This is so good, I’d eat it from sunrise to sunset

Chicken Fried Steak is a beloved Southern classic that brings back memories of family gatherings and comfort food at its finest. But if you're like me, trying to balance a love for hearty meals with a low-carb lifestyle, this recipe is a game-changer. I've swapped out the traditional flour coating for a low-carb alternative, so you can enjoy all the crispy goodness without the guilt. Perfect for a weekend dinner when you want something indulgent yet mindful of your carb intake.

This Low Carb Southern Chicken Fried Steak pairs wonderfully with a side of creamy cauliflower mash or a fresh green salad. For a true Southern experience, consider adding some sautéed green beans or a side of collard greens. And don't forget a dollop of sugar-free gravy on top to complete the meal!

Servings: 4

4 cube steaks
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 large eggs
1/4 cup heavy cream
1/4 cup avocado oil or olive oil for frying

1. In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

2. In another bowl, whisk together the eggs and heavy cream.

3. Dip each cube steak into the egg mixture, making sure it's fully coated, then dredge it in the almond flour mixture, pressing down to ensure it sticks.

4. Heat the avocado oil in a large skillet over medium-high heat.

5. Once the oil is hot, carefully place the coated steaks in the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

6. Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.

7. Serve hot with your choice of low-carb sides and enjoy!

For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture. If you're not a fan of cube steak, you can use thinly sliced chicken breast or pork chops instead. For a dairy-free version, skip the Parmesan cheese and use coconut cream in place of heavy cream. And if you're prepping ahead, you can coat the steaks and refrigerate them for up to a day before frying.