My Low Carb Chicken Nuggets have only 5 ingredients and take about 5 minutes to prepare. They freeze well, travel well, and taste delicious!
Low Carb Chicken Nuggets – Gluten Free, Keto, THM S
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.
MY LATEST VIDEOSI’ve roasted whole chickens just to save the meat for this Low Carb Chicken Nuggets recipe but it also works great with leftover chicken meat. The trick is warming the chicken before adding it to the mixer so it shreds into tiny pieces with no effort.
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 recipe.
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.
It is as simple as mixing, scooping, and flattening. It really takes about 5 minutes to make a whole batch.
These low carb chicken nuggets are great to serve for parties because you can make them ahead and just reheat. But I’ve also been known to sneak a few cold right from the fridge.
For a complete eat with your hands kid-pleasing meal make a batch of my Broccoli Cheese Nuggets too!
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My Low Carb Chicken Nuggets have only 5 ingredients and take about 5 minutes to prepare. They freeze well, travel well, and taste delicious!
- 2 cups cooked chicken
- 8 oz cream cheese
- 1 egg
- 1/4 cup almond flour
- 1 tsp garlic salt
- 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.
- Drop scoops onto a greased baking sheet (or use parchment paper to line it) and flatten into a nugget shape.
Bake at 350 for 12-14 min until slightly golden and firm.
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.
Originally posted on Dec 31, 2015. Revised and republished on Jan 28, 2018.
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