This Chicken Fried Steak Sandwich transforms a diner classic into a satisfying low-carb meal. Tender cube steak gets a crispy coating and is layered with creamy gravy between soft cloud bread slices. It’s a comforting, flavor-packed project that delivers nostalgia without the carbs.
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Why You’ll Love This Chicken Fried Steak Sandwich
- Low-carb comfort: All the crispy, savory joy without heavy breading.
- Cloud bread magic: Light, fluffy, and sturdy enough for gravy.
- Simple mastery: Straightforward steps yield impressive results.
- Textural symphony: Crunchy crust, tender steak, and creamy gravy.
Ingredients & Tools
- 2 cube steaks (about 6 oz / 170 g each)
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp paprika, divided
- 1/2 cup heavy cream, divided
- 1 large egg
- 1/2 cup pork rind crumbs (or more almond flour)
- Avocado oil or ghee for frying
- 1 cup beef broth
- 2 tbsp unsalted butter
- 2 tbsp cream cheese
- For the Cloud Bread: 3 large eggs (separated), 3 tbsp cream cheese (softened), 1/4 tsp cream of tartar, 2 tbsp grated Parmesan cheese
Tools: A heavy-bottomed skillet (cast iron is ideal), three shallow bowls for breading, a meat mallet or heavy pan, a whisk, and two baking sheets.
Notes: Quality cube steak with good marbling works best. Pork rind crumbs add airy crispiness.
Nutrition (per serving)
| Calories: | 610 kcal |
| Protein: | 42 g |
| Fat: | 48 g |
| Carbs: | 6 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Give your cube steak a little extra love. Even though it’s sold as “tenderized,” taking a meat mallet to it one more time ensures it’s uniformly thin. This guarantees quick, even cooking and a supremely tender result.
- Get your breading station in order first. You’ll want your three bowls lined up: one with the almond flour and Parmesan mixture, one with the egg and cream wash, and one with the pork rind crumbs. A messy station leads to messy, clumpy breading.
- Temperature is key for frying. Your oil needs to be properly hot before the steak goes in—around 350°F (175°C). If it’s not hot enough, the breading will soak up oil and become greasy instead of crisp. A flick of water should make it sizzle vigorously.
- Don’t rush the cloud bread. It needs to cool completely after baking. If you try to assemble the sandwich while it’s warm, it can become a bit gummy and might tear. Patience here pays off with the perfect texture.
How to Make Chicken Fried Steak Sandwich
Step 1: Make the Cloud Bread. Start by preheating your oven to 300°F (150°C). Separate your eggs, putting the whites in a very clean, grease-free bowl and the yolks in another. Add the cream of tartar to the egg whites and whip them with an electric mixer until you get stiff, glossy peaks—this is the foundation of the bread’s airy texture. In the yolk bowl, whisk together the yolks, softened cream cheese, and Parmesan until smooth. Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate them. Spoon the batter into four equal rounds on a parchment-lined baking sheet and bake for about 25 minutes, until golden. Let them cool completely on the sheet.
Step 2: Prepare the Steak and Breading Station. Place your cube steaks between two pieces of plastic wrap and gently pound them with a meat mallet or heavy skillet until they are an even 1/4-inch thickness. Season both sides generously with salt and pepper. Now, set up your three bowls. In the first, combine the almond flour, 1/4 cup Parmesan, garlic powder, onion powder, and 1 teaspoon of the paprika. In the second, whisk together the egg and 1/4 cup of the heavy cream. The third bowl gets the pork rind crumbs.
Step 3: Bread the Steaks. This is a one-hand-wet, one-hand-dry situation to keep things tidy. Using one hand, press a steak into the almond flour mixture, coating it thoroughly. Shake off the excess. Then, with your same “wet” hand, dip it into the egg and cream wash, letting the excess drip off. Finally, transfer it to the pork rind crumbs and use your other, “dry” hand to press the crumbs firmly onto the steak, ensuring a solid, even coating. Place the breaded steak on a clean plate and repeat with the second steak.
Step 4: Fry the Steaks to Golden Perfection. Pour avocado oil or ghee into your heavy skillet to a depth of about 1/4 inch and heat it over medium-high heat. To test if it’s ready, flick a tiny bit of water into the oil—it should sizzle and pop immediately. Carefully lay the steaks in the hot oil. They should sizzle loudly the moment they touch the pan. Fry for about 3-4 minutes per side, until the crust is a deep, golden brown and crispy. You’ll notice the edges looking beautifully crunchy. Transfer the cooked steaks to a wire rack set over a baking sheet—this keeps the bottom from getting soggy.
Step 5: Whip Up the Creamy Gravy. Pour off all but about a tablespoon of the frying oil from the skillet. Reduce the heat to medium. Add the butter and let it melt, then whisk in the remaining 1/2 teaspoon of paprika, letting it cook for just 30 seconds to bloom its flavor. Pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan with your whisk. Let it simmer for a minute to reduce slightly. Whisk in the remaining 1/4 cup of heavy cream and the cream cheese until the sauce is smooth and slightly thickened. Season with salt and plenty of black pepper. The gravy should coat the back of a spoon nicely.
Step 6: Assemble Your Masterpiece. Take two of your completely cooled cloud bread slices and place them on your plates. Place a crispy fried steak on top of each bottom slice. Generously spoon the hot gravy over the steaks, letting it drip down the sides. Top with the remaining cloud bread slices, press down gently, and serve immediately. That first crunchy, creamy, savory bite is pure heaven.
Storage & Freshness Guide
- Fridge: Store components separately for up to 2 days. Reheat steak in oven/air fryer.
- Freezer: Freeze cooked, un-sauced steak for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat in oven or air fryer at 375°F until crisp. Avoid microwaving.
Serving Suggestions
Complementary Dishes
- Garlic Sautéed Green Beans — Their crisp-tender texture and sharp garlic flavor cut through the richness of the sandwich beautifully, adding a fresh, green element to the plate.
- Simple Creamy Coleslaw — A tangy, vinegar-based slaw (skip the sugar) provides a refreshing crunch and acidity that balances the hearty, fried main event perfectly.
- Roasted Radishes with Herbs — When roasted, radishes lose their sharpness and become mild and almost potato-like, making them a fantastic low-carb side that soaks up extra gravy.
Drinks
- Iced Unsweetened Tea — Its clean, slightly bitter notes are the perfect palate cleanser between bites of the rich, peppery steak and gravy, keeping everything feeling light.
- Dry Hard Cider — If you indulge, the bright, apple-y effervescence of a dry cider contrasts wonderfully with the savory, fried elements without adding sweetness.
- Sparkling Water with Lemon — The bubbles and citrus are a simple, effective way to refresh your taste buds and complement the meal without any added carbs.
Something Sweet
- Mixed Berry Compote — A warm compote made from raspberries and blackberries (sweetened with a touch of monk fruit if needed) offers a tart, juicy finish that feels light after the hearty sandwich.
- Dark Chocolate Square with Sea Salt — Just a single square of high-cocoa dark chocolate provides a rich, bittersweet ending that satisfies the sweet tooth without going overboard.
- Vanilla Chia Pudding — A few spoonfuls of cool, creamy chia pudding made with vanilla and coconut milk is a refreshing and light way to end the meal on a sweet note.
Top Mistakes to Avoid
- Mistake: Using a flimsy pan. A thin, lightweight skillet won’t hold heat consistently, leading to hot spots that burn the breading before the steak is cooked through. A heavy cast-iron or stainless steel skillet is your best friend here.
- Mistake: Crowding the pan. Frying both steaks at once in a small pan will cause the oil temperature to plummet, resulting in soggy, oily breading. Fry them one at a time for the crispiest crust.
- Mistake: Skipping the wire rack. If you place your freshly fried steak directly on a paper towel-lined plate, the steam gets trapped and the bottom crust turns soft and sad. The wire rack allows air to circulate, keeping the entire crust crispy.
- Mistake: Adding flour to the gravy. We’re making a low-carb gravy! The cream cheese and reduction are what thicken it. Adding traditional flour is a carb-heavy misstep that undermines the whole recipe.
Expert Tips
- Tip: Season every layer. Don’t just salt and pepper the steak. Add a pinch of salt to your almond flour mixture and another to your gravy. Building layers of seasoning is what makes a dish taste professionally seasoned and deeply flavorful.
- Tip: Let the breaded steak rest. After you’ve breaded the steaks, let them sit on the plate for 5-10 minutes before frying. This helps the coating set and adhere better, preventing it from falling off in the oil.
- Tip: Grate your own Parmesan. The pre-shredded stuff often contains anti-caking agents like potato starch, which can add sneaky carbs. A block of Parmesan and a microplane will give you a fresher, purer product that melts beautifully into the breading and gravy.
- Tip: Reheat in the oven or air fryer. If you have leftovers, never microwave them. To restore the crispiness, reheat the steak in a 375°F (190°C) oven or air fryer for a few minutes until hot and crisp again.
FAQs
Can I make this with a different cut of meat?
Absolutely. If you can’t find cube steak, a top sirloin or even a thin-cut round steak will work. The key is to pound it thoroughly until it’s tender and thin. You might need to pound it a bit longer than a pre-tenderized cube steak, but the result will be just as delicious. Just be sure the cut is relatively lean for the best texture.
What can I use instead of pork rind crumbs?
No problem at all. You can simply use more almond flour for a completely pork-free version. The crust will be a bit denser and nuttier, but still very tasty. Another great option is crushed-up parmesan crisps, which will give you a fantastic cheesy, crunchy coating.
My gravy is too thin. How can I thicken it?
First, let it simmer for another minute or two—reduction is a powerful thickener. If it’s still too thin, you can create a “slurry” with a teaspoon of xanthan gum and a tablespoon of cold water. Whisk that into the simmering gravy, and it will thicken up almost instantly. Be careful, a little xanthan gum goes a very long way!
Can I prepare any components ahead of time?
You sure can. The cloud bread can be made a day in advance and stored in an airtight container at room temperature. You can also bread the steaks and keep them refrigerated on a plate for a few hours before you plan to fry them. This can actually make your dinner prep feel much faster and more streamlined.
Is there a way to bake the steak instead of frying it?
For a lighter version, you can bake it. Place the breaded steaks on a wire rack set over a baking sheet, spray generously with avocado oil spray, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway. The crust won’t be *quite* as shatteringly crisp as the fried version, but it will still be delicious and much lower in fat.
Chicken Fried Steak Sandwich
Make a delicious low-carb Chicken Fried Steak Sandwich with crispy steak and creamy gravy on cloud bread. Get this easy, keto-friendly comfort food recipe now!
Ingredients
For the Main Ingredients
-
2 cube steaks (about 6 oz / 170 g each)
-
1/2 cup almond flour
-
1/4 cup grated Parmesan cheese
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 1/2 tsp paprika (divided)
-
1/2 cup heavy cream (divided)
-
1 large egg
-
1/2 cup pork rind crumbs (or more almond flour)
-
Avocado oil or ghee (for frying)
-
1 cup beef broth
-
2 tbsp unsalted butter
-
2 tbsp cream cheese
For the Cloud Bread
-
3 large eggs (separated)
-
3 tbsp cream cheese (softened)
-
1/4 tsp cream of tartar
-
2 tbsp grated Parmesan cheese
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