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The Best Low-Carb Schnitzel

4.8 stars, average of 8 ratings

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Schnitzel has always been one of my favorite comfort foods. In fact, it is so good that I shared a pork version in my Quick Keto cookbook!

In Czechia, my birth country, it’s served as part of the traditional Christmas feast but it is also known to be one of the most common options any time of the year. This recipe is pretty much as close as you can get to the real deal!

Recipe Tips

This gluten-free schnitzel recipe is as close as it can be to the original high-carb version, with a few tweaks.

One of them is marinating the meat in pickle juice before coating. This is what my mom has been doing for years as it makes the meat juicier, more tender and more flavorful. It's an optional but highly recommended step. Two more hours of marinating worth waiting for!

The breading itself is then made with coconut flour, almond flour and parmesan. While coconut flour is used to remove extra moisture, parmesan cheese added to almond flour helps the coating crisp up, making it feel and taste closer to regular breading.

If you have the time or you can't eat dairy, you can prepare my Keto Breadcrumbs made from keto bread instead. This recipe takes longer to prepare but it's worth it if you also want a really authentic flavor and texture.

Another option would be to use these Zero-Carb Breadcrumbs which are made with pork rinds. It's a great option for those who can't eat nuts.

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Hands-on Overall

Serving size 1 schnitzel

Allergy information for The Best Low-Carb Schnitzel

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 schnitzel)

Net carbs3.2 grams
Protein48.6 grams
Fat28.6 grams
Calories471 kcal
Calories from carbs 3%, protein 42%, fat 55%
Total carbs6.5 gramsFiber3.2 gramsSugars1.7 gramsSaturated fat9.8 gramsSodium572 mg(25% RDA)Magnesium122 mg(30% RDA)Potassium664 mg(33% EMR)

Ingredients (makes 4 servings)

  • 4 steaks of turkey breasts or chicken breasts (600 g/ 1.3 lb)
  • Optional: 1 cup pickle juice to marinate (240 ml/ 8 fl oz)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp coconut flour (16 g/ 0.5 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
  • 1 large eggs
  • 1 tbsp heavy whipping cream (15 ml)
  • 2 tbsp ghee or avocado oil (30 ml)


  1. To make the schnitzel, use a mallet to pound each slice to a thickness to no more than 1/4-inch (1/2 cm).
  2. Season the turkey (or chicken) slices with salt and pepper. Optionally, you can marinate the slices in about a cup (240 ml) of pickle juice for 2 hours to add more flavor to the meat. The Best Low-Carb Schnitzel
  3. If using marinated turkey, remove from the pickle juice and pat dry with a paper towel.
  4. Sprinkle coconut flour in a plate. Add the slices and coat in the flour from both sides. The Best Low-Carb Schnitzel
  5. Place almond flour and grated parmesan in another plate and mix to combine. In a third plate whisk the egg with heavy whipping cream and a pinch of salt.
  6. Dip the coated slices, one at a time, first in the egg. Lift with a fork and let it drip to remove excess egg. The Best Low-Carb Schnitzel
  7. Transfer to the plate with almond flour and parmesan. Use a spoon to sprinkle on top and then use a fork to turn on the other side and sprinkle to coat again. The Best Low-Carb Schnitzel
  8. Heat a large pan greased with a tablespoon of ghee (or avocado oil). Once the oil is hot, add the slices. (You can test that by sprinkling a little breading. If it bubbles it's ready!)
  9. Cook in a single layer on medium for 3 to 4 minutes on each side, until golden brown. Grease with the remaining ghee before cooking the remaining slices. The Best Low-Carb Schnitzel
  10. Remove from the pan and place in a plate lined with paper towel to remove excess grease. The Best Low-Carb Schnitzel
  11. Serve hot with lemon wedges, gherkins (pickles) and any salads like this simple lettuce salad, or with roasted vegetables or cauliflower mash. Schnitzels can be enjoyed hot or cold and can be stored for up to 4 days in the fridge. The Best Low-Carb Schnitzel

Ingredient nutritional breakdown (per serving, 1 schnitzel)

Net carbsProteinFatCalories
Turkey, breast steaks, raw
0 g36.9 g1.8 g165 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g15 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Parmesan cheese
0.4 g4 g2.9 g44 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0.1 g1.4 g14 kcal
Ghee, clarified butter
0 g0 g7.5 g68 kcal
Total per serving, 1 schnitzel
3.2 g48.6 g28.6 g471 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

Just made this for the second time and man oh man is this good! That brining in pickle juice gives it such a fantastic flavor.

So true! My mom's hack 😊

This is definitely on the menu for this week. I’ve never used pickle juice to marinate and I’m sure it will tenderize as well. 👍

It's the only way I make it now, so good!

Nothing to do with schnitzel--I found these this morning, and wondered if you might care to reconfigure them keto-style:  

I've got something you might like! Pigs in blankets - two recipes:
Easy Keto Pigs in a Blanket
Keto Halloween Sausage Mummies
The difference is that they use a slightly different dough. You can use either to make exactly the style you linked above.
And the cookies... I have these: Low-Carb & Keto Meringues
The drawback is that these cookies are not as crunchy as regular meringues, they are a lot lighter. That's because I used a lot less sweetener. If you want that same texture as the recipe linked above, use 250 g Allulose for every 6 egg whites. That will make it VERY close to the original. Also mine never ended up white but that may have to do with the amount of sweetener as the temperature I used was already low.
Whatever you make I hope it goes well!