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My keto buffalo chicken dip recipe combines JUICY shredded chicken with heaps of melty cheese and buffalo sauce. It’s creamy, spicy, and only 3 grams of net carbs.
Need more keto dip recipes? Try my keto cauliflower hummus, keto fruit dip, or keto spinach artichoke dip next!
I’m admittedly not a big sports fan, but my friends are. When the game’s on, you can usually find me in the kitchen making dips. In fact, I think a game was actually on when I came up with this recipe…
I wanted classic buffalo chicken dip flavors–but with low-carb substitutions. The result is a thick, creamy dip with spicy buffalo sauce and fall-apart chicken. When you put it that way…well, go team!
Table of Contents
Why I love this recipe
- Great for sharing…or not. This recipe makes a generous portion of dip, but I’d be lying if I didn’t admit to making a half-batch just for me.
- You can also make it in the crock pot. I like using the oven because it’s faster, but I also tested the slow cooker method.
- Easy to modify. If Frank’s buffalo sauce isn’t your thing, you can use any flavored buffalo sauce–so long as there’s no added sugar or sneaky carbs.
Ingredients needed
- Shredded chicken. I like using store-bought rotisserie chicken so I get a mix of chicken breast and chicken thighs, but you can also use homemade shredded chicken breast.
- Cream cheese. Use full-fat and softened cream cheese.
- Buffalo sauce. Frank’s Buffalo sauce is keto-friendly. If you want to use another brand, double-check the ingredients for added sugar.
- Sour cream. This balances out the tartness of the cream cheese and makes the dip creamier.
- Mozzarella cheese and Mexican cheese blend. I prefer mozzarella for creaminess and another cheese for saltiness. Use shredded cheddar cheese if you can’t find a Mexican three-cheese blend.
- Blue cheese crumbles. Optional, but I love crumbling blue cheese on top for added tanginess.
- Green onions. For garnish.
How to make keto buffalo chicken dip
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a baking dish. Shred the chicken and set aside.
Step 2- Mix. Combine the cream cheese, buffalo sauce, and sour cream in a bowl. Fold in the chicken, shredded cheese, and a handful of green onions.
Step 3- Bake. Pour the mixture into the baking dish and top with blue cheese and shredded cheese. Bake until bubbling.
Step 4- Serve. Let the dip cool briefly, then garnish with the remaining green onions and serve.
Can I make this in a crock pot?
Yes, if you’d prefer to make keto buffalo dip in a slow cooker, add all the ingredients to the slow cooker and combine. Cook on low for 6-8 hours or high for 3-4 hours. Before serving, stir it and garnish with green onions.
Arman’s recipe tips
- Use canned chicken. I tested it this way, and while the texture was not AS juicy and tender, the results were still pretty darn tasty. If that’s all you have, use it!
- Adjust the heat. I kept the spice to a medium level, but you can add more or less. If you want it really spicy, add a few dashes of Frank’s hot sauce or diced jalapeño peppers.
- Give it some crunch. Fold in chopped celery for added texture.
- Add ranch flavor. Swap the sour cream for my keto ranch dressing.
- Serve with low-carb dippings, like my keto tortilla chips, parmesan crisps, keto crackers, celery sticks, carrot sticks, or broccoli florets.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
To freeze: Freeze the cooled dip in shallow containers for up to 2 months.
To reheat: Bake the dip or microwave for 20 seconds or until warm.
Frequently asked questions
Traditional buffalo chicken dip may not be keto-friendly if it’s made with buffalo sauce containing sugar or carbs, which is why I prefer making it from scratch.
Regular buffalo chicken dip may contain up to 20 grams of carbohydrates, whereas my homemade recipe contains only 2 grams of net carbs.
I noticed the leftover dip sometimes separates when it’s reheated, but just give it a stir and it should taste great.
More keto appetizers
Keto Buffalo Chicken Dip
Ingredients
- 2 cups shredded chicken rotisserie chicken or homemade
- 8 ounces cream cheese softened
- 1/3 cup buffalo sauce
- 1/4 cup sour cream
- 1 1/2 cups mozzarella cheese divided
- 1 1/2 cups cheddar cheese divided
- 2 large green onions sliced
- 2 tablespoons blue cheese crumbled
Instructions
- Preheat the oven to 180C/350F. Lightly grease a 1-quart baking dish and set aside.
- Shred your rotisserie chicken or prepare shredded chicken and set aside.
- In a mixing bowl, whisk together the cream cheese, buffalo sauce, and sour cream until combined. Fold through the shredded chicken and one cup of each of the cheeses, along with one green onion.
- Transfer the mixture into the greased baking dish and top with the remaining shredded cheese. Crumble the blue cheese on top. Bake the dip for 15-20 minutes, or until the cheese is bubbling.
- Remove the buffalo chicken dip from the oven and let it sit for several minutes, before serving immediately.
Haven’t made it yet, but looks solid. We’re not big fans of bleu cheese, so we sub ranch dressing (also zero carbs). But the sour cream addition is a stroke of genius!
The flavours in this recipe is sooooo amazing, the chicken thickens up the dip to make it so filling…accompanied by keto tortilla chips by “the big man’s world”, just so amazing !
I haven’t had any recipe from the big man’s world yet…such great recipes and macros are always on point.
LOVE
Oh my gosh, this recipe is fantastic! I tried a small (third of a batch to check it out first). Loved it. I’m making a full batch for company tonight. Thanks for sharing.
So great to hear that!
Delicious! My favorite buffalo chicken dip recipe and it’s a great hit with all my friends!