Gluten Free/Low Carb Chicken Cordon Bleu

This recipe was adapted from our April Book Club pick (Simply Keto) on page 192.

I don’t know how you are but I get tired of the same meals during the week! I try to do simpler dishes during the week since it’s just me and Kricket and save the more elaborate dinners for the weekend when David’s with us. This chicken cordon bleu is easy and full of flavor. It’s also an easy dish to reheat. I like to heat it up in the air fryer so that it crisps back up.

What you’ll need:

  • Chicken breast
  • Swiss cheese
  • Sliced ham ( I used deli meat)
  • 1/4 cut unsalted butter, melted


  • 6-8 large pork rinds
  • 2/3 cup finely grated Parmesan cheese
  • 1 Tablespoon almond flour
  • 1 Tablespoon Flaxseed
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Tools needed:

  • Toothpicks
  • Meat mallet
  • Baking sheet
  • Parchment paper


  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
  2. Cut the chicken breast in 1/2 lengthwise then depending on the thickness of your chicken cut it in 1/2. Place a piece of parchment paper on your countertop then a piece chicken and cover with another piece of paper. Pound out the chicken until it’s 1/4” thick. Repeat with the other pieces.
  3. Once you have your chicken to the desired thickness place two pieces of cheese on top of the chicken followed by a slice of ham. Roll chicken up and secure with toothpicks.
  4. To make the breading place pork rinds in a ziplock bag and beat with mallet. Once they’re completely crushed up (very fine) pour the pork rinds into a bowl. Add almond flour, flaxseed, Parmesan cheese, garlic powder, salt and pepper. Stir with a fork until well combined.
  5. Place melted butter in a medium-ish sized bowl. Tip: I used a cereal bowl.
  6. Roll the chicken in the melted butter then in the breading mixture. Make sure it’s evenly coated. Then place on your baking sheet.
  7. Sprinkle the remaining breading on each piece of chicken to coat the top.
  8. Bake for 40 minutes. Check chicken at this time. Continue cooking until breading is a nice golden color. Tip: I cooked mine another 10 minutes.

For the sides I served crispy Brussels sprouts and cauliflower rice with the chicken. I’d already cleaned and cut the Brussels sprouts, so that was a time saver. I used frozen cauliflower rice and I cooked it like I normally doin a pan on the stove. Adding two tablespoons of butter and two tablespoons of heavy cream. Then seasoning with salt and fresh cracked black pepper.

For the Brussels sprouts I melted coconut oil and mixed it in with the Brussels sprouts. I poured the vegetable onto a parchment lined baking sheet and seasoned with fresh cracked pepper and a little bit of salt. Then I cooked on 400 degrees for 15 minutes and checked, then continued cooking in 5 minute increments until the Brussels sprouts were golden.

I like to serve the Brussels sprouts with a dipping sauce. My favorite is mayonnaise, Frank’s Red Hot Sauce, Swerve sugar and garlic powder. You could also use saracha sauce instead of Frank’s.

I’ve been making the Brussels sprouts this way for awhile now and if you make them in advance try reheating them in the air fryer for 3-5 minutes and they crisp up nicely!

Happy Monday and I hope this easy weeknight meal makes it into your weekly rotation! Is there a dish that you’d like to see in a gluten free, low carb, sugar free, keto form? If so please leave your suggestion in the comments section below.

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