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Keto Broccoli Cheese Pancakes
Keto Broccoli Cheese Pancakes

Keto Broccoli Cheese Pancakes
Keto Broccoli Cheese Pancakes
Source
Ingredients:
1
Servings
  • 480
    ml
     cooked, shredded chicken (about 2 large chicken breasts)
  • 480
    ml
     fresh broccoli florets
  • 240
    ml
     shredded cheddar cheese
  • 120
    ml
     cream cheese
  • 120
    ml
     sour cream
  • 60
    ml
     heavy cream
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil (for cooking broccoli)
  • 60
    ml
     crushed pork rinds or keto-friendly breadcrumbs
  • 2
    tbsp
     grated parmesan cheese
Keto Broccoli Cheese Pancakes
Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken: If not already cooked, season the chicken breasts with salt and pepper. Bake or cook on the stovetop until fully cooked. Shred the chicken once cooled.
  3. Cook the Broccoli: Heat olive oil in a skillet over medium heat. Add the broccoli florets and cook until just tender, about 5 minutes. Remove from heat and set aside.
  4. Prepare the Sauce: In a large bowl, combine the cream cheese, sour cream, and heavy cream. Mix until smooth. Stir in the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.
  5. Add the shredded chicken and cooked broccoli to the cheese mixture. Stir until well combined.
  6. Transfer the mixture to a greased baking dish and spread it out evenly. If using, sprinkle the crushed pork rinds or keto breadcrumbs and Parmesan cheese on top.
  7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
  8. Let the casserole cool for a few minutes before serving. This allows the flavors to meld and makes serving easier.
  • 480
    ml
     cooked, shredded chicken (about 2 large chicken breasts)
  • 480
    ml
     fresh broccoli florets
  • 240
    ml
     shredded cheddar cheese
  • 120
    ml
     cream cheese
  • 120
    ml
     sour cream
  • 60
    ml
     heavy cream
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil (for cooking broccoli)
  • 60
    ml
     crushed pork rinds or keto-friendly breadcrumbs
  • 2
    tbsp
     grated parmesan cheese
1
Servings
0

Preheat your oven to 375°F (190°C).

Prepare the Chicken: If not already cooked, season the chicken breasts with salt and pepper. Bake or cook on the stovetop until fully cooked. Shred the chicken once cooled.

Cook the Broccoli: Heat olive oil in a skillet over medium heat. Add the broccoli florets and cook until just tender, about 5 minutes. Remove from heat and set aside.

Prepare the Sauce: In a large bowl, combine the cream cheese, sour cream, and heavy cream. Mix until smooth. Stir in the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.

Add the shredded chicken and cooked broccoli to the cheese mixture. Stir until well combined.

Transfer the mixture to a greased baking dish and spread it out evenly. If using, sprinkle the crushed pork rinds or keto breadcrumbs and Parmesan cheese on top.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for a few minutes before serving. This allows the flavors to meld and makes serving easier.

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