Keto Chicken Saltimbocca

Low carb chicken saltimbocca wrapped in sage, prosciutto, and dusted in seasoned almond flour. Served with keto roasted cauliflower and brussels sprouts mash.

This recipe is , , with main ingredient
chicken saltimbocca

I wanted to create a keto comfort dish that tasted like you were being a naughty naughty boy/girl, but was actually 100% keto diet approved and full of flavor. This chicken saltimbocca recipe uses juicy chicken thighs wrapped in sage and salty prosciutto. We all know that Italian restaurants dip the chicken in flour before pan frying, but that is off-limits on keto.

Well thank goodness for almond flour. Just make sure to season the almond flour before dipping the chicken and remember that we always season at every step of the cooking process. Allow the chicken to sit at room temp. for 20 minutes so the crust can really setup and adhere to the meat.

Make sure to check out my keto chicken salad recipe also!

How To Make Chicken Saltimbocca

Make sure to start this recipe with boneless and skinless chicken thighs. They have way more flavor than chicken breasts and won’t dry out as easily. Season the chicken thighs with salt and pepper, place a fresh sage leaf in the middle, and wrap with one piece of prosciutto. Dredge the chicken in almond flour that is seasoned with salt and pepper and place on a wire rack.

The almond flour is what makes this recipe low carb and keto, and replaces all-purpose flour in the traditional recipe. Add enough olive or avocado oil to cover the bottom of a large non-stick pan and cook over medium heat for about 6-8 minutes, or until well browned. Flip and cook another 5 minutes then move to a clean wire rack to rest. Repeat with the remaining chicken and keep warm in the oven.

Keto Cauliflower Mash

I have quite a few recipes for cauliflower mash, but this one is my favorite. The reason I like it so much is because you first roast the cauliflower florets in a 450F oven until well browned, along with the brussels sprouts. This add tons of flavor to the mash, way more than just boiling it.

Go ahead and blend the cauliflower with hot cream that’s been wamred with garlic cloves and sage, and grate in a bunch of parmesan or percorino romano cheese. Once the mash is very creamy, chop the brussels sprouts and fold them in. If you have picky eaters in the house, I promise you they will enjoy this veggie pack ad low carb mash!

Make sure to check out my other keto recipes:

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chicken saltimbocca

Keto Chicken Saltimbocca

Course: Main Course
Cuisine: American
Keyword: cauliflower, chicken, keto, saltimbocca
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 meals
Calories: 413 kcal
Author: Bobby Parrish

Juicy chicken thighs wrapped in sage, prosciutto, and almond flour. Served with low carb cauliflower & brussels sprouts mash.



For the chicken

  • 10 four once organic chicken thighs boneless & skinless
  • 10 sage leaves
  • 10 slices of prosciutto
  • 1 cup almond flour
  • Olive or avocado oil
  • Kosher salt & pepper

For the mash:

  • 1 large head cauliflower
  • ¾ pound brussels sprouts
  • ½ teaspoon dried thyme
  • 1 clove garlic
  • ¼ cup organic cream or whole milk
  • 1 tablespoon grass-fed unsalted butter
  • ¼ cup grated parmesan cheese
  • Avocado oil
  • Kosher salt & pepper


  1. For the mash, pre-heat oven to 400 F. Cut the cauliflower into large bite size florets and place them on a sheet tray. Slice a small sliver from the root end of the brussels sprouts and then cut them in half lengthwise. Place the sprouts on the sheet tray and season everything with 2 tablespoons of oil, 1 teaspoon of salt, and a few cracks of pepper. Give the pan a good shake and roast in the oven for 30-35 minutes, until the veggies are charred in spots. Start to warm the milk over the lowest heat setting and add more than ¼ cup just in case you need it. Once veggies are ready, move on to the next step below using the blender, you want to do this while the veggies are hot.
  2. While the veggies are roasting, start on the chicken. Season both sides of the thighs with a small amount of salt and black pepper, the prosciutto is salty, so don’t overdue it. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the middle and then put one sage leaf in the center of the thigh. Wrap the prosciutto around the chicken tightly, watch the video to see exactly how this is done. Repeat with remaining thighs.
  3. Place the almond flour in a small baking dish or bowl and season with ¼ teaspoon of salt and a few cracks of pepper, mix well. Add the chicken to the almond flour, press down, flip, and repeat, making sure both sides are covered. Place chicken on a platter or on a wire rack set over a sheet tray. Repeat with remaining chicken. Pre-heat a large non-stick pan just above medium heat along with 2 tablespoons of oil. Once the oil is hot, add half of the thighs to the pan, if the chicken does not sizzle right away, wait until it gets hotter. Cook chicken for 5 minutes, or until golden and crispy on the first side. Flip and repeat. The goal is to crisp the prosciutto while cooking the chicken all the way through, so adjust the heat if needed. Repeat with second batch of chicken and set aside.
  4. When the veggies come out of the oven, add only the cauliflower to the blender along with the warm milk, parmesan, butter, and grate the clove of garlic using a microplane or fine grater. Blender on medium speed until smooth, you may need to add more milk if the mixture is too loose. You can use a potato masher if you don’t have a blender. Check for seasoning, you may need more salt or cheese. Transfer the puree to a clean bowl, roughly chop the roasted brussels sprouts then add to the puree and mix well.
  5. Serve the chicken with the puree and enjoy! Everything will last in the fridge for 5 days or can be frozen for 2-3 months. The best way to reheat everything is in a 350 F oven for 8-10 minutes uncovered. If using a microwave, cover the container with a wet paper towel and make sure not to overheat, or the food will dry out.

Recipe Video

Recipe Notes

Macros per meal, recipe makes 5 meals:

413 calories 

1 gram of net carbs 

2.2 grams of total carbs

20.7 grams of fat

55.5 grams of protein

1.4 grams of fiber

Nutrition Facts
Keto Chicken Saltimbocca
Amount Per Serving (1 meal)
Calories 413 Calories from Fat 186
% Daily Value*
Fat 20.7g32%
Carbohydrates 2.2g1%
Fiber 1.4g6%
Protein 55.5g111%
* Percent Daily Values are based on a 2000 calorie diet.

28 thoughts on “Keto Chicken Saltimbocca”

  1. I made it, it was delicious! The chicken had amazing flavor and super tasty even reheated days later. Cauliflower mash was perfect. I’ll be making it again soon, thanks Bobby

  2. We made the cauliflower and Brussels sprouts and it was so good it made me feel like I was cheating. I am trying to get my hubby to make the chicken tonight ?

  3. Christine Allison

    I made this and it turned out amazing! I didn’t leave a comment then. But it was so good that I’m going to make it again. Loved it that much thanks Bobby

  4. Hi Bobby,
    I made this chicken with your broccoli/cauliflower salad with avocado dressing. It was delicious
    thank you!
    Haydee Banuet

  5. Ok seriously I love your recipes this one is the second one I made and it totally makes me feel like I am eating a gourmet meal. I am learning so much from you watching the video’s that you have on YouTube. Even if I fail at the keto diet (not likely just saying) I will have learned to prepare food at a whole new level. THANK YOU!!!!!!! Keep them coming:)

    1. Wow, I love to hear that Debra! I want to help all the home cooks out there step up there game, so I am glad you are rocking my recipes 🙂

  6. Just stumbled across you YouTube channel yesterday and so glad I did. Made this dish tonight. Both were easy to prepare and totally awesome! Thanks

  7. Hi Bobby, I made this last night and it came out so awesome I took pictures to send to my friends who asked for the recipe.

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