Keto Chicken Nuggets With Sweet and Sour Sauce
Quick and convenient, crispy and savory, these low-carb chicken nuggets with a refined-sugar free sweet and sour sauce are the grab-and-go kind of food you need for a long homework session or late night after your kids' football game.
Ingredients
Keto Chicken Nuggets
- 1 pound chicken tenders or chicken breasts (diced into large pieces)
- 1 cup almond flour (not meal)
- 1 cup coconut flour
- 2 eggs
- 2-3 tbsp cajun seasoning (alternatively, mix together paprika, oregano, garlic powder and cayenne)
- 1 tbsp kosher salt
Sweet and Sour Sauce
- 1/4 cup ketchup I used Primal Kitchen's brand, as it's refined sugar free
- 1/4 cup rice wine vinegar
- 1/4 cup pineapple juice
- 1 tbsp coconut aminos
- 2 1/2 tbsp Lakanto golden monkfruit sweetener
- 1 tbsp gluten-free flour (I use Namaste Foods' Perfect Flour Blend)
Instructions
Keto Chicken Nuggets
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Preheat oven to 400° Fahrenheit. Line a baking sheet with parchment paper.
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in 3 small bowls, mix together your dredging ingredients. In bowl 1, whisk together coconut flour and 1 tbsp of cajun seasoning, along with 2 tsp kosher salt. In bowl 2, whisk together almond flour and 1 tbsp of cajun seasoning, along with 2 tsp kosher salt. In bowl 3, lightly beat 2 eggs.
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Dip each chicken piece (dried thoroughly) in the coconut flour, then the egg, then the almond flour mixture. Add to baking sheet.
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Bake chicken nuggets for 15 to 20 minutes (depending on the heat of your oven). Let cool and serve immediately.
Sweet and Sour Sauce
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While nuggets are baking, add ketchup, rice wine vinegar, pineapple juice, coconut aminos, and golden monkfruit sweetener to a small saucepan over medium heat. Bring to a simmer.
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Once the ingredients have reached a low simmer, add in flour and whisk vigorously until all ingredients are combined.
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When mixture has reached a medium-thick sauce consistency, take off heat and transfer to a heat safe glass container. Let cool.