These easy Keto Buffalo Chicken Muffins are loaded with shredded chicken, tangy buffalo sauce, and cheese! These gluten free, keto-friendly buffalo chicken bites have just 2 net carbs each and are perfect for meal prep!
These low-carb keto muffins loaded with cheesy buffalo chicken and ranch are so tasty, and outrageously easy to make. At just 2 net carbs each, these bite-sized explosions of flavor are the perfect way to satisfy those fast food cravings whilst still reaping the rewards of a keto diet!
These muffins are super versatile, making them the ideal quick snack, appetizer or lunchbox staple. Even better, with their fat head dough base these gorgeous baked muffins are completely gluten-free.
Ingredients Overview
As always, here is a quick overview of the ingredients used in this recipe. For the complete recipe, simply scroll to the bottom of the page.
- Dairy: mozzarella cheese, cream cheese, and cheddar cheese
- Pantry Items: almond flour, buffalo sauce, ground flax meal (if you do not have this you can use additional almond flour in its place)
- Shredded Chicken: this a great recipe to utilize any leftover chicken.
- Ranch Dressing: use the brand of your choice but be sure it is a low carb option.
- Buffalo Sauce: you can use the brand of your choice. We prefer Frank’s Buffalo Sauce.
How to Make Keto Buffalo Chicken Bites
This recipe is super easy. It is comprised of three easy steps, preparing the keto crust recipe, making the buffalo chicken filling and lastly, assembling the muffins and baking.
- To prepare the dough you combine the melted mozzarella and cream cheese with the almond flour and ground flax meal until a soft dough forms. Just roll the dough out and use a biscuit cutter or the top of a mason jar to cut your circles. Press the circles into the muffin tin.
- In another bowl combine the cooked, shredded chicken, cream cheese, ranch and buffalo sauce.
- Spoon the buffalo chicken mixture into each cup and top with shredded cheddar cheese. Bake 15-18 minutes until gold and bubbly!
What is fat head dough?
Fat head dough is a low carb, but equally delicious, alternative crust comprised of mozzarella cheese, cream cheese and almond flour. Some versions have eggs, mine does not, but I do add ground flax seed to make the dough more pliable and increase the fiber content. However, if you do not have ground flax seed, simply substitute additional almond flour in its place.
Are these good for meal prep?
Buffalo chicken bites can be enjoyed hot or cold, and their bite-sized shape and easy storage make them the perfect option for meal prep! Packed with creamy mozzarella, protein-rich chicken and cool ranch, they are the ideal satisfying office lunch to eat whilst out and about.
Simply cook them up, and allow to cool completely, before packing them up in your lunchbox alongside some other easy keto goodies (and some extra ranch for dipping purposes, of course!)
Storage and Reheating Instructions
Storage: First, allow the muffins to cool completely. Then you can store this recipe in the refrigerator for up to 3 days or 3 months in the freezer.
Reheating: If you’d like to reheat your Keto Buffalo Chicken Muffins, simply stick them in the microwave in 30 second increments until they are heated all the way through.
Easy Buffalo Chicken Keto Recipes
If you’re a Buffalo enthusiast like me, check out these other easy Keto Buffalo Chicken recipes!
- Buffalo Chicken Lettuce Wraps: a super simple, low carb lunch.
- Buffalo Chicken Zucchini Boats: less than 4 net carbs per zucchini boat!
- Instant Pot Buffalo Chicken Soup: the ultimate keto comfort food.
- Keto Buffalo Wings: no breading involved, just extra crispy wings! Can you guess what my secret ingredient is?
Easy Keto Appetizers
Looking for some more mouth-watering keto appetizers? I love easy tapas style dinners for busy nights. These recipes are perfect if you are entertaining, or if you just want something a little creative for dinner! Here are some of my absolute favorites!
Keto Buffalo Chicken Muffins
Equipment
Ingredients
For the Keto Crust
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 3/4 cup almond flour
- 2 tablespoons ground flax meal
Buffalo Chicken Mixture
- 2 cups cooked shredded chicken
- 2 ounces cream cheese
- 2 tablespoons low carb ranch dressing
- 2 tablespoons buffalo sauce
Topping
- 3/4 cup shredded cheddar cheese
- Chopped green onions optional
Instructions
- Preheat oven to 400 degrees F
- In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and ground flax meal.
- Mix the dough well until you have a soft ball
- Between two silicone baking mats or parchment paper, roll the dough into a rectangle roughly 12×9.
- Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin.
- In another bowl combine the cooked, shredded chicken, cream cheese, ranch and buffalo sauce.
- Spoon the buffalo chicken mixture into each cup and top with shredded cheddar cheese.
- Bake 15-18 minutes.
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