Keto Chicken Fried Steak and Gravy

Keto Chicken Fried Steak and Gravy has a wonderful fried, gluten-free crispy coating and is coated in a thick and rich creamy gravy. Serve with Mashed Fauxtatoes for an unbelievably delicious low carb Southern comfort meal.

Chicken Fried Steak is one of my very favorite southern meals and this low carb, keto-friendly version is every bit as delicious as the real thing. Instead of a flour or cracker crumb coating, the cubed steak is double coated in a mixture of finely grated Parmesan cheese and crushed pork rinds. The combination of the two adds lots of saltiness to the cubed steak and the pork rinds really up the flavor of this dish.

The steaks are fried in ghee or coconut oil instead of the more typical vegetable oil. The great thing about ghee vs butter is it has a much higher smoking point and you don’t have to worry about it burning when frying foods like you do with butter.

The gravy is made from cream cheese and beef broth for a super creamy and rich finish to this Keto Chicken Fried Steak and Gravy.

TIPS FOR MAKING KETO CHICKEN FRIED STEAK AND GRAVY:

• You’ll want to use either a well-seasoned cast iron pan or a non-stick pan for this recipe otherwise the coating may stick to the pan.
• To make powdered Parmesan, process a chunk of Parmsean cheese in a food processor until it resembles very finely grated Parmesan cheese.

More Low Carb Favorites:

• Keto Zuppa Toscana
• Low Carb Southern Biscuits
• Low Carb Philly Cheese Steak Casserole
• Low Carb Sausage Balls

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Chicken Fried Steak and Gravy

Keto Chicken Fried Steak and Gravy has a wonderful fried, gluten-free crispy coating and is coated in a thick and rich creamy gravy. Serve with Mashed Fauxtatoes for an unbelievably delicious low carb Southern comfort meal.

Course Main Course

Cuisine Southern

Keyword low carb

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 4 cubed steaks
• sea salt and pepper
• 2 large eggs
• 2 tablespoons heavy cream
• 1 cup crushed pork rinds
• 1 cup powdered Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 cup ghee or coconut oil

Gravy

• 1/4 cup minced onion
• 1 garlic clove minced
• 4 ounces cream cheese softened
• 1/3 to 1/2 cup beef broth
• chives or parsley for garnish optional

Instructions

1. Season cubed steak with salt and pepper. Only use a pinch of salt since both the Parmesan cheese and pork rinds will add lots of salt.

2. Whisk together eggs and heavy cream in a shallow bowl. Set aside.

3. In a shallow dish, combine pork rinds, Parmesan cheese, paprika, and garlic powder. Mix well and transfer half of it to a second shallow dish.

4. Coat cubed steaks in pork rind mixture, dip in egg and then coat in the second pork rind mixture.

5. Place ghee in cast-iron pan over medium heat. When hot, add cubed steak. Cook 2 to 3 minutes per side, or until cooked through. Remove steak to a plate.

6. Discard all but 1 tablespoon of grease from pan. Add onion and garlic and cook for 2 to 3 minutes to soften the onion.

7. Add cream cheese and whisk until it is melted. Gradually whisk in beef broth. Simmer gently for a few minutes to thicken. Season to taste with salt and pepper.

8. Serve steak topped with gravy. I like it with Mashed Fauxtatoes.

Nutritional info is provided as a guide only and can vary based of brands of products used and cooking methods used.

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