Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce

This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce lasagna with a ricotta cheese mixture, chicken and zucchini slices. It’s easy to make, great for leftovers, and loaded with flavors the family will love. Lasagna is one of my favorite comfort foods. This Chicken Alfredo Zucchini Lasagna is sure to be your favorite. Lasagna is often loaded with carbs and lots of calories, but not this Chicken Alfredo Zucchini Lasagna recipe. It’s lightened up, very low in carbs and you can even enjoy/have a sumptuous meal on a keto diet.
Instead of pasta noodles, zucchini slices are used to make zucchini lasagna. Instead of ground beef or sausage, chicken is used to make this lovely chicken alfredo lasagna and it’s still your classic lasagna layered with ricotta, mozzarella, and Parmesan cheeses.

I have made my own Whole Milk Ricotta Cheese – Italian seasoning is mixed with the ricotta to give everything a little boost of flavor. Make sure you use whole milk ricotta to add a richness to the lasagna.
I also made my own Keto Alfredo Sauce (recipe to follow).
Alfredo sauce is used instead of a tomato-based sauce to make white sauce lasagna. It’s a fun alternative to red sauce lasagna and is loaded with a rich and creamy flavor. With cauliflower, fresh milk, and parmesan you’ll love this lighter take on classic Alfredo sauce.
Read My Notes before you proceed to make this Lasagna.
Calories in zucchini lasagna. A roughly 3×4 inch square of zucchini chicken lasagna has 358 calories.

It’s also loaded with lean protein and has a whopping 32 grams of protein per serving. It’s also low carb and keto, with only 4 grams of net carbs per serving.
Ingredients 
350 Grams Chicken breast, cooked and shredded
3 large Zucchinis - thinly sliced
1½ Cups Homemade Ricotta Cheese 
¼ cup Shredded Parmesan Cheese
3 Cups Shredded Mozzarella Cheese
1 Large Egg
3 Cups Homemade Keto Roasted Cauliflower Alfredo Sauce

Method
Cut the cooked chicken into smaller pieces and keep aside.
Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture ( for details read My Notes).
Bake the zucchini slices in a single layer in a 200°C preheated oven with top and down elements on, degree F. for about 20 minutes. This gets a little more moisture out of the zucchini.

To Assemble The Lasagna 
Lightly grease a 10x10 glass baking or casserole dish.
Preheat oven to 200°C
In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.

Spread ⅔-cup of sauce over the bottom. Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining Keto Alfredo Sauce. Sprinkle with 1½ cups of mozzarella cheese. 
Top with remaining zucchini slices, repeating the process for the second layer. See that the dish is not filled to the brim. I topped with the remaining ricotta cheese mixture then mozzarella cheese. 
Sprinkled mixed herbs, black pepper powder and some torn basil leaves. 

Cover with foil. When covering with foil, leave a bit of space so the melted cheese doesn't stick to the foil. Covering the lasagna with foil for the first half holds in heat and allows more even cooking of the center. It also prevents the cheese from burning. Bake for 20 minutes. 
Remove foil and bake for another 20 minutes more or until cheese is melted and lightly browned. Cool on a wire rack about 15 minutes before cutting and serving. Let cool slightly before cutting so it can thicken up a bit. Otherwise is will be difficult and messy to cut.
Enjoy with a salad.. 
My Notes
Omit the chicken for a vegetarian lasagna. 
        
You have to bake the zucchini in batches DO NOT stack your baking sheets (one on the top rack one on the bottom) as they don’t seem to turn out as well that way. You can put your baking sheets side-by-side if they will fit. 
Half way through the baking time flip the sides of zucchini slices to remove more moisture.  
Once baked and dry, set aside to cool. I made these in 3 batches
The key to making a great zucchini lasagna is getting as much water as possible out of the zucchini before it is added to the lasagna. This keeps your lasagna from getting watery as it bakes in the oven. It takes a little extra time but properly preparing your zucchini slices makes all of the difference in a great zucchini lasagna. 
Zucchini has a lot of moisture. Salting zucchini ahead of time is a critical step. Otherwise, the moisture will draw out when baking, making the lasagna very soupy.
Sprinkle both sides with salt, let it sit for 10 minutes and you’ll see water beads form. Dab with paper towels to remove the moisture.
Broil or grill the zucchini after this step to remove even more moisture and make it more tender and dry.
Thinly slice the zucchini. Use a mandolin or V slicer to cut your zucchini into 1/8 inch slices. You can do this part by hand but I highly recommend using a mandolin because it is easier to keep the slices a consistent size.
Storage Tips 

Cut into squares and freeze individually for easy single-serve freezer meals.

In the fridge: Let cool almost to room temp on a wire rack. Cover dish with plastic wrap or foil and refrigerate up to 4 days
Freeze for longer storage: Once cooled. store sealed in the freezer for up to 3- 4 months.
To Serve
Defrost in the fridge, then reheat.
Nutrition Facts
Chicken Alfredo Zucchini Lasagna
Amount Per Serving (1 Square)
Calories 358 Calories from Fat 198

Fat 22g
Saturated Fat 11g
Cholesterol 137mg
Sodium 543mg 
Potassium 444mg
Carbohydrates 5g
Fiber 1g
Sugar 3g
Protein 32g

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Main Course, Italian, Keto Lasagna, Keto Alfredo Sauce, White Sauce, Zucchini, Chicken, Parmesan Cheese, Ricotta Cheese, Mozzarella Cheese, Sunday Funday, Baked, Keto
For Sunday Funday our theme is Creative Lasagna.  

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Black & White Pound Bundt#BundtBakers

A classic chocolate and vanilla pound cake iced with dark chocolate frosting and a simple method to make a delicious cake!

Ingredients
4 Large Eggs
210 Grams Caster Sugar
250 Ml Milk
250 Ml Vegetable Oil
1 Teaspoon Vanilla extract
300 Grams All Purpose Flour
2 Teaspoons Baking powder
50 Grams Cocoa powder
50 Grams All Purpose Flour
A Pinch Salt  
For The Icing - (optional)
100 Grams Icing Sugar
20 Grams Cocoa powder
20 Grams Butter - softened
45 Grams Water
25 Grams Chocolate chips

Method
Grease a ring mold well with butter or oil.
Sieve the flour, salt and baking powder.
Beat eggs and sugar until pale and fluffy. Add milk, vegetable oil, and vanilla powder into the eggs, whisk till incorporated then add in . Add in the sieved flour in batches, folding it in with a spatula, till all the flour is combined/incorporated. Divide the batter into 2 equal parts. 
In one part mix in the cocoa powder + 1 tablespoon milk. To the other mix in 45 grams all purpose flour+ 1 tablespoon milk. In the greased bundt pour the white batter at the bottom and then spread in the chocolate batter on top. Bake at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean. 
To Make The Icing/Glaze
Mix all the ingredients in sauce pan and keep it on low flame to make a spreadable icing. 
Spread the icing on top of the slightly warm cake; it will slowly drip down the sides. 
Let the glazed set.
Slice and enjoy!!
Serve immediately, or within a day or so. Store the cake at room temperature. Freeze for longer storage.
Labels: Bundt, Bundt Bakers, Pound Cake, International Cuisine, Chocolate
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Devil or Angel Bundts that everyone baked up with us today
Sneha’s Recipe: Black & White Pound Bundt 
Patyco Candybar: Dark Angel Bundt Cake 
Magical Ingredients: Devil's Black Forest Bundt Cake 
A Day in the Life on the Farm: Devil's Bundt Cake 
All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 
Making Miracles: The Devil's Mini Bundt Cakes 
Food Lust People Love: Lighter Lemon Pound Cake 

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Keto 2-Minute Protein Bread & A Ham Sandwich#SundayFunday

This is a Microwave Keto 2 Minutes bread, so quick and easy to make. It taste like real bread. 
Add lots of filling for the sandwich, which will eliminate the smell. It's also very filling, makes you satisfied.
This bread turns out beautifully! Lovely crumb, it looks just like wheat bread and taste like real bread! 
Made a Ham Sandwich with this bread, added lots of lettuce, you will love the crunch of lots of lettuce in this sandwich.
Serves One
Ingredients

1 Large Whole Egg
1 Large Egg White Only
18 Grams Raw Whey Protein Powder
1 Tablespoon Psyllium Husk Powder
1 Teaspoon Baking Powder 
¼ Teaspoon Organic Stevia
¼ Teaspoon Salt
A Dash Of Black Pepper Powder
Method
Mix all the ingredients in a Pyrex square dish 5 x 5 inch (13 x 13 cm) or a microwave safe glass bowl.
Microwave for 2 minutes on high powder. The bread is ready!
So how soft and spongy it is!! This bread turns out beautifully! Lovely crumb, it looks just like wheat bread and taste like real bread! 
To Make the Sandwich
Slice the bread into two or three slices (I made two slices) 
slather both sides it with cream cheese, place 3 -4 lettuce leaves, top it with 2 slices of ham, then add 2 slices of tomato, place a slice of cheese
cover it with the other slice of bread.
Filling and yummylicious!!
Wrap it in a sandwich paper, cut it into half. 
Enjoy.. this filling and delicious sandwich. I had this for lunch.
Labels: Microwave, Flourless, Keto, Breads, Sandwich Bread, Ham, Lettuce, Cheddar Cheese, Main course, Kids delight, Lunch Box, Sunday Funday, Serves One
  • For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this weeek is Interesting Ham Sandwicches , our host for this week's event Sue of https://palatablepastime.com/.  

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Loaded Veggie & Potato Soup In a Bread Bowl#SoupSwappers

If you love flavorful soups then you’ll definitely want to try this one. Soups are always good but with the potatoes and creamy cheesy consistency, this soup is too good to be true and delicious!
Ingredients 
1 Cube Veg Seasoning
1 Large Carrot - peeled & diced
2 Medium Potatoes - peeled & cubed into small pieces
1 Small Onion - chopped
1 Head Broccoli washed and diced small
1
½  Cup Water
1 Tablespoon Butter
1 Tablespoon Homemade Soup Mix
500Ml Milk
Shredded Cheddar Cheese - as required
Salt To Taste
½ Teaspoon Minced Garlic
½ Teaspoon Lemon pepper powder


Method
In a pressure pan add half the water, vegetable cube, carrots, potatoes, broccoli and onion. Bring to a boil, cover and take two whistles on high flame. Let the cooker cool.
To Make The Bread Bowl
Take a crusty round bread, slice the top a little, then scoop the center to make a well. Bread bowl is ready.
In a large sauce pan/pot melt butter, add the onion and garlic cook for a minute. Whisk in the soup mix and cook for another minute (or until golden brown). Add in milk and whisk till until the sauce starts to thicken. Add in the veggies and all the stock, bring this to a boil, stirring it gently. Let it simmer for 2 minutes on low flame. Now add the cheese and stir until it is all melted. Add lemon pepper powder and taste for salt (add salt only after tasting). Make it a thinner consistency add a little more milk accordingly (since the bread will absorb most of the soup liquid). 
Serve warm in a bread bowl with a generous sprinkle of cheddar cheese.

My Notes
Serve more soup ( in a seperate bowl) when you are ready to serve, since the bread will absorb most of the liquid. By the time I took pics the soup had been absorbed by the bread.

Labels: Soup, Vegetarian, Mixed Veggies, Potato, Cheese, Homemade Soup Mix, Bread Bowl, Soup Swappers, International Cuisine, Main Course, American

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Potato Soups.    

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Keto Tuna Melt Chaffles#FishFriday

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.
This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients

1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method
In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.
Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes 
or until there is just a whisper of steam coming out of the waffle maker. 
I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.
Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.
Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram
Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving
For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

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