Keto - Chicken Mushroom Bacon Broccoli Bake - from the Keto Summit

Prep Time

20 min

Cooking Time

60 minutes




• 2 Tablespoons (30 ml) ghee, for greasing baking dish

• 10 slices (280 g) of bacon, diced

• 1/4 cup (60 ml) coconut oil, to cook chicken in

• 3 chicken breasts, diced

• 2 heads (900 g) of broccoli, broken into small florets

• 10 white button mushrooms (100 g), diced

• 1/2 medium onion (55 g), diced

• 2 cups (480 ml) coconut milk, from cans

• Salt and pepper, to taste


1. Preheat oven to 350 F (175 C). Grease a large baking dish with the ghee and set aside. (Place any excess ghee in the bottom of the baking dish.)

2. In a large nonstick skillet over medium-high heat, add the bacon and sauté until crispy, about 5 minutes. Remove the bacon from the skillet with a slotted spoon and set aside.

3. In the same skillet, melt the coconut oil with the bacon grease over medium-high heat. Add the chicken to the skillet and sauté until cooked through, about 10 minutes. Season with salt to taste. Remove from the heat and let cool slightly.

4. In a food processor, blend the broccoli, onion, and coconut milk to form a rough puree. Season with salt and pepper to taste.

5. Pour the puree into the bottom of the greased baking dish. Sprinkle the bacon, chicken, and mushrooms on top.

6. Place the baking dish in the oven and bake for 1 hour.


Nutritional Data (estimates) - per serving:

Calories: 543 

Fat: 46 g 

Total Carbs: 10 g 

Fiber: 4 g 

Net Carbs: 6 g 

Sugar: 3 g 

Protein: 26 g


Louise Hendon