Buffalo Chicken Dip {Low-Carb and Gluten-Free}

PER 1/2-Cup Serving: Calories 410 | Fat 33g | Carbohydrates 2.3g | Fiber 0g | Net Carbohydrates 2.3g | Protein 25g

Recipe by Brandon McDearis

This buffalo chicken dip makes for a delicious, keto-friendly appetizer that can be served with vegetables or low-carb crackers at your next dinner party or tailgate. This recipe is very low-carb, but the protein is slightly high. This can easily be adjusted by omitting one (or two) chicken thighs and adding more cheese and/or cream cheese to use as filler in its place. The results will be similar. Keto-lovers, rejoice!

*This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar*


Other keto-friendly chicken recipes you may like: Chicken Kale Caesar Salad and Jerk Chicken with Creamy Jamaican Sauce

Traveling on a Keto diet? Check out our Keto travel tips here.

New to Keto? Try our KETO 30 Bundle.


Note: It is always preferential to use grass-fed meat and dairy products, as well as Himalayan salt.


  1. Preheat oven to 400 degrees. Toss chicken with olive oil, a generous pinch of salt and pepper, and the 2 teaspoons of garlic powder. Lay the chicken evenly on a sheet pan and bake for 30-35 minutes (until an internal temperature of 165 degrees is reached), rotating the pan halfway through the baking time.
  2. Reduce the oven temperature to 375 degrees. Allow the chicken to cool enough to handle. Chop or shred the chicken by hand into a large bowl. Mix together the rest of the ingredients with the chicken, except for the 2 (divided) cups of cheese (reserve 1 cup of cheddar and 1 cup of Monterey Jack).
  3. Pour the mixture evenly into a sprayed/greased oven-safe baking dish and top with remaining cheese.
  4. Bake in the oven for 20-30 minutes until it starts to brown and bubble. It can be finished under the broiler for 2-3 minutes to crisp and brown the top.

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