Creamy Keto Mushroom Chicken Bake
A rich, low-carb chicken bake with mushrooms and a creamy keto-friendly sauce.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves optional
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.75 cup apple cider
Filling
- 0.5 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp cream or milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
- Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
- Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
- Sandwich cookies with filling, serve immediately or store in airtight container.
Notes
Best served warm; adjust seasoning to taste.