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Keto BBQ Chicken Casserole - Comforting, Low-Carb, and Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup sugar-free BBQ sauce (store-bought or homemade; look for 2–3g net carbs per serving)
  • 1/2 cup mayonnaise
  • 1/3 cup full-fat sour cream
  • 1 tablespoon apple cider vinegar (optional, for brightness)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt (adjust to taste)
  • 1 medium head cauliflower, cut into small florets (about 4 cups) or 12 oz frozen florets
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella
  • 2 slices sugar-free bacon, cooked and crumbled (optional but great)
  • 2 green onions, thinly sliced (for topping)

Method
 

  1. Preheat the oven. Set to 375°F (190°C). Grease a 9x13-inch baking dish with butter, avocado oil, or olive oil spray.
  2. Par-cook the cauliflower. Steam or microwave florets until just tender-crisp, about 4–5 minutes. Drain well and pat dry to remove excess moisture. This keeps the casserole from getting watery.
  3. Mix the sauce. In a large bowl, whisk the sugar-free BBQ sauce, mayonnaise, sour cream, vinegar, smoked paprika, garlic powder, onion powder, pepper, and salt until smooth.
  4. Combine the base. Stir in the shredded chicken and cauliflower until evenly coated. Fold in half of the cheddar and half of the mozzarella.
  5. Assemble. Spread the mixture in the prepared dish. Top with the remaining cheddar and mozzarella. Sprinkle on the crumbled bacon if using.
  6. Bake. Bake for 18–22 minutes, or until the edges bubble and the cheese melts. For a golden top, broil for 1–2 minutes at the end, watching closely.
  7. Finish and serve. Let it rest for 5 minutes to set. Garnish with sliced green onions. Serve hot with a simple side salad or roasted green beans.