Keto Chicken Pesto Flatbread
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Introduction
Keto Chicken Pesto Flatbread is an incredible low carb dish that is full of flavor and incredibly easy to make! This keto flatbread is a great recipe for an easy lunch or dinner.
Is flatbread the same thing as pizza? I mean… maybe? The difference is sort of difficult to spot, if you ask me.
So, if you’d rather, you can call this recipe a keto pesto chicken pizza if you want as far as I’m concerned.
What we really love about this keto pesto chicken flatbread is how flavorful it is! The pesto, the cheese, and the chicken all combine to make a really savory and even sort of tangy flavor that is to die for.
The addition of fathead dough isn’t a bad thing, either.
I also love that the fat head dough becomes fairly crispy when this keto flatbread is baked. The stringy cheese and tender chicken taste incredible when combined with a nice crispy crust.
This dish can serve double duty. It makes for a very quick and easy lunch that can be thrown together pretty quickly, but it can also serve as a main entree at dinner.
Chicken
While there are no wrong choices, we prefer to use white meat chicken for this keto pesto chicken flatbread.
However, if you prefer to use dark meat, that will obviously work really well, too!
There is also no wrong way to season your chicken before you place it on this flatbread. We like to bake a chicken breast with some Italian seasoning, but the options are endless.
Pesto
Pesto is a pretty underrated ingredient! It is full of flavor and tastes great with almost any Italian dish!
One of our favorite ways to try a variety of different yummy pestos is with this really cool Mantova Organic Pesto Mix Pack.
How To Make Keto Pesto Chicken Flatbread
(scroll down for full recipe card with full list of ingredients & instructions)
Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted completely.
Place the cheese into a mixing bowl with the remaining crust ingredients. Blend on high until a smooth dough forms.
Press the dough into a rectangular shape on a parchment lined baking sheet.
Top the dough with the pesto sauce.
Add the chicken and spinach over the top.
Sprinkle 1 cup of mozzarella cheese and the 2 tbsp of parmesan.
Bake for 20-25 minutes until the crust is golden brown.
Easy Tasty Keto Chicken Pesto Flatbread
As I’ve already mentioned, this keto chicken pesto flatbread is incredibly easy to make, and the whole family will love it!
If you have picky eaters in the house, this recipe can be easily changed to fit the tastes of anyone in your house.
The pesto can be swapped for a keto friendly marinara and the chicken can be swapped for any topping you may desire.
You can top this flatbread with some pepperoni, ground beef, ham, sausage, or even mushrooms with this keto flatbread and it is sure to turn out great!
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Enjoy!
Ingredients
For the crust:
- 1 ½ cups mozzarella cheese, shredded
- 2 oz cream cheese
- 1 cup almond flour
- ¼ tsp xanthan gum
- ½ tsp baking soda
- 1x large egg
- ½ tsp italian seasoning
- 2x garlic clove
- A pinch of salt
For the topping
- ⅓ cup pesto sauce
- 1 cup mozzarella cheese
- 2 cups boneless skinless chicken breast
- 2 tbsp parmesan cheese, grated
- 2 cups spinach
Nutrition Facts
8 servings per recipe| Per Serving 300 | Per Recipe 2440 | |||
| 6 servings of mozzarella cheese (1 ½ cups) @ 80 each | 60 | 480 | ||
| 2 servings of cream cheese (2 oz) @ 100 each | 25.31 | 202.5 | ||
| 8 servings of almond flour (1 cup) @ 90 each | 90 | 720 | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 5 each | 0.05 | 0.42 | ||
| 1 serving of large egg (1 x) @ 60 each | 7.5 | 60 | ||
| ½ serving of italian seasoning (½ tsp) @ 4 each | 0.25 | 2 | ||
| 2 servings of garlic clove (2 x) @ 4 each | 1 | 8 | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 190 each | 31.64 | 253.08 | ||
| 4 servings of mozzarella cheese (1 cup) @ 80 each | 40 | 320 | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 128 each | 40 | 320 | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 20 each | 7.5 | 60 | ||
| ⅗ serving of spinach (2 cups) @ 23 each | 1.73 | 13.81 | ||
| 23g | 30% | 185g | 238% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 6 g each | 4.5 g | 36 g | ||
| 2 servings of cream cheese (2 oz) @ 10 g each | 2.53 g | 20.25 g | ||
| 8 servings of almond flour (1 cup) @ 8 g each | 8 g | 64 g | ||
| 1 serving of large egg (1 x) @ 4 g each | 0.5 g | 4 g | ||
| ½ serving of italian seasoning (½ tsp) @ 0.1 g each | 0.01 g | 0.05 g | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 19 g each | 3.16 g | 25.31 g | ||
| 4 servings of mozzarella cheese (1 cup) @ 6 g each | 3 g | 24 g | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 2.8 g each | 0.88 g | 7 g | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 1.5 g each | 0.56 g | 4.5 g | ||
| ⅗ serving of spinach (2 cups) @ 0.4 g each | 0.03 g | 0.24 g | ||
| 8g | 39% | 62g | 308% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 3.5 g each | 2.63 g | 21 g | ||
| 2 servings of cream cheese (2 oz) @ 6 g each | 1.52 g | 12.15 g | ||
| 8 servings of almond flour (1 cup) @ 0.5 g each | 0.5 g | 4 g | ||
| 1 serving of large egg (1 x) @ 1.5 g each | 0.19 g | 1.5 g | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 3 g each | 0.5 g | 4 g | ||
| 4 servings of mozzarella cheese (1 cup) @ 3.5 g each | 1.75 g | 14 g | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 0.8 g each | 0.25 g | 2 g | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 1 g each | 0.38 g | 3 g | ||
| ⅗ serving of spinach (2 cups) @ 0.06 g each | 0 g | 0.04 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 80mg | 27% | 641mg | 214% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 15 mg each | 11.25 mg | 90 mg | ||
| 2 servings of cream cheese (2 oz) @ 30 mg each | 7.59 mg | 60.75 mg | ||
| 1 serving of large egg (1 x) @ 210 mg each | 26.25 mg | 210 mg | ||
| 4 servings of mozzarella cheese (1 cup) @ 15 mg each | 7.5 mg | 60 mg | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 82 mg each | 25.63 mg | 205 mg | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 5 mg each | 1.88 mg | 15 mg | ||
| 420mg | 18% | 3340mg | 145% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 150 mg each | 112.5 mg | 900 mg | ||
| 2 servings of cream cheese (2 oz) @ 110 mg each | 27.84 mg | 222.75 mg | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 10 mg each | 0.1 mg | 0.83 mg | ||
| 2 servings of baking soda (½ tsp) @ 300 mg each | 75 mg | 600 mg | ||
| 1 serving of large egg (1 x) @ 70 mg each | 8.75 mg | 70 mg | ||
| ½ serving of italian seasoning (½ tsp) @ 1 mg each | 0.06 mg | 0.5 mg | ||
| 2 servings of garlic clove (2 x) @ 1 mg each | 0.25 mg | 2 mg | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 400 mg each | 66.6 mg | 532.8 mg | ||
| 4 servings of mozzarella cheese (1 cup) @ 150 mg each | 75 mg | 600 mg | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 50 mg each | 15.63 mg | 125 mg | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 80 mg each | 30 mg | 240 mg | ||
| ⅗ serving of spinach (2 cups) @ 79 mg each | 5.93 mg | 47.45 mg | ||
| 6g | 2% | 45g | 16% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.75 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 8 servings of almond flour (1 cup) @ 3 g each | 3 g | 24 g | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 7 g each | 0.07 g | 0.58 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.12 g | 0.99 g | ||
| ½ serving of italian seasoning (½ tsp) @ 0.7 g each | 0.04 g | 0.35 g | ||
| 2 servings of garlic clove (2 x) @ 1 g each | 0.25 g | 2 g | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 2 g each | 0.33 g | 2.66 g | ||
| 4 servings of mozzarella cheese (1 cup) @ 1 g each | 0.5 g | 4 g | ||
| ⅗ serving of spinach (2 cups) @ 3.6 g each | 0.27 g | 2.16 g | ||
| 1g | 5% | 10g | 37% | |
| 8 servings of almond flour (1 cup) @ 1 g each | 1 g | 8 g | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 7 g each | 0.07 g | 0.58 g | ||
| ½ serving of italian seasoning (½ tsp) @ 0.4 g each | 0.03 g | 0.2 g | ||
| 2 servings of garlic clove (2 x) @ 0.1 g each | 0.03 g | 0.2 g | ||
| ⅗ serving of spinach (2 cups) @ 2.2 g each | 0.17 g | 1.32 g | ||
| 1g | 10g | |||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 8 servings of almond flour (1 cup) @ 1 g each | 1 g | 8 g | ||
| ⅗ serving of spinach (2 cups) @ 0.4 g each | 0.03 g | 0.24 g | ||
| Sugar Alcohols | 0g | 0% | 0g | 0% |
| 4g | 34g | |||
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.75 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 8 servings of almond flour (1 cup) @ 2 g each | 2 g | 16 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.12 g | 0.99 g | ||
| ½ serving of italian seasoning (½ tsp) @ 0.3 g each | 0.02 g | 0.15 g | ||
| 2 servings of garlic clove (2 x) @ 0.9 g each | 0.23 g | 1.8 g | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 2 g each | 0.33 g | 2.66 g | ||
| 4 servings of mozzarella cheese (1 cup) @ 1 g each | 0.5 g | 4 g | ||
| ⅗ serving of spinach (2 cups) @ 1.4 g each | 0.11 g | 0.84 g | ||
| 22g | 45% | 179g | 358% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 7 g each | 5.25 g | 42 g | ||
| 2 servings of cream cheese (2 oz) @ 2 g each | 0.51 g | 4.05 g | ||
| 8 servings of almond flour (1 cup) @ 3 g each | 3 g | 24 g | ||
| 1 serving of large egg (1 x) @ 6 g each | 0.75 g | 6 g | ||
| ½ serving of italian seasoning (½ tsp) @ 0.1 g each | 0.01 g | 0.05 g | ||
| 2 servings of garlic clove (2 x) @ 0.2 g each | 0.05 g | 0.4 g | ||
| 1 ⅓ servings of pesto sauce (⅓ cup) @ 5 g each | 0.83 g | 6.66 g | ||
| 4 servings of mozzarella cheese (1 cup) @ 7 g each | 3.5 g | 28 g | ||
| 2 ½ servings of boneless skinless chicken breast (2 cups) @ 24 g each | 7.5 g | 60 g | ||
| 3 servings of parmesan cheese, grated (2 tbsp) @ 2 g each | 0.75 g | 6 g | ||
| ⅗ serving of spinach (2 cups) @ 2.9 g each | 0.22 g | 1.74 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
-
Preheat the oven to 350 degrees.
-
Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted completely.
-
Place the cheese into a mixing bowl with the remaining crust ingredients. Blend on high until a smooth dough forms.
-
Press the dough into a rectangular shape on a parchment lined baking sheet.
-
Top the dough with the pesto sauce.
-
Add the chicken and spinach over the top.
-
Sprinkle 1 cup of mozzarella cheese and the 2 tbsp of parmesan.
-
Bake for 20-25 minutes until the crust is golden brown.