Keto Chicken Parmesan Casserole #KETORECIPES #LOWCARBRECIPES #KETOLIFESTYLE #KETOWEIGHTLOSS

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground flaxseed

Coconut flour is lower in carbs, while ground flaxseed is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while pecorino offers a similar flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has less fat, while string cheese is often less expensive.

sugar-free marinara sauce

🥗Healthier: homemade marinara

💰Cheaper: canned tomatoes

Homemade marinara can control ingredients, while canned tomatoes are budget-friendly.

Grease an 8x8 or 2-quart casserole dish with avocado oil spray.

Add about 4 cups of cooked chicken (skinless thighs) to the bottom of the casserole dish.

Season the chicken with a spoonful of pesto, 1/2 teaspoon roasted garlic, 1/2 teaspoon garlic powder, 1 tablespoon 21 seasonings salute, 1 teaspoon dried oregano, salt, and black pepper. Stir to coat the chicken evenly.

Pour about 1.5 to 2 cups of prepared marinara sauce over the seasoned chicken and stir to coat.

Sprinkle 1.5 to 2 cups of shredded mozzarella cheese over the chicken and stir to mix it in.

In a bowl, combine 1/3 cup blanched almond flour and 1/3 cup grated Parmesan cheese. Sprinkle this mixture over the top of the casserole to mimic breadcrumbs.

Bake the casserole in a preheated oven at 350°F for about 25 to 30 minutes.

After baking, switch the oven to broil for 1-2 minutes to toast the top until golden brown.

Remove from the oven and let it sit for a minute or two before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens