High-Protein Keto Creamy Chicken Biscuit Bake
High-Protein Keto Creamy Chicken Biscuit Bake
Creamy chicken casserole topped with golden keto biscuits — low-carb, sugar-free, and ready in 45 minutes
This high-protein keto creamy chicken biscuit bake is comfort food without the flour. Cubed chicken simmers in a cream cheese sauce, then gets topped with drop biscuits made from almond flour and mozzarella. Each serving delivers 38 g of protein and only 4 g net carbs while staying fully sugar-free.
Low-carb, sugar-free, and perfect for a weeknight dinner.
Why you’ll love this bake
- 38g protein per serving
- Only 4g net carbs and fully sugar-free
- Creamy chicken under golden biscuits
- Ready in about 45 minutes
- No canned soup and no flour
- Great leftovers
Health notes
- High protein: Chicken plus cheesy biscuits make this extremely filling.
- Low carb: Almond-flour biscuits replace wheat dumplings.
- Sugar-free: No condensed soup or biscuit mix.
- Comfort food: Chicken-and-biscuit flavor without the carbs.
Key element — drop biscuits on a hot filling
The sauce should be bubbling when the biscuits go on. A hot filling helps the undersides cook through instead of staying doughy.
Ingredients
Creamy chicken filling
- 4 cups cooked cubed chicken
- 4 oz (113g) cream cheese, softened
- ¾ cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella or cheddar
- ½ small onion, finely diced
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Optional: 1 cup steamed cauliflower florets or spinach
Keto biscuits (6)
- 1½ cups shredded mozzarella
- 2 oz (56g) cream cheese
- 1 cup almond flour
- 1 large egg
- 1 tsp baking powder
- Pinch of salt
- Optional: 2 Tbsp grated Parmesan
Swaps
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Turkey: Swap leftover turkey for chicken.
- Herb biscuits: Add Italian seasoning to the dough.
- Extra veg: Fold in mushrooms or broccoli.
Instructions
| 1 | Preheat and make the filling. Heat the oven to 375°F (190°C). In a skillet, soften onion and garlic. Stir in cream cheese, cream, broth, seasonings, and cheese until smooth. Fold in the chicken and optional vegetables. Pour into a greased 9×13-inch baking dish. |
| 2 | Make the biscuit dough. Melt mozzarella and cream cheese together until stretchy. Mix in almond flour, egg, baking powder, salt, and Parmesan until a soft dough forms. |
| 3 | Top. Divide the dough into 6 rounds and flatten slightly. Place them on the hot chicken filling. |
| 4 | Bake. Bake 22–28 minutes until the filling is bubbling and the biscuits are golden. Rest 5 minutes before serving. |
Pro tips
- Work the biscuit dough while the cheese is still warm so it mixes easily.
- Wet your hands to shape the rounds without sticking.
- If the tops brown too fast, tent loosely with foil.
- A thicker sauce holds the biscuits better — simmer extra if it looks thin.
- Leftovers reheat well in the oven.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 410 |
| Protein | 38g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 640mg |
Estimates based on chicken, cream cheese sauce, and almond-flour biscuits, divided into 6 servings. Exact numbers vary with chicken cut and cheese amount.
Variations
Bacon ranch
Add crumbled bacon and a pinch of ranch seasoning to the filling.
Broccoli chicken
Fold in steamed broccoli florets.
Buffalo
Stir 2–3 Tbsp buffalo sauce into the cream sauce.
Cheddar drop
Add extra cheddar to the biscuit dough.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly |
| Freezer | Up to 2 months | Freeze after baking; thaw overnight |
| Reheat | Oven 325°F | Keeps the biscuits from getting soggy |
FAQ
Test your knowledge
5 quick questions about this creamy chicken biscuit bake
1. Protein per serving?
2. Net carbs per serving?
3. Why put biscuits on a hot filling?
4. About how long does this take?
5. Best way to reheat leftovers?
