Description
This Keto Chicken Alfredo Casserole is a creamy, low-carb comfort food that combines tender chicken breast, steamed cauliflower, and a rich homemade keto Alfredo sauce topped with melted mozzarella cheese. It’s perfect for a satisfying dinner that fits within ketogenic dietary preferences, offering a delicious way to enjoy classic flavors while staying low in carbs.
Ingredients
Units
Scale
Vegetables
- 14 ounces Cauliflower florets, cut into bite-size pieces
Protein
- 32 ounces Chicken breast
Seasonings
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Others
- 1 tablespoon Olive oil
- 2 cups Keto Alfredo Sauce
- 12 ounces Shredded mozzarella cheese, divided
Instructions
- Steam the cauliflower: Place the cut cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for 3-5 minutes until the cauliflower is fork-tender, but not overcooked. Drain and pat dry with a paper towel. Set aside.
- Prepare the chicken: Cut the chicken breast into 1-inch cubes and season with onion powder, garlic powder, salt, and pepper.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 10 minutes, or until the chicken is cooked through and no longer pink inside. Remove from heat and set aside.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Heat the Alfredo sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. When hot, add 3 ounces of shredded mozzarella and stir until it melts and the sauce is smooth.
- Prepare the casserole dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the warmed keto Alfredo sauce evenly on the bottom of the dish to prevent sticking.
- Layer the casserole – first layer: Add half of the steamed cauliflower as the first layer in the dish. Top with half of the cooked chicken, distributing it evenly to fill spaces between the cauliflower. Pour ¾ cup of keto Alfredo sauce over this layer and sprinkle 4.5 ounces of mozzarella cheese on top.
- Layer the casserole – second layer: Repeat the layering process using the remaining cauliflower and chicken, followed by the remaining keto Alfredo sauce. Finish with the last portion of shredded mozzarella cheese over the top.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the casserole is heated through and the cheese on top is fully melted and slightly golden.
- Serve: Remove from the oven and let it cool slightly before serving to allow the casserole to set for easier portioning.
Notes
- Make sure not to overcook the cauliflower to keep it tender but with some bite.
- Patting the cauliflower dry after steaming prevents excess moisture in the casserole.
- You can prepare the keto Alfredo sauce in advance to save time.
- If mozzarella is not preferred, other low-carb cheeses like Parmesan or cheddar can be substituted.
- Use fresh spices for best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
