Keto Low Carb Baked Crack Chicken Cups Recipe has all the deliciousness of Crack Chicken but with an egg for extra protein and low carb, individual portions.
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Keto Low Carb Baked Crack Chicken Cups Recipe
My family loves Slow Cooker Crack Chicken. This Keto Crack Chicken Cups is a super healthy and easy recipe that has the same flavors and Slow Cooker Crack Chicken. With the addition of eggs to this recipe, this entree is high in protein so it’s filling and will keep you satisfied longer.
In this version, the chicken forms a small bowl and is filled with seasoning, egg, and bacon. I got the idea from this Keto Chicken Lasagna Cups. Brilliant, right?
Keto Low Carb Baked Crack Chicken Cups Recipe
You can make more or less of this recipe depending on how many you’re serving. One chicken breast makes two chicken cups which is two servings. You slice the chicken horizontally, then pound them thin. The breasts need to be thin so they’ll cook through.
In addition to the chicken and bacon, I seasoned it with Ranch dry seasoning mix, parmesan cheese, salt, and pepper.
To serve, I drizzled a few drops of Sriracha sauce over the top.
Keto Low Carb Baked Crack Chicken Cups Recipe Ingredients
- Chicken breasts – boneless, skinless cutlets. Pound to about 1/2-inch thick
- Eggs – medium size
- Ranch seasoning – your favorite brand
- Parmesan Cheese – I don’t recommend the pre-shredded. Get a block of Parmesan cheese. It will last a long time.
More amazing chicken recipes:
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- Jalapeno Popper Stuffed Chicken
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- Chicken Egg Rolls Bowl
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- 20 Minute Sausage Chicken Cream Sauce
More delicious Low Carb dinners
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- Chori Pollo Chorizo Chicken
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- Bourbon Marinated Grilled Chicken Kabobs
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- 4 boneless, skinless chicken breasts
- 8 medium eggs
- 2-3 tablespoons Ranch seasoning
- 1/4 teaspoon ground black pepper
- 2-3 tablespoons parmesan cheese grated
- 4 slices bacon cooked and crumbled
- sliced green onions or rosemary for garnish
Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
Run water over chicken breasts and pat dry with a paper towel. Cut chicken breast parallel to the cutting board, the same length and width as the breast so that you have two equal sized chicken cutlets. You should have 8 cutlets.
Place the chicken on a cutting board with plastic wrap over them. With a meat mallet, pound the chicken breast 1/2-inch thick. (If the breasts are too thick, they will not cook through.)
Press a chicken cutlet into 8 muffin cups to form bowls.
Sprinkle 1/2 of the Ranch seasoning and black pepper over chicken. Crack one egg into each chicken bowl. Top with remaining Ranch seasoning and black pepper.
Sprinkle Parmesan cheese and bacon on top of eggs.
Bake 20 to 25 minutes or until edges of chicken is browned and egg is set. At 20 minutes the white is firm with a runny yolk.
Remove from oven and sprinkle with green onions or chopped, fresh rosemary. Serve immediately.
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Elizabeth says
I need to try these! I’m bookmarking this recipe.