Keto Chicken Shrimp Alfredo Bread Recipe

Keto Chicken Shrimp Alfredo Bread Recipe is creamy and tasty. Chicken and shrimp in creamy keto Alfredo sauce over a layer of delicious keto bread.

HOW TO MAKE KETO CHICKEN SHRIMP ALFREDO BREAD

Full detailed and printable recipe is below in a recipe card!

Ingredients

For the Bread:

• Almond flour or blanched almond meal: 1 ¼ cup (125 g/4.4 oz)
• Pinch of salt
• Baking powder: 1 tsp
• Olive oil: ¼ cup (45 g/1.6 oz)
• Cream cheese: 2 TBS (36 g/1.27 oz)
• Eggs: 2

For the Chicken Shrimp Alfredo:

• Olive oil: 2 TBS
• Chicken thighs: 480 g (cut into small cubes)
• Shrimp: 250 g (if large, cut into small pieces)

Seasoning:

• Salt: ½ TBS (or more to taste)
• Pepper: ¼ tsp
• Garlic powder: ¼ tsp
• Paprika: 1 TBS
• Fried onion flakes: 1 TBS
• Oregano: ½ TBS
• Basil: ½ TBS

For the Sauce:

• Heavy whipping cream: 1 cup
• Grated Parmesan cheese: ½ cup
• Cream cheese with chives: 70 g

Step-by-Step Instructions for keto Alfredo bread

Preparing the Bread

1. In a large bowl, combine almond flour, a pinch of salt, and baking powder, with a whisk.
2. Mix in the olive oil, cream cheese, and eggs until a smooth batter forms. Set aside.

Cooking the Keto Chicken Shrimp Alfredo

1. In a bowl, season the chicken and shrimp with salt, pepper, garlic powder, paprika, fried onion flakes, oregano, and basil.
2. Heat 2 TBS of olive oil in a pan over medium-high heat. Once hot, add the seasoned chicken and shrimp. Cook until the meat is golden brown on the edges.
3. Add the heavy whipping cream, grated Parmesan cheese, and cream cheese with chives to the pan. Stir continuously and cook until the mixture starts to boil.

Assembling and Baking

1. Preheat a convection oven to 350°F (175°C). 
2. Grease and flour a lasagna pan or line it with parchment paper.
3. Spread the bread mixture with a spatula in the prepared pan. It should be a thin layer.
4. Pour the chicken and shrimp Alfredo sauce over the bread layer.
5. Bake for 15 minutes or until the edges are golden brown.
6. Let the dish cool for 10 minutes if you prefer to cut it into slices to hold in your hands. If eating with a fork and knife you can eat hot.
7. Enjoy!

Tips for Perfect Keto Chicken Shrimp Alfredo Bread

1. Use Fresh Ingredients! Fresh chicken, shrimp, and herbs will enhance the flavor.
2. Feel free to adjust the seasonings according to your taste preferences.
3. You can serve it with a yogurt dip, it will be so good!
4. Pair this dish with a fresh green salad for a complete keto meal.

Would you like to try some keto snacks? 

Chicken fritters

Keto peanut flippies or keto p-nuffs 

Eggplant parm bites

Keto focaccia donuts

Here are some keto desserts you might love!

Keto pecan pie blondies

White chocolate protein melting bars

Chocolate chip mug cookie

Keto cannoli cookie cups

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Ines

Keto Chicken Shrimp Alfredo Bread Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Keto chicken shrimp alfredo recipe. Chicken and shrimp in keto alfredo sauce on a layer of keto bread. Keto alfredo sauce.

Print

Ingredients

• FOR KETO BREAD:
• Almond flour or blanched almond meal: 1 ¼ cup (125 g/4.4 oz)
• Pinch of salt
• Baking powder: 1 tsp
• Olive oil: ¼ cup (45 g/1.6 oz)
• Cream cheese: 2 TBS (36 g/1.27 oz)
• Eggs: 2
• FOR CHICKEN AND SHRIMP
• Olive oil: 2 TBS
• Chicken thighs: 2 cups (480 g/16.9 oz), cut into small cubes
• Shrimp: 2 cups (250 g/8.8 oz), if large, cut into small pieces
• SEASONING:
• Salt: ½ TBS (or more to taste)
• Pepper: ¼ tsp
• Garlic powder: ¼ tsp
• Paprika: 1 TBS
• Fried onion flakes: 1 TBS
• Oregano: ½ TBS
• Basil: ½
• FOR ALFREDO SAUCE:
• Heavy whipping cream: 1 cup
• Grated Parmesan cheese: ½ cup
• Cream cheese with chives: 2.5 oz (70 g)

Instructions

PREPARING KETO BREAD
1. In a large bowl, combine almond flour, a pinch of salt, and baking powder, with a whisk.
2. Mix in the olive oil, cream cheese, and eggs until a smooth batter forms. Set aside.
COOKING KETO CHICKEN AND SHRIMP ALFREDO
1. In a large bowl, season the chicken and shrimp with salt, pepper, garlic powder, paprika, fried onion flakes, oregano, and basil.
2. Heat 2 TBS of olive oil in a pan over medium-high heat.

3. Once hot, add the seasoned chicken and shrimp.

4. Cook until the meat is golden brown on the edges.
5. Add the heavy whipping cream, grated Parmesan cheese, and cream cheese with chives to the pan.

6. Stir continuously and cook until the mixture starts to boil.
ASSEMBLING AND BAKING
1. Preheat a convection oven to 350°F (175°C). 
2. Grease and flour a lasagna pan or line it with parchment paper.
3. Spread the bread mixture with a spatula in the prepared pan. It should be a thin layer.
4. Pour the chicken and shrimp Alfredo sauce over the bread layer.
5. Bake for 15 minutes or until the edges are golden brown.
6. Let the dish cool for 10 minutes if you prefer to cut it into slices to hold in your hands. If eating with a fork and knife you can eat hot.
7. Enjoy!

Notes

This is for a lasagna dish size 26 x 17 x 7 cm or 10 x 7 x 3 inch.

Nutrition Information:

Yield: 6 Serving Size: ⅙th
Amount Per Serving: Calories: 408Total Fat: 33gNet Carbohydrates: 2.8g

This is automatically calculated for your info. Please calculate your own macros with ingredients you use.