Long live the King and his low-carb diet! 👑🍴 Just whipped up a keto coronation chicken quiche fit for royalty. Let's hope King Charles approves of this savory coronation feast.

Tender diced chicken is simmered in a fragrant blend of spices, chicken broth, and creamy coconut milk to create a rich and flavorful sauce. Chopped dried apricots and toasted almonds add a sweet and nutty crunch to every bite, while a garnish of fresh cilantro provides a bright and refreshing finish. Best of all, this dish is low in carbohydrates and high in healthy fats, making it a perfect choice for those following a keto or low-carb lifestyle. Serve it over a bed of cauliflower rice for a satisfying and nutritious meal that's sure to become a new favorite in your household.

Watch how to make this here.

Ingredients:

• For the crust:

  • 360g almond flour
  • 60g coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 100g cold butter, cut into small pieces
  • 2 egg

  For the filling:

  • 450g chicken breast
  • 15g ghee or coconut oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 120ml chicken broth (we use The Bone Broth Co)
  • 120ml full-fat coconut milk
  • 70g unsweetened dried apricots, chopped
  • 30g slivered almonds, toasted
  • 6 eggs
  • 120ml heavy cream
  • Salt and pepper to taste
  • Chopped fresh cilantro, for garnish

Method:

1. 1. Preheat the oven to 350°F (180°C).

   2. In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

   3. Add the egg and mix until the dough comes together. Press the dough into a greased 9-inch quiche pan, pressing it up the sides of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

   4. In a large skillet, heat the ghee or coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes.

   5. Add the garlic and sauté for another 30 seconds.

   6. Add the diced chicken to the skillet and cook until browned on all sides.

   7. Add the cumin, coriander, turmeric, cayenne, cinnamon, cardamom, ginger, salt, and black pepper. Stir to coat the chicken in the spices and cook for another 2 minutes.

   8. Pour in the chicken broth and coconut milk and stir to combine. Bring the mixture to a simmer and let cook for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

   9. Stir in the chopped apricots and toasted almonds and let cook for another 5 minutes.

   10. In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.

   11. Pour the chicken mixture into the prepared crust. Pour the egg mixture over the top.

   12. Bake for 25-30 minutes or until the eggs are set. Let cool for 10 minutes before slicing.

   13. Garnish with chopped cilantro and serve warm.

Nutritional values 

Values approximately calculated per serving. Note that these values are approximate and may vary based on the specific ingredients used in the recipe. Additionally, the cauliflower rice used as a side is not included in these nutritional values.

• Calories: 406
• Total Fat: 22g
• Saturated Fat: 9g
• Sodium: 374mg
• Net Carbohydrates: 12g
• Of which sugars: 10g
• Dietary Fiber: 4g
• Protein: 32g