Ingredients
2 pounds chicken thighs, diced
3 cups cauliflower florets
1.5 cups almond flour
1 cup cream cheese, softened
1 cup heavy cream
1/4 cup butter, melted
1 large egg
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup onion, diced
1/2 cup frozen peas and carrots (unsweetened)
1/4 cup green bell pepper, diced
Instructions
Preheat oven to 375°F (190°C)
In a bowl, combine chicken thighs, garlic, garlic powder, onion powder, thyme, salt, and pepper. Sauté over medium heat until chicken is fully cooked
Add onion, green bell pepper, and cauliflower. Cook 2-3 minutes until slightly softened
Stir in cream cheese, heavy cream, and butter until sauce is smooth
In a separate bowl, mix almond flour, melted butter, and egg to form a sticky dough
Transfer chicken mixture to a greased 9×13-inch baking dish
Spread almond flour dough evenly over the top
Bake 25-30 minutes until crust is golden brown and filling is bubbling
Let cool slightly before serving
Notes
For gluten-free option, ensure store-bought frozen peas and carrots are unsweetened and unlabeled as ‘gluten-free’
Chicken breasts can be used but add 1-2 tablespoons extra butter for moisture
Store leftovers tightly covered in refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving (1/6 of casserole)
- Calories: 580
- Sugar: 2g
- Sodium: 480mg
- Fat: 51g
- Saturated Fat: 30g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg