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Keto Chicken Alfredo Recipe

Prep: 10 min
Cook: 25 min
Total: 35 min


Makes 5 hearty servings

  • 2lb cauliflower florets
  • 1 tablespoon olive oil
  • 1/3 cup red onion, diced
  • 1/2 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 4 cups fresh spinach
  • 1 1/2 can (19oz) full fat coconut milk
  • 1/2 cup grated (reduced fat) parmesan, grated
  • 20oz cooked chicken
    • substitution: use grilled (extra firm) tofu or tempeh
  • fresh basil to taste (optional)
  • 8 tablespoons panko crumbs
  • 4 tablespoons(reduced fat) parmesan, grated


Step 1

Set oven to 400F.

Step 2

Make cauliflower rice. Add florets to a food processor and pulse blend to create cauliflower rice.

Step 3

Sauté onion, garlic, oregano for 2 to 3 minutes until they turn brown and translucent. Add the spinach and cook for about 2 minutes until it wilts. Add the cauliflower rice and fold everything together. Cook for 2 minutes.

Step 4

Lastly, add coconut milk, parmesan, pepper and cooked chicken (as well as the optional fresh basil).

Step 5

Evenly divide the filling into small baking tins or a large casserole dish. Top with panko and parmesan. Lightly spray the top with a little coconut oil before baking.

Step 6

Bake for 25 minutes or until the top is golden brown and crunchy.