This is a dish that you can whip up in a pinch with ingredients you already have. Chicken, bacon, eggs, cheese, and peppers are staples of a ketogenic diet. The taste of fresh bell peppers alongside smoky bacon will leave you looking forward to the leftovers! These chicken patties are the perfect savory recipe for a chicken, bacon, and ranch salad or placed inside one of my almond buns with lettuce and that sweet, sweet sriracha (also known as nectar of the gods).
They’re also versatile enough so that you can add and subtract ingredients from it with what you have on hand. Onions, celery, spinach, broccoli – add what you need. Another added bonus is that everyone loves it – kids and parents alike will beg for more, just don’t tell them you have extras in the fridge. Leave a comment with the changes you make to patties, I’d love to hear them!
When you finish chopping the peppers in the food processor, make sure that you drain excess moisture with paper towels. If you have too much moisture in the patties…you’ll learn the hard way (like I did). They end up falling apart when you cook them and it’s just impossible to flip them. Save yourself the trouble of having to remake these and drain that excess moisture from the peppers!
Yields 10 Total Chicken Patties
The Preparation
- 4 ounces bacon
- 1/4 cup sun-dried tomato pesto
- 2 medium green bell pepper
- 1 ounce canned chicken breast, or fresh
- 1/4 cup parmesan cheese
- 1 large egg
- 3 tablespoons coconut flour
The Execution
1. Start by frying your bacon in a pan. Leave it to sizzle and get nice and browned on the one side.
2. While the bacon is cooking, measure out ¼ Cup Tomato Pesto Sauce.
3. Once the bacon is crisped on one side, flip it to the other side.
4. Chop 2 Bell Peppers in half. Add them to a food processor.
5. Grind the peppers in the food processor until they are nicely chopped.
6. Pour all of the mixture into a bowl and pat dry with paper towels. You don’t want too much excess moisture here.
7. Once the bacon has finished cooking, add the 12 Oz Canned Chicken (or you can use fresh) and the bacon to the food processor.
8. Grind everything together into a chicken and bacon paste.
9. Add the chicken and bacon mixture to the peppers.
10. Add 1/4 Cup Parmesan Cheese, 1/4 Cup Tomato Pesto, and 1 Egg to the mixture. Mix everything together well.
11. Add coconut flour as needed, I ended up using 3 Tbsp. of it. You want a nice solid mixture you can form into patties.
12. Form the patties with your hand, grabbing up a small scoop of the chicken mixture and pressing it between your hands.
13. Fry the patties with a little oil over medium to medium-high heat. Crisp each side and once they are crisped, flip them over.
14. Set on paper towels to cool and serve! Optional: Serve with small sprigs of dill and chili garlic paste.
This makes a total of 10 servings of Fresh Chicken & Bacon Patties. Each serving comes out to be 107 calories, 9g fats, 2.3g net carbs, and 4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 ounce bacon | 604 | 52.9 | 0 | 0 | 0 | 30.2 |
| 1/4 cup sun-dried tomato pesto | 268 | 22.8 | 13.3 | 2.7 | 10.6 | 5.8 |
| 2 medium green bell pepper | 46 | 0.4 | 10.7 | 3.9 | 6.8 | 2 |
| 1 ounce canned chicken breast | 52 | 2.3 | 0.3 | 0 | 0.3 | 7.2 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 3 tablespoon coconut flour | 60 | 3.5 | 10 | 7 | 3 | 3 |
| Totals | 1218 | 94.3 | 35.8 | 13.6 | 22.2 | 64.7 |
| Per Serving (/10) | 122 | 9.4 | 3.6 | 1.4 | 2.2 | 6.5 |
Fresh Chicken & Bacon Patties
Ingredients
- 4 ounce bacon
- ¼ cup sun-dried tomato pesto
- 2 medium green bell pepper
- 1 ounce canned chicken breast or fresh
- ¼ cup parmesan cheese
- 1 large egg
- 3 tablespoon coconut flour
Instructions
- Start by frying the bacon in a pan. Leave it to sizzle and get nicely browned and crispy on one side.
- Meanwhile, measure out the tomato pesto sauce.
- Once the bacon is crisped up, flip it to the other side.
- Chop the bell peppers in half, deseed, then add them to a food processor.
- Process until finely chopped.
- Pour the mixture into a bowl and pat dry with paper towels — you don't want too much extra moisture here!
- Once the bacon has finished cooking, add the canned chicken (you could also use fresh) and bacon to the food processor.
- Process to form a chicken and bacon paste.
- Add the chicken and bacon mixture to the peppers.
- Add the Parmesan, tomato pesto, and egg. Mix well.
- Add coconut flour as needed — you want a nice, solid mixture that can be formed into patties.
- Form the patties, grabbing a small scoop of the chicken mixture and pressing it between your hands.
- Fry the patties with a little oil over medium to medium-high heat until crispy, then flip and cook until crispy on opposite side.
- Set on paper towels to cool, then serve! Optional: Serve with small sprigs of dill and chile-garlic paste.
So, I was logging this recipe for my meal plan today when I noticed something a little odd. 4 slices of bacon: 696 calories?! I’m wondering if that was just a mistake or I’m missing something important here.
Hey Lavender,
For this recipe I was using thick cut center strips of bacon and used all of the fat from the bacon also. According to the package, this was around 700 calories (based on weight). Check your packaging to make sure you have the right info 🙂
Aaah, that makes sense. I normally use the standard grocery store cut (have yet to find a good butcher around here =/ ), which is only 80 cal/2 slices, that’s why I was so confused. Thanks for taking the time to explain. 🙂
Sure thing. Sometimes on the bacon packets it also says that the nutritional value is from after it’s cooked. Since I tend to keep most of my bacon grease in the recipe, it adds more fat than what you see on some of the packages.
Is it possible to use mozzarella instead of parmezan cheese?
If you use a low moisture mozzarella then it would probably work. But if the patties are too wet, you may have to use a mixture of parmesan and mozzarella.