Preheat the oven to 425F (220C). Prepare a baking tray by lining it with parchment paper or foil and set aside.
In a mixing bowl, combine the almond flour, protein powder, salt, and black pepper.
In another mixing bowl, add the chicken tenders, salt, pepper to taste, and egg wash. Mix until well combined. Then, coat each chicken tender in the dry mixture until fully coated and place on the baking sheet. Repeat with the rest of the chicken.
Bake for 30-35 minutes or until golden brown, crisp on the outside, and cooked through.
When done, remove from the oven and let cool down for 5 minutes. Then, place it in a large clean bowl, pour the sauce in, and toss until the chicken is completely coated. Serve with keto coleslaw, blue cheese dip or ranch dip, cucumber, and celery sticks.