Low-Carb Chicken Cordon Bleu

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Low-Carb Chicken Cordon BleuPin recipeFollow us 108.4k

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)

1.4 grams 0.3 grams 42.9 grams 35.7 grams 16.4 grams 524 calories
Total Carbs1.7grams
Net Carbs1.4grams
of which Saturated16.4grams
Magnesium41mg (10% RDA)
Potassium394mg (20% EMR)

Macronutrient ratio: Calories from carbs (1%), protein (34%), fat (65%)

Ingredients (makes 2 servings)

  • 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)
  • 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
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  1. Preheat oven to 175 °C/ 350 °F. 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 175 °C/ 350 °F for about 10 minutes.
    Low-Carb Chicken Cordon Bleu
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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.  


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.