This low-carb chicken alfredo bake swaps traditional pasta for shredded cabbage, creating a creamy, cheesy casserole topped with bacon and mozzarella. It's a satisfying keto-friendly dinner that's ready in under an hour.
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Preheat your oven to 375°F (190°C).
In a baking dish, combine the shredded cabbage, butter, heavy cream, minced garlic, and shredded parmesan cheese.
Bake for 30 minutes.
Remove the dish from the oven and top with the cooked chicken, shredded mozzarella, and crumbled bacon.
Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and golden brown.
Let cool slightly before serving.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the bake, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to bake time if cooking from cold.
Thinly sliced zucchini, cauliflower rice, or spinach work as low-carb swaps, though cabbage holds up best to baking and absorbs the cream sauce.
The cabbage should be tender and the cream sauce should be bubbling around the edges. The top will be golden if uncovered, or soft if covered.
Absolutely. Shred or cube rotisserie chicken to save time—you'll need about 1 cup cooked chicken.
No. This recipe relies on butter, heavy cream, parmesan, and mozzarella. Dairy-free substitutes are not recommended as they won't replicate the Alfredo texture.
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