Step 1

Melt butter in a medium sauce pan. Add almond flour and cook for 1 minute, whisking constantly.

Step 2

Stir in cream and broth, and bring to a simmer. Add cream cheese and cook until melted.

Step 3

Remove from heat, and stir in sour cream, mayonnaise, garlic powder, smoked paprika, and cayenne pepper. Season to taste with salt and pepper.

Step 4

Preheat oven to 350 degrees.

Step 5

Place broccoli and chicken in a large baking pan and pour the sauce over.

Step 6

Top with cheese.

Step 7

Bake for 20 minutes, until bubbly and cooked through.

Step 8

Place the chicken and broccoli in your slow cooker and pour the sauce over it.

Step 9

Top with cheese and cook on low for about 4 hours.

Step 10

Set your Instant Pot to saute.  Melt butter and add almond flour.  Cook for 1 minutes, whisking constantly.  Stir in cream and broth and bring to a simmer.  Add garlic powder, smoked paprika and cayenne pepper.  Season to taste with salt and pepper.

Step 11

Add cooked chicken and broccoli to the pot and toss.

Step 12

Set to high pressure for 1 minutes.  Do a quick release.  Stir in cream cheese, sour cream, and mayonnaise.   Place lid on the instant pot and let sit until the cream cheese melts.  Stir to combine.  Add the shredded cheese and replace lid until the cheese melts.