26+ Delicious Keto Chicken Egg Recipes to Keep You in Ketosis

Are you following a keto lifestyle and looking for new, exciting ways to enjoy chicken and eggs?

Look no further! Chicken and eggs are the perfect ingredients for creating a wide variety of keto-friendly meals.

Both are high in protein and low in carbs, making them an essential part of any ketogenic diet.

Whether you’re in the mood for a hearty breakfast, a light lunch, or a satisfying dinner, these 26+ keto chicken egg recipes have got you covered.

From creamy casseroles to flavorful stir-fries, this collection will help you stay on track with your keto goals while enjoying delicious meals.

Say goodbye to boring keto meals and get ready to indulge in these tasty, easy-to-make dishes!

26+ Delicious Keto Chicken Egg Recipes to Keep You in Ketosis

With these 26+ keto chicken egg recipes, you’ll never run out of creative, satisfying meals that align with your ketogenic lifestyle.

From baked casseroles to fresh salads and savory stir-fries, chicken and eggs offer endless possibilities for delicious, low-carb dishes.

Plus, these recipes are not only keto-friendly but also packed with essential nutrients to keep you feeling energized and satisfied.

Whether you’re meal prepping for the week or cooking for a special occasion, these recipes will help you stay on track without compromising on flavor.

Keto Chicken Egg Casserole

This keto-friendly chicken egg casserole is a delicious and satisfying dish perfect for breakfast or dinner.

Packed with protein and healthy fats, it’s a great way to fuel your day without kicking you out of ketosis. The combination of chicken, cheese, and eggs makes it rich, savory, and utterly comforting.

Ingredients:

• 2 cups cooked chicken (shredded)
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup spinach (chopped)
• 1/4 cup green onions (sliced)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
3. Add the shredded chicken, spinach, green onions, and half of the shredded cheddar cheese to the egg mixture. Stir to combine.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Sprinkle the remaining shredded cheddar cheese over the top.
6. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
7. Let the casserole cool for a few minutes before slicing and serving.

This keto chicken egg casserole is not only low in carbs but also rich in flavor and nutrients. It’s perfect for meal prepping, as it keeps well in the fridge for up to 4 days, making it ideal for quick breakfasts or easy dinners.

The creamy texture and savory chicken are complemented by the richness of the cheese and eggs, offering a well-rounded meal that doesn’t compromise on taste.

Keto Chicken and Egg Salad

This keto chicken and egg salad is a creamy, satisfying dish that’s perfect for lunch or dinner.

It combines tender chicken, boiled eggs, and a rich mayo-based dressing to deliver the ultimate low-carb meal. High in protein and healthy fats, this salad is a great way to stay full and energized throughout the day.

Ingredients:

• 2 cups cooked chicken (diced)
• 4 large eggs (hard-boiled and chopped)
• 1/2 cup mayonnaise (preferably avocado oil mayo)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup celery (diced)
• 1/4 cup red onion (diced)
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. In a large mixing bowl, combine the diced chicken and chopped hard-boiled eggs.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
3. Add the mayonnaise mixture to the chicken and eggs, stirring to coat everything evenly.
4. Stir in the diced celery, red onion, salt, and pepper. Taste and adjust the seasoning as needed.
5. If desired, garnish with fresh parsley before serving.

This keto chicken and egg salad is incredibly versatile. You can enjoy it on its own, in lettuce wraps, or even as a filling for keto-friendly sandwiches.

The creamy dressing brings all the ingredients together, while the crunch from the celery and the bite from the onion provide texture and flavor. It’s a perfect, no-fuss meal that can be made in under 15 minutes and stored for a few days in the fridge.

Keto Chicken Egg Muffins

Keto chicken egg muffins are a perfect grab-and-go breakfast or snack.

They’re filled with protein and healthy fats, making them the ideal option for anyone following a ketogenic diet. These muffins are packed with savory ingredients and are a great way to sneak in extra veggies, too.

Ingredients:

• 1 cup cooked chicken (shredded)
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup bell pepper (diced)
• 1/4 cup spinach (chopped)
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil spray (for greasing muffin tin)

Instructions:

1. Preheat your oven to 350°F (175°C) and spray a muffin tin with olive oil spray.
2. In a mixing bowl, whisk the eggs and heavy cream together. Add the smoked paprika, salt, and pepper, and mix until smooth.
3. Stir in the shredded chicken, mozzarella cheese, bell pepper, and spinach.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake in the preheated oven for 18-20 minutes or until the muffins are set and golden on top.
6. Allow the muffins to cool for a few minutes before serving.

These keto chicken egg muffins are incredibly convenient and customizable. You can swap in different vegetables or add extra cheese if desired.

They’re perfect for meal prepping, as you can store them in the fridge for up to 4 days or freeze them for longer storage. When you need a quick meal or snack, these muffins provide a low-carb, high-protein option that’s filling and delicious.

Keto Chicken and Egg Stir-Fry

This keto chicken and egg stir-fry is a flavorful and quick meal that combines tender chicken with scrambled eggs and vibrant veggies.

It’s a one-pan dish, making cleanup a breeze, and it’s full of healthy fats and protein to keep you satisfied throughout the day. Perfect for busy evenings when you need something fast but nutritious.

Ingredients:

• 2 cups cooked chicken (diced)
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 cup bell pepper (diced)
• 1/2 cup zucchini (diced)
• 1/4 cup green onions (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce or coconut aminos
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
2. Push the veggies to one side of the skillet. Crack the eggs into the empty side and scramble them, cooking for 2-3 minutes until they are fully set.
3. Add the cooked chicken to the skillet and drizzle with soy sauce or coconut aminos. Stir everything together to combine and heat through.
4. Season with salt and pepper to taste and garnish with green onions and sesame seeds if desired.

This keto chicken and egg stir-fry is a great way to enjoy a low-carb meal in just one pan. The savory flavor of the chicken pairs perfectly with the scrambled eggs, while the vegetables add freshness and crunch.

It’s a versatile dish, so feel free to use any low-carb veggies you have on hand. This stir-fry is also excellent for meal prepping, as it can be stored in the fridge for a few days and reheated when needed.

Keto Chicken Egg Avocado Bowl

This keto chicken egg avocado bowl is the perfect combination of creamy, savory, and filling.

The rich avocado pairs beautifully with the protein-packed chicken and eggs, making it a well-rounded meal that’s high in healthy fats and low in carbs. It’s a simple yet satisfying dish that can be customized to your tastes.

Ingredients:

• 1 cup cooked chicken (shredded)
• 2 large eggs
• 1 ripe avocado (sliced)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon cilantro (chopped)
• Salt and pepper to taste
• Red pepper flakes (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and fry them to your desired doneness (sunny side up or scrambled).
2. While the eggs cook, slice the avocado and place it in a bowl.
3. Add the shredded chicken to the bowl with the avocado, drizzle with lime juice, and sprinkle with chopped cilantro.
4. Once the eggs are cooked, place them on top of the chicken and avocado mixture.
5. Season with salt, pepper, and red pepper flakes for a touch of heat, if desired.

This keto chicken egg avocado bowl is a perfect low-carb meal that comes together in minutes.

The creamy texture of the avocado combined with the richness of the eggs and the savory chicken makes for a satisfying and nutrient-dense dish. It’s great for lunch or dinner and can even be served as a hearty breakfast. The added lime juice and cilantro bring a fresh, zesty flavor that enhances the entire meal.

Keto Chicken Egg Parmesan

Keto chicken egg parmesan is a cheesy, comforting dish that combines tender chicken with scrambled eggs and melty parmesan cheese.

This dish is perfect for those following a ketogenic diet but still craving something indulgent and satisfying. The crispy chicken paired with the richness of the eggs and cheese will make this a favorite in your keto recipe rotation.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shredded chicken and cook for 3-4 minutes until heated through.
2. In a mixing bowl, whisk together the eggs, parmesan cheese, heavy cream, Italian seasoning, salt, and pepper.
3. Pour the egg mixture over the chicken in the skillet. Stir gently, cooking until the eggs are scrambled and fully cooked, about 5-6 minutes.
4. Garnish with fresh basil leaves if desired and serve immediately.

This keto chicken egg parmesan is a cheesy, flavorful meal that’s incredibly easy to make. The parmesan cheese adds a savory, salty kick that complements the creamy scrambled eggs and tender chicken.

This dish is filling and low in carbs, making it an ideal dinner option for anyone on a ketogenic diet. You can serve it with a side of steamed veggies or on its own for a satisfying, comfort-food-inspired meal.

Keto Chicken Egg Roll in a Bowl

This keto chicken egg roll in a bowl is a delicious, low-carb twist on the traditional egg roll.

With all the savory flavors of an egg roll, but without the crispy wrapper, it’s packed with protein and healthy fats from the chicken and eggs, making it a satisfying meal that’s perfect for any time of day.

Ingredients:

• 2 cups cooked chicken (shredded)
• 3 large eggs
• 2 cups coleslaw mix (or shredded cabbage)
• 1/4 cup green onions (sliced)
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger (grated)
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the garlic and ginger, cooking for about 1-2 minutes until fragrant.
2. Add the coleslaw mix to the skillet and stir-fry for 3-4 minutes until softened.
3. Push the veggies to one side of the skillet and scramble the eggs in the empty space. Cook for 2-3 minutes until fully set.
4. Add the shredded chicken to the skillet along with the soy sauce or coconut aminos. Stir everything together and cook for an additional 2-3 minutes until everything is well combined and heated through.
5. Season with salt and pepper to taste. Garnish with sesame seeds and green onions before serving.

This keto chicken egg roll in a bowl is a flavorful, one-pan dish that brings the essence of egg rolls without the carbs. The sesame oil and soy sauce provide an umami-rich flavor that pairs wonderfully with the chicken, eggs, and cabbage.

It’s a great meal for meal prepping, and you can enjoy it for lunch or dinner throughout the week. The combination of savory chicken and the crunch of cabbage gives this dish a satisfying texture that will keep you full and energized.

Keto Chicken Egg Soufflé

Keto chicken egg soufflé is a light yet filling dish that blends eggs and chicken into a fluffy, cheesy creation.

This savory soufflé is rich in protein and healthy fats, perfect for a special breakfast or dinner. With its delicate texture and rich flavor, this dish is sure to impress anyone who tries it.

Ingredients:

• 1 cup cooked chicken (shredded)
• 4 large eggs (separated)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese (softened)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon butter (for greasing the dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a small soufflé dish or a ramekin with butter.
2. In a large bowl, beat the egg whites until stiff peaks form. Set aside.
3. In another bowl, combine the egg yolks, heavy cream, cream cheese, garlic powder, salt, and pepper. Whisk until smooth.
4. Gently fold the shredded chicken and cheddar cheese into the egg yolk mixture.
5. Carefully fold in the egg whites, being careful not to deflate them.
6. Pour the mixture into the prepared dish and bake for 25-30 minutes, or until the soufflé has puffed up and is golden on top.
7. Let it cool for a few minutes before serving.

Keto chicken egg soufflé is a light, airy dish that’s both filling and satisfying. The combination of fluffy eggs, creamy cheese, and shredded chicken creates a savory flavor that’s indulgent without being heavy.

The soufflé puffs up beautifully in the oven, making it a showstopper at any brunch or special occasion. It’s a great way to enjoy eggs in a new, elevated form while staying true to a low-carb lifestyle.

Keto Chicken Deviled Eggs

These keto chicken deviled eggs are a fantastic, protein-packed snack or appetizer.

With the richness of the deviled egg filling combined with the flavor of shredded chicken, they make a perfect bite-sized meal that’s satisfying and low in carbs. They’re great for parties, gatherings, or as a quick snack.

Ingredients:

• 6 large eggs (hard-boiled and peeled)
• 1/2 cup cooked chicken (shredded)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Paprika (for garnish)
• Fresh parsley (optional for garnish)

Instructions:

1. Slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and set the egg whites aside.
2. Mash the yolks with a fork and add the shredded chicken, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until smooth and well combined.
3. Spoon or pipe the chicken yolk mixture into the hollowed-out egg whites.
4. Garnish with a sprinkle of paprika and fresh parsley if desired.
5. Serve immediately or refrigerate for up to 2 days before serving.

Keto chicken deviled eggs are a fun and creative twist on the classic deviled egg. The addition of shredded chicken makes these eggs even more satisfying, while the creamy filling adds richness. They’re perfect for meal prep or as a snack during the day.

Whether you’re serving them at a party or enjoying them as a quick bite, these keto deviled eggs will be a hit. The paprika garnish adds a pop of color and a little smoky flavor, making these eggs not only tasty but also visually appealing.

Keto Chicken Egg Frittata

This keto chicken egg frittata is a versatile and simple dish that’s perfect for breakfast, lunch, or dinner.

Packed with protein from the eggs and chicken, and enhanced by the addition of vegetables and cheese, this frittata is an easy, low-carb meal that can be made in one pan. It’s hearty, flavorful, and fully customizable based on your tastes.

Ingredients:

• 2 cups cooked chicken (shredded)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup bell pepper (diced)
• 1/4 cup onion (diced)
• 1/2 cup spinach (chopped)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat.
2. Add the bell pepper and onion to the skillet and sauté for 5-7 minutes until they begin to soften.
3. Stir in the spinach and cook for another 1-2 minutes until wilted.
4. In a separate bowl, whisk the eggs, heavy cream, mozzarella cheese, salt, and pepper until smooth.
5. Add the shredded chicken to the skillet, then pour the egg mixture over the chicken and vegetables.
6. Allow the frittata to cook on the stovetop for 3-4 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the eggs are set and lightly golden on top.
8. Garnish with fresh parsley and serve warm.

This keto chicken egg frittata is not only a low-carb meal but also a great way to use up leftover chicken and veggies.

The fluffy eggs and gooey mozzarella create a satisfying texture, while the combination of bell pepper, onion, and spinach adds fresh, savory flavors. It’s a great dish for any meal of the day and can be enjoyed hot or cold. If you have more veggies or herbs on hand, feel free to experiment with additional ingredients.

Keto Chicken Egg Wraps

These keto chicken egg wraps are a creative and delicious way to enjoy a low-carb meal.

By using scrambled eggs as the “wrap,” this dish replaces traditional tortillas, making it perfect for a keto-friendly diet. With the addition of chicken, veggies, and cheese, these wraps are a satisfying meal that’s easy to make.

Ingredients:

• 2 large eggs
• 1/2 cup cooked chicken (shredded)
• 1/4 cup shredded cheddar cheese
• 1/4 cup cucumber (sliced thin)
• 1/4 cup avocado (sliced)
• 1 tablespoon mayonnaise
• Salt and pepper to taste
• Olive oil (for cooking)

Instructions:

1. In a bowl, whisk the eggs with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and add a little olive oil.
2. Pour the eggs into the skillet and cook, swirling the pan to create a thin layer of scrambled eggs. Let it cook for about 2-3 minutes, then flip and cook for another minute. Remove from the pan and set aside to cool slightly.
3. Spread mayonnaise on the inside of the egg wrap, then layer with shredded chicken, cheddar cheese, cucumber, and avocado slices.
4. Roll the egg wrap tightly, folding in the sides to secure the filling.
5. Slice in half and serve immediately.

These keto chicken egg wraps are the perfect handheld meal, combining all the satisfying textures of a traditional wrap without the carbs.

The soft, scrambled egg serves as a sturdy base, while the creamy avocado and cheese balance the savory chicken perfectly. You can also customize the filling with other low-carb vegetables or add a drizzle of hot sauce for extra flavor.

Keto Chicken Egg Parmesan Skillet

This keto chicken egg parmesan skillet is a comforting and filling one-pan meal that combines juicy chicken with eggs and a cheesy, tomato sauce base.

It’s a low-carb, high-protein dish that’s perfect for dinner, delivering rich, savory flavors with minimal prep.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (optional for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded chicken and sauté for 2-3 minutes until heated through.
2. Pour the marinara sauce over the chicken and stir to coat. Sprinkle garlic powder, oregano, salt, and pepper over the chicken and sauce mixture.
3. Make small wells in the chicken mixture and crack the eggs into the wells.
4. Sprinkle mozzarella and parmesan cheese over the entire skillet and cover. Cook for 4-5 minutes, or until the eggs are set to your desired doneness.
5. Garnish with fresh basil and serve immediately.

This keto chicken egg parmesan skillet is a cheesy, flavorful dish that’s perfect for a cozy meal. The rich marinara sauce and melted cheese complement the tender chicken, while the eggs add an extra layer of creaminess and richness.

It’s a great low-carb alternative to traditional chicken parmesan, and you can easily make it ahead of time for a quick and satisfying dinner. The combination of flavors will remind you of a classic Italian dish without the carbs, making it a go-to recipe for anyone on a keto diet.

Keto Chicken Egg Bake

This keto chicken egg bake is an easy, nutritious meal that combines eggs, chicken, cheese, and veggies all baked into a satisfying casserole.

It’s low-carb, high in protein, and perfect for meal prepping or feeding a crowd. The comforting flavors and creamy texture make it a family favorite.

Ingredients:

• 2 cups cooked chicken (shredded)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup spinach (chopped)
• 1/4 cup red onion (diced)
• 1/4 cup bell pepper (diced)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Add the shredded chicken, chopped spinach, red onion, bell pepper, and half of the cheddar cheese. Mix everything together until evenly combined.
4. Pour the egg mixture into the prepared baking dish and top with the remaining cheddar cheese.
5. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Allow the bake to cool for a few minutes before slicing and serving.

This keto chicken egg bake is a one-pan dish that’s easy to make and packed with nutrients. It’s great for busy mornings or as a meal prep option for the week ahead.

The savory flavors from the chicken, veggies, and cheese combine beautifully with the creamy egg base, providing a delicious, filling meal. This dish can also be made ahead and stored in the fridge for a few days, making it perfect for leftovers.

Keto Chicken Egg Lettuce Wraps

These keto chicken egg lettuce wraps are a fresh, low-carb alternative to traditional wraps.

The crisp lettuce provides a refreshing base for the flavorful chicken and scrambled eggs. With a creamy mayo dressing and crunchy vegetables, these wraps are both satisfying and nutritious.

Ingredients:

• 1 cup cooked chicken (shredded)
• 2 large eggs (scrambled)
• 1/4 cup shredded carrots
• 1/4 cup cucumber (sliced thin)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Romaine or iceberg lettuce leaves (for wrapping)

Instructions:

1. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
2. In a large mixing bowl, combine the shredded chicken and scrambled eggs. Add the shredded carrots and cucumber slices.
3. Drizzle the dressing over the chicken and egg mixture and stir to coat evenly.
4. Lay out the lettuce leaves and spoon the chicken and egg mixture onto the center of each leaf.
5. Roll up the lettuce wraps and serve immediately.

These keto chicken egg lettuce wraps are a light and refreshing meal that still feels hearty. The cool crunch of the lettuce balances the creamy dressing and the savory chicken and scrambled eggs.

They’re a perfect low-carb lunch or dinner option and can be customized with any veggies or toppings you prefer. These wraps are easy to make, healthy, and a great way to enjoy a keto-friendly meal on the go.

Keto Chicken Egg Alfredo

This keto chicken egg alfredo is a rich and creamy low-carb dish that combines tender chicken with a luscious, homemade alfredo sauce and scrambled eggs.

It’s a comforting, indulgent meal that’s perfect for those following a ketogenic diet, offering all the delicious flavors of alfredo without the carbs.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs (scrambled)
• 1/2 cup heavy cream
• 1/4 cup parmesan cheese (grated)
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat butter in a large skillet over medium heat. Add the shredded chicken and sauté for 3-4 minutes until heated through.
2. In a separate pan, scramble the eggs over medium heat, cooking for 2-3 minutes until fully set. Remove from heat and set aside.
3. In the same skillet with the chicken, pour in the heavy cream and bring to a simmer. Add the garlic powder, salt, and pepper, and cook for 2-3 minutes until the sauce thickens.
4. Stir in the parmesan cheese and cook for another 2 minutes until the cheese melts and the sauce becomes smooth.
5. Gently fold in the scrambled eggs and mix until well combined with the chicken and sauce.
6. Garnish with fresh parsley before serving.

This keto chicken egg alfredo is a rich and satisfying dish that perfectly mimics the classic alfredo pasta without the carbs. The creamy, cheesy sauce coats the tender chicken and scrambled eggs beautifully, creating a comforting meal that’s full of flavor.

It’s perfect for keto dieters looking for a rich, indulgent dinner that won’t kick them out of ketosis. Serve it with a side of steamed veggies for a complete meal.

Keto Chicken Egg Casserole

This keto chicken egg casserole is a hearty, comforting dish that combines shredded chicken, eggs, cheese, and vegetables in one easy-to-make bake.

It’s low-carb, high-protein, and makes for a great meal prep option for the week. Whether you’re serving it for breakfast, lunch, or dinner, this casserole is sure to satisfy your hunger.

Ingredients:

• 2 cups cooked chicken (shredded)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup green onions (chopped)
• 1/2 cup bell pepper (diced)
• 1/4 cup spinach (chopped)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large bowl, whisk the eggs and heavy cream together. Add garlic powder, salt, and pepper, and mix well.
3. Stir in the shredded chicken, spinach, bell pepper, and green onions, followed by the shredded mozzarella cheese.
4. Pour the egg mixture into the prepared baking dish and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
5. Let the casserole cool slightly before slicing and serving.

This keto chicken egg casserole is an easy, all-in-one meal that’s both nutritious and filling. The cheesy, creamy texture and the blend of chicken and vegetables make each bite satisfying.

You can easily customize this casserole with other low-carb veggies like zucchini, mushrooms, or kale to suit your taste. It’s perfect for meal prep and can be stored in the fridge for several days.

Keto Chicken Egg Salad

This keto chicken egg salad is a creamy and delicious dish that’s packed with protein and healthy fats.

It’s a great option for lunch or as a side dish, offering all the flavors of a classic chicken salad but without the carbs. The combination of chicken, hard-boiled eggs, and mayo creates a satisfying, rich texture that’s sure to please.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs (hard-boiled and chopped)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large bowl, combine the shredded chicken and chopped hard-boiled eggs.
2. In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper until smooth.
3. Pour the dressing over the chicken and eggs and mix until well combined.
4. Garnish with fresh parsley if desired and serve chilled.

This keto chicken egg salad is a great, low-carb option for meal prep, and it’s quick to throw together. It’s creamy, flavorful, and filling, thanks to the combination of chicken, eggs, and mayonnaise.

You can serve it on its own or wrap it in lettuce leaves for a lighter option. It’s a great way to use up leftover chicken and is perfect for a light lunch or snack.

Keto Chicken Egg Soup

This keto chicken egg soup is a warm, comforting dish that’s perfect for chilly days.

It combines shredded chicken and scrambled eggs in a rich, flavorful broth, making it both satisfying and nutritious. The simplicity of the ingredients makes this soup easy to prepare, while the flavors will keep you coming back for more.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs (beaten)
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1/2 cup spinach (chopped)
• 1 tablespoon soy sauce or coconut aminos
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Green onions (for garnish)

Instructions:

1. In a large pot, heat the chicken broth over medium heat until it begins to simmer.
2. Add the shredded chicken, spinach, soy sauce, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the spinach is wilted and the chicken is heated through.
3. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Continue stirring for 2-3 minutes until the eggs are fully cooked.
4. Taste the soup and adjust the seasoning if needed. Serve garnished with sliced green onions.

This keto chicken egg soup is a nourishing and comforting dish that’s perfect for a quick and satisfying meal. The broth is flavorful, the chicken adds heartiness, and the scrambled eggs provide a smooth, velvety texture.

The spinach adds a pop of color and nutrients. This soup is low in carbs, high in protein, and makes for a great meal on its own or served with a side of low-carb bread. It’s a great option for those looking for something warm and light.

Keto Chicken Egg Scramble

This keto chicken egg scramble is a quick and easy meal that’s packed with protein and healthy fats.

With shredded chicken, eggs, and a blend of savory seasonings, it’s a satisfying, low-carb option perfect for breakfast or any time of day. You can customize it with your favorite veggies or cheese for extra flavor and richness.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Instructions:

1. In a bowl, whisk together the eggs and heavy cream until smooth. Add salt, pepper, and paprika (if using).
2. Heat the butter in a large skillet over medium heat until melted.
3. Add the shredded chicken to the skillet and sauté for 2-3 minutes until warmed through.
4. Pour the egg mixture over the chicken and cook, stirring gently, until the eggs are scrambled and fully cooked (about 3-4 minutes).
5. Add the shredded cheddar cheese and stir until melted.
6. Serve immediately.

This keto chicken egg scramble is not only quick to prepare but also incredibly versatile.

The creamy eggs combined with the savory chicken and melty cheese create a filling dish that will keep you satisfied. It’s perfect for a busy morning or an easy dinner. Feel free to add extra veggies like spinach, mushrooms, or bell peppers to make it even more nutritious.

Keto Chicken Egg Cups

Keto chicken egg cups are a perfect, grab-and-go breakfast or snack option.

These individual portions are baked in muffin tins, making them easy to portion out and store for later. With chicken, eggs, and a few additional ingredients, they’re packed with protein and healthy fats, all while staying low-carb.

Ingredients:

• 1 cup cooked chicken (shredded)
• 6 large eggs
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup spinach (chopped)
• Salt and pepper to taste
• Olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or non-stick spray.
2. In a large bowl, whisk the eggs and season with salt and pepper.
3. Add the shredded chicken, mozzarella cheese, bell pepper, onion, and spinach to the eggs. Stir to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the eggs are fully set and the tops are lightly golden.
6. Let the egg cups cool slightly before removing from the muffin tin.

These keto chicken egg cups are perfect for meal prep or a busy morning. They’re portable, easy to make in advance, and can be stored in the fridge for several days.

The chicken and veggies make them flavorful, while the cheese adds a creamy texture. You can even freeze these cups for a longer shelf life, making them an excellent option for an on-the-go breakfast or snack.

Keto Chicken Egg Stir-Fry

Keto chicken egg stir-fry is a flavorful and filling dish that combines chicken, eggs, and a variety of vegetables, all sautéed together in a delicious, low-carb stir-fry sauce.

It’s perfect for a quick dinner or meal prep, offering a satisfying balance of protein, veggies, and healthy fats.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs (beaten)
• 1/2 cup bell pepper (diced)
• 1/2 cup zucchini (sliced)
• 1/4 cup onion (diced)
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions (for garnish)

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium heat.
2. Add the diced onion, bell pepper, zucchini, and garlic to the skillet and sauté for 5-6 minutes, or until the vegetables are softened.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs for 2-3 minutes until fully cooked.
4. Add the shredded chicken to the skillet along with the soy sauce or coconut aminos. Stir everything together and cook for an additional 3-4 minutes until heated through and well combined.
5. Season with salt and pepper to taste, and garnish with sliced green onions before serving.

This keto chicken egg stir-fry is a one-pan dish that’s packed with flavor and nutrients. The combination of vegetables, chicken, and eggs creates a satisfying texture, while the soy sauce or coconut aminos adds a savory umami flavor.

It’s a quick, low-carb meal that’s perfect for busy nights or meal prep. You can easily swap in different veggies based on what you have available, making this dish highly customizable.

Keto Chicken Egg Roll-In-A-Bowl

This keto chicken egg roll-in-a-bowl is a simple and delicious meal inspired by the flavors of an egg roll, minus the carbs from the wrapper.

Packed with savory chicken, eggs, and crisp vegetables, this dish is both low-carb and flavorful, making it a perfect option for a quick dinner.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs
• 2 cups cabbage (shredded)
• 1/4 cup shredded carrots
• 2 tablespoons sesame oil
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ginger (grated)
• Salt and pepper to taste
• Green onions (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic and grated ginger, cooking for 1-2 minutes until fragrant.
2. Add the shredded cabbage and carrots to the skillet and stir-fry for 4-5 minutes until the vegetables are tender.
3. Push the veggies to one side of the skillet and crack the eggs into the empty space. Scramble the eggs for 2-3 minutes until fully cooked.
4. Add the shredded chicken to the skillet along with the soy sauce or coconut aminos. Stir everything together and cook for another 2-3 minutes to heat through.
5. Season with salt and pepper to taste, then garnish with sliced green onions before serving.

This keto chicken egg roll-in-a-bowl offers all the delicious flavors of a traditional egg roll, but without the carb-heavy wrapper.

The tender chicken, scrambled eggs, and crunchy vegetables are cooked together in a savory sesame sauce, making each bite full of flavor. It’s a great dish for busy weeknights, and it’s quick to make with ingredients you likely already have in your kitchen.

Keto Chicken Egg Zucchini Boats

These keto chicken egg zucchini boats are a fun and healthy way to enjoy chicken and eggs.

The zucchini serves as the “boat” that holds the shredded chicken, eggs, and cheese, creating a satisfying, low-carb meal that’s perfect for lunch or dinner. It’s an easy, low-carb alternative to traditional stuffed dishes.

Ingredients:

• 2 large zucchinis (cut in half lengthwise)
• 2 cups cooked chicken (shredded)
• 4 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Use a spoon to scoop out the center of the zucchini halves, creating a “boat” shape.
2. Drizzle olive oil over the zucchini boats and season with salt and pepper. Place the zucchini halves on a baking sheet and roast for 10-12 minutes until they are tender.
3. While the zucchini is roasting, mix the shredded chicken, eggs, mozzarella cheese, and parmesan cheese in a bowl.
4. Remove the zucchini from the oven and spoon the chicken and egg mixture into the hollowed-out zucchini halves.
5. Return the stuffed zucchini to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the cheese is melted and golden.
6. Garnish with fresh parsley before serving.

These keto chicken egg zucchini boats are a great way to enjoy a filling and healthy meal.

The zucchini provides a light, fresh base for the savory chicken and egg mixture, while the melted cheese adds richness. It’s a fun twist on traditional stuffed dishes and a great low-carb option for anyone on a keto diet.

Keto Chicken Egg Avocado Salad

This keto chicken egg avocado salad is a delicious and creamy salad that’s packed with healthy fats, protein, and plenty of flavors.

The combination of shredded chicken, hard-boiled eggs, avocado, and a tangy dressing makes for a satisfying, low-carb meal that’s perfect for lunch or dinner.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 large eggs (hard-boiled and chopped)
• 1 avocado (diced)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped hard-boiled eggs, and diced avocado.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the chicken, eggs, and avocado mixture, and stir gently to combine.
4. Garnish with fresh cilantro if desired and serve immediately.

This keto chicken egg avocado salad is a rich and creamy dish that’s perfect for those following a low-carb diet. The creamy avocado adds healthy fats, while the chicken and eggs provide plenty of protein.

It’s easy to make, packed with flavor, and can be served on its own or with lettuce for a more filling meal. It’s also a great option for meal prep and can be stored in the fridge for a couple of days.