Low Carb Recipes

Delicious Keto Chicken Casserole for Cozy Nights

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keto chicken casserole is my go-to when the rain’s beating on the window and I’ve reached peak laziness. Sound familiar? Sometimes you want cozy, easy, and not another takeout container. Or maybe you just need something hearty, but, you know, low carb actually. I’ve fiddled with so many versions, but honestly, once I found this method, I never looked back. Need more inspiration? Take a peek at this easy keto chicken casserole recipe—trust me, it’s another comfort classic.
Delicious Keto Chicken Casserole for Cozy Nights

Cheesy Keto Chicken Bake!!!

Let’s just jump in here—cheese is basically what makes this whole thing magic. The kind of rich, bubbly melty mess you want to scoop straight from the dish (just watch your tongue, been there, ouch). For this keto chicken casserole, I always start with leftover chicken or rotisserie because it’s just one less headache. Shred it up. Then comes a heap of shredded cheddar, plus a little cream cheese for extra creaminess. Every time, my house smells like a five-star restaurant by the time it’s bubbling.

The blend is up to you, honestly. Sometimes I use mozzarella if I’m feeling cheesy in a mellow way, or pepper jack for a kick. I’ll tell you though, I tried making it with just store-bought bag cheese and… not as gooey. If you can shred yours, do it. Throw in some frozen broccoli or cauliflower florets if you’ve got picky teens to feed. I mean, it’s a stealth veggie bomb wrapped in cheese, so nobody ever complains. Bake till golden on the corners—folks, that’s your crispy jackpot.

I never thought I could eat casseroles on a low carb diet! This recipe nailed it—cheesy, rich, and pure comfort. Loved how easy it was. — Anna S.

keto chicken casserole

How to avoid a soup?

Honestly, no one wants soggy, liquid-y casserole. There, I said it. It’s happened to me (embarrassingly recently), so let’s just talk about keeping your keto chicken casserole from becoming a soup.

A few basic moves can save dinner. First, always pat dry your cooked chicken. Extra moisture is usually the culprit and can sneak in from frozen veggies too. Oh, and if you use frozen broccoli, zap it in the microwave and squeeze out as much liquid as humanly possible. Your cheese should be room temperature before mixing, so it doesn’t create watery pockets.

Also, don’t overload on the cream cheese or broth—“creamy” is good, “swimming” is not. If the mixture seems loose before baking, toss in a spoonful of almond flour or a little grated parm to soak up any excess. And always bake uncovered so the steam has somewhere to go, otherwise, it’ll all just… stay there. Learned that the hard way.

Delicious Keto Chicken Casserole for Cozy Nights

Variations

No two weeks are the same at my house, so neither is my keto chicken casserole. Got leftover veggies from taco night? In they go. Need something with a different vibe? Swap seasoning.

Sometimes I add crumbled bacon and swap half the cheddar for smoked gouda. Total show-off move, but wow. When I want Tex-Mex flavors, taco seasoning and salsa verde do the trick. Even a splash of buffalo sauce and blue cheese, for you wild types out there.

If you get bored of chicken, try turkey (turkey’s just diet chicken, anyway), or even toss in some pulled pork if there’s any available. As for veggies, mushrooms and spinach pair great too. See? This is a casserole for the people. Tinker with it.

Recipe Tip

Here’s a tiny detail I ignored for ages—let your keto chicken casserole rest for 5-10 minutes after pulling it from the oven. The cheese sets up, and honestly, it’ll save your mouth from third-degree burns.

If you want that golden, bubbly top (and who doesn’t), pop it under the broiler for two minutes at the end. Watch it like a hawk though—burnt cheese drama is real.

Also, prepping everything ahead makes weeknights a breeze. I assemble the casserole the night before, stash it in the fridge, then bake after work. Feels like cheating, but in a good way.

Serving Suggestions

Let’s be real, this dish is a meal on its own. Still, sometimes sides make it even better:

  • Serve with a big, leafy salad to keep things light-ish.
  • Craving crunch? Sprinkle fresh green onions or crispy bacon bits on top.
  • Garlic roasted asparagus, or even simple steamed broccoli, balances the richness.
  • If you want to get extra cozy, a cup of keto-friendly soup before diving in keeps everyone happy.

And, if you want more low carb dinner ideas for the fam, you’ll love this keto chicken broccoli casserole for a twist.

Common Questions

How long does keto chicken casserole last in the fridge?
Usually three to four days. Any longer and it gets weird, you know?

Can I freeze leftovers?
Yep, just wrap tightly and label it. It reheats best in the oven, not the microwave.

Do I have to use rotisserie chicken?
Nope! Any cooked chicken—baked, grilled, boiled—works fine. Rotisserie just speeds things up.

Is this recipe spicy?
Not at all, unless you add spicy cheese or hot sauce. Then, totally up to your taste buds.

Can I double the recipe for a crowd?
Absolutely. Use a bigger dish and add a few minutes to the bake time if needed.

Bring On the Cozy Nights (You Deserve It)

So that’s pretty much my playbook for making keto chicken casserole a weeknight hero. There’s no secret handshake. Just a little cheese, love, and not overthinking it. For even more ways to keep dinner low carb and totally comforting, don’t skip over this Keto Chicken Casserole from Headbanger’s Kitchen or check out a really comforting Cheesy Keto Chicken Casserole with great reviews. If you’re broccoli obsessed, you gotta see what All Day I Dream About Food has got going on too.

Go ahead and give it a try. I bet you’ll end up wanting seconds (and hey, you won’t even miss the noodles). Cozy nights in just got much, much tastier.

Cheesy Keto Chicken Casserole

A comforting, cheesy casserole made with shredded chicken, cream cheese, and cheddar, perfect for low carb diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Keto
Servings 6 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 4 cups shredded cooked chicken Use leftover or rotisserie chicken.
  • 2 cups shredded cheddar cheese Shred your own for best results.
  • 4 oz cream cheese Softened to room temperature.
  • 1 cup broccoli florets Can use frozen, just pat dry.

Optional Add-Ins

  • 1 cup crumbled bacon Add for extra flavor.
  • 1 cup smoked gouda cheese Can replace half of the cheddar.
  • 1 tbsp taco seasoning For a Tex-Mex flavor.
  • 1 tbsp buffalo sauce For heat, optional.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine shredded chicken, cheddar cheese, cream cheese, and broccoli florets.
  • Mix until well combined, ensuring the cheese is evenly distributed.

Baking

  • Transfer the mixture to a baking dish and spread it evenly.
  • Bake uncovered for 30 minutes or until the top is golden and bubbly.
  • Optionally, broil for 2 minutes at the end for an extra crispy top.

Serving

  • Let the casserole rest for 5-10 minutes before serving.
  • Serve warm. Can be accompanied with a salad or topped with green onions.

Notes

Always pat dry cooked chicken to avoid excess moisture. Prepping ahead makes weeknight dinners easy. Leftovers can be stored in the fridge for 3-4 days or frozen.
Keyword Cheesy Bake, Comfort Food, Easy Dinner, Keto Chicken Casserole, Low Carb

Creamy Keto Sausage Gravy – Quick, Simple, and Low Carb!

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Keto sausage gravy can totally save your breakfast (or lunch or dinner) when you’re missing that classic, cozy comfort food and don’t wanna kick yourself outta ketosis. Seriously, if you’ve been staring at everyone else’s biscuits and sausage gravy and thinking, “Well, shoot, guess I’m stuck with eggs again”… I hear you. I missed it bad, too. But good news: you can actually get all that creamy, savory goodness and keep things nice and low carb. Oh, and if you really want to go for a full-on keto breakfast feast, those crispy low carb keto hash browns are honestly the best thing to scoop up this gravy with.
keto sausage gravy

What is sausage gravy and how do you make it keto friendly?

Let’s not pretend sausage gravy doesn’t already have a place in our hearts (probably arteries, if we’re being honest). It’s basically a Southern diner staple made with sausage, flour, and milk to make a thick, meaty gravy poured over biscuits. Now, the regular stuff isn’t exactly keto, which is why most low carbers sigh and move on. But you don’t need to. You just gotta swap the flour for a low-carb thickener (think almond flour or a tad of xanthan gum). And hey, use heavy cream instead of milk. The sausage stays. Always.

Making it keto friendly comes down to:

  • No flour (seriously, it’s not needed, trust me)
  • Extra creamy stuff (heavy cream, sometimes cream cheese… y’all, it’s rich!)
  • Maybe toss in a bit of seasoning, but honestly? The sausage does most of the work

A keto sausage gravy is just as comforting, if not richer and, dare I say, better than the flour-thickened original. Even my carb-loving uncle asked for seconds (had to keep myself from bragging).
Creamy Keto Sausage Gravy - Quick, Simple, and Low Carb!

How to Use Sausage Gravy

Now, I could eat this right off the spoon—wait, let’s not be weird. It’s perfect for just about everything:

  • Over crispy keto hash browns or other low carb breakfast classics
  • Drizzled on low carb biscuits, keto bread, or even scrambled eggs (no shame)
  • As a meaty topper for roasted veggies or that reheated chicken in the fridge
  • Dip? Heck yes

I’ve dolloped it over some air-fried chicken thighs, too. Oh, and if you want more breakfast ideas, there’s a serious stash over at the breakfast keto section. Point is, don’t limit yourself. This gravy is way more versatile than people think.

Savory, rich, and it saved my weekend brunch—never thought I’d actually crave keto sausage gravy over the traditional stuff. 10/10 at my house!

keto sausage gravy

How to Make Keto Sausage Gravy

This part always scared me a bit. “What if I burn it,” I thought. Turns out, it’s dead simple. First, brown your sausage in a skillet. Do NOT drain all the fat unless you have, like, a pool of it. That’s flavor, my friend.

Next, stir in a little almond flour (or a sprinkle of xanthan gum, but be careful, that stuff thickens quick). Pour in your heavy cream slowly, stirring the whole time so nothing gets lumpy or weird. Season with salt, pepper, maybe a dash of garlic powder if you’re wild like me.

Let it simmer just until thick and bubbling. Stir, scrape up those brown bits, get every little bit of sausage. And if you want—even add a few bits of cream cheese for extra richness.

That’s it. No fancy steps. Just comfort in a pan.

Keto Sausage Gravy Ingredients

You don’t need much for this at all. Here’s the basic shopping list:

  • Ground breakfast sausage (pork works best, but turkey sausage is okay too)
  • Heavy cream (milk just isn’t the same, y’all)
  • Almond flour or xanthan gum (I’ve even used coconut flour in a pinch)
  • Salt and black pepper
  • Pinch garlic powder (totally optional, but come on…)
  • Optional: cream cheese (adds extra creaminess, but it’s not essential)

Get the best sausage you can, because honestly? Everything hangs on that.

Tips & Tricks

If you’ve got a bit extra time, let the sausage brown really good—it deepens the flavor. And don’t overdo the thickener. A little goes a long way. Taste before you salt (some sausage is salty enough already, ask me how I know).

For leftovers—just store it in an airtight container. Fridge life is easy, 3 or 4 days no problem. Reheat gently (microwave or stove, but low heat so the cream doesn’t separate). If it thickens up overnight, splash in a little extra cream when reheating.

And hey, this works great on top of eggs, meats, or even on that low-carb “biscuit” experiment you’ve got lurking in the back of your freezer. Definitely check out the breakfast keto section for more pairings.

Common Questions

Can I use coconut flour instead of almond flour?
You sure can, but start with less—coconut flour thickens more than almond. Don’t overdo it, or things get weirdly pasty.

Is this freezer friendly?
Kinda. It’ll freeze, but the texture changes a bit. If you’re picky, make a fresh batch. Otherwise, let it cool, freeze in a tight container, and stir well when reheating.

Can I make this dairy free?
If you sub in unsweetened coconut cream for dairy cream and pick a sausage without hidden sugars or dairy, it’s possible. It won’t be quite the same, but close.

Which sausage works best?
Regular pork breakfast sausage! Chicken or turkey works but isn’t quite as savory.

How can I make it spicier?
Add some crushed red pepper or use hot sausage. Simple and brilliant.

Go Make Your Gravy Already

Honestly, once you make this creamy keto sausage gravy, you’ll wonder why you ever bothered making the carb-loaded stuff. Nobody believes it’s so quick, rich, and comforting, but, wow, it comes together in no time. I’m a huge fan of this Keto Sausage Gravy Recipe – 3 ingredients, low carb & gluten free! because it’s easy and just nails that flavor. If you want a different spin, check out this smart version on Keto Sausage Gravy Recipe • Low Carb Nomad or even more inspo from Keto Sausage Gravy – Kicking Carbs for extra tweaks and tips. There’s truly no reason to skip creamy, five-star restaurant gravy just because you’re cutting carbs. If you try it, let me know what you scoop it over… inspiration wanted, recipes required!

Keto Sausage Gravy

A rich and creamy low-carb sausage gravy that provides a comforting twist on the traditional recipe, perfect for keto dieters.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Southern
Servings 4 servings
Calories 300 kcal

Ingredients
  

Meat Ingredients

  • 1 lb Ground breakfast sausage (pork or turkey) Regular pork sausage is preferred for the best flavor.

Gravy Ingredients

  • 1 cup Heavy cream Do not substitute with milk; heavy cream provides the rich texture.
  • 2 tablespoons Almond flour or xanthan gum Use a small amount as xanthan gum thickens quickly.
  • to taste Salt Some sausages are salty, so adjust accordingly.
  • to taste Black pepper
  • optional Pinch garlic powder For added flavor, can be omitted.
  • optional Cream cheese Adds extra creaminess, but not essential.

Instructions
 

Cooking the Sausage

  • In a skillet, brown your ground sausage over medium heat, being careful not to drain all the fat.

Making the Gravy

  • Stir in almond flour or sprinkle xanthan gum into the skillet with the sausage, mixing well.
  • Pour in the heavy cream slowly, stirring continuously to avoid lumps.
  • Season with salt, pepper, and garlic powder if desired.
  • Let the mixture simmer until it thickens and bubbles, scraping up any browned bits from the skillet.
  • For extra richness, fold in cream cheese towards the end of cooking.

Notes

Allow the sausage to brown well for deeper flavor. Store leftovers in an airtight container for up to 3-4 days; reheat gently to prevent the cream from separating. This gravy is versatile and can be used over various dishes like eggs or low-carb biscuits.
Keyword Comfort Food, Keto Gravy, Low Carb Gravy, Sausage Gravy Recipe, Sauteed Sausage

Deliciously Easy No Bake Keto Cheesecake to Satisfy Cravings

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no bake keto cheesecake might be just the treat you’re looking for when that sweet craving sneaks up but turning on the oven sounds…painful. I’ve been there. There’s a reason I almost never bake in the summer. You get a creamy, rich bite and don’t even have to sweat in the kitchen. If you’re already poking around for other easy desserts or quick breakfast ideas, I keep seeing great stuff over at this breakfast keto roundup too. Trust me, quick wins taste sweeter.
no bake keto cheesecake

Why We Love This Recipe

Okay, so here’s the real deal. What makes no bake keto cheesecake such a game-changer? First, zero oven time. You mix, chill, slice, repeat. That’s it. Low carb, so you’re not totally blowing your macros (I’m always watching those). The texture? Smoother than your grandma’s best quilt. I stumbled over this recipe during a week when everything went sideways (ran out of eggs, oven decided to die for no reason—classic), but ended up loving it even more. It’s one of those accidental discoveries that makes you wonder, why did I ever bake cheesecake in the first place?

If you’ve ever tried a “healthy” dessert that tasted like air and sadness, relax. This one is honestly delicious. I served it to my skeptical cousin—she went back for seconds, then asked for the recipe. Nobody knew it was low carb unless I tattle (which I always do because, come on, it’s a flex).

“I had my doubts ‘cause I’m weird about keto desserts, but yours was creamy and lush—couldn’t tell it was any different from the regular kind!” — Mags

no bake keto cheesecake

The Ingredients

Let’s get straight to it—short list, nothing too fancy:

  • 8 ounces cream cheese, at room temp (don’t skip the softening, trust me)
  • 1 cup heavy whipping cream
  • 1/3 cup powdered erythritol (or your fave keto sweetener)
  • 1 teaspoon vanilla extract
  • Pinch lemon zest (optional, but it gives a nice zing)
  • Almond flour or crushed pecans for the quick crust (about 3/4 cup)
  • 2 tablespoons melted butter

You could totally change out the nuts or skip the crust, but this is how I like mine. I’ve even used hazelnuts that one weird time I ran out of almonds.

Step by Step Instructions

You don’t need to be some five-star restaurant chef for this. Seriously, just follow along:

First, get a small bowl and mix your almond flour (or pecans, if you’re wild) with the melted butter. Should kinda clump up. Press it right into your pan or fancy glass dish. Stick this in the fridge while you get the good stuff ready.

Now, grab a bigger bowl. Toss in the cream cheese and erythritol, mash it until no lumps peek back at you. Add vanilla and that shy pinch of lemon zest. Pour in heavy cream slowly and whip (electric mixer is my lazy trick). It’ll look fluffy and pure joy when it’s done.

Pile all your creamy filling on top of the crust, smooth it out with the back of a spoon, and chill. Let it stay in the fridge for at least 3 hours—or, if you can stand to wait, overnight is epic.

Cut yourself a slab and just…enjoy. No judgment if you sneak nibbles straight from the dish.

no bake keto cheesecake

Do You Need To Bake The Cheesecake Crust First?

Short answer? Nope. The cool part about no bake keto cheesecake is that the crust sets up just fine in the fridge. Butter acts like magic glue and keeps it together. I know a lot of traditional cheesecakes have you baking the crust until it’s golden (and your kitchen is a sauna). No thanks—I’ll save my energy.

Now, if you want a truly crunchy base, I get it. You could toast the crust ingredients in a skillet for a couple minutes first (just until it smells nutty), then press and chill. This is totally optional, and genuinely—most folks say they couldn’t tell the difference. For more low carb side dish inspiration, you might want to check out the air fryer spaghetti squash—the perfect low-carb keto side dish recipe. It’s shocking how many things you can just not bake.

Other Toppings For Low-Carb Cheesecake

Bored with plain cheesecake? I get it. Sometimes you want to jazz things up. Here are my favorite low-carb cheesecake topping ideas:

  • Fresh berries: Just a handful goes a long way. I like raspberries or blackberries.
  • Shaved sugar-free dark chocolate: For when you’re feeling extra.
  • Keto-friendly lemon curd or jam: Adds real zing.
  • Whipped topping: Fluffy, easy, looks like something from a diner.

Extra tip—mix a dash of cinnamon into your crust if you want more warmth, or swirl a little nut butter on top for richness.

Common Questions

Q: Can I make this no bake keto cheesecake ahead of time?
A: Absolutely, and you probably should—gives it time to set and flavors mingle.

Q: Can I freeze leftovers?
A: Yes, just slice and wrap individual pieces. Grab a slab straight from the freezer for emergency dessert protocol.

Q: Is it okay to use another sweetener?
A: Definitely. Stevia, monk fruit, whatever works for your taste.

Q: Can I use coconut flour for the crust instead?
A: You could, but keep in mind, you’ll need less. Coconut flour is crazy absorbent.

Q: How long will it stay good in the fridge?
A: I’d say about four days, but it rarely lasts that long in my house.

Give This No Bake Wonder a Try

To wrap it all up, this no bake keto cheesecake is about as simple and satisfying as it gets. You don’t need to fuss with ovens or fancy gadgets, and the texture—trust me—is everything you want in a dessert. If you need inspiration for even more low-carb imagination, check out this creamy spaghetti squash alfredo recipe perfect for your keto diet. There’s a whole wide world of easy keto treats out there.

Hungry for more? Compare this recipe with the pros at No Bake Keto Cheesecake – Quick, No Crust – Broke foodies, peek at Trina Krug’s take, or dive into the wild creativity over at The BEST No Bake Keto Cheesecake – Mad Creations Hub. You really can make your no bake keto cheesecake your own. I say—go wild, get messy, and let your taste buds do the happy dance.

No Bake Keto Cheesecake

This no bake keto cheesecake is a creamy, rich dessert that satisfies sweet cravings without the oven, perfect for low-carb diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 3 hours
Course Dessert, Snack
Cuisine American, Keto
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the Crust

  • ¾ cup Almond flour or crushed pecans About 3/4 cup for the crust
  • 2 tablespoons Melted butter Melted butter to bind crust

For the Filling

  • 8 ounces Cream cheese, at room temperature Don't skip softening
  • 1 cup Heavy whipping cream Use heavy cream for fluffiness
  • ⅓ cup Powdered erythritol Or your favorite keto sweetener
  • 1 teaspoon Vanilla extract
  • 1 pinch Lemon zest (optional) Adds a nice zing

Instructions
 

Preparation

  • In a small bowl, mix almond flour (or pecans) with melted butter until clumpy.
  • Press the mixture into the bottom of a pan or fancy glass dish and refrigerate.
  • In a larger bowl, mash cream cheese with erythritol until smooth. Add vanilla and lemon zest.
  • Slowly pour in the heavy cream while whipping until fluffy.
  • Spread the creamy filling over the crust and smooth it out.
  • Chill in the refrigerator for at least 3 hours or overnight for best results.
  • Slice and enjoy, with no judgment if you sneak nibbles directly from the dish.

Notes

Feel free to use different nuts for the crust or skip it entirely. This cheesecake is versatile with various toppings such as fresh berries, sugar-free dark chocolate, or whipped topping.
Keyword Creamy Dessert, Easy Cheesecake, Keto Dessert, Low Carb Cheesecake, No Bake Cheesecake