Cheesy Chicken Keto Casserole


Step 1Preheat the oven to 180 °C/ 360 °F. Start by grating the cauliflower and broccoli. For best results, use a grating blade on your food processor to create rice-like shapes. I used my Kenwood mixer with a food processor attachment. When done, set aside.

Step 2Grease a large pot with half of the ghee and add the diced chicken thighs. Cook over a medium heat until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in large mixing bowl.

Step 3Add the mustard, chili powder, and paprika to the bowl with cooked chicken and mix until covered in the spices from all sides. Season with some salt and pepper. Set aside to marinate.

Step 4Peel and slice the onion and chop the garlic. Place the onion in a the same pot greased with the remaining ghee and cook over a medium heat until fragrant and lightly browned. This will take about 10 minutes.

Step 5Slice the bacon and add it to the pot with onion and garlic.

Step 6Cook for a few minutes until browned and add the grated cauliflower and broccoli. Cook over a medium-low heat for 7-8 minutes while stirring occasionally to prevent burning.

Step 7Meanwhile, grate the cheddar cheese. In a bowl, crack the eggs and mix with the cream. Season with the remaining salt and pepper and set aside.

Step 8Add the cooked broccoli, cauliflower, bacon, onion and garlic mixture to the bowl with marinated chicken. Add three quarters of the grated cheese and mix until well combined.

Step 9Place in a deep baking dish (or two if needed) and evenly top with the egg mixture - stir with a spoon to ensure even distribution. I used parchment paper so that it's easy to remove and serve once baked.

Step 10Top with the remaining shredded cheese and place in the oven. Bake for 25-30 minutes or until the top is golden brown.

Step 11Optionally, just before serving, top with Sriracha, spicy mayo or spicy dressing (see tips in Ingredients). Enjoy hot or cold and store in the fridge for up to 5 days. Serve with pickles or greens drizzled with olive oil.