Low Carb Chicken Cordon Bleu

Cheesy stuffed chicken that is crispy on the outside served with a creamy sauce is near-perfect food, in my opinion. Keto Chicken Cordon Bleu is a touch fancy, but in reality, it is much easier to make than you would imagine. This recipe is excellent for a dinner party or any time you need something that feels a bit special.


– 1 ½ pounds ground beef – 1 large egg beaten – ½ onion chopped fine – 2 ounces Parmesan cheese shredded – 2 ounces Mozzarella cheese shredded – 2 cloves garlic minced – 1 teaspoon Italian seasoning – 1 teaspoon sea salt – ½ teaspoon fresh ground pepper – ¼ teaspoon cayenne pepper more or less to taste. Sauce – ¾ cup tomato sauce – 1 tablespoon brown sugar substitute – 1 tablespoon Dijon mustard – 1 teaspoon smoked paprika


Preheat oven to 350 degrees. (Omit if you are cooking in an air fryer.) Place the chicken in a zip-top bag. Using a meat mallet, pound to ¼-inch thickness.


Season on both sides with salt and pepper. (I used ½ teaspoon each.) Place a piece of chicken on a clean plate and top with ½ ounce each of ham and cheese. Roll the chicken up and secure with toothpicks.


Place the eggs in a shallow bowl. In another bowl, combine the Parmesan cheese, almond flour, and Italian seasoning.


Dip the chicken in the eggs and then coat with the breadcrumb mixture, pressing the mixture firmly to the surface of the chicken with your hands.


Place the chicken in the air fryer seam side down. Spray with oil. Cook at 400 for 8 minutes. Flip and re-spray. Cook for another 6 to 10 minutes, until the crust is golden brown and the internal temperature of the chicken is about 160 degrees. Rest for 10 minutes and serve.


While the chicken cooks, melt the butter in a saucepan over medium heat.  Add broth, heavy cream, and cream cheese, and cook until the cream cheese is melted. Stir in Dijon mustard and Parmesan cheese and simmer over low heat for about 5 to 7 minutes, until the cheese melts and the mixture has thickened. Season to taste with salt and pepper.