This Keto and Low-Carb Chicken Pepe Bake is a delicious and satisfying dish that’s perfect for those following a ketogenic or low-carb diet.
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Ingredients:
- 2 (10-ounce) cans of keto-friendly cream of chicken soup (look for options with no added sugars or thickeners)
- 1 cup unsweetened almond milk (or any low-carb milk substitute)
- 1 (1-ounce) packet of low-carb taco seasoning mix (check for options with minimal carbs)
- 1 (4-ounce) can of diced green chilies (ensure no added sugars)
- 5-6 cooked boneless, skinless chicken breasts, cubed
- 1 (16-ounce) package shredded Monterey Jack cheese or any preferred keto-friendly cheese
- Optional: Low-carb tortilla chips (look for almond flour or coconut flour-based) or pork rinds for dipping
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Directions:
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
- In a mixing bowl, combine the keto-friendly cream of chicken soup, unsweetened almond milk, low-carb taco seasoning, and diced green chilies. Mix until well combined.
- In a 9ร13 inch glass baking dish, create two layers with the following ingredients: a layer of low-carb tortilla chips (or pork rinds if you prefer), cubed cooked chicken, the soup mixture, and shredded Monterey Jack cheese. Repeat this layering process until all the ingredients are used.
- Bake the dish in the preheated oven for about 25-30 minutes or until itโs heated through and the cheese is bubbly and golden on top.
- Serve your keto and low-carb Chicken Pepe Bake hot, and you can use low-carb tortilla chips or pork rinds for dipping, if desired.
Nutrition Information
(Approximate per serving, assuming 6 servings and using low-carb tortilla chips):
Calories: 380-400 calories
Total Fat: 23-25 grams
Saturated Fat: 10-12 grams
Trans Fat: 0 grams
Cholesterol: 100-120 mg
Sodium: 1100-1200 mg
Total Carbohydrates: 8-10 grams
Dietary Fiber: 2-3 grams
Sugars: 1-2 grams
Net Carbs: 6-8 grams (total carbs minus fiber)
Protein: 35-40 grams
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