. My famous Keto Butter Pecan Cookies are ideal and I love them as a quick snack. They even make a great breakfast with a little peanut butter smeared on top!
6. Keto Biscotti: These hard-baked biscuits are perfect for travel, as they can last for up to 10 days without getting stale.
7. Keto Candied Pecans: One of my most popular recipes is the perfect travel snack! If you prefer savory nut snacks, check out these Buffalo Roasted Nuts.
8. Keto Granola Bars: Crunchy and delicious, these bars keep you satisfied when you are on the go. Even if they crumble during travel, they’re great over some yogurt!
9. Keto Protein Bars: While I love my homemade protein bars, I recommend store-bought options for traveling. They are individually packaged, making it easy to grab one when you are headed out on an adventure. My all-time favorite are the Think Keto Bars.
10. Nut Butter: No sugar added peanut butter or almond butter always travel well, especially if you can find the little individual packets. When I travel domestically, I often take some of my homemade Keto Nutella in a jar.
11. Tuna pouches: Many brands sell pouches with single servings of tuna or salmon. As they are entirely shelf-stable, they are a wonderful source of healthy protein while traveling.
12. Pumpkin seeds: Another easy and tasty source of protein while traveling. There are some great flavors out there!
13. Keto Muffins: Most keto muffins are too moist and fragile to travel well. But my famous Keto Pecan Pie Muffins are firmer and last well out of the fridge for up to 5 days. I have traveled with them on numerous occasions!
14. Keto Breakfast Bars: These tender oatmeal-like bars can offer easy breakfast options. They can stay out of the fridge for up to 5 days and are extra delicious with some peanut butter smeared on top.
15. Pepperoni or meat sticks: Be sure to check the rules of the countries you plan to visit. But individually packaged meat sticks can help see you through when hunger strikes.
16. Keto Brownies: Not all brownies travel well, but these Keto Air Fryer Brownies are made individually in muffin liners so they are great for a tasty travel dessert.
17. Keto Peanut Butter Cups: Whether you make your own or purchase some from a store, healthier sugar-free peanut butter cups can quell cravings and keep you from giving in to temptation.

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These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable! 

Craving old fashioned glazed donuts? You can’t do better than these adorable Keto Donut Bites. These super tender mini muffins will quickly become one of your favorite keto snacks!

A good mini muffin pan is a must-have piece of bakeware in my professional opinion. It’s ever so useful for making bite-sized treats and keto appetizers. I use mine with relative frequency, especially when I need to make something that feeds a crowd. They work for savory recipes like Keto Taco Bites, as well as mini desserts like Keto Cheesecake Bites.

And if you miss donut holes, a mini muffin pan can help you enjoy them once again. These Keto Donut Bites remind me of Tim Bits, the little donut holes from the famous Canadian coffee chain Tim Horton’s.

As an aside, my late father always used to call my husband Tim Bits. Yes, his name is Tim, but at 6’7” he’s definitely not what you’d call bite-sized! That little memory warms my heart because it reminds me of the affection and respect they had for each other.

Have I convinced you yet? Get yourself a good mini muffin pan and let’s get baking!

Ingredients you need

• Almond flour: This is an almond flour-based recipe, similar to my bakery-style keto muffins. If you would prefer to use coconut flour, try using the batter from these keto jelly donut bites.
• Sour cream: Full fat sour cream works well in keto baked goods to provide moisture and tenderness. You could also use Greek yogurt.
• Sweetener: You will need granular and powdered sweetener for this recipe.
• Protein powder: This helps make the donut bites rise better and look like real donut holes. I recommend whey or egg white protein.
• Heavy cream: I use a little cream to make the glaze for these donuts.
• Pantry staples: Eggs, vanilla extract, baking powder and salt.

Step by Step Directions

1. Combine the wet ingredients: Whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
2. Add the dry ingredients: Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
3. Bake the donut bites: Line a mini muffin pan with parchment or silicone liners. Divide evenly among the prepared muffin cups. Bake at 350ºF for 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
4. Prepare the glaze: Whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
5. Dip the bites: Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set

Tips for Success

I recommend lining your mini muffin pan with silicone or parchment liners. These are really tender and can break apart if they stick to the pan. As always, make sure you let them cool properly before trying to remove them!

The glaze needs to be thin enough that you can dip the donut bites easily. How much water you need to add depends very much on what kind of powdered sweetener you use. Erythritol based sweeteners will take more water to thin out than allulose.

Start with just a teaspoon or two of water and add more as needed. The glaze should be easy to drizzle but not too watery. 

Sweetener Options:

You can use your favorite bulk sweetener in both the donuts and the glaze. Do keep in mind that allulose based sweeteners may cause the donut bites to darken more quickly so keep your eye on them in the oven. 

Keto Donut Bites Recipe

Servings: 12 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable! 

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Donut Bites

• Preheat the oven to 350ºF and line a mini muffin pan with parchment or silicone liners (24 cavity pan).

• In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.

• Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.

• Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.

Glaze

• In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.

• Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.

Serving: 2donut bites | Calories: 128kcal | Carbohydrates: 4g | Protein: 6.5g | Fat: 10.1g | Saturated Fat: 1.9g | Fiber: 1.7g

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These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!

I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!

It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.

So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!

Ingredients needed

• Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.
• Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.
• Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.
• Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.
• Cheddar cheese: I find a little grated cheddar adds flavor.
• Hot dogs: I recommend using all-beef, uncured hot dogs.
• Kitchen staples: Butter, baking powder, and salt.

Step-by-step directions

1. Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
2. Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.
3. Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).
4. Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
5. Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Tips for Success

This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.

Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.

Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.

Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.

A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.

Frequently Asked Questions

Keto Corn Dog Bites

Servings: 8 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

• 1/2 cup (60 g) coconut flour
• 2 tbsp Swerve Granular
• 1 1/2 tsp (1.5 tsp) baking powder
• 1/2 tsp (0.5 tsp) salt
• 4 large eggs
• 1/4 cup (56.75 g) butter, melted
• 1/2 cup (118.29 g) water
• 1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)
• 4 ounces (113.4 g) shredded cheddar cheese, divided
• 4 hot dogs, each cut into 6 even pieces

Cook ModePrevent your screen from going dark

• Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).

• In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.

• Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

• Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.

Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g

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My Keto Crack Chicken Bake combines the method I use for chicken bake dinners with the flavorful crack chicken sauce so many people love! Even people who aren’t eating Keto will love this Crack Chicken recipe, and kids will devour it!

Pin Keto Crack Chicken Bake to try the recipe later!

This extra-delicious Keto Crack Chicken Bake is a perfect recipe for anyone who wants to start the new year eating fewer fewer carbs. This recipe is my variation of the famous Crack Chicken recipe you can see all over the web. For years I was intrigued with that idea, but so many of the recipes I saw were for shredded chicken with a creamy sauce and used Ranch Dressing mix, and that didn’t appeal to me.

And then I had the idea of using my method for the dinners I call chicken bakes with a sauce inspired by the Crack Chicken ingredients. For the Ranch flavor I used the seasonings from Grandma Denny’s Homemade Ranch Dip. And Keto Crack Chicken Bake was the delicious result!

Kara and I tested this recipe a few times to get it just right. And when we made the final version, I immediately sat down and devoured it for an early dinner! If you like chicken, bacon, cream cheese, cheese, and a touch of Ranch flavor, I bet you’ll enjoy this Keto Crack Chicken for an easy meal the whole family is going to love! Happy New Year everyone, and I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• thick-sliced bacon
• boneless, skinless chicken breasts
• Garlic Powder (affiliate link)
• Onion Powder (affiliate link)
• dried Dill Weed (affiliate link)
• Beau Monde Seasoning (affiliate link)
• black pepper
• cream cheese
• sour cream
• mayo
• shredded sharp cheddar cheese
• shredded Monterey Jack cheese
• green onions

What do I mean by Chicken Bake Dinners?

Recipes I call Chicken Bakes are quick dinners that start with four chicken breasts. The chicken is rubbed with seasoning, browned in a frying pan, cut into strips, covered with a flavorful sauce or topping, and baked in the oven for 20-25 minutes. The quick browning and then baking the chicken with flavor-adding ingredients always produces great results for me. (Look below for a list of other recipes where I’ve used this technique.)

Why is this recipe called Keto Crack Chicken?

The type of recipe is called Crack Chicken because it’s supposed to be addictive in the way drugs are. I don’t love the name, but I do think it conveys how absolutely delicious this creamy chicken and bacon recipe is!

Can you make Keto Crack Chicken with less fat?

Keto Crack Chicken Bake as written is a high fat dish, suitable for the Keto diet. If you’re not eating Keto and don’t want that much fat, I’d try variations like using less bacon, using reduced-fat cream cheese, sour cream, and mayo, and using less cheese. I haven’t tried making a version with less fat like that, but I’m betting it will still be very good.

Can you use Ranch Mix to season this Keto Crack Chicken Bake?

I love my Grandma Denny’s Homemade Ranch Dip and I was glad I could use the ingredients she uses to season the chicken and the sauce for this recipe. But I know that Beau Monde Seasoning (affiliate link) won’t be an ingredient everyone has on hand. If you don’t want to buy that, just substitute the spices used here for about 2 tablespoons of packaged Ranch mix, no problem!

How low in carbs is my Keto Crack Chicken Bake?

This tasty baked chicken casserole has only 5 net carbs per serving, with 74 grams of protein!

How to Make Keto Crack Chicken Bake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<

1. Preheat oven to 375F/190C.
2. Take cream cheese out of the fridge.
3. Slice bacon into strips and start cooking it in a frying pan over medium-high heat.
4. While bacon cooks combine Garlic Powder, Onion Powder, Dill Weed, Beau Monde Seasoning, and black pepper.
5. Trim chicken breasts and rub on both sides with seasoning mix, using about half of it.
6. When bacon is done remove to a paper towel. Reserve 2 tablespoons bacon grease. 
7. Heat bacon grease in the frying pan over medium-high heat, add chicken breasts and cook until both sides are browned but chicken isn’t cooked through.
8. When chicken is browned, move to a cutting board. Cut each piece into 4 or 5 lengthwise strips.
9. Spray a 9″ x 13″ casserole dish with non-stick spray and arrange chicken strips in the dish. 
10. Put softened cream cheese in a bowl and microwave a few seconds.
11. Chop up half of the cooked bacon.
12. Mix together softened cream cheese, crumbled bacon, sour cream, mayo, sharp cheddar cheese, 1/2 cup of Monterey Jack cheese, and the other half of the seasoning mix.
13. Spread mixture over the chicken.
14. Sprinkle over the other 1/2 cup of Monterey Jack cheese.
15. Bake chicken 20-25 minutes, or until it’s bubbling hot and starting to slightly brown.
16. While chicken cooks, thinly slice green onions.
17. When chicken is done, sprinkle with sliced green onions and other half of the cooked bacon.
18. Serve the Crack Chicken Bake hot.
19. This will stay good in the fridge for a few days and reheats well. I haven’t frozen any, but I’m confident it will freeze well, although I imagine most people won’t have many leftovers to freeze!

Make it a low-carb meal:

I would serve the Keto Crack Chicken Bake with a vegetable side dish like Stir-Fried Spinach with Garlic and Parmesan, Green Beans with Lemon, Parmesan, and Pine Nuts, or Garlicky Green Beans Stir Fry. It would also be delicious with a salad like Cucumber Salad with Balsamic Dressing, Kalyn’s Low-Carb Coleslaw, or Kalyn’s Favorite Baby Arugula Salad.

More Tasty Chicken Bake Dinners You Might Like:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Keto Crack Chicken recipe is a good dinner option for any low-carb or Keto diet plan. It’s too high in fat for any phase of the original South Beach Diet, but if the idea really appeals to you I think you could make a version using lower-fat ingredients that would still be tasty.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chicken bake recipe was first posted in 2023. Since then it’s been hugely popular on the website, and it was last updated with more information in 2025.

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Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

I’ve been making these Keto Zucchini Fritters for over a decade now and I look forward to them every summer. Our zucchini plants tend to go wild toward the end of July and I scramble to keep up.

I make several and freeze batches of Zucchini Lasagna and Keto Zucchini Bread. And I never say no to some Keto Chocolate Zucchini Cake. But these easy fritters are a family favorite.

We also like to play with the flavors and add-ins. We always add some sort of cheese and some herbs and spices. So I am giving you two delicious flavor options. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!

Why you will love this recipe

Not only is this recipe a great way to use up zucchini, but it’s versatile too! They make an excellent keto side dish, but they can also be serves as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.

They really aren’t hard to make, but you do need to take some care when flipping them. They also store nicely in the fridge and can even be frozen.

And these keto zucchini fritters have only 3g net carbs per serving. So you can dig in and enjoy!

Ingredients you need

• Zucchini: Make sure you salt and drain the zucchini, then squeeze it to remove most of the moisture.
• Crushed pork rinds: You could also use almond flour.
• Coconut flour: This helps bind the fritters and soak up any excess moisture.
• Eggs: Eggs help hold the fritters together better. Oil for pan frying: Both coconut oil and avocado oil are good choices. Keep in mind that coconut oil has a stronger flavor while avocado oil is more neutral.
• Fritter recipe option 1: Crumbled feta, green onions, ground marjoram, pepper and salt.
• Fritter recipe option 2: Shredded cheddar cheese, jalapeños, garlic powder, cumin and salt.

Step by Step Directions

1. Prep the zucchini: Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

2. Prep the dry ingredients: In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions (Option 1) or the cheddar and jalapeños (Option 2).

3. Add the zucchini: Mix in the zucchini and eggs until the batter comes together. Using your hands, form the mixture into 6 even patties.

4. Fry up the fritters: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

5. Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Frequently Asked Questions

More savory keto zucchini recipes

Keto Zucchini Fritters Recipe

Servings: 6 fritters

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Zucchini Fritters with Feta and Green Onion

• 2 cups (248 g) finely shredded zucchini
• 1/4 tsp salt
• 1/2 cup (28 g) crushed pork rinds
• 3 tbsp (21.3 g) coconut flour
• 1 tsp ground marjoram
• 3/4 tsp pepper
• 1 cup (150 g) crumbled feta
• 2 medium green onions, chopped
• 2 large eggs
• 2 to 3 tbsp Coconut oil or avocado oil for the pan

Cheddar Jalapeno Zucchini Fritters

• 2 cups (248 g) finely shredded zucchini
• 1/4 tsp salt
• 1/2 cup crushed pork rinds
• 3 tbsp coconut flour
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 cup (113 g) shredded cheddar cheese, (4 ounces)
• 2 large eggs
• 1 to 2 medium jalapenos, (finely minced)
• 2 to 3 tbsp Coconut or avocado oil for the pan

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Zucchini Fritters with Feta and Green Onion

• Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

• In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

• Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

• In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

• Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Cheddar Jalapeno Zucchini Fritters

• Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.

Storage Information: Store the fritters in a coved container in the fridge for up to 5 days. You can also freeze them for several months. 
Nutritional information is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter): 
Calories: 211
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g

Serving: 1fritter | Calories: 200kcal | Carbohydrates: 4.8g | Protein: 15.4g | Fat: 13.6g | Fiber: 1.8g

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