Keto Chicken Tostada
Elevate your weeknight dinner with this flavorful Keto Chicken Tostada—a low-carb twist on a classic favorite that’s packed with vibrant ingredients and bold spices. Tender baked chicken cubes seasoned with smoked paprika, garlic, and cumin crown crispy almond flour tostadas, which are pan-fried to perfection in coconut oil for a golden, crunchy base. Mashed avocado mixed with lime juice and fresh cilantro adds a creamy, tangy layer, while crisp lettuce, juicy cherry tomatoes, and shredded cheddar cheese bring a refreshing balance. Finished with a dollop of sour cream, this keto-friendly tostada is a satisfying, wholesome option for anyone following a low-carb lifestyle. Ready in under 45 minutes, it’s perfect for busy nights or a light, flavorful lunch.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 2 large Eggs
- 0.25 cup Coconut oil
- 1 large Avocado
- 1 tablespoon Lime juice
- 0.25 cup Chopped cilantro
- 0.25 cup Sour cream
- 4 cups Lettuce leaves
- 1 cup Cherry tomatoes
- 0.5 cup Shredded cheddar cheese
Instructions
Preheat the oven to 400°F (200°C).
Cut the chicken breasts into small cubes.
In a large bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Add chicken cubes and toss to coat evenly.
Place the chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until cooked through.
While the chicken is cooking, make the tostadas. Beat the eggs in a bowl and set aside.
In another bowl, place the almond flour and set aside.
Heat the coconut oil in a large pan over medium heat.
Dip a small handful of almond flour into the beaten egg, then place it in the hot pan to form a thin round shape. Cook 2 minutes on each side or until golden and crisp. Repeat until all the almond flour is used, adding more oil if necessary.
Mash the avocado in a bowl and mix with lime juice and chopped cilantro. Season with salt, if desired.
To assemble the tostadas, spread each almond flour tostada with avocado mixture.
Top with cooked chicken pieces, shredded lettuce, cherry tomatoes, and cheddar cheese.
Add a dollop of sour cream on top and serve immediately.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 14.5 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 894 mg | 69% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
