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!

Keto Buffalo 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 Needed for Keto Buffalo Chicken Muffins

Mozzarella cheese
Cream cheese
Almond flour
Ground flax meal (if you do not have this you can use additional almond flour in its place)
Shredded chicken
Ranch dressing
Cheddar cheese
Buffalo sauce

How to Make Keto Buffalo Chicken Muffins

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?

Keto Buffalo Chicken Muffins 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!)

Pair these muffins with celery sticks for a complete meal. Or for something different, this Keto Asparagus, Avocado and Tomato Salad would make the perfect accompaniment for a hassle-free lunch that will keep you full all day long.

How do you reheat?

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!

Keto Buffalo Chicken Taquitos: only 3 ingredients and ready in under 10 minutes
Buffalo Chicken Stuffed Sweet Peppers: a great appetizer, snack or easy dinner
Keto Buffalo Chicken Zucchini Boats: oven and air fryer instructions included
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!

Yield: 12

Keto Buffalo Chicken Muffins

Name: Keto Buffalo Chicken Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: Keto
Ingredients: 2 cups shredded mozzarella cheese; 2 ounces cream cheese; 3/4 cup almond flour; 2 tablespoons ground flax meal; 2 cups cooked, shredded chicken; 2 ounces cream cheese; 2 tablespoons low carb ranch dressing; 2 tablespoons buffalo sauce; 3/4 cup shredded cheddar cheese; Chopped green onions (optional)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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.