Keto Chicken Fried Steak
This chicken fried steak with gravy checks all of the deliciousness boxes!
Steak cooked in a gluten-free, low carb crust and fried to a perfect crispy golden brown. This keto chicken fried steak is juicy, tender and can be made in less than 30 minutes, including the gravy!
4
Servings
421
Calories
25.4g
Fat
43.6g
Protein
1.7g
Net Carb
3.2g
Total Carbs
Keto chicken fried steak is my husband’s favorite keto meal.
He could eat it for breakfast, lunch or dinner, but I usually only make it for dinner. It’s the ideal recipe for when you get off work and want to make a homecooked meal that doesn’t require a lot of time and effort. In fact, this easy keto dinner can be made in less than 30 minutes!
Juicy and tender cubed steak is coated in a gluten-free, low carb breading and fried in butter to create a thick, crispy crust that is perfect for soaking up that delicious easy keto gravy you can make with the leftover brown bits and butter in the skillet.
Serve with my famous mashed cauliflower recipe and steamed green beans for an easy homecooked keto dinner everyone will enjoy!
Keto Chicken Fried Steak Recipe Video
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Keto Chicken Fried Steak Ingredients
2 tablespoon butter - 4 cubed steaks
- 1/2 cup almond flour
- 2 eggs
- 1 cup ground pork rinds
- 1 teaspoon garlic powder
- 1/4 cup heavy whipping cream
- 1/2 to 1 cup chicken broth
- 1 teaspoon arrowroot powder, optional
Keto Chicken Fried Steak Directions
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Season
Season both sides of each cubed steak generously with salt and pepper.
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Prepare your bowls
Using three shallow bowls, add almond flour to one bowl. Whisk together eggs with 2 tablespoons water in the second bowl. In the third bowl, combine ground pork rinds with garlic powder.
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Dust with flour
First, dip a cubed steak in the almond flour to coat.
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Dip in egg wash
Dip the almond flour coated cubed steak into the egg wash.
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Dredge in pork rinds
Next, place the cubed steak in the ground pork rinds to coat on both sides. Repeat with remaining cube steak and set aside.
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Fry
In a large skillet, add 1 tablespoon of butter and melt over medium high heat. Add 2-3 cube steaks to the skillet and fry over medium heat on both sides for 4-5 minutes. Be careful not to overcrowd the skillet or else your steaks will steam cook and not get crispy. Work in batches if needed.
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Make gravy
Remove chicken fried steak from skillet. Whisk in heavy cream and chicken broth. Simmer until sauce reduces and thickens. For a thicker gravy, whisk in arrowroot powder.
Wow! This was amazing. I used Montreal Steak Seasoning on the meat and in the gravy. Definitely will be a repeat for us!
Loved it. Still trying to perfect cauliflower as a mashed potato replacement. Always seems to watery and loose but the steak was great.
If you’re doing keto you can add cream cheese. 🙂
do you have an email ?
Yes, you can email me at annie@ketofocus.com
Love this! But I made mine without the eggs and flour, just pressed with Mayo and then covered in crushed pork rinds. I do season the meat first, i add paprika and garlic to the rinds before i cook, major Yum! BTW down 60 pounds AND best of all, VeRY aware of what I eat and how I serve it! Thanks for yet another good recipe idea.
My husband loves chicken fried steak too! We also made your bread rolls to compliment and love them as well.
Makes a messy kitchen but I love this recipe.
Haha.. I agree on it being a messier dish!
PLEASE!!!!!! write a cookbook. It would be a BEST SELLER, I would buy several to give to friends and family. What a gift, great recipes and good health !!!!
This was fantastic! Definitely a keeper!
One question, does the nutrition include the gravy or was it just for the steak?
It’s for just the steak. I’m glad you liked the recipe
How could I do this one in the air fryer? Just recently found you and loving your recipes!!
I haven’t tried it in the air fryer. It might work. Let me know if you try it.
Wow, this is excellent! I didn’t have any heavy cream or arrowroot for thickening, and it was still great! (I’m not home with my normal “stuff” for cooking.) I used half and half and the broth, but definitely would make this again with heavy cream and arrowroot. I will make this dish again and often! (I served it with sauteed fresh spinach in olive oil and some salt and garlic powder. It was great!)