top of page

Chicken Fried Steak with Country Gravy (Keto Friendly)


  • 1 pound cube steaks cut into 4 steaks

  • 1 cup blanched almond flour

  • 1/2 cup grated parmesan cheese

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Hymilylan salt and pepper to taste

  • 1/4 cup heavy whipping cream

  • 2 eggs

  • 1/4 cup avocado oil

  • 2 tablespoons unsalted Kerry Gold Butter Melted.

Country Gravy ingredients:

  • 1 cup heavy whipping cream

  • Hymilylan salt and pepper to taste

  • 1/2 teaspoon xanthan gum you could add a little more to get desired thickness of gravy.


  • Set up a cooking station and add the almond flour, parmesan cheese, and the rest of your dry ingredients to a large bowl. Keep a moist kitchen towel on hand.

  • Add the whipping cream and eggs to a separate large bowl and whisk.

  • Dredge the cube steak in the almond flour mixture, and then into the cream and eggs mixture that is in the other bowl, and again in the almond flour mixture.

  • Set each cube steak aside.

  • Heat a large 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.

  • Once completely cooked remove the chicken fried steaks and set aside if needing additional crispiness which I love to do is air fry it towards the end until it gets that nice golden brown where you would like it to be.

  • Now time to make your country gravy! Adjust the heat on the pan back down to a medium to medium low heat and add your heavy whipping cream for the gravy along with salt and pepper.

  • Stir continuously for 2-3 minutes.

  • Then add your xanthan gum and continue to stir until thickened to a nice gravy texture.

  • Remove the pan from heat.

  • Pour your gravy on top of your chicken fried steak and serve!

  • ENJOY!

Recent Posts

See All


Post: Blog2_Post
bottom of page