31+ Flavorful Keto Buffalo Chicken Casserole Recipes You Need to Try

If you’re on a keto diet and craving a comforting, flavorful dish, then buffalo chicken casserole is the perfect solution!

The tangy, spicy flavors of buffalo sauce combined with the creamy, cheesy goodness of casserole make this a standout meal for anyone following a low-carb lifestyle.

But what makes buffalo chicken casserole even better is the variety of ways you can make it – from adding different veggies to experimenting with different cheeses, there’s no limit to how you can customize it!

In this blog post, we’ve gathered 31+ keto buffalo chicken casserole recipes that are not only delicious but also low-carb and keto-friendly.

Whether you prefer your casserole loaded with creamy cheese, fresh veggies, or spicy heat, you’ll find a recipe here that fits your taste and dietary needs.

Let’s dive in and discover the best buffalo chicken casseroles that will keep you satisfied without derailing your keto goals!

31+ Flavorful Keto Buffalo Chicken Casserole Recipes You Need to Try

As you can see, the world of keto buffalo chicken casserole recipes is vast and full of delicious possibilities.

With so many variations to choose from, you can easily find a recipe that caters to your cravings and dietary preferences.

Whether you’re in the mood for something creamy, cheesy, or packed with vegetables, there’s a keto buffalo chicken casserole out there for you.

These 31+ recipes not only bring bold flavors to your table, but they also provide all the comfort and satisfaction of a traditional casserole, minus the carbs.

So, next time you’re looking for an easy, filling, and keto-approved meal, give one of these buffalo chicken casseroles a try.

Your taste buds will thank you, and your keto journey will be all the more delicious!

Keto Buffalo Chicken Casserole with Cauliflower Rice

This keto buffalo chicken casserole is a hearty, creamy dish featuring tender shredded chicken, spicy buffalo sauce, and cauliflower rice. It’s perfect for meal prep or a satisfying dinner. The flavors come together beautifully, making it an excellent option for those on a low-carb diet.

Ingredients:

• 3 cups cooked shredded chicken
• 3 cups cauliflower rice
• 1 cup buffalo sauce (adjust to taste)
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup ranch dressing
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter and sauté the cauliflower rice until softened. Set aside.
In a large mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, paprika, salt, and pepper. Mix well until smooth.
Stir in the shredded chicken and cauliflower rice, ensuring everything is evenly coated.
Transfer the mixture to a greased 9×13-inch casserole dish.
Sprinkle the cheddar and mozzarella cheese over the top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with chopped green onions before serving.

This casserole delivers a creamy, spicy kick that’s balanced by the cheesy topping. The cauliflower rice perfectly substitutes traditional grains, making this a guilt-free comfort food option for keto lovers. Whether enjoyed on its own or paired with a simple green salad, it’s a dish that will quickly become a household favorite.

Keto Buffalo Chicken Casserole with Broccoli

This casserole is a cheesy, spicy delight that combines tender chicken, fresh broccoli, and creamy buffalo sauce. It’s a perfect balance of spice, richness, and freshness, ideal for a low-carb dinner or meal prep.

Ingredients:

• 4 cups cooked shredded chicken
• 2 cups broccoli florets, steamed
• 1 cup buffalo sauce
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• ¼ cup crumbled blue cheese (optional)

Instructions:

Preheat your oven to 375°F (190°C).
Steam the broccoli florets until tender but still slightly crisp. Drain and set aside.
In a large skillet, heat olive oil over medium heat and lightly sauté the shredded chicken.
In a mixing bowl, combine the buffalo sauce, sour cream, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
Stir in the chicken and broccoli, ensuring they are well coated in the sauce.
Pour the mixture into a greased 8×8-inch baking dish.
Top with Monterey Jack and mozzarella cheese. Add crumbled blue cheese if desired.
Bake for 20-25 minutes or until the cheese is golden and bubbly.

The combination of buffalo sauce and broccoli adds a fresh twist to the classic flavors of a chicken casserole. The creamy texture and cheesy topping make this dish irresistibly indulgent. Serve it as a standalone meal or alongside a crisp side salad for a complete and satisfying dinner.

Keto Buffalo Chicken Casserole with Spaghetti Squash

This keto buffalo chicken casserole uses spaghetti squash as a unique and satisfying base. The tender strands of squash soak up the bold buffalo sauce, creating a hearty and flavorful dish that’s as nutritious as it is delicious.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 3 cups cooked shredded chicken
• 1 cup buffalo sauce
• 1 cup Greek yogurt
• 1 cup shredded cheddar cheese
• ½ cup crumbled feta cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Prepare the spaghetti squash by roasting it at 400°F (200°C) for 30-40 minutes. Once cool, use a fork to scrape out the strands.
In a large mixing bowl, combine buffalo sauce, Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Add the shredded chicken and spaghetti squash strands to the bowl, tossing until well combined.
Pour the mixture into a greased casserole dish.
Top with cheddar and feta cheese.
Bake for 25-30 minutes or until the top is golden and bubbly.
Garnish with chopped parsley before serving.

This casserole is a true crowd-pleaser, offering all the spicy, creamy flavors you crave while keeping things light with spaghetti squash. It’s a fantastic way to enjoy a keto-friendly twist on comfort food classics and is sure to impress anyone at the table.

Keto Buffalo Chicken Casserole with Zucchini Noodles

This casserole is a fresh and spicy take on buffalo chicken, featuring zucchini noodles as a low-carb alternative to pasta. The creamy buffalo sauce and melted cheese create a rich, satisfying dish perfect for any keto dinner.

Ingredients:

• 4 cups cooked shredded chicken
• 3 medium zucchini, spiralized
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Lightly sauté the zucchini noodles in olive oil for 2-3 minutes to remove excess moisture. Drain well and set aside.
In a mixing bowl, combine buffalo sauce, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
Mix in the shredded chicken and zucchini noodles, ensuring everything is evenly coated.
Pour the mixture into a greased 9×13-inch casserole dish.
Sprinkle mozzarella and parmesan cheese on top.
Bake for 20-25 minutes or until the cheese is golden and bubbly.
Garnish with chopped parsley before serving.

This casserole combines the crunch of zucchini noodles with the creamy, spicy flavors of buffalo chicken. It’s a delightful mix of textures and tastes that makes eating keto both enjoyable and satisfying. Perfect for busy weeknights or meal prepping!

Keto Buffalo Chicken Casserole with Creamy Spinach

This dish combines the bold flavors of buffalo chicken with the richness of creamy spinach. It’s a comforting, low-carb meal that packs in flavor and nutrients, making it a perfect keto dinner option.

Ingredients:

• 3 cups cooked shredded chicken
• 3 cups fresh spinach, roughly chopped
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, melt the butter and sauté the spinach until wilted. Set aside.
In a mixing bowl, combine buffalo sauce, heavy cream, garlic powder, smoked paprika, salt, and pepper. Mix well.
Add the shredded chicken and sautéed spinach to the sauce, stirring to combine.
Pour the mixture into a greased 8×8-inch casserole dish.
Top with cheddar and mozzarella cheese.
Bake for 20-25 minutes or until the cheese is bubbly and golden.
Garnish with chopped green onions before serving.

This creamy casserole is a perfect balance of spicy and savory. The spinach adds a touch of freshness while the rich, cheesy topping makes this dish feel indulgent. It’s great for a cozy night in or for serving guests on a keto diet.

Keto Buffalo Chicken Casserole with Bell Peppers

This casserole brings together spicy buffalo chicken and the sweetness of bell peppers for a flavorful, colorful, and low-carb meal. It’s loaded with cheese and packed with bold flavors that keto enthusiasts will love.

Ingredients:

• 3 cups cooked shredded chicken
• 3 large bell peppers (any color), diced
• 1 cup buffalo sauce
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet and sauté the diced bell peppers until tender. Set aside.
In a mixing bowl, combine buffalo sauce, sour cream, garlic powder, chili powder, salt, and pepper until smooth.
Add the shredded chicken and sautéed bell peppers, mixing until coated.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with Monterey Jack and cheddar cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

This casserole is a vibrant and flavorful dish that’s as visually appealing as it is delicious. The bell peppers add a natural sweetness that balances the heat of the buffalo sauce, making it a well-rounded meal perfect for family dinners or potlucks.

Keto Buffalo Chicken Casserole with Avocado and Bacon

This casserole combines the spicy heat of buffalo chicken with creamy avocado and crispy bacon, making it a satisfying, rich, and flavorful low-carb dish. The creamy avocado and bacon bits provide the perfect contrast to the buffalo sauce, creating a deliciously indulgent meal.

Ingredients:

• 4 cups cooked shredded chicken
• 1 large avocado, diced
• 4 slices cooked bacon, crumbled
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine buffalo sauce, cream cheese, sour cream, garlic powder, cumin, salt, and pepper. Stir until smooth.
Add the shredded chicken and mix until fully coated in the sauce.
Transfer the mixture to a greased 9×9-inch casserole dish.
Top with shredded cheddar cheese and crumbled bacon.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
After baking, top with diced avocado and garnish with fresh cilantro.

This casserole offers the best of both worlds: a spicy buffalo kick with the creamy, cool taste of avocado and the crispy crunch of bacon. It’s perfect for anyone on a keto diet looking for a filling, flavorful meal. The richness of the avocado balances the heat of the buffalo sauce, creating a well-rounded, satisfying dish.

Keto Buffalo Chicken Casserole with Almond Flour Crust

This casserole adds a delicious almond flour crust, making it even more satisfying while still being keto-friendly. The crust is a great base for the buffalo chicken filling, giving it a comforting, hearty feel without any carbs from traditional crusts.

Ingredients:

• 4 cups cooked shredded chicken
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup almond flour
• ½ cup melted butter
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine buffalo sauce, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the shredded chicken and mozzarella cheese to the sauce, mixing until evenly coated.
In a separate bowl, combine almond flour, melted butter, and egg. Stir until a dough-like consistency forms. Press this mixture into the bottom of a greased 9×9-inch casserole dish to form the crust.
Spread the buffalo chicken mixture on top of the almond flour crust.
Top with cheddar cheese and bake for 25-30 minutes or until the cheese is golden and bubbly.
Garnish with chopped green onions before serving.

This keto buffalo chicken casserole with an almond flour crust is the ultimate comfort food for those following a low-carb diet. The almond flour base gives it the texture of a traditional crust, while the spicy buffalo chicken filling delivers rich and bold flavors. It’s the perfect meal for those craving something hearty and indulgent without the carbs.

Keto Buffalo Chicken Casserole with Mushrooms and Creamy Sauce

This buffalo chicken casserole is made even more delicious by the addition of mushrooms, which soak up the flavors of the creamy buffalo sauce. It’s a comforting, flavorful dish with the perfect balance of spice and richness.

Ingredients:

• 3 cups cooked shredded chicken
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, melt the butter over medium heat and sauté the mushrooms until they release their moisture and become tender.
In a mixing bowl, combine buffalo sauce, heavy cream, garlic powder, thyme, salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed mushrooms to the sauce, mixing well.
Transfer the mixture to a greased 8×8-inch casserole dish.
Top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is golden and bubbly.
Garnish with fresh parsley before serving.

This casserole brings together the earthy flavor of mushrooms and the spicy richness of buffalo sauce. The creamy sauce ties everything together, making it a satisfying dish perfect for a keto dinner. The melted cheese adds a comforting touch that will make this casserole a family favorite.

Keto Buffalo Chicken Casserole with Ricotta and Spinach

This buffalo chicken casserole combines the creamy richness of ricotta with spicy buffalo sauce and fresh spinach. It’s a perfect balance of flavors that’s both indulgent and low-carb, making it a great choice for a keto-friendly dinner.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• 1 cup buffalo sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, sauté the spinach until wilted, then set aside to cool slightly.
In a mixing bowl, combine buffalo sauce, ricotta cheese, garlic powder, red pepper flakes (if using), salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed spinach, mixing everything until well combined.
Transfer the mixture to a greased 9×9-inch casserole dish.
Top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

This casserole is a creamy, cheesy, and spicy delight. The ricotta adds a velvety texture that perfectly complements the buffalo sauce, while the spinach provides freshness and a nutrient boost. It’s a satisfying and healthy dish that will keep you full and content.

Keto Buffalo Chicken Casserole with Sweet Potato

For a slightly sweet and savory twist, this casserole incorporates roasted sweet potatoes, which pair wonderfully with the spicy buffalo chicken. The sweetness of the potatoes balances the heat of the buffalo sauce, creating a deliciously unique keto casserole.

Ingredients:

• 4 cups cooked shredded chicken
• 1 medium sweet potato, peeled and cubed
• 1 cup buffalo sauce
• 1 cup Greek yogurt
• 1 cup shredded cheddar cheese
• ½ cup crumbled feta cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Toss the sweet potato cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
In a mixing bowl, combine buffalo sauce, Greek yogurt, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
Add the shredded chicken and roasted sweet potato cubes to the buffalo sauce mixture, mixing until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded cheddar cheese and crumbled feta cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh thyme before serving.

This casserole blends the spicy heat of buffalo chicken with the natural sweetness of roasted sweet potatoes. The Greek yogurt adds a creamy element that ties everything together. It’s a rich, satisfying dish that still fits perfectly into a keto lifestyle.

Keto Buffalo Chicken Casserole with Cabbage

This keto buffalo chicken casserole uses cabbage as a hearty and healthy base, offering a satisfying texture that soaks up the buffalo sauce beautifully. With a cheesy, creamy topping, it’s a low-carb comfort food that’s both filling and flavorful.

Ingredients:

• 4 cups cooked shredded chicken
• 4 cups cabbage, shredded
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, sauté the shredded cabbage until it softens and becomes slightly caramelized, about 5-7 minutes.
In a mixing bowl, combine buffalo sauce, heavy cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed cabbage to the sauce, mixing everything until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded cheddar and mozzarella cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.

This casserole combines the earthy flavor of cabbage with the bold, spicy buffalo chicken. The heavy cream makes the dish creamy and comforting, while the cheese topping adds a rich finish. It’s a nutritious, keto-friendly option that’s full of flavor and texture.

Keto Buffalo Chicken Casserole with Pesto and Almonds

This buffalo chicken casserole is elevated with the addition of pesto and almonds, offering a savory, herby flavor that complements the spicy buffalo sauce. The crunch of the almonds provides a unique texture, making this casserole both satisfying and keto-friendly.

Ingredients:

• 4 cups cooked shredded chicken
• 1 cup buffalo sauce
• ½ cup pesto sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup sliced almonds
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine buffalo sauce, pesto, heavy cream, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
Add the shredded chicken and mix until fully coated with the sauce.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded mozzarella and grated Parmesan cheese, then sprinkle sliced almonds on top.
Bake for 20-25 minutes or until the cheese is melted and golden.
Garnish with fresh basil before serving.

This casserole brings together the creamy richness of pesto with the heat of buffalo sauce for a unique flavor profile. The addition of sliced almonds adds a pleasant crunch, making this dish perfect for anyone looking to enjoy a satisfying and flavorful keto meal.

Keto Buffalo Chicken Casserole with Eggplant

This casserole offers a savory twist by using eggplant as the base instead of traditional grains. The eggplant soaks up the buffalo sauce, while the creamy cheese topping adds a rich texture. It’s a fantastic low-carb alternative that’s both healthy and delicious.

Ingredients:

• 4 cups cooked shredded chicken
• 2 medium eggplants, sliced
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Salt the eggplant slices and let them sit for 10-15 minutes to draw out moisture. Pat dry with a paper towel.
Sauté the eggplant slices in olive oil until they are tender and lightly browned, then set aside.
In a mixing bowl, combine buffalo sauce, cream cheese, garlic powder, oregano, salt, and pepper. Stir until smooth.
Add the shredded chicken to the sauce mixture and mix well.
In a greased 9×9-inch casserole dish, layer the sautéed eggplant slices, then top with the buffalo chicken mixture.
Sprinkle mozzarella and Parmesan cheese on top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

The combination of eggplant and buffalo chicken creates a unique, flavorful base for this casserole. The eggplant offers a soft texture that absorbs the bold buffalo sauce, while the cheesy topping brings everything together for a mouthwatering low-carb dish.

Keto Buffalo Chicken Casserole with Brussels Sprouts

This casserole combines the rich flavor of buffalo chicken with the earthy taste of Brussels sprouts, creating a low-carb dish that’s both hearty and flavorful. The crispy Brussels sprouts add texture, while the buffalo sauce gives the dish a nice spicy kick.

Ingredients:

• 3 cups cooked shredded chicken
• 3 cups Brussels sprouts, halved
• 1 cup buffalo sauce
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Toss the halved Brussels sprouts with melted butter, salt, and pepper. Roast in the oven for 15-20 minutes until they become golden and crispy.
In a mixing bowl, combine buffalo sauce, sour cream, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
Add the shredded chicken to the sauce and mix until well combined.
In a greased 9×9-inch casserole dish, layer the roasted Brussels sprouts and top with the buffalo chicken mixture.
Sprinkle shredded cheddar and mozzarella cheese over the top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

This buffalo chicken casserole is a hearty, low-carb meal that offers a delightful balance of flavors and textures. The crispy Brussels sprouts pair wonderfully with the spicy buffalo sauce, and the creamy, cheesy topping makes every bite satisfying. It’s an excellent choice for anyone craving a flavorful, keto-friendly dish.

Keto Buffalo Chicken Casserole with Cauliflower Rice

This casserole takes the traditional buffalo chicken and pairs it with cauliflower rice for a low-carb, grain-free twist. The cauliflower rice soaks up the buffalo sauce, making each bite flavorful and satisfying without the carbs. This dish is both filling and comforting for anyone on a keto diet.

Ingredients:

• 4 cups cooked shredded chicken
• 3 cups cauliflower rice (fresh or frozen)
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, sauté the cauliflower rice until it becomes tender and any moisture evaporates. Set aside to cool slightly.
In a mixing bowl, combine buffalo sauce, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the shredded chicken and cauliflower rice to the sauce mixture, mixing everything until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded cheddar and mozzarella cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

This keto buffalo chicken casserole with cauliflower rice is the perfect comfort food that gives you the feeling of a hearty meal without the carbs. The cauliflower rice absorbs the spicy buffalo sauce, and the creamy cheese topping adds a rich and satisfying finish. It’s an excellent choice for any keto enthusiast craving a low-carb, flavorful dinner.

Keto Buffalo Chicken Casserole with Broccoli and Ricotta

This casserole combines the bold flavors of buffalo chicken with the mildness of broccoli and the creaminess of ricotta cheese. The addition of ricotta helps balance out the spiciness of the buffalo sauce, creating a deliciously creamy texture that’s both comforting and low-carb.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups broccoli florets, steamed
• 1 cup buffalo sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Steam the broccoli florets until tender, then set aside.
In a mixing bowl, combine buffalo sauce, ricotta cheese, garlic powder, dried thyme, salt, and pepper. Stir until smooth.
Add the shredded chicken and steamed broccoli to the sauce mixture, stirring until well coated.
Transfer the mixture to a greased 9×9-inch casserole dish.
Top with shredded mozzarella and grated Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

This keto buffalo chicken casserole with broccoli and ricotta offers a creamy, cheesy, and slightly spicy flavor profile that will make you forget it’s low-carb. The broccoli adds a fresh element that balances out the richness of the cheese, while the buffalo sauce gives the dish a nice, bold kick.

Keto Buffalo Chicken Casserole with Asparagus and Creamy Gouda

This casserole combines tender asparagus with creamy gouda cheese and spicy buffalo chicken for a rich, savory dish. The gouda melts beautifully, creating a velvety texture, while the asparagus adds a touch of freshness and crunch, making this casserole both indulgent and nutritious.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups asparagus, trimmed and chopped
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup shredded gouda cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Sauté the chopped asparagus in a bit of olive oil until it becomes tender but still slightly crisp. Set aside.
In a mixing bowl, combine buffalo sauce, heavy cream, garlic powder, paprika, salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed asparagus to the sauce, mixing everything until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded gouda and grated Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh thyme before serving.

This keto buffalo chicken casserole with asparagus and gouda is a flavor-packed dish with creamy, spicy, and savory elements all coming together. The gouda adds a rich, smoky flavor that complements the spicy buffalo chicken, while the asparagus offers a crunchy contrast that balances the dish perfectly. It’s a great choice for those seeking a low-carb yet indulgent meal.

Keto Buffalo Chicken Casserole with Zucchini and Cheddar

This buffalo chicken casserole incorporates zucchini, which soaks up the flavorful buffalo sauce and complements the richness of the cheddar cheese. The zucchini adds a light and nutritious element, making the dish both filling and keto-friendly.

Ingredients:

• 4 cups cooked shredded chicken
• 2 medium zucchinis, sliced
• 1 cup buffalo sauce
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Sauté the zucchini slices in a bit of olive oil until softened and lightly browned. Set aside.
In a mixing bowl, combine buffalo sauce, cream cheese, garlic powder, oregano, salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed zucchini to the buffalo sauce mixture, mixing everything until well coated.
Transfer the mixture to a greased 9×9-inch casserole dish.
Top with shredded cheddar cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

This casserole offers a perfect balance of heat and creaminess, with the zucchini soaking up the buffalo sauce and the cheddar adding a sharp, savory flavor. It’s a light yet hearty dish that will satisfy your cravings while keeping things low-carb.

Keto Buffalo Chicken Casserole with Mushrooms and Spinach

This flavorful casserole combines the richness of mushrooms and spinach with the bold spice of buffalo chicken. The creamy sauce ties everything together, creating a deliciously comforting meal that’s still keto-friendly.

Ingredients:

• 4 cups cooked shredded chicken
• 1 cup sliced mushrooms
• 2 cups fresh spinach, chopped
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Sauté the mushrooms in olive oil until tender and browned, then add the spinach and cook until wilted. Set aside.
In a mixing bowl, combine buffalo sauce, heavy cream, garlic powder, salt, and pepper. Stir until smooth.
Add the shredded chicken to the sauce mixture and mix well.
In a greased 9×13-inch casserole dish, layer the sautéed mushrooms and spinach, then top with the buffalo chicken mixture.
Sprinkle with mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh thyme before serving.

This casserole is a creamy, savory, and spicy dish with the earthy flavors of mushrooms and spinach balancing the heat of the buffalo sauce. The cheese topping makes it rich and indulgent, perfect for anyone following a keto diet.

Keto Buffalo Chicken Casserole with Roasted Red Peppers and Gouda

In this casserole, roasted red peppers add a smoky sweetness that perfectly complements the spicy buffalo chicken. The gouda cheese creates a creamy texture that makes each bite rich and satisfying, while still keeping it low-carb and keto-friendly.

Ingredients:

• 4 cups cooked shredded chicken
• 2 roasted red peppers, sliced
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup shredded gouda cheese
• ½ cup grated Parmesan cheese
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, sauté the roasted red peppers for a few minutes to bring out their smoky flavor.
In a mixing bowl, combine buffalo sauce, heavy cream, smoked paprika, salt, and pepper. Stir until smooth.
Add the shredded chicken and sautéed roasted red peppers to the sauce mixture, stirring until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded gouda and grated Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

This casserole offers the best of both worlds: the bold heat of buffalo chicken paired with the smoky sweetness of roasted red peppers. The gouda cheese adds a rich, creamy texture, making it an indulgent yet keto-friendly dish that is sure to please your taste buds.

Note: More recipes are coming soon!