Keto Chicken Fried Steak & Gravy

Wow! This Low Carb Chicken Fried Steak and Country Gravy was a major hit around here.

It’s crispy, cleaner than the pork rind versions and completely gluten free.

As food bloggers, we rarely make the same thing over and over but the teen is already begging for this dish again. It’s the ultimate comfort food and we forgot how much we missed it since going low carb.

Now, to be honest, I made two batches of this in the same day. I really wanted to see how Carbquick would perform compared to the almond flour and it was great!

But…it contains gluten and that leaves a lot of people out.

So, I decided to try and figure out how I could make this gluten free and still get the batter to stay on the steaks….

Enter canned Parmesan…

It stuck to the steaks better than just plain, spiced almond flour, which is why I added it.

Parmesan is the the reason that this batter sticks so well to the meat.

For the Steaks

• 1 tbsp butter

You can use any fat that you like to fry the steaks but they will ttake on some of the flavor so I don’t recommend coconut oil.

• 16 oz Cube Steaks cut into four steaks

Here in the United States servings of meat have become ridiculously large.

We recommend 4 oz serving sizes for this super filling dish. If you can get a package of cube steaks that are remotely close to that size than snap it up.

Otherwise, you can always cut the steaks down – or not. It’s really up to you.

• 1/4 cup almond flour (4 tbsp)

• 1/4 cup Parmesan Cheese (The kind in a can – 4 tbsp)

The powdered Parmesan is what you are looking for in this dish. Don’t use the shredded fresh Parmesan because it won’t work.

If you don’t have this ingredient you can always sub in more almond flour but it won’t stick to the meat quite as well while you are frying it.

• 1/4 tsp Salt

Taste your batter mixture to make sure you don’t need extra. Salt is always a subjective ingredient but the Powdered Parm has a lot of salt in it as well.

• 1/2 tsp pepper

Growing up, we always used a ton of black pepper in this dish. Like, burn your tongue amounts. So, add extra if you like but remember that you can always add it at the table as well.

• 2 tbsp Heavy Whipping Cream

• 2 eggs beaten

Country Gravy

• 2 tsp butter

• 4 oz sausage bulk style – optional. You can make the gravy without the sausage.

Traditional country gravy has sausage in it. If you don’t want to use it, add a dash or two of Worcestershire Sauce to make up for the loss of “that” flavor.

You gravy will still be delish.

• 1 cup unsweetened almond milk Or heavy cream.

I used almond milk because too much heavy cream gives me stomach issues. But you can use heavy whipping cream if you cant use almond milk.

• 4 oz cream cheese

• ½ tsp sage

Sub – thyme or rosemary if you are partial to one of those herbs instead.

• ¼ tsp black pepper

• ½ tsp beef bouillon *or whatever flavor you choose. Optional but good.

If you are a frequent reader you might notice that I am using this ingredient a lot more often lately.

It isn’t totally necessary to use it but it adds more flavor and depth in a low carb recipe than just plain salt. Bouillon has been a restaurant trick for eons…

• ¼ tsp xanthan gum Optional for thickening.

If you are using xanthan gum as a thickener, start with 1/4 teaspoon. If you use too much, it takes on a slimy texture.

The teen calls it “slide down your throat sauce”. She won’t eat it and to be honest, it’s not good. USE CAUTION when adding this ingredient.

👩🏾‍🍳How to make the Chicken Fried Steak & Country Gravy:

Traditionally, you would make the steaks first and make pan gravy with the drippings.

But since this is a low carb recipe using almond flour, I don’t recommend doing it this way.

I have done a lot of low carb cooking and find that pan drippings with almond flour tend to be bitter. Once the almond flour blackens…it’s not very good.

Instead, we’ll make the gravy first and add the pan drippings from the steaks at the end if you choose to. That way, you can decide.

This is another reason to use the sausage in the gravy. You’ll still be able to get those coveted, browned bits from the bottom of the pan and into your gravy if you want…

If you don’t, you’ll need to cook two steaks, and clean the pan before continuing on to the next two steaks.

Not really a big deal…right?

The reason for this is that the almond flour that is left behind in the pan will burn and start smoking. Burnt almond flour doesn’t taste good.

Gravy –

Starting the gravy first ensures that your meal will all be finished at the same time annnnnd, you won’t end up burning your steaks while you’re fussing with the gravy. (I have done this more than once).

• Place butter in a medium sauce pan and turn heat to medium/high. Add the sausage and brown.

Let the sausage get good and brown on one side before turning it…this is where the delicious little browned bit come from.

You can gather all of your other ingredients while this magic is happening.

• Once the sausage is browned, add the rest of the gravy ingredients and turn to medium low.

Stir occasionally while you are cooking your steaks.

Do not boil, just bring to a gentle simmer so that it thickens while the steaks are cooking.

Steaks

• Use two bowls that are wide enough for dredging steaks and set up a dipping station next to the stove.

Beat the eggs and 2 tbsp of heavy whipping cream in one bowl. Whisk the almond flour, Parmesan and spices in the other.

• Add the butter to the large frying pan and turn heat to medium (or divide between two pans if using).

One by one, dredge the steaks in the egg mixture and then the dry mix.

Repeat dredging into the egg and back into the dry mix and place the steak directly onto to hot surface of the buttered pan. Work quickly and start a timer for 4 minutes.

This is how much of the dry mix I had by the end of the process for the last steaks…I used every bit because I HATE throwing expensive ingredients away.

• Don’t forget to keep occasionally stirring the gravy!

Make sure it isn’t boiling and adjust the heat if necessary. This dish a multitasker’s dream come true…😎

• Flip the steaks with a flat spatula, being careful to not disturb the almond flour coating.

It is a lot more tender then traditional wheat based coatings.

• Set another timer for four minutes, watching carefully to make sure the steaks don’t burn.

I think I took my steaks off of the heat about 40 seconds early. This will all depend on your stove and the pan you use.

• Optional step: You can scrape the pan drippings into your gravy if you wish but if there are blackened pieces of almond flour, I would skip it.

I know that I am belaboring this point. But it’s really important and I am adding it over and over for the recipe “scanner” crowd.

You know who you are (wink, wink, it’s almost everyone). Even I do it.

• Serve the steaks with the gravy on the side and Tabasco.

Great with fried eggs or cauliflower mash and some greens.

Can I make the Low Carb Chicken Fried Steaks ahead of time?

Sure.

They are best fresh and hot but you can keep them in the fridge for 2-3 days without issue. We reheated the leftovers in the microwave and they were super tasty.

Can I freeze the steaks for later?

Yes. But, it’s not ideal. If you are only one person, it’s better to just cut the recipe in half than to try and freeze it.

If you would like to freeze it anyway, make sure you seal the chicken fried steak in an air tight container or bag. I don’t reccomend freezing the gravy because it will seperate and get watery/weird.

The breading slid off of my steak!

Once this happens there isn’t much you can do to repair it. But there a couple of things you can do to prevent this from happening.

1. Don’t be tempted to turn the steaks too early.
2. Use a large flat spatula and make sure you get under the steak before flipping it.
3. If you aren’t using the Parmesan cheese listed in the recipe: refrigerate your battered steaks for 30 minutes to harden the batter. This is the best chance to get it to stick.

Can I sub Coconut Flour for the Almond flour?

Honestly? I don’t know. Coconut flour is dry and has a strong taste. I don’t know how it would come out.

That’s all for the chicken Fried Steak!

This dish is super filling and made me and my family happy…that’s the true test of every recipe that I decide to share.

Sure, there are a few more steps involved in this recipe than most of the others on this site.

But, I feel like it’s still easy enough for a budding chef to make so it conforms to the idea that the recipes that we share here are “easy, healthy and delicious”…

Cheers for now Keto Cats!