Nutrition Info:

  • Serving size: 1 cup
  • Calories: 250
  • Total Fat: 18g
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Net Carbs: 4g
  • Protein: 15g


  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 2 tablespoons coconut flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cans (6.5 oz each) chopped clams, drained, juices reserved
  • 1 cup cauliflower florets, diced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
  2. Add butter to the pot with the bacon fat. Once melted, add diced onion, minced garlic, and diced celery. Sauté until softened, about 5 minutes.
  3. Stir in dried thyme and coconut flour, and cook for another 1-2 minutes to allow the flour to slightly brown.
  4. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
  5. Add heavy cream and the reserved clam juices to the pot. Stir well to combine.
  6. Add diced cauliflower florets to the pot. Bring the mixture to a simmer and cook until the cauliflower is tender, about 10 minutes.
  7. Stir in chopped clams and cooked bacon. Let the soup simmer for another 2-3 minutes to heat through.
  8. Season the Keto Clam Chowder with salt and pepper to taste.
  9. Once ready, ladle the soup into bowls and garnish with chopped fresh parsley.
  10. Serve hot and enjoy this rich and creamy Keto Clam Chowder!

This Keto Clam Chowder is a comforting and delicious option for those following a ketogenic diet, and it’s sure to satisfy your seafood cravings!