Keto Chicken Cordon Bleu (Printable Version)

Savory chicken and ham baked with Swiss cheese and creamy mustard sauce, low-carb and satisfying.

# What You'll Need:

→ Proteins

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 6 ounces ham, diced

→ Dairy

03 - 8 ounces Swiss cheese, shredded
04 - 4 ounces cream cheese, softened
05 - 1/2 cup heavy cream
06 - 1/4 cup grated Parmesan cheese

→ Sauce & Seasonings

07 - 2 tablespoons Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Topping

12 - 2 tablespoons almond flour
13 - 1 tablespoon melted butter
14 - 1 tablespoon chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch casserole dish with cooking spray or butter.
02 - In a large bowl, combine cooked chicken, diced ham, and half of the shredded Swiss cheese. Spread mixture evenly in the prepared casserole dish.
03 - In a medium bowl, whisk together cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth and well combined.
04 - Pour the mustard cream sauce evenly over the chicken and ham mixture. Sprinkle with remaining Swiss cheese and Parmesan cheese.
05 - In a small bowl, mix almond flour and melted butter until combined. Sprinkle mixture evenly over the top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown.
07 - Remove from oven and garnish with chopped fresh parsley if desired. Allow to rest for 2 minutes, then serve hot.

# Expert Tips:

01 -
  • It delivers that fancy cordon bleu flavor in under an hour with zero fussy techniques.
  • The creamy mustard sauce keeps everything moist and delicious without a single grain of flour.
  • Leftovers reheat beautifully, making it a sneaky meal-prep winner for the whole week.
02 -
  • Don't skip whisking the sauce until it's completely smooth—lumpy cream cheese will float in pockets and won't incorporate properly.
  • If you're broiling for extra crispiness at the end, stay in the kitchen and watch it constantly because almond flour can burn faster than regular breadcrumbs.
03 -
  • Always grate your own cheese from a block instead of using the pre-shredded variety—it melts into a silkier sauce without any grittiness.
  • If you broil at the end for extra crispiness, the almond flour topping will brown in about 2 to 3 minutes, so set a timer and don't walk away.
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