Keto Crack Chicken: Carb Count And Recipe Ideas

Keto crack chicken is a delicious, addictive, and comforting meal that is also low-carb. The dish is made with chicken, bacon, cream cheese, ranch seasoning, and shredded cheese. The recipe takes less than 20 minutes to make and can be cooked in an oven, slow cooker, or instant pot. The chicken is first fried and then baked with the cream cheese mixture, resulting in a creamy, cheesy, and tender dish. The nutrition facts for one serving of keto crack chicken are approximately 242 calories, 2g carbohydrates, 40g protein, and 20g fat.

Chicken breasts, bacon, and cheese

Chicken breasts are a versatile ingredient, perfect for a range of keto crack chicken recipes. You can use them to make a chicken casserole, or a chicken parmesan, or even a chicken divan—the options are endless!

For a basic keto crack chicken recipe, you'll want to start by seasoning your chicken breasts with salt and pepper, and maybe some garlic powder. Then, fry the chicken breasts in some butter until they're golden brown. This should take around 2-4 minutes per side.

While the chicken is cooking, you can prepare the cream cheese filling. In a separate bowl, mix together softened cream cheese, onion powder, garlic powder, dried dill, and salt and mustard powder to make a mock ranch seasoning. You can also add in some shredded cheese and bacon bits if you like.

Once the chicken is cooked through, transfer it to a baking dish and spread the cream cheese mixture on top. Sprinkle with more shredded cheese and bacon, then bake in the oven at 200°C/400°F for 15-20 minutes, or until the cheese is golden brown and melted.

And that's it! You've now got a delicious, keto-friendly chicken dinner that the whole family will love. Serve it with some roasted vegetables or a crisp salad, and enjoy!

How to make keto crack chicken

Ingredients:

• 4 small chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 4 slices of bacon, chopped
• 1 tablespoon butter
• 6 ounces shredded cheese (cheddar, mozzarella, or a mix of both)
• 4 ounces cream cheese, softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery salt
• 1/4 teaspoon dried dill
• Olive oil

Method:

Preheat the oven to 200°C/400°F. Grease a 13 x 9-inch baking dish and set it aside.

Pound the chicken breasts until they are about 1/4 inch thick. Sprinkle with salt, pepper, and garlic powder.

Add olive oil to a non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan. Add the butter, and once melted, add the chicken breasts and cook for 2-3 minutes on each side until golden.

Transfer the chicken breasts into the baking dish and pour the pan juices over them.

In a small bowl, whisk together the cream cheese, onion powder, garlic powder, celery salt, and dried dill until combined.

Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle half the cooked bacon on top, followed by the shredded cheese.

Bake for 15 minutes, until the chicken is cooked through and the cheese has melted. Remove from the oven and serve immediately.

Tips:

You can also make this recipe in an instant pot or slow cooker. If you're short on time, the instant pot is a great option. Simply add the seasoned chicken breast fillets to the bottom of the pot, spread with the cream cheese, and sprinkle with the bacon and shredded cheese. Cook on high pressure for 15 minutes, then let it sit for 10 minutes before serving.

If you're happy to wait a little longer for your meal, the slow cooker option is a great way to let the flavours develop. Add the chicken breast fillets to the bottom of the slow cooker, top with cream cheese, and cook on low for 8 hours or high for 4 hours. Once the chicken is cooked, shred it using two forks, then add the bacon and cheese, and let everything sit for 10 minutes before serving.

Storage and Reheating:

Leftovers can be stored in the refrigerator, covered, for up to 3 days, or in the freezer for up to 6 months. To reheat, microwave the chicken in 20-second intervals until warm, or reheat in a preheated oven.

Keto crack chicken nutritional information

Keto crack chicken is a low-carb, high-fat dish that combines chicken, bacon, cheese, and ranch seasoning. It is a popular choice for those following a ketogenic diet as it is tasty and filling while also being compliant with the diet's strict macronutrient requirements. Here is a breakdown of the nutritional information for keto crack chicken:

Macronutrients

Keto crack chicken is composed mostly of protein and fat, with very few carbohydrates. The exact values will depend on the specific recipe and ingredients used, but in general, a serving of keto crack chicken (typically around 3-6 ounces) will provide:

• Fat: Around 20-30 grams, primarily from the chicken, bacon, and various cheeses.
• Protein: Approximately 30-40 grams, coming from the chicken, bacon, and cheese.
• Carbohydrates: Usually fewer than 5 grams of total carbohydrates, with 1-2 grams of net carbs (total carbs minus fibre).

Calories:

Depending on the ingredients and serving size, keto crack chicken typically contains between 240 and 550 calories per serving. The calorie content can vary based on the amount of cheese, bacon, and chicken used, as well as any additional ingredients or sides.

Micronutrients:

Keto crack chicken provides a range of micronutrients, including:

• Sodium: This dish can be high in sodium due to the bacon, cheese, and ranch seasoning. A single serving may provide upwards of 900 mg of sodium.
• Potassium: Expect to get around 400-1000 mg of potassium from a serving of keto crack chicken, mainly from the chicken and cheese.
• Vitamins: Keto crack chicken is a good source of B vitamins, including vitamin B12, niacin, and pyridoxine. It also provides smaller amounts of vitamins A, C, and E.
• Minerals: In addition to sodium, this dish provides calcium, iron, and smaller amounts of other minerals like zinc and selenium.

Comparison to Other Chicken Dishes:

When compared to other chicken dishes, keto crack chicken tends to be higher in fat and protein while being much lower in carbohydrates. For example, a serving of traditional fried chicken typically has more carbohydrates (around 8-10 grams) and less protein (around 20-25 grams). The fat content can vary depending on the cooking method, but keto crack chicken generally has a higher fat content due to the addition of cheese and bacon.

Takeaway:

Keto crack chicken is a nutritionally dense dish that fits well within the parameters of a ketogenic diet. It is high in protein, fat, and several micronutrients while being very low in carbohydrates. When compared to other chicken dishes, it stands out for its high fat and protein content, making it a satiating and flavourful option for those following a keto diet.

What to serve with keto crack chicken

Keto crack chicken is a delicious, addictive, and comforting meal. It is also versatile and can be served in many ways. Here are some ideas for what to serve with keto crack chicken:

As a Main Course

• Sandwiches: Pile the chicken onto your favourite buns. You can use regular buns or keto-friendly low-carb buns.
• Wraps: Stuff the chicken into lettuce wraps or any other type of wrap.
• Burgers: Top a hamburger bun with the chicken for a tasty sandwich.
• Pasta: Serve the chicken over zucchini noodles, cauliflower rice, or other low-carb pasta alternatives.
• Rice: Enjoy the chicken with a side of rice or cauliflower rice.
• Salad: Pair the chicken with a healthy salad, such as cucumber salad or baby arugula salad.

As a Side Dish or Appetiser

• Dip: Serve the chicken as a dip with low-carb vegetables like celery or bell peppers, or with tortilla chips.
• Casserole: Bake the chicken into a casserole dish with vegetables like spinach, broccoli, or cauliflower.
• Roasted Vegetables: Pair the chicken with roasted broccoli or cauliflower, green beans, or zucchini noodles.

How to store keto crack chicken

Keto crack chicken can be stored in the refrigerator, covered, for up to 3 days. To freeze it, place the cooked and cooled chicken in a sealable baking dish and store it in the freezer for up to 6 months.

When it comes to reheating, you can either microwave the chicken in 20-second spurts until it's warm, or reheat it in a preheated oven.

Frequently asked questions