Keto Chicken Cups

Recipe makes 6 servings


For the Almond Flour Cups:
1 cup almond flour
1 large egg
2 Tbsp melted butter or olive oil
¼ tsp salt
¼ tsp garlic powder

For the Chicken Filling:
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small celery stalk, finely chopped
5.2 oz (150g) cooked chicken breast, shredded or diced
½ cup low-carb tomato sauce
½ tsp Italian seasoning (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)


Preheat your oven to 350°F (175°C). Grease a standard muffin tin with some butter or cooking spray.

In a mixing bowl, combine the almond flour, egg, melted butter or olive oil, salt, and garlic powder. Mix until well combined and a dough forms.

Divide the dough into 6 equal portions. Press each portion into the bottom and up the sides of each muffin cup, forming a cup shape.

Bake in the preheated oven for 10-12 minutes, or until the cups are lightly golden brown. Remove from the oven and let cool in the muffin tin.

Heat olive oil in a skillet over medium heat. Add the chopped onion and celery stalk, and cook until softened, about 3-4 minutes.

Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.

Stir in the cooked chicken breast and low-carb tomato sauce. Add Italian seasoning if using. Cook for 2-3 minutes, stirring occasionally, until the mixture is heated through. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Once the almond flour cups have cooled slightly, carefully remove them from the muffin tin. Spoon the chicken filling into each almond flour cup, dividing it evenly among them. Garnish with chopped fresh parsley if desired.

Nutritional breakdown per serving  (recipe makes 6 servings)

233 Calories
13g Protein
18.5g Fat
2.5g Fiber
6.1g Total Carbs
3.6g NET Carbs