Keto Buffalo Chicken Bites
Indulge in the classic flavor of Buffalo wings with these Keto Buffalo Chicken Bites. They're packed with chicken, cream cheese, cheddar cheese and zesty Buffalo wings sauce for a mouthwatering appetizer that's low-carb and gluten-free.
Servings: 8
Calories: 374kcal
Ingredients
- 1 cup almond flour superfine (like Bob’s Red Mill)
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons baking powder
- 1 ½ cups finely chopped cooked chicken breast I used rotisserie chicken
- 4 ounces cream cheese at room temperature, cut into small chunks
- ¼ cup thinly sliced green onions
- 3 tablespoons Frank’s Red Hot Buffalo Wings Sauce
For the Blue Cheese Dip
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup crumbled blue cheese plus additional for garnish
- ½ lemon juiced
- 2 teaspoons thinly sliced fresh chives
- Salt and freshly ground black pepper to taste
- 1 to 2 teaspoons heavy cream or as needed to thin to desired consistency
Instructions
- Preheat the oven to 400 degrees F with a rack in the center of the oven. Line a baking sheet with parchment paper. If using foil, coat it generously with nonstick cooking spray.
- In a large bowl, stir together the almond flour, shredded cheddar cheese, and baking powder.
- Add the chicken, cream cheese, green onions, and Buffalo sauce, and mix until well combined. It’s easiest to start with a spoon and end with your hands.
- Cover the bowl and refrigerate for about 1 hour or up to 24 hours.
- Use a small cookie scoop to form 1-inch balls and place them on the baking sheet with a little space in between.
- Bake for 15 minutes, or until just barely cooked through and golden brown on the bottom.
- Set the oven to BROIL without moving the oven rack and cook for another 1 to 2 minutes to brown the tops (watch closely to avoid over-browning).
- Remove from the oven and immediately transfer the Buffalo Chicken Bites to a serving platter. Serve with the Blue Cheese Dip.
Blue Cheese Dip
- In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, chives, and salt and pepper, to taste. Stir in as much heavy cream as needed to thin to the desired consistency. Garnish with a little additional crumbled blue cheese.
Notes
Makes 24 bites
Lower fat version: Substitute ⅓ less fat cream cheese in the bites and light sour cream in the dip.
Make-Ahead and Storage Tips
Refrigerator: Make the dough and cover and refrigerate it for up to 24 hours. If you have enough room in your fridge, you can scoop the dough into balls and place them on a parchment paper line baking sheet before refrigerating.
Freezer: You can freeze Buffalo Chicken Bites either before or after baking. Just place them on a baking sheet about 1-inch apart and freeze them for an hour or two until frozen solid. Then you can transfer them to a freezer safe plastic storage bag and freeze for up to 2 to 3 months. Allow them to thaw safely and completely in the refrigerator overnight before baking or reheating.
Storing Leftovers: Transfer any leftover Buffalo Chicken Bites and Blue Cheese Dip to separate airtight containers and refrigerate within 2 hours of baking. Reheat and enjoy within 3 to 4 days for the best quality.
Nutrition
Serving: 3pieces | Calories: 374kcal | Carbohydrates: 6g | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 650mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 1mg