Keto Chicken Parmesan Sliders

Published January 26, 2026

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Casserole High Protein Kid Friendly

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These sliders are everything I miss about classic chicken parm, just packed into an easy, low-carb edition that works for dinner, game day, or feeding hungry people fast.

A stack of keto chicken parmesan sliders layered with crispy chicken, marinara sauce, and gooey mozzarella cheese on soft slider buns.

A full tray of baked keto chicken parmesan sliders topped with grated cheese, with one slider being lifted to show the filling.

A pyramid stack of keto chicken parmesan sliders on a platter, highlighting the cheesy, saucy layers inside each sandwich.

45 Mins

Nutrition Facts

Serving Size:
1 slider

Servings

228

Calories

15.3g

Fat

18g

Protein

2.3g

Net Carb

13.8g

Total Carbs

Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

Chicken parmesan is one of those meals I never stopped craving, even after going low carb. Crispy chicken, warm marinara, and gooey mozzarella is hard to beat, so I turned it into sliders that keep everything I love about about this comfort dish, just easier to make and easier to eat.

For this recipe, I use zero-net-carb Hawaiian-style rolls and come together fast, which makes them perfect for weeknight dinners, game day, or when you need something that feeds hungry people without a lot of effort.

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Ingredients

1 pound frozen low-carb breaded chicken tenders (ie Real Good Foods)
1 package (12-count) low-carb slider rolls
1 garlic clove, minced
4 tablespoons unsalted butter
1/4 teaspoon crushed red pepper
Pinch of salt
12 oz sliced fresh mozzarella cheese
2 tablespoons finely chopped fresh basil
1/4 cup grated parmesan cheese, divided
1 cup marinara sauce, plus more for serving

Step by Step Instructions

STEP

1
Cook & prep the chicken tenders

Prepare chicken according to package instructions. Let cool slightly. Cut tenders into 2 inch pieces if they are too large.
Ingredients

1 pound breaded chicken tenders
Quick Tip
I use the brand Real Good Foods. These are only 4 g net carbs per serving.
STEP

2
Prep the rolls & get them crispy

Arrange a rack in the center of the oven and preheat to 375 degrees F. Place still-attached rolls on a cutting board. Cut buns in half parallel to the cutting board, keeping them attached. Place bottom buns on a parchment lined baking sheet or casserole dish, cut side up. Bake the bottom buns until just starting to get crispy (3-5 minutes).
Ingredients

1 package low-carb slider rolls
STEP

3
Buttery goodness

In a medium bowl, microwave garlic, butter and red pepper flakes at 15 second intervals until butter is melted. Season with salt.
Ingredients

1 garlic clove, minced

4 tablespoons unsalted butter

1/4 teaspoon crushed red pepper

pinch of salt
STEP

4
Assemble the sliders

Sprinkle bottom buns with chopped basil and half of the grated parmesan cheese. Lay down chicken strips. Top with sauce and a slice of mozzarella cheese to each bun. Close with top buns. Brush buns with half of garlic butter.
Ingredients

2 tablespoons finely chopped fresh basil

2 tablespoons grated parmesan cheese

1 cup marinara sauce

12 oz sliced fresh mozzarella cheese
STEP

5

Bake

Bake until warmed through and buns are browned, about 15-20 minutes.

Quick Tip
If the tops of the rolls start to get too toasty before the cheese is melted, cover the foil and continue to bake until cheese is melted.
STEP

6
Finishing buttery touches

Brush tops with remaining garlic butter. Sprinkle with remaining parmesan cheese. Serve with more sauce alongside.
Ingredients

2 tablespoons grated parmesan cheese

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A stacked pile of keto chicken parmesan sliders showing crispy breaded chicken, marinara sauce, and melted cheese between soft buns.

The keto slider rolls I use (and why)

I usually use keto Hawaiian-style slider rolls because they’re soft, are the perfect size, and sturdy enough to handle marinara and melted cheese without falling apart. That hint of sweetness actually balances the salty chicken and mozzarella really well and makes the sliders feel closer to classic chicken parmesan.

If you don’t want to order Hawaiian rolls, you can absolutely use keto hot dog buns from the grocery store. I’ve done that plenty of times. I just cut each bun in half crosswise to create slider-sized pieces. They hold up well in the oven and still give you that bread-like texture without the carbs, which makes this recipe easy to pull off with ingredients you can find locally.

Storage information

Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days, but they do tend to soften as they sit because of the marinara. You can reheat them in the air fryer or oven, which helps bring back some texture, but they’re definitely at their best the day they’re made.

For reheating, I recommend using the oven or air fryer and warming them gently until heated through. The microwave works in a pinch, but dry heat does a much better job of keeping the rolls from turning soggy.

Keto Chicken Parmesan Sliders: FAQS

Can I make these ahead of time?

I don’t recommend assembling these ahead of time. The marinara can soak into the rolls and make them soggy. For best results, assemble and bake right before serving so the rolls stay soft but not wet.

What kind of chicken works best?

Crispy chicken strips hold up best to the sauce and cheese and give you that classic chicken parm bite. Grilled chicken works, but the texture is different.

Nutritional information & Macros

Amount Per Serving
Calories	228
Fat	15.3g
Protein	18g
Total Carbs	13.8g
Net Carbs	2.3g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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