Cut chicken tenders into bite sized pieces, then generously season the chicken and almond flour with salt, pepper or garlic powder.
In a bowl, beat 2 eggs together and add the heavy cream.
Dip each nugget first into the egg wash mixture and then into the seasoned almond flour.
Place nuggets on a lightly greased baking sheet or a baking rack. Bake for 25 - 30 minutes until crispy and browned.
Allow nuggets to cool for 5 minutes and serve hot.
FoodPals Tip: When coating the chicken, place into a storage bag or tupperware container along with the almond flour, then shake to coat. Gently shaking is best to prevent the batter from falling off.