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LOW CARB KETO COTTAGE CHEESE CHICKEN centered hero view, clean and uncluttered
Thomas Baker

Low Carb Keto Cottage Cheese Chicken Easy Weeknight Dinner

This Low Carb Keto Cottage Cheese Chicken recipe is perfect for an easy dinner or a quick weeknight meal. Featuring cottage cheese and tender chicken patties, it’s a family dinner favorite that’s both satisfying and keto-friendly. Enjoy a delicious low carb dinner that’s simple to make and packed with protein.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5 patties
Calories: 286
Ingredients Method Notes

Ingredients
  

  • 12.5 ounce canned chicken drained or cooked chicken breast
  • 1 large egg
  • 1/3 cup cottage cheese or see notes above
  • 1/3 cup cheddar cheese
  • 1/8 tsp salt and pepper you could skip if you feel cottage cheese is already salty enough for you
  • 1 cup pork rind panko or see notes above
  • optional seasonings garlic powder onion powder or add some fresh herbs like chopped fresh parsley

Method
 

  1. Set your oven to 400°F and prepare a small baking sheet by lining it with parchment.
  2. Combine all ingredients except the pork rind panko in a food processor and mix until it’s well blended.
  3. Scoop about a heaping 1/4 cup of the mixture, then roll it in the pork rind panko to coat and shape into patties - aim for 5 pieces.
  4. Place the patties on the lined baking sheet and bake them for 15 minutes, then switch the oven to broil and cook for another 5 minutes to get a crispy finish.
  5. Alternatively, you can air fry the patties at 400°F for about 10 minutes or until they have a nice golden crust.
  6. Store any leftover patties in an airtight container and keep them refrigerated for up to 2 days.

Notes

  • You can omit the salt and pepper if your cottage cheese is already salty enough. Feel free to add garlic powder, onion powder, or fresh parsley for extra flavor. Store leftovers in the fridge airtight for 2 days.