Keto Buffalo Chicken Dip

Creamy, spicy, cheesy buffalo chicken dip with only 3g net carbs per serving and a crowd pleasing game day vibe. ♡

This keto buffalo chicken dip is the game day snack that ruins all other dips. Creamy cream cheese, shredded chicken, tangy buffalo sauce, and melted cheddar bubble together for a scoopable keto masterpiece at only 3g net carbs per serving. For more ideas, see our Keto Cauliflower Mac And Cheese.

Mix, bake, serve. Scoop with celery sticks, pork rinds, or cucumber chips. Let’s make it together.

Ingredients

Keto Buffalo Chicken Dip

• 3 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup sour cream, full fat
• 1/2 cup buffalo sauce, Frank’s RedHot
• 1/2 cup ranch dressing, full fat
• 1 cup sharp cheddar, shredded
• 1 cup mozzarella, shredded
• 1/2 cup blue cheese crumbles, optional
• 2 green onions, sliced
• celery sticks and cucumber chips, for serving

How to Make Keto Buffalo Chicken Dip

1. **Preheat.** Heat oven to 375F. Grease a 9 inch pie dish or cast iron skillet.
2. **Mix.** In a large bowl, combine cream cheese, sour cream, buffalo sauce, and ranch. Beat until smooth.
3. **Chicken.** Stir in shredded chicken, half the cheddar, and half the mozzarella.
4. **Spread.** Transfer to the baking dish and smooth the top.
5. **Cheese.** Top with remaining cheddar and mozzarella plus optional blue cheese.
6. **Bake.** Bake 18 to 22 minutes until bubbly and golden. Top with green onions. Serve warm with celery and cucumber.

Why This Recipe Works

Using cream cheese as the base gives the dip body and richness that holds up to hearty scoopers. This is what separates a proper buffalo chicken dip from a thin buffalo sauce soup. The fat content also slows digestion and keeps this in fat burning mode, which hits 34 grams fat, 22 grams protein, and 3 grams net carbs per serving.

Frank’s RedHot is the only buffalo sauce to use if you want authentic flavor. Most store brands and knockoffs have sugar, corn syrup, or thickeners that bump up carbs. Always read labels on buffalo sauce. Ranch dressing adds herbaceous depth and keeps the dip from being one dimensional hot sauce. Use full fat ranch.

Baking the dip until golden and bubbling on top is what takes this from ingredients in a bowl to true dip status. The top develops a thin crust of crispy browned cheese that smells like heaven and gives each bite a contrasting texture. 20 minutes at 375F is the sweet spot. Any longer and the cheese separates into an oily layer. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use rotisserie chicken to save time. 3 cups shredded equals 1 whole chicken.
• Use Frank’s RedHot original for authentic buffalo flavor with zero sugar.
• Store leftovers in the fridge in a sealed container for up to 4 days.
• Reheat in a 350F oven for 10 minutes until bubbling. Microwave works in 90 second bursts.
• Use full fat cream cheese, ranch, and cheese. Low fat versions add carbs and lose flavor.
• Grate your own cheese for smooth melting.

Variations

• Swap ranch for blue cheese dressing for a classic wing flavor.
• Add chopped celery or green onions in the mix for crunch.
• Top with crumbled bacon for buffalo bacon ranch dip.
• Stir in cooked cauliflower florets for a more substantial dip.
• Add a layer of pepper jack cheese on top for extra heat.
• Use leftover turkey instead of chicken after the holidays.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Using low fat cream cheese: Low fat versions make the dip thin and add carbs. Always full fat.
• Using the wrong hot sauce: Read labels. Many sauces have sugar. Frank’s RedHot original is sugar free.
• Overbaking: 20 minutes is plenty. Over baking causes cheese to separate into an oily layer.
• Using canned chicken: Canned chicken tastes off and waters down the dip. Use rotisserie or fresh cooked.

Keto Buffalo Chicken Dip

Keto buffalo chicken dip with 3g net carbs. Creamy, spicy, cheesy crowd pleaser ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Snack

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chicken shredded
• 8 oz cream cheese softened
• 1/2 cup sour cream full fat
• 1/2 cup buffalo sauce Frank's RedHot
• 1/2 cup ranch dressing full fat
• 1 cup sharp cheddar shredded
• 1 cup mozzarella shredded
• 1/2 cup blue cheese crumbles optional
• 2 green onions sliced
• celery sticks and cucumber chips for serving

Method

 

1. **Preheat.** Heat oven to 375F. Grease a 9 inch pie dish or cast iron skillet.
2. **Mix.** In a large bowl, combine cream cheese, sour cream, buffalo sauce, and ranch. Beat until smooth.
3. **Chicken.** Stir in shredded chicken, half the cheddar, and half the mozzarella.
4. **Spread.** Transfer to the baking dish and smooth the top.
5. **Cheese.** Top with remaining cheddar and mozzarella plus optional blue cheese.
6. **Bake.** Bake 18 to 22 minutes until bubbly and golden. Top with green onions. Serve warm with celery and cucumber.

Notes

Use rotisserie chicken to save time. 3 cups shredded equals 1 whole chicken. Use Frank's RedHot original for authentic buffalo flavor with zero sugar. Store leftovers in the fridge in a sealed container for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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