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Low-Carb Chicken Cordon Bleu

★★★★★★★★★★
4.7 stars, average of 13 ratings

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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.

Hands-on Overall

Allergy information for Low-Carb Chicken Cordon Bleu

✔  Gluten free
✔  Nut free
✔  Avocado free
✔  Shellfish free
✔  Beef free

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)
  • 1/3 cup grated gruyere cheese (40 g/ 1.8 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)
  • 1/3 cup grated gruyere cheese (40 g/ 1.8 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 used in this recipe.
    Low-Carb Chicken Cordon Bleu
  3. Roll up into a tight log using the plastic wrap as a guide. If using plastic wrap to help shape the roll, remove it before dipping in egg and coating.
  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. Dip each chicken roll 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 sauce ingredients (butter, mustard, heavy cream, plus salt and pepper) in a small pot over medium low heat and bring to a simmer. Add the remaining gruyre cheese and cook until the sauce 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

Chicken Cordon Bleu
Step by Step

★★★★★★★★★★
4.7 stars, average of 13 ratings
Chicken Cordon Bleu
Easy grain-free Chicken Cordon Bleu drizzled with simple creamy sauce and best served with low-carb veggies.
Hands on15m
Overall40m
Servings4
Calories524 kcal
Pin it

Ingredients

  • 2 chicken breasts, skinless and boneless (340 g/ 12 oz)
  • 4 slices prosciutto di Parma (60 g/ 2.1 oz)
  • 1/3 cup grated gruyere cheese (40 g/ 1.8 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)
  • 2 tbsp butter (28 g/ 1 oz)
  • 1 tbsp Dijon mustard (15 ml)
  • 1/3 cup heavy whipping cream (80 ml/ 2.8 oz)
  • 1/3 cup grated gruyere cheese (40 g/ 1.8 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 used in this recipe.
  3. Roll up into a tight log using the plastic wrap as a guide. If using plastic wrap to help shape the roll, remove it before dipping in egg and coating.
  4. Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
  5. Dip each chicken roll into the egg then dredge through the pork rind & parmesan mixture.
  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 sauce ingredients (butter, mustard, heavy cream, plus salt and pepper) in a small pot over medium low heat and bring to a simmer. Add the remaining gruyre cheese and cook until the sauce has reduced by half.
  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.

Nutrition (per serving)

Calories524kcal
Net Carbs1.4g
Carbohydrates1.7g
Protein42.9g
Fat35.7g
Saturated Fat16.4g
Fiber0.3g
Sugar0.8g
Sodium674mg
Magnesium41mg
Potassium394mg

Detailed nutritional breakdown (per serving)

Net carbsProteinFatCalories
Total per serving
1.4 g42.9 g35.7 g524 kcal
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
Egg, whole, fresh, raw (free-range or organic eggs)
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

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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 (8)

★★★★★★★★★★

Hi,
What happens to the rest of the cheese? Step number two says use about half of the cheese, but nowhere in the recipe does it say what to do with the rest of it.
Also, step 3 says to wrap the chicken into a tight roll. Then step 5 says unwrap the roll and dredge it through the crispy coating. At the time, I thought you meant unwrap the chicken roll, rather than remove the cling film. What i’m saying is that you didn’t need to say to unwrap the chicken roll, as you previously said to just use it as a guide to wrap the chicken. Meaning I had automatically removed it once the chicken had been wrapped.
That being said, despite the confusion from the instructions, this recipe is so delicious and an absolute favourite. Thanks for making this recipe. Please can you alter the instructions though to be easier to understand. Many thanks in advance. 🙏

Hi Penelope, I'm sorry for the delayed response. We have been moving to a new home so I'm just catching up with comments. You are absolutely right that this wasn't clear. I amended the recipe to clarify both of these points so it should not be ambiguous anymore. Thanks again!

Each one of my chicken breasts weight approx 340 each...was that what was meant or was it total?

That definitely depends on the size! So in your case you can use just 1 instead of the 2 chicken breasts (same amount of the stuffing etc) and then serve half per serving. I hope this helps!

Pre low-carb, I used to make Chicken Cordon Bleu for my husband as it was one of his favourite meals...but I have not made it for a long time. I made this recipe last night and my husband said “this is the best one ever!” So, I guess that says it all! Very good.

Thank you Diane, I'm glad you both enjoyed!

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.  

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.