Keto chicken nuggets look so much like real ones, and they will quickly become a favorite!

22 g egg whites, whipped into stiff peaks

2.5 g coconut flour, Bob’s Red Mill

12 g European-style butter

17 g chicken breast, cooked, shredded

0.5 g baking powder

20 g olive oil

23 g 40% heavy cream

Optional: salt, pepper, pinch of garlic powder

After measuring all ingredients on a gram scale, shred the chicken into very small pieces. Add the coconut flour, baking powder, and optional salt, pepper, and garlic powder to the shredded chicken. Stir to coat the chicken. The mixture should look very dry. Add the oil to the chicken mixture and mix again. Add the egg whites to the chicken and fold in until combined. Melt the butter in a small nonstick frying pan. Drop the chicken and egg mixture on the pan in small nugget-sized shapes and fry for about 1 minute. Flip to fry the other side until cooked thoroughly, for about 1 minute. Remove the cooked nuggets and place them on a plate and scrape any remaining butter out of the pan onto the nuggets. Serve with cream diluted with water as “milk.”

Notes: If ratio allows, add fresh fruit such as strawberries that have been blended into a puree and mix into the cream to make a strawberry milk shake.

Ask for new empty containers at fast food restaurants to serve the chicken nuggets and milkshakes.

Ask your dietitian if you would like to add a dipping sauce such as low-sugar ketchup or mustard.

You can easily substitute any other cooked protein such as salmon or chicken livers.