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keto low carb chicken fried steak with country gravy on a bed of cauliflower mash on a white plate

Easy Keto Low Carb Chicken Fried Steak

This Easy Keto Low Carb Chicken Fried Steak is made with tenderized cube steaks, almond flour, grated parmesan cheese, and with no pork rinds. You can substitute those if you wish. This dish is drizzled in white country gravy that can you cook with sausage if you wish.
Course dinner, lunch
Cuisine American, southern
Keyword keto chicken fried steak, low carb chicken fried steak
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 594kcal


Country Gravy

  • 1 cup heavy whipping cream
  • salt and pepper to taste
  • 1/2 teaspoon xanthan gum
  • 4 ounces ground breakfast sausage Optional if you want sausage gravy. See recipe notes for how to incorporate it.


  • Set up a cooking station and add the almond flour, parmesan cheese, and all of the spices and seasonings to a bowl large enough to dredge the steaks. Keep a moist kitchen towel on hand. Your hands will get sticky.
  • Add the whipping cream and eggs to a separate large bowl and whisk.
  • Dredge the cube steak in the almond flour mixture, and then the cream and eggs, and again in the almond flour mixture.
  • Set each cube steak aside.
  • Heat a cast iron skillet or frying pan on medium high heat. Add the avocado oil and melted butter. Be sure you have enough to fill about 1/4 of inch high. Adjust the amount of oil if necessary.
  • Add the cube steaks. Cook in batches if needed. Do not crowd the pan. Fry each side for about 3 minutes each until crisp.
  • Remove the chicken fried steaks and set aside. Adjust the heat on the pan to medium and add the heavy cream for the gravy along with salt and pepper to taste.
  • Stir continuously for 2 minutes.
  • Add the xanthan gum to a small bowl. Gather about 2 tablespoons of the gravy mixture from the pan and add it to the bowl with the xanthan gum.
  • It will create a thick and sticky mixture. Add the mixture to the pan and stir continuously for 2-3 minutes.
  • Remove the pan from heat. The gravy will thicken upon standing.



  • Macros noted exclude optional gravy.
  • Typical country gravy is made with breakfast sausage. If you want country gravy, add 4 ounces of ground sausage to the pan after you remove the finished steaks. Pan-fry the sausage until browned. Then add the cream and proceed to the remaining steps.
  • You can air fry these steaks on 370 degrees for 7-12 minutes.
  • While frying you want to use oil that is neutral in flavor. I don't recommend coconut oil for this reason. Coconut oil has a distinct flavor that will transfer over to your food.
  • You will need to use oil with a high smoke point, such as olive oil or avocado oil. During my testing, I found that avocado oil works better than olive oil. When I coupled both with a little unsalted butter, I found that avocado oil keeps the breading intact on the steaks.
  • You can substitute almond flour for crushed pork rinds if you wish. You can use the same amount.
  • I have not tested this recipe using coconut flour. It does not have a 1:1 substitution ratio. It's also very dense and drying so I rarely cook with it.
  • You can substitute xanthan gum for a couple of ounces of cream cheese.
  • To help keep the breading intact, you can allow the steaks to sit for 20-30 minutes after you have finished breading. Place them in the refrigerator so that the breading hardens up a bit.
  • You will also need to make sure you are frying with the right amount of oil. This will vary based on the size of the pan you use. You should have 1/4 of an inch of oil in your pan. If you use too much oil, this could result in the loss of breading.
  • Be careful when you flip the steak patties. You should be careful also because you don't want to burn yourself with hot grease. However, flipping the patty can result in the loss of breading on the side of the steak that hasn't been fried yet if you aren't delicate.


Serving: 1steak | Calories: 594kcal | Carbohydrates: 6g | Protein: 38g | Fat: 46g