So flavorful and easy! Never knew these could taste so good and still be low carb!

Keto Canned Chicken Breast Nuggets

Oh, the humble chicken nugget – a bite of comfort, so beloved by generations. Peering into my pantry, I caught a glimpse of a can of chicken breast and I reckon it stirred up a little inspiration. It might surprise some, but canned chicken, a staple during my younger years, especially when the weather turned foul and we couldn’t head into town, can turn into a delicious treat that respects the nourishing traditions of our past while fitting right into the modern way of eating. Back in the day, we used what we had and made it work, and today is no different. Especially for folks watching their carbohydrates or following a Keto lifestyle, these Keto Canned Chicken Nuggets are a homage to ingenuity and flavor. Easy as pie to whip up, they’re perfect for a quick lunch or a comforting dinner that’ll tickle your taste buds without tipping the scales.

For a down-to-earth, nourishing meal, I like to serve these Keto Canned Chicken Nuggets with a side of roasted green beans or a crisp garden salad tossed with a homemade ranch dressing. If you’re feeling a bit more indulgent, throw together a batch of cauliflower mash – it’s just like the good ol’ mashed potatoes, minus the carbs. Whichever way you plate it, these nuggets are sure to be the star of the show.


  • – 1 (12.5-ounce) can chicken breast, drained well
  • – 1 cup almond flour
  • – 1 teaspoon paprika
  • – 1/2 teaspoon onion powder
  • – 1/2 teaspoon garlic powder
  • – 1/4 teaspoon black pepper
  • – 1/4 teaspoon salt
  • – 2 large eggs, beaten
  • – 1 cup shredded cheddar cheese (optional, for a cheesy variation)
  • – Olive oil or coconut oil for frying


  • 1. In a medium bowl, mix the almond flour with paprika, onion powder, garlic powder, black pepper, and salt to create your breading mixture.
  • 2. In a separate bowl, whisk the eggs until well beaten.
  • 3. Take the drained canned chicken and use a fork to flake it into smaller pieces, mimicking the size of nuggets.
  • 4. If you’re opting for a cheesy twist, mix the shredded cheddar into the chicken now.
  • 5. Dip each chicken flake into the egg, making sure it’s well-coated, then roll it in the almond flour mixture until it’s fully covered.
  • 6. Heat a generous amount of oil in a skillet over medium-high heat. Once it’s hot, place the coated chicken pieces in the skillet.
  • 7. Fry the chicken nuggets for about 3-4 minutes on each side or until they are golden brown and crispy. Do this in batches if needed to not overcrowd the pan.
  • 8. Once done, transfer the nuggets to a plate lined with paper towels to drain any excess oil.

Variations & Tips

  • – jazz up the flavor by adding a teaspoon of dried herbs, like thyme or oregano, to your breading mixture.
  • – For those who can afford a few extra carbs, a tablespoon of grated Parmesan mixed into the almond flour can really heighten the flavor.
  • – For a spicier nugget, include a bit of cayenne pepper or chili powder in your seasoning.
  • – Always ensure your oil is hot before adding your chicken; this helps to create that delectably crisp exterior we’re after.
  • – These nuggets can be adapted for air frying, too. If you own an air fryer, cook them at 370°F for about 10 minutes, flipping halfway through.

And there we have it, my dears – Keto Canned Chicken Nuggets, ready to be savored and enjoyed, carrying the spirit of Midwestern resourcefulness and comfort right to your table.