Low-Carb Chicken Cordon Bleu

4.8 stars, average of 6 ratings

Low-Carb Chicken Cordon BleuPin recipeFollow us 125.8k

This keto Chicken Cordon Bleu is super easy and super flavorful. You’ll start by stuffing butterflied chicken breasts with prosciutto and gruyere cheese then breading them in a breadcrumb mixture made with parmesan cheese and pork rinds.

You can also sub out regular deli ham for prosciutto if that’s what you have on hand, another melty cheese like mozzarella will also work in place of the gruyere.

For the creamy sauce, just 3 ingredients is all you need: butter, Dijon, and heavy cream. This creates the perfect low-carb topping for the chicken! Serve this up with some keto focaccia and a big side salad for a complete meal.

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Hands-on Overall

Nutritional values (per serving)

Net carbs1.4 grams
Protein42.9 grams
Fat35.7 grams
Calories524 kcal

Calories from carbs 1%, protein 34%, fat 65%

Total carbs1.7 gramsFiber0.3 gramsSugars0.8 gramsSaturated fat16.4 gramsSodium674 mg(29% RDA)Magnesium41 mg(10% RDA)Potassium394 mg(20% EMR)

Ingredients (makes 2 servings)

Chicken:
  • 2 chicken breasts, skinless and boneless (340 g/ 12 oz)
  • 4 slices prosciutto di Parma (60 g/ 2.1 oz)
  • 2/3 cup grated gruyere cheese (80 g/ 2.8 oz)
  • 2 large eggs
  • 1 cup pork rind dust or flaxmeal (50 g/ 1.8 oz)
  • 1/4 cup grated Parmesan cheese (25 g/ 0.9 oz)
  • 1 tsp garlic salt or 1/2 garlic powder + 1/2 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil or olive oil spray (28 g/ 1 oz)
Sauce:
  • 2 tbsp butter (28 g/ 1 oz)
  • 1 tbsp Dijon mustard (15 ml)
  • 1/3 cup heavy whipping cream (80 ml/ 2.8 oz)
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place a piece of parchment paper under the chicken, and then butterfly the chicken breast so that it lays open like a book. Place a piece of plastic wrap or parchment paper over the top and flatten with a meat mallet or heavy bottomed pan. The chicken should be about 6 mm/ 1/4 inch thick.
  2. Top each chicken breast with 2 slices of prosciutto and about half of the grated gruyere cheese.
    Low-Carb Chicken Cordon Bleu
  3. Roll up into a tight log using the plastic wrap as a guide.
  4. Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
    Low-Carb Chicken Cordon Bleu
  5. Unwrap each chicken roll and dip into the egg then dredge through the pork rind & parmesan mixture.
    Low-Carb Chicken Cordon Bleu
  6. Place on a baking sheet and drizzle with the olive oil or spray liberally with olive oil spray. Bake for about 25 minutes until cooked through and the internal temperature of the chicken is 75 °C/ 165 °F.
  7. For the sauce simply combine the ingredients in a small pot over medium low heat and bring to a simmer until the cream has reduced by half.
    Low-Carb Chicken Cordon Bleu
  8. To serve, slice the chicken into rounds and drizzle with the sauce. Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 155 °C/ 310 °F (fan assisted), or (175 °C/ 350 °F (conventional) for about 10 minutes.
    Low-Carb Chicken Cordon Bleu

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Chicken, breast (without skin, raw)
0 g19.1 g2.2 g102 kcal
Prosciutto di Parma (Parma ham)
0 g3.8 g1.7 g32 kcal
Cheese, Swiss , Gruyère
0.1 g6 g6.4 g83 kcal
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Pork rinds (pork skins), dry, plain (for "breading")
0 g8.1 g1.3 g61 kcal
Parmesan cheese
0.2 g2 g1.5 g22 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Thyme, dried
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Dijon mustard
0.1 g0.1 g0.1 g2 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Total per serving
1.4 g42.9 g35.7 g524 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

I tried this last night and it was incredible!  All the ingredients were already in my cabinet so I gave it a shot.  The only problem was I made 2 servings and had to eat both since it was so good.   I went a little over my daily calorie count, but worth it.  

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I could easily do that too! I think it depends on how many meals you have per day. I usually have just two so a bigger serving is ideal.

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