High-Protein Keto Creamy Chicken Biscuit Bake
Chicken in a cream sauce under golden almond-flour biscuits — ready in 45 minutes
This high-protein keto creamy chicken biscuit bake simmers chicken in a thick cream sauce, then tops the glass dish with round almond-flour biscuits that brown like the photo. Chunks of chicken stay visible around the biscuits. Each serving has 38 g of protein and 4 g net carbs.
Low carb, sugar-free, and no wheat biscuits.
Why you’ll love this bake
- 38g protein per serving
- Only 4g net carbs
- Golden biscuit tops
- Ready in about 45 minutes
- One glass baking dish
- No canned biscuit dough
Health notes
- High protein: Chicken breast plus a cheese biscuit.
- Low carb: Almond flour instead of wheat biscuits.
- Sugar-free: No sweet dough and no flour roux.
- Keto-friendly: Each serving stays around 4g net carbs.
Key element — thicken the sauce first
A thin sauce soaks the biscuits and they never brown. Simmer until it coats a spoon, then drop the dough on top.
Ingredients
Chicken filling
- 2 lb boneless chicken breast, cubed
- 1 Tbsp butter
- 1 cup chicken broth
- ¾ cup heavy cream
- 4 oz cream cheese
- 1 cup shredded mozzarella
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
Biscuits (6)
- 1 cup fine almond flour
- 1 tsp baking powder
- ½ cup shredded mozzarella
- 1 egg
- 2 Tbsp melted butter
- Pinch of salt
Swaps
- Rotisserie: Use 4 cups shredded cooked chicken and skip the sear.
- Turkey: Same method with turkey breast.
- Extra cheese: Sprinkle parmesan on the biscuits before baking.
- Herb: Stir chopped parsley into the sauce.
Instructions
| 1 | Sear the chicken. Heat the oven to 375°F (190°C). Brown the cubes in butter 4–5 minutes. They do not need to be cooked through. |
| 2 | Make the sauce. Add broth, cream, cream cheese, mozzarella, garlic, onion, salt, pepper, and Italian seasoning. Simmer 4 minutes until thick and the chicken is cooked. Pour into a glass baking dish. |
| 3 | Mix the biscuits. Stir almond flour, baking powder, mozzarella, egg, melted butter, and salt. Scoop 6 rounds onto the sauce, spaced like the photo. |
| 4 | Bake. Bake 18–22 minutes until the biscuits are golden and the sauce bubbles at the edges. Rest 5 minutes before serving. |
Pro tips
- Do not cover the dish or the tops stay pale.
- Wet dough spreads. If it feels loose, add 1 Tbsp almond flour.
- A glass dish shows the creamy edges in the photo.
- One biscuit plus sauce is one serving.
- Macros are per serving, 6 from this pan.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 410 |
| Protein | 38g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 620mg |
Estimates based on chicken breast, cream, cream cheese, mozzarella, and almond-flour biscuits, divided into 6 servings. Exact numbers vary with cream and cheese brands.
Variations
Bacon
Stir 3 Tbsp chopped cooked bacon into the sauce.
Broccoli
Add 1 cup small steamed broccoli florets before the biscuits.
Buffalo
Stir 2 Tbsp sugar-free hot sauce into the cream.
Meal prep
Cool, portion with one biscuit each, and reheat covered.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Biscuits soften overnight |
| Freezer | Up to 2 months | Freeze in portions |
| Reheat | 350°F for 12 min | Uncovered so the top crisps again |
FAQ
Test your knowledge
5 quick questions about this chicken biscuit bake
1. Protein per serving?
2. Net carbs per serving?
3. What are the biscuits made from?
4. About how long does this take?
5. Why thicken the sauce before the biscuits?
