Ingredients:

  • 4 large Boneless, Skinless Chicken Breasts (approx. 700-800g total)
  • 2 Tbsp Olive Oil or Avocado Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1/4 cup Unsweetened Sugar-Free Ketchup
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Yellow Mustard (Dijon works too)
  • 1 tsp Garlic Powder
  • 1/2 tsp Liquid Smoke (optional)
  • 1/2 tsp Low-Carb Sweetener (e.g., Erythritol or Monk Fruit blend)
  • Pinch of Cayenne Pepper (optional)
  • 8 slices thick-cut Bacon
  • 1 cup Shredded Monterey Jack Cheese
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 2 Tbsp Fresh Chives, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish lightly.
  2. Cook the bacon until crisp (pan-fried or baked), drain on paper towels, and chop into small bits. Set aside.
  3. Butterfly the chicken breasts horizontally to create four thinner, uniform portions, or pound them to about 3/4 inch thickness to ensure even cooking.
  4. Pat the chicken dry. Rub the chicken breasts with olive oil, salt, pepper, and smoked paprika.
  5. Mix Keto BBQ Sauce: In a small bowl, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, liquid smoke, sweetener, and cayenne pepper until smooth. Taste and adjust seasoning as desired.
  6. Initial Bake Setup: Place the seasoned chicken breasts in the prepared baking dish. Brush the tops of the chicken liberally with half of the prepared Keto BBQ sauce.
  7. Bake (Part 1): Place the chicken in the preheated oven and bake for 15 minutes.
  8. Remove & Layer Sauce: Carefully remove the baking dish from the oven. Brush the remaining half of the BBQ sauce over the partially cooked chicken.
  9. Add Toppings: Sprinkle the chopped crispy bacon evenly over the chicken, followed by the combined Monterey Jack and Cheddar cheeses.
  10. Final Bake: Return the dish to the oven and bake for another 5–10 minutes, or until the cheese is bubbling, golden, and the internal temperature of the chicken reaches 165°F (74°C).
  11. Rest and Serve: Remove from the oven, cover loosely with foil, and let rest for 5 minutes before serving. Garnish with fresh chives.