• In a large mixing bowl, combine the canned chicken, almond flour, mozzarella cheese, egg, onion powder, and garlic powder until well incorporated.
• Using a small cookie scoop or tablespoon, scoop out a portion and shape into the shape of a nugget.
• Dip each chicken nugget into the crushed pork rinds, coating all sides.

Oven method:

• Preheat oven to 400℉.
• Place the nugget on a baking sheet lightly sprayed with cooking spray. Spritz a light coating of cooking spray on top of the nuggets. Bake for 15 minutes or until golden brown, flipping the chicken nuggets over half way thru cooking time.

Air Fryer method:

• Place the keto nuggets in the air fryer basket and place in the air fryer. Air fry at 400℉ for 7-10 minutes, turning halfway through cooking time, until golden.

Pan Fry method:

• Heat 1 tablespoon avocado oil over medium heat until hot. Place chicken nuggets in hot oil and cook for 4-5 minutes on each side until golden brown and hot. Transfer cooked nuggets to a paper towel lined plate to absorb any excess grease.