Keto buffalo chicken meatballs
These Keto Buffalo Chicken Meatballs are made with ground chicken thighs, almond flour, and a kick of spicy pepper sauce. Perfect as a low-carb snack or appetizer, they deliver bold flavors without compromising keto goals.
Cook time 15 min
Prep time 10 min
Ingredients:
16 oz chicken thighs2 cups almond flour
1/4 cup cheddar cheese
1/4 cup ranch dressing
8 tbsp pepper sauce
1 egg
If you're following a keto diet and crave something with a spicy kick, these Keto Buffalo Chicken Meatballs are an excellent option. Packed with protein and healthy fats, these meatballs are both delicious and low in carbs, making them perfect for a snack, appetizer, or even as a main course. Follow this recipe to enjoy a flavorful treat without compromising your dietary goals.
Instructions:
- Preheat your oven to 400°F (200°C). Make sure the oven is fully preheated before baking the meatballs for even cooking.
- If your chicken thighs are not already ground, use a food processor to grind them into a coarse ground meat. Ensure that the chicken is evenly ground for uniform meatballs.
- In a large mixing bowl, combine the ground chicken thighs, almond flour, shredded cheddar cheese, ranch dressing, and egg. Mix until all ingredients are fully incorporated.
- Using your hands or a small ice cream scoop, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper. Ensure they are evenly spaced to allow for proper cooking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. You can check for doneness by ensuring the internal temperature reaches 165°F (74°C).
- Remove the meatballs from the oven and let them cool slightly. In a large bowl, toss the baked meatballs with the pepper sauce until they are evenly coated.
- Transfer the coated meatballs to a serving plate and garnish with additional ranch dressing or blue cheese dressing if desired. You can also serve them with celery sticks or your favorite low-carb side.
- Serve hot and enjoy your delicious Keto Buffalo Chicken Meatballs!
These Keto Buffalo Chicken Meatballs are sure to become a favorite, whether you’re a fan of the keto diet or just enjoy flavorful, spicy food. With simple ingredients and straightforward steps, you can easily whip up this tasty dish and cater to your cravings while staying on track with your dietary goals. Happy cooking!
Keto buffalo chicken meatballs FAQ:
Bake the meatballs in a preheated oven at 400°F (200°C) for 20-25 minutes. They should be golden brown and cooked through.
Check the internal temperature of the meatballs; they should reach 165°F (74°C) to ensure they are fully cooked. Additionally, they should be golden brown on the outside.
Yes, you can substitute almond flour with other low-carb alternatives like coconut flour, but you may need to adjust the amount since coconut flour absorbs more moisture. A general guideline is to use less than the amount of almond flour.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months; thaw in the fridge before reheating.
You can use any hot pepper sauce you prefer, such as Frank's RedHot or Tabasco. The choice will affect the spiciness level, so select one that suits your heat tolerance.
Cooking Tips:
- For extra moisture, consider adding a tablespoon of olive oil to the mixture before baking.
- If you prefer less spice, reduce the amount of pepper sauce and substitute with a mild sauce of your choice.
- To ensure even cooking, use a cookie scoop to form uniform-sized meatballs.
- Serve these meatballs with a side of keto-friendly ranch or blue cheese dressing for dipping.
- For a crispy outer layer, broil the meatballs for the last 2-3 minutes of cooking.
Nutrition Facts
4 ServingsCalories 750kcal
Protein 36g
Carbohydrates 12g
Fiber 7g
Sugar 3.19g
Fat 60g
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