Keto Chicken Broccoli Casserole

Why This Is Strictly Keto

The creamy sauce is made from butter, heavy cream, cream cheese and sour cream, thickened with a single tablespoon of almond flour rather than the wheat flour or canned cream-of-chicken soup of a classic casserole. Chicken, broccoli and Gruyère are all whole foods, so the dish is rich, filling and very low in carbs.

Ingredients

Sauce

• 1 tablespoon butter
• 1 tablespoon finely ground almond flour
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 4 ounces cream cheese, cubed
• 1/2 cup full-fat sour cream
• 1/4 cup mayonnaise (sugar-free)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste

Casserole

• 12 ounces broccoli florets, blanched
• 1 pound cooked chicken, shredded
• 6 ounces Gruyère cheese, shredded

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C).

2. Start the sauce: Melt the butter in a medium saucepan. Whisk in the almond flour and cook for 1 minute, whisking constantly.

3. Simmer: Pour in the cream and chicken broth, bring to a simmer, then add the cream cheese and stir until melted.

4. Finish the sauce: Remove from the heat and stir in the sour cream, mayonnaise, garlic powder, smoked paprika and cayenne. Season with salt and pepper.

5. Assemble: Spread the blanched broccoli and shredded chicken in a large baking dish and pour the sauce over the top. Cover with the shredded Gruyère.

6. Bake: Bake for about 20 minutes, until the casserole is bubbly and the cheese is melted and lightly golden.

Nutritional Info (per serving, approximate)

Tips

• Use finely ground almond flour, not almond meal, so the sauce stays smooth.
• Steam or blanch the broccoli just until bright green — it keeps cooking in the oven, so overcooking it now turns it mushy.
• Peel and slice the tough broccoli stems and cook them with the florets to cut down on waste.
• Make ahead: assemble up to a day in advance, refrigerate, and bake when ready to serve.
• Cauliflower works in place of broccoli, and cheddar can stand in for Gruyère. Leftovers keep for 3 days in the fridge; reheat gently over medium-low heat.