Instructions
- Prepare the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute. Add the shredded chicken and season with salt and pepper. Mix well and set aside.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the almond flour and cook for 1-2 minutes. Gradually add the heavy cream while whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes. Stir in the shredded mozzarella cheese, garlic powder, onion powder, dried basil, salt, and pepper. Cook until the cheese is fully melted and the sauce is smooth.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of cheese sauce on the bottom. Add a layer of shredded chicken, followed by a layer of blanched broccoli. Pour a generous amount of cheese sauce over the broccoli. Repeat the layers, ending with a layer of cheese sauce.
- Top and Bake: Sprinkle the shredded mozzarella cheese, cheddar cheese, and grated Parmesan cheese over the top layer. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh herbs if desired and serve hot.
Storage Methods
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
- Freezing: Cool the lasagna completely before freezing. Wrap it tightly in foil or plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
- Vegetarian Version: Replace the chicken with additional vegetables like mushrooms, bell peppers, or spinach for a vegetarian option.
- Different Cheeses: Experiment with different types of cheese, such as Gouda or Monterey Jack, to vary the flavor profile of the cheese sauce.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the cheese sauce for a spicier version of the lasagna.
Health Benefits of Ingredients
- Chicken Breast: A great source of lean protein, chicken breast is low in fat and carbs, making it ideal for a keto diet. It provides essential amino acids and nutrients.
- Broccoli: Rich in vitamins C and K, fiber, and antioxidants, broccoli supports immune health and digestive function while being low in carbs.
- Almond Flour: A low-carb alternative to wheat flour, almond flour is high in healthy fats, protein, and fiber, making it a great choice for thickening sauces and baking.
- Heavy Cream: Provides a rich, creamy texture while being low in carbs. It also adds essential fats needed for a keto diet.
- Cheese (Mozzarella, Cheddar, Parmesan): These cheeses are high in protein and fat, providing flavor and texture to the dish while keeping it low in carbs.
- Garlic and Onion: These aromatic vegetables add flavor and contain antioxidants and anti-inflammatory properties, which contribute to overall health.
Keto Chicken and Broccoli Lasagna is a satisfying and low-carb alternative to traditional lasagna that combines the best of classic flavors with modern dietary needs. With its layers of tender chicken, crisp broccoli, and creamy cheese sauce, it offers a hearty and comforting meal that fits perfectly into a ketogenic lifestyle. Whether for a family dinner or meal prep, this dish brings the richness of traditional lasagna with a health-conscious twist, ensuring you can enjoy your favorite comfort foods without compromising your keto goals.
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Hmm. Recipe picture definitely looks to contain noodles of some sort, yet they are not in the recipe.