These Keto Buffalo Chicken Fat bombs are an awesome savory fat bomb option that’s packed with healthy fats and protein.
Raise your hand if you love a savory fat bomb ✋✋✋ We LOVE these Keto Buffalo Chicken Fat Bombs! They’re great for a post-workout snack, light lunch, or easy snack!
Fat bombs are such an easy thing to meal prep and have on hand throughout the week. We’ve have so many fat bomb ideas, maybe we should write a fat bomb cookbook??
Ingredients in Keto Buffalo Chicken Fat Bombs:
- cooked shredded chicken breast
- cream cheese (the block kind)
- butter
- buffalo sauce (we use this Franks RedHot)
- ranch seasoning (recipe here and below)
- green onions
- bacon
Ranch Seasoning Ingredients:
Store this mixture in a jar, you’ll only use 1 tablespoon so use the rest for another recipe!
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
How to store:
Store these in a lidded container in the refrigerator for up to 3-4 days.
What is a fat bomb?
A fat bomb is usually a sweet or savory small bite that packs a good punch of healthy fats, maybe a bit of protein, and a small amount of carbs. They are used to supplement a ketogenic diet.
What is the nutritional information for these keto buffalo chicken fat bombs?
As always, you can find all of the nutritional information for all of our recipes at the bottom of the recipe card.
For these fat bombs, see the breakdown below ↓
- 1g net carbs
- 36g fat
- 16g protein
- 232 calories
Looking for other fat bomb recipes? Try these ↓
- Chocolate Fat Bomb Nut Clusters
- Keto Breakfast Fat Bombs
- Keto Cheese Ball Fat Bombs with Crispy Prosciutto
Keto Buffalo Chicken Fat Bombs
Ingredients
- 8 ounces cooked shredded chicken
- 8 ounces cream cheese
- 2 green onions thinly sliced
- 1 tablespoon ranch seasoning recipe above in post
- ¼ cup Franks RedHot
- 1 tablespoon butter
- 1 lb bacon cooked and crumbled
Instructions
- Fry the bacon in your cast iron skillet until crispy, transfer to a paper towel-lined plate to drain the excess oil. Transfer to a cutting board and finely chop.
- In a medium bowl, mix together the remaining ingredients. Transfer to the freezer for 15 minutes to firm up.
- Scoop into 8 portions and roll into balls then roll in the crumbled bacon. Refrigerate for 3-4 days in a lidded container.
Oh so good, very moreish.
What is the serving size? About how big do you make the bomb? Thanks!
As noted in the recipe card, the recipe yields 8 bombs. The listed nutritional information is per serving which would be 1 fat bomb. Hope that helps.
These are “THE BOMB!” I just added a lil shredded cheddar cheese to each pile of bacon bits to roll them in! Delicious! Thank you
So 1 fat bomb is over 300 calories?
Very good!
Next time I’d use more chicken, perhaps 25%. And I’d add some Cayenne, I think more hot sauce might make the cheese too soft. I wish there were something to add to the mix to make the balls more firm. I used fresh parsley and fresh chives instead of dry.
I used Hidden Valley Ranch mix. I didn’t have Franks Hot Sauce so I used Tapatio hot sauce. So yummy! Very addicting. One for mid-morning snack keeps me satiated for hours.
Very good recipe, thank you, quite tasty
I adjusted your recipe to below and it tastes just like Buffalo chicken.
But with my adjustments my fat bombs came out too big, hence too many calories each . I had added more chicken (one 12 oz bag vs 8 oz) plus 8 oz Monterey Jack shredded and 4 oz blue cheese crumbles, so that naturally increased calories and protein. it ended up making 16 large balls, 70 grams. I think next time instead I’ll use my adjustments, lessen chicken back to 8 oz, and make 32 balls of 35 grams each,, = 142 calories each, .9 net carbs, 9.2 protein, 10.5 fat.
That way it will meet my keto macros of 70% fat, 25% protein, 5% carbs.
So my questions :
-are can you freeze these?
-if can’t freeze, how long last in fridge?
-Can you make balls and then heat them up in low oven @ 350 degrees to eat warm or would it melt all over into a blob? Maybe if I put each ball in a muffin cup? I will try
p.s. I tried to import tour recipe via Crab Manager via web link in Import recipe but it kept giving me a web error
Hi Mary – so glad you like these! Yes, you can freeze them and thaw in the refrigerator or they’ll keep for 4-5 days in the refrigerator. We haven’t tried heating them, they would just melt – could be delicious though, sort of like buffalo chicken dip!
One more comment, I experimented. took the for,Ed balls, dipped in egg, rolled in almond flour, then rolled in Pork King Good pork rind crumbs (from Netrition)….fried them in avocado oil at 380. Crispy texture on outside burst into delicious flavor inside when you bit them, dipped in Avocado ranch. This was awesome!