Keto Chicken Lasagna Cups

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This easy Keto Chicken Lasagna Cups Recipe uses only a handful of ingredients to make zesty comforting low carb lasagna, in individual portions!

Lasagna has got to be one of my all-time favorite comfort foods.

The beloved combination of pasta, meat, tomato sauce, and multiple cheeses baked together into heavenly layers offers nostalgic joy… And makes killer leftovers!

My family has been on a major Italian food kick lately. Always wanting chicken Alfredo and spaghetti and lasagna.

I don’t mind, because I feel like there are plenty of Italian low carb foods. You’ve just got to get a little creative!

Obviously, zucchini noodles make spaghetti night super simple.

Chicken Alfredo can be made and served over broccoli instead of pasta.

However when I’m trying to stick to a low carb diet plan, of course, this glorious carby creation is the first thing I crave.

Luckily lasagna is one of the easiest pasta dishes in which to… Remove the pasta.

You can still get your cheesy lasagna fix, without adding noodles. Let me show you how!

And lasagna? Stuff it in your chicken and skip all carbs!

You’re going to love this low carb chicken recipe!


  • 24 chicken cutlets (thin cut)
  • 2 cups shredded mozzarella, divided
  • 1 cup sugar-free marinara sauce
  • 1/2 cup ricotta cheese
  • 1/2 cup cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper


  1. Preheat the oven to 350 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray.
  2. Lay a thin chicken cutlet in each muffin cup. Overlap the ends to form little bowls, so the filling stays inside.
  3. In a small bowl, mix 1 cup shredded mozzarella, ricotta cheese, cream cheese, garlic, Italian seasoning salt and crushed red pepper.
  4. Spoon 2 tablespoons of the cheese filling into each chicken cup. Then spoon 2 teaspoons of marinara sauce over the top of the cheese filling. Cover each cup with an extra tablespoon of shredded mozzarella cheese.
  5. Bake the cups for 25 minutes, until the chicken is cooked through and the cheese filling is bubbly. 
  6. Lift the chicken cups out of the muffin tin. (There will be some juices in the bottom of the pan.) Set on a serving platter and serve warm.

Recipe Notes

  • Chicken Cutlets: You can make chicken cutlets by slicing whole boneless chicken breasts into thin slices, the length and width of the breast. For small breasts, cut into 3 cutlets. For large chicken breasts cut into 4-5 cutlets. If the chicken cutlets are too thick they will not cook through.
  • Leftover Love: These little cups make fabulous leftovers and lunchbox items!
  • Sugar Free Marinara: If you can't find sugar-free marinara in a jar, you can make your own, or use canned crushed tomatoes instead.

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