Name: Keto Chicken Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 4 1/2-5 ounce cans of chicken ((drained)); 1/3 cup almond flour; 1/2 cup shredded sharp cheddar (pepper jack, or Monterey jack cheese); 2 green onions (chopped); 1 jalapeno (seeded and minced); 1 egg; 3 tablespoons chopped cilantro or flat-leaf parsley; 2 tablespoons mayonnaise; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 2-3 tablespoons olive oil

These easy keto chicken patties are loaded with delicious ingredients. Pair them with baked or steamed vegetables or a side salad for a satisfying meal.

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These easy keto chicken patties are loaded with delicious ingredients. Pair them with baked or steamed vegetables or a side salad for a satisfying meal. These keto chicken patties take just 30 minutes and are only 2 carbs per serving! One patty is hearty enough for lunch—plan on serving two patties for big eaters.

We developed these chicken patties using canned chicken breast. However, we have also used 14-15 ounces of finely chopped rotisserie chicken or leftover baked or smoked turkey. For this recipe, you will need an oven-safe pan or a large cast-iron skillet.

Can you make keto chicken patties ahead of time?

Yes, absolutely! Combine the ingredients, form them into patties, and store them covered tightly in the refrigerator for up to 12 hours. You can also freeze them in an airtight container. Use parchment paper to separate them, similar to frozen burgers.

Ingredients

15 ounces of canned chicken breasts (or rotisserie chicken or cooked turkey breast)
Almond flour (sub with pork panko)
Shredded sharp cheddar (sub with pepper jack, or Monterey jack cheese)
Green onions
Jalapeno
Egg
Cilantro or flat-leaf parsley
Mayonnaise
Salt and black pepper
Garlic powder
Olive oil

How to make keto chicken patties

Preheat the oven to 350 degrees F.
Combine all ingredients, except olive oil, in a large bowl.
Next, heat the olive oil in a large oven-safe pan or cast-iron skillet.
Form the mixture into 6-7 individual chicken patties, about 1″ thick.
Once the pan is heated, add chicken patties and cook for 1 1/2 minutes per side over medium-high heat. Turn them over, and place the skillet in the oven.
Bake patties for 10-12 minutes, until they are golden brown, set up, and firm in the center.
Remove the skillet from the oven and transfer the patties to a serving dish. Serve immediately with baked vegetables or a side salad.

low carb chicken fritters — **Cook Like a Warrior**

Storing the chicken patties

If you are cooking these keto chicken patties ahead of time, place them onto a wire rack, and let them cool for 20 minutes before storing them in an airtight container. Keep refrigerated for up to 3 days, or freeze for up to 1 month. Thaw frozen patties in the refrigerator for 6-8 hours before reheating.
Reheat in an oiled skillet until they are warmed through (internal temperature of 160 degrees F).