Easy Keto Chicken Broccoli Lasagna

Easy Keto Chicken Broccoli Lasagna


  • 2 large heads of broccoli, cut into small florets
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Olive oil, for greasing


  1. Preheat the oven to 375°F.
  2. Grease a 9×13 inch baking dish with olive oil.
  3. In a large pot of salted boiling water, blanch the broccoli florets for 2-3 minutes, then drain and set aside.
  4. In a large mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, 1/2 cup of the shredded mozzarella cheese, egg, almond flour, heavy cream, minced garlic, salt, and pepper. Stir until well combined.
  5. Spread a layer of the chicken mixture on the bottom of the greased baking dish.
  6. Add a layer of blanched broccoli florets on top of the chicken mixture.
  7. Repeat with another layer of the chicken mixture and another layer of broccoli florets.
  8. Top with the remaining 1/2 cup of shredded mozzarella cheese.
  9. Cover the baking dish with foil and bake for 20 minutes.
  10. Remove the foil and bake for another 15-20 minutes, until the cheese is melted and bubbly and the edges are golden brown.
  11. Let the lasagna cool for a few minutes before slicing and serving. Enjoy!


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