Crispy on the outside, juicy on the inside — these baked chicken nuggets use an almond flour and parmesan coating instead of traditional breadcrumbs, making them gluten-free, keto-friendly, and perfect for kids with T1D. No blood sugar spikes, just happy plates. Serve with sugar-free ketchup or mustard for dipping.
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and brush lightly with olive oil.
Cut the chicken breasts into nugget-sized pieces, about 3–4 cm (1.5 in) wide. Pat dry with paper towels.
In a shallow bowl, mix the almond flour, grated parmesan, garlic powder, smoked paprika, salt, and pepper.
In a second bowl, beat the 2 eggs until uniform.
Dip each chicken piece in the egg wash, let the excess drip off, then press it into the almond flour mixture, coating all sides.
Place the coated nuggets on the prepared baking sheet in a single layer. Brush or spray the tops lightly with olive oil.
Bake for 18–22 minutes, flipping halfway through, until golden and cooked through (internal temperature 74°C / 165°F).
Serve immediately with sugar-free ketchup or mustard for dipping.
The almond flour coating delivers far fewer carbs than traditional breadcrumbs, making these nuggets a low-glycemic-impact choice. Carbs come from the almond flour and parmesan coating. Use your usual dosing method agreed with your care team to dose for the meal, and log it in your journal along with your post-meal readings to build your personal reference.
