Low Carb Buffalo Stuffed Chicken

Low Carb Buffalo Stuffed Chicken
    Keto Buffalo Stuffed Chicken

    Keto Buffalo Stuffed Chicken

    It's an easy and delicious Low Carb Buffalo Stuffed Chicken that uses ingredients that you probably already have in the fridge. Well, you can finally use this bottle of Frank's hot red sauce that has been taking up space in your fridge since Easter.

    Author: Rachel

    Let's make our Buffalo Stuffed Chicken



    Cheese Filling:

    If you don’t have dry Ranch seasoning you'll also use 1/3 cup ranch dressing, just skip the soured cream.


    - Season chicken breasts with flavor god dish seasoning, salt, and pepper and cut a 2-inch pocket into each pigeon breast. - In a mixing bowl, combine cream cheese, shredded cheese, sour cream, and ranch seasoning

    - Stuff each chicken breast with cheese mixture. Close slit using toothpicks. - Coat chicken with buffalo sauce (reserve some for basting at the end)

    - I cooked the chicken using an air fryer oven at 370 degrees for 17-20 minutes, but you can also bake them in the oven at 375 degrees, cook for 20-25 minutes or until chicken is fully cooked.

    - Drizzle chicken with buffalo sauce and ranch dressing before serving.

    Calories: 339kcal Carbohydrates: 5.4g

    Second Recipe By: Eric

     Buffalo chicken stuffed Jalapenos wrapped in bacon 

    Buffalo chicken stuffed Jalapenos wrapped in bacon. Is there ever a bad time to wrap something in bacon?

    Recipe for buffalo chicken dip:⁠


    • 8 oz fully cooked chicken breast ⁠
    • 1/4 cup sour cream⁠
    • 4 oz cream cheese⁠
    • 1/4 cup hot sauce or buffalo sauce⁠
    • Seasonings of your choice ⁠
    • Optional: 2-4 tbsp shredded cheddar⁠


    1. Preheat oven to 350F⁠
    2. Let cream cheese soften (I just microwaved on defrost setting for 1 minute).⁠
    3. Mix all ingredients in baking dish and bake for 15-20 minutes.⁠

    Recipe for the Jalapenos:

    Ingredients: ⁠

    • 6 Jalapenos peppers⁠
    • 6 slices of bacon⁠
    • Buffalo chicken dip⁠


    1. Preheat oven to 350F. Cook the bacon halfway. Make it more done on one side so when you wrap the Jalapenos that side can be facing inward. ⁠
    2. Cut the Jalapenos in half lengthwise and remove the insides. (Use a spoon or it will burn your fingers lol) ⁠
    3. Fill each jalapeno half with the buffalo chicken dip. Wrap with half a slice of bacon. Bake for 20-25 minutes. You can broil the last 2 minutes for the burnt vibe.⁠

     For 4 jalapeno halves.⁠Recipe makes 3 servings.⁠
    Calories: 214⁠Fat: 15⁠Protein: 18⁠Net carbs: 1.8⁠Fiber: 0.8⁠

    I just used leftover buffalo chicken dip, but if you’re making it all at once, you might not need to bake it as long initially. I’m not sure though. 
    Gifted with the preparation of keto recipes, I try to satisfy all the tastes Ketogenic Diet Recipes & Tips .