Description
A low-carb, crunchy chicken chalupa using lettuce as the shell, baked to perfection.
Ingredients
Scale
- 4 chicken breasts
- 1 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Lettuce leaves
- Tomatoes, diced
- Cheese, shredded
- Sour cream
- Salsa
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine almond flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat each chicken breast in the almond flour mixture.
- Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and crispy.
- Remove the chicken and let it cool slightly.
- To assemble, take a piece of lettuce and add the crispy chicken, diced tomatoes, shredded cheese, sour cream, and salsa on top.
- Serve immediately and enjoy your keto naked chalupa!
Notes
Pat the chicken dry before coating to help the almond flour stick. For a crispy crust, use an oven or air fryer. Keep toppings separate from the lettuce when storing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken chalupa, taco bell, low carb, keto recipe