These Parmesan Cloud Chicken Bombs are little savory bites with a golden, crispy exterior and a light, tender center. They smell cheesy and garlicky as they bake, and they pop with savory, nutty Parmesan and warm chicken flavor. They work as a snack, party appetizer, or a simple weeknight protein. Ready in under 40 minutes, they’re low-carb and satisfying.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 4 (about 12–16 bombs; 3–4 per serving)
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 470 kcal
- Protein: 41 g
- Carbohydrates: 6 g
- Fat: 32 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 470 mg
Why Make This Parmesan Cloud Chicken Bombs
These bites are fast, tasty, and crowd-pleasing. They use simple pantry ingredients and come together in one bowl. The Parmesan melts into the chicken and almond flour mixture to create a slightly crisp exterior and a soft, moist interior — like a little cloud of savory goodness. They are naturally low in carbs and high in protein, so they fit many diets. They smell irresistible as they bake and hold up well as finger food.
How to Make Parmesan Cloud Chicken Bombs
You’ll mix the ingredients in one bowl, shape them into uniform balls, and bake until golden. A cookie scoop makes shaping quick and even. Check the internal temperature to make sure they’re cooked through.
Ingredients:
- 1 lb ground chicken
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional)
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. This prevents sticking and helps the bottoms brown evenly.
Step 2: Mixing
In a large bowl, combine the ground chicken, grated Parmesan, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix until well combined but don’t overwork the meat — overmixing can make the bombs dense. Use a spoon or clean hands for best results.
Step 3: Cooking
Scoop out small portions of the mixture (a tablespoon or a small cookie scoop works well) and shape into balls. Place the chicken bombs on the prepared baking sheet, spacing them about 1 inch apart. Bake for 20–25 minutes or until golden brown and an instant-read thermometer reads 165°F (74°C) in the center. For extra browning, broil for 1–2 minutes at the end, watching closely.
Step 4: Finishing
Remove from the oven and let rest on the baking sheet for 3–5 minutes. Garnish with chopped parsley if desired and serve warm. Resting helps juices redistribute and keeps them tender.
How to Serve Parmesan Cloud Chicken Bombs
- Serve with warm marinara, ranch, honey mustard, or a garlic aioli for dipping.
- Offer them alongside a crisp salad or roasted vegetables for a light meal.
- Place on a party platter with toothpicks and mixed olives for appetizers.
- For a low-carb plate, pair with steamed green beans or cauliflower mash.
How to Store Parmesan Cloud Chicken Bombs
- Refrigerator: Cool completely, place in an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Flash-freeze on a tray until firm, then transfer to a freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes or until heated through. For quicker reheating, use a 350°F air fryer for 4–6 minutes. Avoid microwaving if you want to keep them crisp.
Expert Tips for Perfect Parmesan Cloud Chicken Bombs
- Use a cookie scoop for uniform size so they cook evenly.
- Check internal temperature (165°F / 74°C) to ensure safety without overcooking.
- Don’t overmix — mix until just combined to keep the texture light.
- If the mixture feels too wet, add a tablespoon of almond flour at a time until it’s easy to shape.
- For extra crisping, place bombs on a wire rack set over the baking sheet.
- Let them rest a few minutes after baking to firm up and keep juices locked in.
Delicious Variations
- Mozzarella-stuffed: Press a small cube of mozzarella into the center of each ball before baking for melty centers.
- Pesto Parmesan: Mix 1–2 tablespoons pesto into the mixture for herbaceous flavor.
- Spicy: Add 1/2 teaspoon crushed red pepper or chopped jalapeño for heat.
- Bacon & Cheddar: Fold in 1/4 cup crumbled cooked bacon and swap half the Parmesan for shredded cheddar.
- Herb & Lemon: Add 1 teaspoon lemon zest and 1 tablespoon chopped fresh basil or dill for brightness.
Frequently Asked Questions
Q: Can I use ground turkey or beef instead of ground chicken?
A: Yes. Ground turkey works very well and keeps the flavor mild. Ground beef will taste richer and may release more fat; choose lean beef if you want a similar texture.
Q: Is almond flour necessary? Can I use breadcrumbs?
A: Almond flour gives a tender, low-carb texture. You can swap with 1 cup panko or breadcrumbs for a non-keto version. If using regular breadcrumbs, the texture will be lighter and may need an extra egg to bind.
Q: How can I make these ahead for a party?
A: Shape the balls and refrigerate on a baking sheet for up to a day, covered. Bake when guests arrive. Or freeze them raw on a tray, then transfer to a bag; bake from frozen adding about 5–8 minutes to the time.
Q: How do I know they are fully cooked?
A: Use an instant-read thermometer; a safe internal temperature is 165°F (74°C). The outside should be golden brown and the juices clear.
Q: Can I air fry these instead of baking?
A: Yes. Preheat your air fryer to 375°F (190°C). Arrange bombs in a single layer and air fry 8–12 minutes, turning once, until golden and cooked through.
Q: Will these be dry if I overbake them?
A: They can dry out if left too long. Remove when the internal temp hits 165°F (74°C), and allow a short rest. Adding an extra egg or a tablespoon of olive oil can help if you find them dry.
Q: Are these gluten-free?
A: Yes, as written with almond flour they are gluten-free. If you swap in breadcrumbs, choose a gluten-free breadcrumb if you need to keep it gluten-free.
Conclusion
These Parmesan Cloud Chicken Bombs are simple, flavorful, and versatile — perfect for snacks, meals, and gatherings. They bake into golden, savory bites with a tender inside and a satisfying cheese aroma. If you enjoy quick, hands-on appetizers, try pairing them with warm marinara or a bright herb dip. For another easy chicken party idea with a different roll-and-bake twist, check out this recipe: Chicken Crescent Roll Ups – The Dashley’s Kitchen – Video Recipe. Give these bombs a try — they’re quick to make and always disappear fast.
Print
Parmesan Cloud Chicken Bombs
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Savory bites with a golden, crispy exterior and a tender, cheesy center, perfect as a snack or appetizer.
Ingredients
- 1 lb ground chicken
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, grated Parmesan, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Scoop portions of the mixture and shape into balls. Place on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20–25 minutes or until golden brown and internal temperature reaches 165°F (74°C). Broil for 1–2 minutes for extra browning if desired.
- Remove from oven and let rest for 3–5 minutes. Garnish with parsley if desired and serve warm.
Notes
For best results, use a cookie scoop for uniform size. Check internal temperature to ensure safety without overcooking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 bombs
- Calories: 470
- Sugar: 1g
- Sodium: 470mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 220mg
