Description
A comforting low-carb dish that’s creamy, flavorful, and packed with protein, perfect for your keto lifestyle.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup cauliflower florets
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced celery
- 1/2 cup diced carrots (optional)
- 1/4 cup diced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 prepared keto pie crust (or alternative crust)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, combine the cooked chicken, cauliflower florets, celery, carrots, onion, garlic powder, and onion powder. Sauté until vegetables are tender.
- Add the heavy cream and chicken broth, and bring to a simmer. Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Pour the chicken mixture into a prepared keto pie crust and cover with another crust if desired.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in the refrigerator for up to three days or freeze before baking for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg