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These keto Buffalo Chicken Meatballs are the perfect low carb appetizer! I love to serve them with extra Buffalo sauce and ranch.


  • 1 pound Ground Chicken
  • ½ cups Almond Flour
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Salt To Taste
  • 1  Large Egg
  • 1 Tablespoon Buffalo Sauce
  • Ranch Dressing, To Serve
  • ½ cups Melted Butter
  • 1 cup Buffalo Sauce


Preheat oven to 375ºF. In a large mixing bowl, mix together all of the meatball ingredients.

Portion mix into meatballs 1-2 inches thick. I do 1-inch meatballs for appetizer and larger for dinner portions.

Place meatballs on a lined baking sheet and bake in the oven for 10 minutes.

While the meatballs are cooking, combine sauce ingredients in a bowl, and divide in half into 2 bowls. Reserve one bowl for extra dipping sauce.

Remove meatballs from oven and toss in sauce. Place back on the baking sheet and bake for 8 more minutes. Repeat this step 2 more times.

Serve with extra sauce and ranch dressing.

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