Keto “Takis vs. Cheetos” Cauliflower Chicken Nuggets

Keto “Takis vs. Cheetos” Cauliflower Chicken Nuggets (Beginner-Friendly!)

Calling all spice lovers and keto enthusiasts! This recipe takes inspiration from the “Takis vs. Cheetos” challenge, but with a healthy, low-carb twist. Keto-friendly cauliflower “breading” replaces high-carb options, and the chicken nuggets are baked instead of fried, making them perfect for beginners who want a fun and flavorful keto meal.

Ingredients:

• For the Chicken:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the “Breading”:
  • 1 head of cauliflower, riced (or 2 cups pre-riced cauliflower)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon almond flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional, for extra spice)

Instructions:

1. Prep the cauliflower: If using a whole head of cauliflower, wash and roughly chop it. Pulse the cauliflower florets in a food processor fitted with the S-blade attachment until it resembles rice. You can also use a box grater with the large holes.
2. Steam the cauliflower: Place the riced cauliflower in a steamer basket and steam for 5-7 minutes, or until slightly softened. Alternatively, microwave the riced cauliflower in a bowl with a little water for 2-3 minutes, covered, until softened. Let the cauliflower cool slightly.
3. Prepare the chicken: In a shallow bowl, whisk together the beaten egg, Parmesan cheese, oregano, salt, and pepper. In another shallow bowl, combine the riced cauliflower, Parmesan cheese, mozzarella cheese, almond flour, garlic powder, onion powder, and cayenne pepper (if using).
4. Coat the chicken: Dip each chicken piece into the egg mixture, then coat evenly in the cauliflower “breading” mixture. Press gently to ensure the coating adheres.
5. Bake the chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the coated chicken pieces on the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until the chicken is cooked through and the “breading” is golden brown and crispy.
6. Serve and enjoy: Let the chicken nuggets cool slightly before serving. Enjoy them plain or with your favorite low-carb dipping sauce, like keto-friendly ranch dressing or guacamole.

Tips:

• For a smoother cauliflower “breading,” you can pulse the steamed cauliflower a few more times in the food processor after it cools slightly.
• Don’t overcrowd the baking sheet when baking the chicken nuggets. This allows for even air circulation and crispier results.
• You can adjust the amount of cayenne pepper to your desired spice level.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Prep Time: 15 minutes Cook Time: 25 minutes Additional Time: 0 minutes Total Time: 40 minutes Servings: 4

Spice up your keto routine with this fun and flavorful Keto “Takis vs. Cheetos” Cauliflower Chicken Nuggets recipe! This beginner-friendly recipe gives you all the excitement of the “Takis vs. Cheetos” challenge without the carbs. Cauliflower rice takes the place of high-carb breading, and the chicken is baked for a healthier twist. Enjoy these crispy, flavorful nuggets plain or with your favorite keto-friendly dipping sauce. Keto eating doesn’t have to be boring – get creative and have fun with this delicious recipe!