Warm, golden, squeaky-cheesy bites that are low-carb and ridiculously satisfying — that’s what my Keto Cheesy Chicken Fritters are all about. I created this recipe as a quick, protein-packed snack/meal for mornings after workouts and nights when I want comfort food without the carbs. These fritters are crispy on the outside, tender and cheesy inside, and they stay perfectly keto-friendly — each fritter ends up at roughly 0.9g net carbs, so you can snack without stress.
What makes these Keto Cheesy Chicken Fritters stand out
- Cheesy + chicken combo — shredded chicken plus two melting cheeses gives a savory, slightly sticky interior that holds together without breadcrumbs.
- No heavy breading — they use almond flour (and optional psyllium) as a low-carb binder, so they keep a great fritter texture with minimal carbs.
- Fast, no-fuss cooking — ready in about 30–35 minutes from start to finish; skillet or oven finish options make them flexible for weeknights.
- Meal-prep & workout-friendly — high in protein and healthy fats to keep you fuelled and satisfied; freeze well for quick reheating.
Personal blogger note
The very first batch I made vanished during a TV break — my partner and I kept saying “just one more.” Now I make a double batch and freeze half. They’re my favorite post-gym pick-me-up or kid-friendly dinner when served with a quick salad.
Equipment you’ll need (and why each item helps)
- Large mixing bowl — Important for combining shredded chicken, cheeses, eggs and binders without mess; a wide bowl makes folding easier.
- Fork or sturdy spoon — For mixing and pressing ingredients together; a fork helps shred any leftover chicken further.
- Measuring cups & spoons (or kitchen scale) — Low-carb baking/frying benefits from accurate measures (especially almond flour).
- Non-stick skillet or cast-iron pan — For frying the fritters to that perfect golden crust. A heavy pan holds heat and gives a consistent sear.
- Spatula / fish turner — To flip fritters gently without tearing.
- Baking sheet & cooling rack — If you prefer baking or oven-finishing, a sheet and rack help drain oil and keep fritters crisp.
- Paper towels — For blotting excess oil after frying so they aren’t greasy.
Ingredients (with substitutions & why each matters)
Makes 12 fritters (serving = 3 fritters; recipe serves 4)
- 3 cups cooked shredded chicken (≈420 g) — lean protein base; use rotisserie or leftover chicken to save time.
Swap: shredded turkey or finely chopped cooked pork; for ground chicken, drain excess moisture. - 1 cup shredded cheddar cheese (≈113 g) — melts beautifully and gives savory flavor.
Swap: pepper jack for heat or mozzarella for stretch. - ½ cup grated Parmesan (≈50 g) — salty, nutty binder that adds depth.
Swap: pecorino or nutritional yeast for slightly different flavor. - 2 large eggs — binders and help structure the fritter.
Swap: 1 flax “egg” (1 tbsp ground flax + 3 tbsp water) — texture will be softer. - ½ cup almond flour (≈56 g) — low-carb binder that keeps texture light.
Swap: 2–3 tbsp coconut flour (use less; it’s absorbent) or ¼ cup psyllium husk for extra hold. - 2 tbsp olive oil (for frying) — healthy fat for crisping. Swap: avocado oil or ghee.
- 2 cloves garlic, minced — aromatic backbone.
- 2 tbsp chopped fresh parsley or chives — freshness and color.
- 1 tsp onion powder, ½ tsp smoked paprika, salt & pepper to taste — seasoning backbone.
- Optional: 1–2 tbsp psyllium husk (if you want firmer, more elastic fritters) or 1 small finely diced jalapeño for heat.
Step-by-step cooking process — detailed, easy, friendly
Prep (5–8 minutes)
- Shred the chicken finely if it isn’t already (smaller strands bind better). Pat it lightly with paper towel if very wet.
- Grate cheeses and measure almond flour, eggs, and seasonings so everything is at hand.
Make the fritter mixture (3–5 minutes)
- In your large mixing bowl, combine 3 cups shredded chicken, 1 cup shredded cheddar, ½ cup Parmesan, and ½ cup almond flour.
- Add 2 eggs, 2 minced garlic cloves, 1 tsp onion powder, ½ tsp smoked paprika, salt & pepper, and 2 tbsp chopped parsley. If using psyllium, add it here.
- Mix thoroughly with a fork or spoon. Use your hands to press a small handful together; the mixture should hold its shape. If it’s too wet, fold in 1 tbsp almond flour at a time; if it’s crumbly, add a little beaten egg (1 tsp at a time).
Shape the fritters (3–4 minutes)
- Divide the mixture into 12 equal portions (about 2 tbsp each). Roll and flatten gently into small patties about 2–2.5 inches across and ½ inch thick. Wet hands lightly if the mixture sticks.
Cook on stovetop (frying) — 10–14 minutes
- Heat 2 tbsp olive oil in a non-stick skillet over medium heat. When shimmering, add fritters (don’t overcrowd — cook in batches).
- Fry 3–4 minutes per side, adjusting heat to get a deep golden crust without burning. Use a spatula to flip gently. Cook until internal temperature is hot and cheese is melty.
- Transfer to a paper-towel-lined plate briefly to drain, then to a cooling rack to keep crisp.
Oven-finish or bake option (healthier, less hands-on) — 20–25 minutes
- Preheat oven to 400°F (200°C). Place fritters on a parchment-lined baking sheet; brush tops lightly with oil. Bake 10–12 minutes, flip, then bake another 8–12 minutes until golden. For extra crispness, broil 1–2 minutes at the end, watching carefully.
Serve
- Serve warm with a dollop of sour cream or keto-friendly yogurt, a squeeze of lemon, and extra chopped herbs. These also pair nicely with a low-carb dipping sauce (garlic-aioli, avocado crema).
Chef’s tip: If you want extra crisp edges, pan-sear briefly then finish in a 375°F oven for 6–8 minutes.
Health & nutrition insights — why these fit a healthy lifestyle
- Protein-packed: Chicken + eggs + cheese create a high-protein snack/meal that helps muscle repair and keeps you full.
- Low-carb & sugar-free: Almond flour instead of breadcrumbs keeps net carbs very low — great for blood-sugar control and ketosis.
- Good fats: Olive oil and cheese provide satiating fats that support energy on low-carb days.
- Fiber option: Adding psyllium or a little flax can increase fiber, supporting digestion and lowering net carbs further.
Serving + pairing ideas
- Breakfast: Serve with a fried egg and a side of sautéed spinach for a protein-heavy morning.
- Lunch: Stack 2 fritters inside a low-carb wrap with lettuce and avocado.
- Snack / Appetizer: Serve on a platter with keto ranch or garlic aioli for parties.
- Dinner side: Pair with a zesty cabbage slaw or roasted green beans for a balanced plate.
Storage & meal-prep tips
- Fridge: Cool completely and store in an airtight container up to 4 days. Reheat in a 350°F oven for 8–10 minutes for best texture.
- Freezer: Freeze single fritters on a tray until solid, then transfer to a zip bag for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes.
- Make-ahead: Shape fritters, freeze on a tray, then store. When ready, pan-fry or bake directly from frozen (add a few minutes).
FAQ — natural questions readers might Google
Q: Can I make Keto Cheesy Chicken Fritters dairy-free?
Yes — use a dairy-free shredded cheese alternative and replace Parmesan with nutritional yeast (for savory umami). Expect a slightly different texture.
Q: Can I bake them instead of frying?
Absolutely — bake at 400°F for ~20–25 minutes, flipping halfway. Finish under broiler 1–2 minutes for a crisper top.
Q: What if my mixture is falling apart?
Add a beaten egg or 1 tbsp almond flour at a time until mixture holds. A tablespoon of psyllium (or ground flax) also helps bind.
Q: Are these kid-friendly?
Yes — mild, cheesy, and portable. Leave out hot spices or jalapeño for younger palates.
Nutrition breakdown (estimated)
Recipe yields 12 fritters (serving = 3 fritters → 4 servings).
(Nutrition calculated from common ingredient profiles — for precise tracking, use your product labels.)
Total for entire batch (approx):
- Calories: 2,069 kcal
- Protein: 202 g
- Fat: 131.5 g
- Total carbs: 16.3 g
- Fiber: 5.8 g
- Net carbs: ~10.5 g
Per fritter (12 total):
- Calories: ~172 kcal
- Protein: ~16.8 g
- Fat: ~11.0 g
- Net carbs: ~0.9 g
Per serving (3 fritters):
- Calories: ~517 kcal
- Protein: ~50.5 g
- Fat: ~32.9 g
- Net carbs: ~2.6 g
Recipe details (quick facts)
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes (stovetop) or 25 minutes (baked)
- Total Time: ~30–35 minutes
- Course: Snack / Main / Appetizer
- Cuisine: American, Keto / Low-Carb
- Servings: 4 (3 fritters each) — makes 12 fritters
- Calories (per serving): ~517 kcal (estimate)
Closing note
I hope these Keto Cheesy Chicken Fritters become one of your go-to recipes — they’re simple, satisfying, and flexible so you can tweak them to your taste. Try them with a cool yogurt dip or avocado crema and tell me which combo becomes your favorite — I love hearing reader variations!
Keto Cheesy Chicken Fritters Recipe
Ingredients
Method
- Combine shredded chicken, cheddar, Parmesan, almond flour, garlic, parsley, onion powder, smoked paprika, salt and pepper in a large bowl.
- Add beaten eggs and (optional) psyllium; mix until evenly combined. Test a small amount — it should hold when pressed. Adjust with a little more almond flour (if wet) or a teaspoon of water (if dry).
- Divide into 12 equal portions; shape into patties about 2–2.5 inches wide and ½ inch thick.
- Heat 2 tbsp olive oil in a skillet over medium. Fry fritters in batches for 3–4 minutes per side until golden and cheese is melted. Drain briefly on paper towels. OR bake at 400°F for 10–12 minutes, flip, bake another 8–12 minutes until golden.
- Serve warm with your favorite keto dipping sauce and a squeeze of lemon or lime.
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