Keto Shake And Bake Recipe
Updated: Dec 10, 2019
Missing that delicious, flavorful, breading that could turn an ordinary pork chop or chicken thigh into something magical? This ketogenic take on a "Shake N Bake" breading is sure to please, and keep your keto diet on track. To make this even easier, the breading can be stored and used later! Oh yeah, and it's 1 Net Carb. So channel your inner Ricky Bobby and give this recipe a try.
Prep time: 5 min
Cook time: 20 min
Macros Per Serving:*
Total Carbs: 2g
Net Carbs: 1g
*Macros are calculated using pork chops and coconut flour
(Ingredients can be purchased by clicking on the green link)
6 half pound pork chops or chicken
2.5 oz or 1 c of finely ground pork rinds or pork bread crumbs
1 tbsp olive oil
1 tbsp grated parmesan or coconut flour
1 tsp pink Himalayan salt
1 tsp onion powder
1 tsp paprika
½ tsp garlic powder
¼ tsp black pepper
Pinch ground red pepper
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Let's Do This!
Set oven to 425 F.
Grind pork rinds in your food processor until they are crushed to a fine powder. Alternately, you can use pork bread crumbs.
Add all ingredients (besides the meat) to the food processor. Continue to pulse until combined.
Add pork rind mixture to a gallon sized ziploc bag. If saving some for later, set aside before any meat touches the mixture.
Pat protein dry.
Add 1 portion of protein at a time to the bag, shake to apply a generous coating to each piece of meat.
Place protein on a baking sheet with a raised baking rack.
Bake for 20 minutes at 425F (check internal temperature before serving)