Easy Keto Chicken Carbonara
This Low Carb Carbonara has all of the flavors of a much-loved classic without all of the extra carbs! I promise you won’t miss them.
- 1 tablespoon avocado oil
- 8 ounces bacon diced
- 1 ½ pounds cubed chicken
- ⅓ cup diced onion
- 5 ounces chopped baby spinach
- 2 cups heavy cream
- 3 large eggs beaten
- 1 cup grated parmesan divided
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the bacon, chicken, and onion.
Cook until the bacon is crisp and the chicken is cooked through about 7 to 8 minutes. Add the baby spinach and cook until wilted. Remove from the pan.
Add the heavy cream to the skillet and reduce heat to medium-low. Cook until it is simmering.
In a separate bowl, whisk together the eggs, half of the cheese, the oregano, salt, and pepper.
Remove ⅓ cup of the heavy cream from the skillet and gradually whisk it with the egg mixture to temper.
Return the meat and vegetable mixture to the skillet and reduce the heat to low.
Stir the egg mixture into the meat and vegetable mixture until creamy.
Top with the remaining parmesan cheese.
Calories: 742.93kcal | Carbohydrates: 3.76g | Protein: 24.53g | Fat: 70.02g | Saturated Fat: 31.33g | Polyunsaturated Fat: 7.46g | Monounsaturated Fat: 27.28g | Trans Fat: 0.09g | Cholesterol: 244.61mg | Sodium: 426.23mg | Potassium: 356.36mg | Fiber: 0.63g | Sugar: 0.61g | Vitamin A: 2857.14IU | Vitamin C: 7.2mg | Calcium: 219.28mg | Iron: 1.78mg