Chicken Cordon Bleu “Cupcakes”

Written by Steve @ SeriousKeto Published on June 24, 2026 in Uncategorized

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Chicken Cordon Bleu “Cupcakes”

Recipe by Steve @ SeriousKeto

5.0 from 1 vote

Course: MainCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

369

kcal

Total Carbs

gram

Net carbs

gram

Fat

grams

Protein

grams

Chicken cordon bleu is already a delicious, high protein dish, but in this recipe I make a couple little tweaks to make it super low carb. Additionally, I use my ooey-gooey melty cheese for a wonderfully melty Swiss. While you can just use regular Swiss cheese cubes, my melty cheese takes this dish to new heights – link to that video here.

Ingredients

1/4 cup pork rind panko (20g)
1/4 cup fresh grated parmesan (30g)
4 1 inch cubes of Swiss cheese (60g)
8 strips deli ham, about 3 slices cut into 1″ strips (60g)
1 lb ground chicken (455g)
1 large egg, beaten
Optional seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
a few grinds of fresh black pepper

Directions

Preheat oven to 400F or 205C.
In a small bowl, combine the parmesan and pork rind panko (ground up pork rinds) and set aside.
Wrap the Swiss cheese cubes in one ham strip, then rotate 90 degrees and wrap in a second slice so that you create a “package” with no exposed cheese. Set aside.
In a large bowl, combine the ground chicken and beaten egg until the egg is fully incorporated. Then add a little more than half of the parmesan pork rind mixture and mix by hand until you can roll the chicken around the bowl and it cleans the sides of the bowl.
Optionally, you can boost the flavor subtly by adding garlic powder, onion powder and ground black pepper when mixing the egg and chicken.
Divide the chicken into 4 portions and mold it around each of the cheese and ham cubes. Place the chicken balls into a cupcake or muffin tray and sprinkle on the remaining parmesan pork panko crumbs.
Bake for 20 minutes, then set your broiler to “High” and cook for another 5 minutes to brown the tops of the chicken cupcakes.
Remove from the oven and allow to rest for 5 minutes before serving.