Ham casserole is comfort food at its finest. It’s loaded with juicy chunks of ham, tender broccoli, cauliflower rice, and lots of delicious cheddar cheese. The best part is that only takes 30 minutes from start to finish!

What I love about this ham casserole

When it comes to comfort food, I know a thing or 2 being from the south. That may be why I’m so obsessed with a good casserole. This ham casserole has everything you need in it for a complete meal.

It’s full of ham, cheese, delicious broccoli, and cauliflower rice. You don’t even need a side dish for this one!

The best part about this recipe is that it’s super easy to make! The ham is precooked, so there is little preparation needed.

Tips and Variations

Ham – Use precooked ham to save time. I use ham that is uncured and nitrate free. I also like to buy it already cut into cubes. You can also use leftover ham for this recipe. Drain any excess liquid from the ham prior to using.

Cauliflower Rice – I use frozen cauliflower rice, that you can steam in the bag. You can always use fresh cauliflower rice as well, just be sure to cook it prior to adding to the casserole. 

Broccoli Florets – I recommend using fresh broccoli. However, you can also use frozen broccoli. If using frozen broccoli, be sure to let it thaw out completely prior to using.

Cheese – I used cheddar cheeses. However, this would also be great with Colby jack or Monterey jack.

How to Make Ham Casserole

This casserole is super easy to make!

First, add everything EXCEPT 1 cup of the cheese to a large bowl and mix together until everything is evenly combined.

Then, spread the mixture into a 9×13 casserole dish and top with the remaining cheese.

Bake the casserole in the oven for 25 minutes, and enjoy!

What to serve with this casserole

This recipe doesn’t really need a side dish, as it already has both meat and vegetables in the casserole. Nevertheless, if you’re still looking for something you could serve this with a side salad or a side of asparagus.

Can you freeze ham casserole?

The casserole can easily be converted into a freezer meal. Simply prepare the recipe all the way up to the step before you top it with the shredded cheese and freeze it.

When you’re ready to cook it, allow it to defrost in the fridge and drain any excess water from the casserole dish. Then, top it with cheese and bake in the oven for 25 minutes.

How to Reheat

Ham casserole can be stored in the fridge for up to 3 days. To reheat, simply put it back in the oven at 350 degrees for 15-20 minutes. You can also microwave individual servings.

Here are a few other delicious keto casserole recipes:

• Keto Broccoli Cheese Casserole
• Cheesy Keto Taco Casserole
• Broccoli Cheese Casserole

Ham Casserole with Broccoli and Cauliflower Rice

Yield: 8 Servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy ham casserole is comfort food at it's best. It is loaded with chunks of ham, tender broccoli, cheddar cheese, and cauliflower rice. The best part is that it only takes 30 minutes to make from start to finish!

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Ingredients

• 2 cups steamed cauliflower rice
• 2 cups fresh broccoli florets
• 2 cups cooked cubed ham
• 2 cups shredded cheddar, divided
• 1/2 cup sour cream
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees.
2. Add all of the ingredients to a large bowl, EXCEPT 1 cup of the cheese. Mix everything together until combined and evenly coated.
3. Spread the mixture into a 9x13 casserole dish, and top evenly with the remaining cheese.
4. Bake in the oven for 25 minutes.
5. Serve immediately, and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 540mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 16g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Chicken cordon bleu casserole is the ultimate comfort dish. This recipe is made with shredded chicken, ham, cheese, and a delicious creamy dijon sauce. 

I’m a firm believer that you can turn almost any recipe into a casserole. As a matter of fact, one of my favorite things to do in the kitchen is experiment with different casserole recipes. It’s one of the easiest ways to convert all of my favorite recipes into keto-friendly versions.

Chicken cordon bleu is the perfect dish to convert into a casserole. The essential ingredients are typically chicken, ham, dijon mustard, and cheese. 

For this recipe, I used all of those ingredients along with a few extras to really give it that delicious casserole quality!

Why is it called chicken cordon bleu?

So oddly enough, “cordon bleu” is French for “blue ribbon”. In french, blue ribbon represents excellence or someone of high esteem.

With all of that being said, the recipe for chicken cordon bleu actually originated in Switzerland. Traditional chicken cordon blue is made with breaded chicken, known as schnitzel.

Schnitzel is a popular dish in Switzerland that consists of fried pork or veal, that is usually topped with a cream sauce. 

How to make chicken cordon bleu casserole

Start by mixing the cream cheese, dijon mustard, Worcestershire sauce, and seasonings in a medium bowl. Continue mixing until everything is smooth and creamy.

Next, add the chicken and the ham to the bowl and mix everything together. You’ll want to ensure that the chicken and ham are evenly coated.

Spread the mixture into a 9×13 casserole dish, and top with the Swiss Cheese slices. 

Bake the casserole in the oven for 25 – 30 minutes. Turn the oven to broil for the last 3 minutes of cooking so that you can get the cheese nice, brown and bubbly. Be sure to watch the oven closely while it’s on broil, as it will brown very quickly on this setting.

Variations of this recipe

If you aren’t fond of swiss cheese, you can substitute it for a milder cheese. A few good choices would be provolone, white cheddar, or shredded mozzarella.

Instead of ham, this can also be made with turkey for those who don’t eat pork.

What to Serve with Chicken Cordon Bleu Casserole

I like to serve this casserole with a green vegetable. This casserole would pair well with oven roasted broccoli, green beans, or asparagus. 

Chicken Cordon Bleu Casserole

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Chicken cordon bleu casserole is the ultimate comfort dish. This recipe is made with shredded chicken, ham, cheese, and coated in a delicious creamy dijon sauce. 

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Ingredients

• 3 boneless chicken breast, cooked and shredded
• 8 ounces cooked ham, chopped into small pieces
• 8 ounces cream cheese, softened
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons Worchestershire sauce
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 6 slices swiss cheese

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the cream cheese, dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mix everything together until it is creamy and smooth.
3. Add the ham and shredded chicken to the bowl with the cream cheese mixture, and mix everything together until combined.
4. Spread the mixture evenly in a greased 9x13 baking dish.
5. Top the casserole with 6 slices of swiss cheese, and baked in the oven for 25 - 30 minutes. During the last 3 minutes, turn the oven to broil to get the cheese nice and bubbly. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 137mgSodium: 838mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 35g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Easy and delicious baked chicken drumsticks! The chicken comes out amazingly juicy and full of flavor. Baked chicken drumsticks are perfect for weeknight dinners.

Sometimes I feel like deciding what I’m going to cook for dinner on any given day is a whole other job! Nobody is ever sure what they want for dinner, yet everyone is waiting around for me to make something. Let me tell you, some days I am over it! LOL!

That’s why I keep a few no fuss easy recipes in regular rotation. Baked chicken drumsticks happen to be one of them. It is one of those dinner ideas that takes only minutes to prepare and only requires a few simple ingredients that you likely already have in your pantry.

How to season chicken legs

The key to getting good flavor in this recipe is all about the seasoning! While I provide basic measurements for the seasonings, use your best judgment as well.

You should be able to tell if the chicken needs a little extra seasoning. If you aren’t as experienced, then I recommend sticking to my measurements. Ultimately, you just don’t want to go too heavy on the salt being that the Worcestershire sauce also contains salt.

How to make baked chicken drumsticks

Simply add the chicken, along with the seasonings, olive oil, and Worcestershire sauce to a large freezer bag. Shake the bag to ensure that the chicken is evenly coated. Allow the chicken to marinate in the fridge for at least 30 minutes.

Arrange the chicken on a baking sheet, and bake uncovered (flipping halfway through) in the oven at 375 degrees for 45 minutes. 

Tips 

• Line the baking sheet with aluminum foil for easy cleanup.
• Allow the chicken to marinate for an hour for more flavor.
• Chicken is done cooking when it reaches an internal temperature of 165 degrees. Use a cooking thermometer to ensure chicken is fully cooked.
• You can substitute the Worcestershire sauce in the recipe for soy sauce if you prefer. I typically use whichever I have on hand.

These side dishes would go great with this recipe:

• Oven Roasted Broccoli with Lemon and Parmesan
• Broccoli Salad with Bacon and Cheddar

Baked Chicken Drumsticks

Yield: 6 chicken legs

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

The best-baked chicken drumsticks made with simple ingredients. These chicken legs come out deliciously juicy and full of flavor.

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Ingredients

• 6 chicken legs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons garilic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1/4 cup Worcestershire sauce, (alternatively you can use Soy Sauce)
• dried parsley for garnish, optional

Instructions

1. Preheat the oven to 375 degrees.
2. Add the chicken legs to a large freezer bag. Next, add the remaining ingredients to the bag and seal it closed. Shake all of the ingredients in the bag together ensuring that the chicken is evenly coated with everything.
3. Allow the chicken to marinate in the fridge for at least 30 minutes. For best results, marinate for 1 - 2 hours.
4. Arrange the chicken on a baking sheet and bake in the oven for 45 minutes, flipping the chicken over halfway through the cooking time. The chicken is done when it reaches 165 degrees internally.
5. Optional - Garnish with dried parsley.
6. Serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 328mgSodium: 542mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 62g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

A delicious keto chicken parmesan that tastes just like your favorite classic recipe. Made with a crispy coating, mozzarella cheese, and marinara sauce!

Keto Chicken Parmesan

I’m always down for an easy recipe that tastes like it took a lot more time than it actually did to make. Chicken parmesan is definitely one of those recipes.

The first time I had chicken parmesan was at one of my favorite Italian restaurants, and it has become one of my favorite recipes as an adult. I just love how this recipe has so many layers of flavor.

It starts with a seasoned crunchy breaded coating and then is layered with marinara sauce, finished with a cheesy topping.

This is an easy chicken parmesan recipe that doesn’t use breadcrumbs or pork rinds. Instead, I use a mixture of grated parmesan, almond flour, and parsley. This is the same “keto breadcrumb” mixture that I use in my Southern Style Keto Meatloaf.  With this keto chicken parmesan, you still get all the flavor without the carbs!

How to Make Keto Chicken Parmesan

Ingredients

• Chicken Breasts – These should be thinly sliced. If they are too thick, be sure to slice them in half.
• Salt and Pepper
• 1 Egg – used as a binder. This helps the breading stick to the chicken.
• Garlic and Onion Powder
• Grated Parmesan Cheese – This is a great low carb breading substitute that also adds great flavor.
• Almond Flour – Another great low carb breading substitute.
• Parsely
• Olive Oil
• Marinara Sauce – I used Rao’s. Just be sure that whatever you use doesn’t have any added sugar.
• Shredded Mozzarella

Instructions

1. Start by dipping the chicken in the egg mixture, and then coating it in the parmesan and almond flour mixture one at a time.
2. Lightly fry each piece of coated chicken in a large skillet for about 1 minute on each side. This gives the coating a nice crunchy texture, while also giving it a nice brown color.
3. Spread a thin layer of the marinara sauce on the bottom of a baking dish. Then, evenly arrange the chicken on top of the marinara sauce.
4. Pour an even amount of marinara sauce over each piece of chicken. 
5. Bake uncovered for 20 minutes. Sprinkle each piece of chicken with an even amount of the mozzarella cheese, and then return to the oven for 10 more minutes.

Side Dishes to Serve with Keto Chicken Parmesan

• Oven Roasted Broccoli with Lemon and Parmesan
• Broccoli Cheese Casserole
• Instant Pot Southern Style Green Beans

Keto Chicken Parmesan

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

An easy keto chicken parmesan recipe that is ready in 30 minutes.

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Ingredients

• 4 thinly sliced chicken breast
• salt and pepper, to taste (I used 1/2 teaspoon each)
• 1 egg, beaten
• 1 cup Parmesan cheese, grated
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1 tablespoon parsley
• 2 tablespoons olive oil
• 1 cup of  jarred marinara sauce, (I used Rao's)
• 1 cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees. Spray a large baking dish with cooking spray, and spread a small amount of the marinara sauce on the bottom of the baking dish. Season the chicken on both sides with salt and pepper.
2. In a medium bowl, beat the 2 eggs. In a separate medium bowl, combine the grated parmesan, almond flour, parsley, garlic powder, and onion powder.
3. Coat each piece of chicken first in the egg mixture, and then in the grated parmesan mixture. Ensure that each piece of chicken is fully coated.
4. Add the olive oil to a skillet heated to medium-high. Lightly brown each piece of breaded chicken for about 1 minute on each side. Be careful not to let the breading fall off of the chicken.
5. Arrange each piece of chicken in the baking dish. Top each piece of chicken with an equal amount of marinara. Note: I like to add a little extra sauce to the pan surrounding the chicken. Bake at 375 degrees for 20 minutes.
6. Remove from the oven, and top each piece with an equal amount of the shredded mozzarella. Return the dish to the oven and bake for another 10 - 15 minutes, or until cheese is completely melted and bubbly. Remove from the oven and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 124mgSodium: 712mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 3gProtein: 37g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

An easy keto steak marinade that has all the flavor you’ll need! This recipe is made with balsamic vinegar, olive oil, and coco aminos. It’s so easy to make, and sure to be your go-to steak marinade!

When it comes to making the perfect steak, a good marinade can make all the difference in taking the flavor up a notch! While it may be tempting to grab the store-bought marinade, I highly recommend making your own steak marinade from scratch. 

Store-bought steak marinades tend to be loaded with sugars, and most contain soy sauce which isn’t as keto-friendly. In this keto steak marinade recipe, I used coco aminos in place of soy sauce.

What are coco aminos?

Coco aminos is a seasoning sauce made with coconut blossom nectar, water, and salt. It’s a great soy sauce replacement and is low carb making it great for the keto diet.

It also contains a lot less sodium than soy sauce, making it less salty. It tastes very similar to soy sauce nonetheless, with a more tangy flavor.

Should you marinate steak?

The main purpose of a marinade is to enhance the flavor of the steak. Marinating steak can also make it more tender, which is great for tougher cuts of meat.

How long should you marinate steak?

Less tender cuts of steak will require more time to marinate, while more tender cuts only need to be marinaded for a short period of time. Steaks should be marinated for at least 30 minutes, but no more than 8 hours. Marinating steaks for too long can cause them to become mushy.

What ingredients go into keto steak marinade

• Coco Aminos – A delicious low carb soy sauce alternative. Coco aminos are also low in sodium, soy-free, vegan, and loaded with essential amino acids.
• Balsamic Vinegar – The acid in the vinegar helps to tenderize the steak, and give it that delicious balsamic flavor.
• Worchestershire Sauce – A classic steak marinade staple.
• Olive Oil – A healthy fat that is keto friendly.
• Garlic – Minced garlic adds an extra layer of flavor to the marinade.
• Italian Seasoning – Dried herbs that usually contain basil, thyme, oregano, and rosemary.
• Salt and Pepper

How to make keto steak marinade

Simply combine all of the ingredients in a bowl, and whisk together. You can marinate the steaks in either a glass bowl, large freezer bags, or a glass casserole dish. Ensure that the steaks are completely saturated in the marinade.

If you like this keto steak marinade recipe, you will also love this Sheet Pan Balsamic Chicken with Veggies ! The marinade for the chicken is very similar, and leaves the chicken juicy and full of flavor!

Keto Steak Marinade

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

A delicious keto steak marinade that is full of mouthwatering flavor.

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Ingredients

• 1/3 cup coco aminos
• 1/3 cup balsamic vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Mix all of the ingredients together in a medium-size glass bowl, and add the steaks. Be sure that the steaks are fully coated in the marinade.
2. Cover the bowl with plastic wrap. Marinade in the refrigerator for at least 30 minutes, but no more than 8 hours.
3. Discard marinade, and cook steaks to your preference.

Notes

You can also pour the marinade in a large freezer bag and marinate the steaks in a freezer bag instead.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 197mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

An easy sheet pan balsamic chicken recipe with veggies. The chicken is baked in the oven with mushrooms, broccoli, and tomatoes for a complete meal made in less than 30 minutes.

If you need an easy meal prep, lunch, or dinner idea – look no further! This easy sheet pan balsamic chicken recipe is the perfect all in one recipe.

The chicken is marinated in an easy balsamic chicken marinade and baked along with seasoned veggies. The marinade is made of olive oil, balsamic vinegar, and a few seasonings to add some zest. Don’t let the simple ingredients fool you! This chicken is juicy and full of flavor.

You can easily store this recipe in meal prep containers for lunch throughout the week, or just toss it in the oven for an easy weeknight dinner idea!

Another bonus is that it’s healthy, low carb,  and tastes good enough to cook for guests. It really gets no better than that!

For this recipe, I used chicken tenderloin strips. However, you can also use thinly sliced chicken breasts as well. 

How to Make Sheet Pan Balsamic Chicken with Veggies

Preheat oven to 400 degrees.

Start by mixing together the marinade ingredients in a medium bowl.  Add the chicken to the marinade, and marinate in the refrigerator for at least 30 minutes (no more than 5 hours).

While the chicken is marinating, arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the seasonings.

Arrange the veggies evenly to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.

Bake the chicken and veggies for 20 minutes, or the internal temperature reaches 165 degrees. 

Can you cook raw chicken and vegetables together?

Yes, as long as you utilize safe food handling practices. Make sure that the internal temperature of the chicken reaches 165 degrees. Being that both the vegetables and chicken are being cooked at the same time, you will be fine.

How long can I marinate chicken?

Chicken can be marinated up to 2 days. However, it is recommended that you marinate it for no more than about 6 hours. Marinating chicken for too long can cause it to be tough. Typically, chicken will soak up the marinade flavor in about 2 hours. For this recipe, I only marinated the chicken for 30 minutes and still achieved a lot of flavor.

Other keto-friendly vegetables to serve with sheet pan balsamic chicken:

• Asparagus
• Brussel Sprouts
• Bell Peppers
• Zucchini

More easy keto chicken recipes:

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Low Carb Chicken Fajita Soup – Keto Friendly

Easy Creamy Lemon Chicken Thighs

Sheet Pan Balsamic Chicken with Veggies

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

An easy sheet pan chicken and veggies recipe. The chicken is marinated in a delicious balsamic vinaigrette and baked with vegetables.

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Ingredients

Balsamic Marinade for Chicken

• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Other Ingredients

• 1.25 pounds chicken tenderloin strips, (You can also use thinly sliced chicken breasts)
• 1 cup mushrooms, sliced (I used baby bella)
• 3 cups broccoli florets, (about 1 crown of broccoli)
• 1 cup grape tomatoes, sliced in half
• 2 tablespoons olive oil (to coat the veggies)
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together all of the marinade ingredients. Add the chicken to the marinade, ensuring that it is fully coated. Cover the bowl with plastic wrap, and a marinate in the refrigerator for at least 30 minutes (no more than 5 hours).
3. While the chicken is marinating, evenly arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the Italian seasoning, salt, and pepper. Toss the vegetables around to ensure that they are evenly coated.
4. Arrange the veggies to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.
5. Bake the chicken and veggies for 20 minutes, or until the chicken is no longer pink on the inside.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 120mgSodium: 500mgCarbohydrates: 17gNet Carbohydrates: 11gFiber: 6gSugar: 7gProtein: 48g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Low carb Chicken Fajita Soup is Mexican comfort food at it’s best. Diced vegetables, cream cheese, and taco seasonings give this soup rich and robust flavor. This recipe is perfect for cool and sunny days alike!

If you haven’t noticed yet, I’ve been on a roll with the Mexican recipes lately. That’s because it’s the one type of food that my entire family can agree on! I’m all about trying to please everyone when I can.

This low carb Chicken Fajita Soup happens to be a family favorite! It’s hearty and filled with shredded chicken in every bite.

Have you tried my Chicken Fajita Casserole recipe? It’s the most popular recipe on my site, so I decided to create this soup as a spin-off. This soup is very similar to the casserole and so easy to make!

How to Make Low Carb Chicken Fajita Soup

1. Cook the chicken on the stove top in 4 cups of the chicken broth, and then remove from the pot and shred it with 2 forks. You can reserve any leftover broth for the soup if you’d like. 
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, and saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the chicken broth and stir until everything is combined. Allow the soup to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Check out these other easy low carb Mexican recipes:

Cheesy Keto Taco Casserole

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Chicken Fajita Soup

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

An easy low carb soup recipe made with shredded chicken, cream cheese, and diced vegatables.

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Ingredients

• 2 pounds boneless chicken breasts (about 2 large chicken breast) 
• 8 cups chicken broth, divided (You will use half to cook the chicken in, and half for the soup)
• 1 tablespoon butter
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 large onion, diced
• 1 can diced tomatoes and green chilies
• 8 ounces cream cheese
• 1 packet taco seasoning
• 1/2 cup shredded cheese

Instructions

1. Start by placing the chicken in a medium stockpot, and covering it with about 4 cups of chicken broth. Bring the chicken to a boil, and simmer covered for 25 minutes. Once the chicken is done, remove from the pot and shred with 2 forks. Then, set the chicken aside. You can reserve any leftover broth for the soup if you'd like.
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the remaining 4 cups of chicken broth and stir until everything is combined. Bring the soup to a boil, and then reduce the heat to medium and cover it with a lid. Allow to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 148mgSodium: 980mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 4gProtein: 43g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

This keto taco casserole recipe is an easy dinner idea that the entire family will enjoy. It’s loaded with ground beef, topped with cheese, and then baked in the oven. Enjoy the taste of tacos without the carbs!

It’s almost time for Taco Tuesday at our home, and this week I made one of my favorite Mexican dishes that happen to be keto friendly. Taco casserole is great for so many reasons. Not only is it super easy, but it does not sacrifice the taste of real tacos!

As a matter of fact, while I enjoy this casserole as apart of my keto diet – my family loves it too! They still use chips to scoop up the casserole when they want to, so they don’t mind it at all!

I’m a big fan of casseroles because they allow for easy cleanup, and are great for potlucks and family dinners. This keto taco bake is sure to be a regular on your meal plan!

Keto Taco Casserole Ingredients

Ground Beef – Traditional tacos start with well-seasoned ground beef. I recommend using lean ground beef to avoid excess oil.

Taco Seasoning –  This gives it that classic taco flavor.

Green Peppers, Onion, & Garlic – These add an extra layer of flavor, and are sauteed with the ground beef.

Eggs – The egg acts as a binder for the casserole and keeps everything together. Don’t worry, you won’t even be able to taste the egg once the recipe is baked.

Cheese – To melt on top of the casserole.

Toppings – I like to top the casserole with all of my favorite keto friendly toppings once it’s done baking.

How to make keto taco casserole

Start by browning the ground beef with the green peppers, onions, and garlic in a large skillet. Be sure to break up the ground beef with a fork as it cooks.

Once the beef is no longer pink, drain the excess oil out of the beef mixture using a strainer or colander. Add the beef mixture back to the pan, and sprinkle in the taco seasoning. Mix everything together so that the beef is evenly coated.

Next, transfer the beef mixture to a casserole dish and spread it out evenly.

In a small bowl, add the eggs and half of the shredded cheese. Stir the egg mixture until the eggs are lightly beaten, and then pour it evenly over the ground beef mixture.

Mix the casserole a bit to ensure that the cheese gets in between the meat. The egg acts as a binder for the casserole. Don’t worry, you won’t even taste it.

Top the casserole with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

Top the finished dish with your favorite taco toppings, and serve.

If you enjoyed this keto taco casserole recipe, then you will also love this easy Creamy Chicken Fajita Casserole! It’s low carb, keto, and THM friendly.

Keto Taco Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A cheesy keto taco casserole that is perfect for family dinners and potlucks alike!

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Ingredients

• 2 pounds ground beef
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 large bell pepper, diced
• 1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)
• 4 eggs
• 2 cups Mexican cheese, shredded

Instructions

1. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, onions, and garlic.
2. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.
3. Transfer the beef mixture to a casserole dish and spread it out evenly.
4. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.
5. Top the casserole evenly with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
6. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 148mgSodium: 384mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 27g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

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