Keto-Friendly Chicken Lasagna Cups

Recipe posted in: Lunch/Dinner
chicken lasagna

This unique spin on an Italian classic is the perfect addition to your weight loss menu. Try out these Keto-Friendly Chicken Lasagna Cups.

On a low carb diet, enjoying a plate of lasagna can feel like a distant dream. We’re changing that with these pasta-free chicken lasagna cups! This high protein meal will be your new favorite dinner.

To get started, preheat your oven to 350°F and prep a muffin tin with nonstick cooking spray. Create your cups by laying chicken cutlets onto a cutting board. Using the smooth side of a mallet, pound each cutlet until it’s a quarter inch thick. Cut each cutlet in half and lay them individually into the muffin tin, overlapping the ends of the chicken to form cups. In a small bowl, mix together shredded mozzarella, ricotta cheese, cream cheese and spices. Spoon two tablespoons of the mixture into each muffin cup, then top with two teaspoons of sugar-free marinara sauce. Sprinkle shredded mozzarella cheese on top and bake for about 25 minutes until the chicken is cooked and the cheese is bubbly. Once they’re done baking, remove the lasagna cups from the muffin tin and place them on a plate. Garnish with fresh parsley and serve warm. Enjoy your keto-friendly lasagna!

One serving of these Keto-Friendly Chicken Lasagna Cups is 245 calories and counts as one Lean Protein and one Healthy Fat on the South Beach Diet program. Feel free to serve it with some non-starchy veggies to get in your five required servings. While you’re enjoying these cheesy cups, make sure to log them in the South Beach Diet Tracker App! It was designed to help you keep track of your meals and be successful.

Looking for more low carb chicken recipes? Try these other keto-friendly ideas below:

If you don’t feel like cooking, South Beach Diet has a keto-friendly program that you’ll love. Learn more here! >

Phase: Phase 1, Phase 2, Phase 3

Servings: 6 (1 serving = 2 cups)

Nutrition Information

  • 1 Healthy Fat
  • 1 Lean Protein


  • 6 chicken cutlets (thin cut)
  • 1 cup shredded mozzarella, divided
  • 1 cup sugar-free marinara sauce
  • ¼ cup ricotta cheese
  • ¼ cup cream cheese, softened
  • 1 clove garlic, minced
  • ½ Tbsp. Italian Seasoning
  • ½ tsp. salt
  • ¼ tsp. crushed red pepper
  • ½ Tbsp. fresh parsley, chopped


  1. Preheat oven to 350°F. Coat a 12-cup muffin pan with nonstick cooking spray.
  2. Place chicken cutlets on a cutting board. Using the smooth side of a mallet, pound cutlets to about ¼ inch thick.
  3. Cut each chicken cutlet in half and lay them into the muffin tin cups, overlapping the ends to form bowls.
  4. In a small bowl, mix together the ricotta cheese, cream cheese, ½ of the mozzarella, garlic, Italian seasoning and crushed red pepper.
  5. Using a spoon, place about 2 tablespoons of the cheese mixture into each muffin cup.
  6. Top each muffin cup with 2 teaspoons of marinara sauce.
  7. Sprinkle the remaining mozzarella cheese on top of each muffin cup equally.
  8. Bake for 25 minutes, until the chicken is cooked and the cheese is bubbly. Remove the lasagna cups from the muffin tin and place on a plate.
  9. Garnish each lasagna cup with fresh chopped parsley. Serve warm.