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Fat Head Chicken Braid

By September 23, 2016December 14th, 2023Appetizer and Sides, Bread, Holiday Recipes, Main Dish, Poultry

Fat Head Chicken Braid

When I was in high school I loved this Chicken Broccoli Braid that was a “Pampered Chef” specialty recipe and it was often served at our family gatherings. The original recipe called for using Pillsbury crescent roll dough, but I found a perfect way to “healthify” that part… the fat head dough!

Fat Head Chicken Braid

My first recipe remake of the chicken broccoli braid was made with a higher carb version (click HERE to find.) I wanted to make it even lower carb and more keto so I adapted my recipe and used the ever so popular Fat Head crust to make the pastry part.

Fat Head Chicken Braid

Fat Head Chicken Braid

Maria Emmerich
Servings 8
Calories 290



  • 1 3/4 cup mozzarella cheese shredded
  • 2 tablespoons cream cheese softened
  • 3/4 cup almond flour
  • 1 large egg
  • 1/8 teaspoon Redmond Real salt



  • Preheat oven to 400 degrees F.
  • To make the dough, place the mozzarella and the cream cheese in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well.
  • Add the almond flour, egg and salt and using a hand mixer, combine well.
  • Place a greased piece of parchment paper on a pizza stone (or cookie sheet, but a pizza stone will bake the bottom better). Put the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches. Position the oval so the longer part aims towards you.
  • Make the filling by placing the diced chicken and mayo in a bowl. Mix well to combine. Place this mixture down the middle of the oval, lengthwise, in an oval shape. Leaving 1 ½ inches at the top and the bottom, and leaving 3 inches on each side. Top with shredded cheese.
  • Fry the diced bacon in a cast iron skillet for 4 minutes or until crispy and cooked through. Place bacon on top of the cheese.
  • Cut ¾ inch thick stripes along the braid that doesn’t have any filling. Fold the top and bottom end in, on top of the filling. Start on one end and fold the right flap over the filling, then the left flap, continue folding the flaps over the filling until the whole braid is wrapped.
  • Place the stone with the braid into the oven to bake for 15 minutes or until the braid is golden brown and dough is fully cooked. Remove from oven and allow to cool for 10 minutes.
  • Meanwhile make the Ranch dressing.
  • Once the braid is cool, drizzle with Ranch Dressing and garnish with herbs.


Calories: 290 | Fat: 22g | Protein: 19g | Carbohydrates: 3.7g | Fiber: 1.1g | P:E Ratio: 0.8


Fat Head Chicken Braid

At Keto-Adapted.com there are live weekly webinar meetings to help you stay on track. As well as personal help with macros and capabilities to make your own meal plans with shopping lists! I have also made workout videos and yoga videos.

Come check it out at keto-adapted.com.

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Carey says:

    After having so much trouble with the bread, once I weighed everything it was perfect. When doing something that requires dry ingredients could you please add the weight?

  • Oh my gosh I can feel my mouth already watering! This will be great for Christmas dinner.

  • Cynthia D Javernick says:

    OH, man, do I want CHEESE! LOL!
    And I meant every word of the above! Love you guys!

  • Kathy Hesser says:

    This looks amazing! Can’t wait to serve this for the next get together. You are awesome! Thanks for all you do!

  • Terri says:

    I wish this was on video….thanks for sharing the recipe Maria, I can’t wait to try it.

  • Jason says:

    We just made this for dinner and I’m not sure who loved it more, our 9 yr old, our 6 yr old, or Mommy and Daddy! This is going to be one of our new weekly dinners! Amazing recipe Maria! Thanks for all you do!

  • Patricia says:

    Hi Maria, I love your recipes and have 2 of your cookbooks. I have a question about dairy- specifically cheeses and cream cheese. Many of your recipes that appeal to me use these ingredients. I was under the impression that dairy can contribute to leaky gut (specifically a1 beta casein/BCM-7). I just listened to your Keto Summit interview and you had a lot to say about gut health. So I am wondering if you use raw dairy, organic dairy, dairy from Jersey cows or anything specific about the dairy to mitigate this issue. I’m not looking for a substitute to the dairy. I was just wondering if you could add anything to my confidence in cooking with the cheese and cream cheese. Thanks in advance for any feedback!

    • Maria Emmerich says:

      Yes. I use organic dairy. Full fat dairy can be a great Ketogenic food but for about 1/2 of the people I work with dairy is inflammatory. But if dairy isn’t an issue this recipe is awesome 😋

    • Maria Emmerich says:

      And thank you for listening to the summit😍😍😍

  • Beth says:

    How do you know if dairy is inflammatory for you? Thanks.

    • Joy says:

      Guessing that you would have to take dairy completely out of your diet for a particular amount of time (not sure how long is good) & then slowly, little by little add it back in to see if you have a reaction. Think Whole 30 Diet, but you’re just doing it with dairy.

    • Maria Emmerich says:

      If you can’t lose weight, have eczema, acid reflux or indigestion are a few signs.

  • Cynthia D Javernick says:

    Contemplating a version of pork pie with this “crust”………

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