Keto Ramen Casserole

Keto Ramen Casserole is a comforting and flavorful baked dish that combines tender chicken, fresh vegetables, and zoodles in a rich, umami broth, all while keeping carbs low. This unique twist on classic ramen is perfect for satisfying cravings without breaking your keto diet.

Ingredients

• Zucchini - 2 medium
• Cooked chicken breast, shredded - 200 grams
• Chicken broth - 400 ml
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Coconut cream - 100 ml
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Green onions, sliced - 2 stalks
• Mushrooms, sliced - 100 grams
• Sesame oil - 1 tablespoon
• Eggs - 2 large
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional, to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. Using a spiralizer, create zoodles from the zucchini and set aside.
3. In a large skillet, heat sesame oil over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
4. Add the sliced mushrooms and cook for 3-4 minutes until tender.
5. Pour in the chicken broth and soy sauce, bringing the mixture to a simmer.
6. Stir in the shredded chicken and coconut cream, allowing everything to heat through for another 5 minutes.
7. Add the zoodles to the skillet, mixing well to combine. Season with salt, black pepper, and red pepper flakes if using.
8. In a separate bowl, whisk the eggs and gently fold them into the skillet mixture.
9. Transfer the entire mixture into a greased baking dish and top with sliced green onions.
10. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the casserole is set.
11. Allow to cool for a few minutes before serving hot.

Nutrition

• Calories: 430
• Protein: 42 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 220 mg
• Total Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein from chicken and eggs, promoting muscle health.

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