Keto Buffalo Chicken Casserole

4.2 stars, average of 43 ratings

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You’re going to love this tangy keto Buffalo Chicken Casserole! This low-carb casserole recipe is super easy to throw together, especially if you use any leftover rotisserie chicken to cut down on prep time.

No starchy vegetables, no potatoes and no grains - just nutrient dense keto-friendly ingredients! You can prepare the cauli-rice in advance, keep it in the fridge and have it ready to make a quick mid week keto dinner. Optionally, serve with a bowl of crispy green salad dressed in olive oil wit a touch of buffalo sauce.

Hands-on Overall

Nutritional values (per serving)

8.8 grams 3.4 grams 35.6 grams 29.6 grams 13.2 grams 442 calories
Total Carbs12.2grams
Net Carbs8.8grams
of which Saturated13.2grams
Magnesium60mg (15% RDA)
Potassium822mg (41.1% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (32%), fat (60%)

Ingredients (makes 6 servings)

  • 450 g cooked shredded chicken, ideally thighs (1 lb) - rotisserie chicken works great
  • 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
  • 1 cup shredded cheddar cheese (113 g/ 4 oz)
  • 6 large eggs
  • 1 large cauliflower, riced ( 680 g/ 1.5 lb) - you can use frozen cauliflower rice
  • 2 tsp garlic salt (or use 1 tsp sea salt + 1 tsp garlic powder)
  • 2 tsp paprika
  • 2 tsp dried chives
  • 2 tsp onion powder
  • 1/2 cup buffalo sauce (120 ml/ 4 fl oz) - you can use our homemade Fermented Sriracha
  • 1/2 cup blue cheese crumbles (68 g/ 2.4 oz)
  • 3 green onions, thinly sliced (45 g/ 1.6 oz)
  • 1/4 cup minced red onion (40 g/ 1.4 oz)
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  1. Preheat oven to 225 °C/ 400 °F. Combine the eggs, buffalo sauce, and spices in a large mixing bowl.
    Keto Buffalo Chicken Casserole
  2. Whisk just until the ingredients are incorporated, add the cauliflower rice (here's how you can make cauli-rice) to the bowl and stir to combine. Fold in the softened cream cheese.
    Keto Buffalo Chicken Casserole
  3. Add the pulled chicken to the mixture then transfer to a 9 x 11 inch (23 x 28 cm) baking dish and top with the shredded cheddar cheese.
    Keto Buffalo Chicken Casserole
  4. Bake for 45 to 60 minutes, until the eggs are set and the cauliflower is firm. To serve, top with desired toppings. Keto Buffalo Chicken Casserole
  5. Store in an airtight container in the refrigerator for up to 5 days.
    Keto Buffalo Chicken Casserole
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Lauren Lester
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Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (8)

I made this last night and it was very tasty! It passed the husband test as he didn’t ask “is there cauliflower in this?” and he said it was very good. The portion size is large, so good for a day when you feel hungry. The texture surprised me a bit, it was quite dense, but still moist. I cooked mine at 200°C for 45 minutes and the cheese was much browner than in your picture. I lowered the temperature as I felt 225°C is a very hot oven (400°F =204°C, so I went for a lower setting). I maybe should have taken it out sooner....I let it cool for 10 minutes before serving. The blue cheese and spring onion topping are a must. Very good...thank you!


Diane, thank you for your lovely feedback and temperature tips!


I really liked the recipe, came out really great. Great Flavor. Really large portion sizes so you won't be hungry after this meal. Only thing that struck me was it tasted a tad egg-y when reheated. But still a really great recipe.


Thank you! I think you could use fewer eggs and add some shredded cheese.


I don't see how many total calories are per serving. Can you tell me that? Trying to input my dinner into my Fitbit (I made this last night and it was DELISH!)


Hi Trista, all nutrition facts, including Calories, are listed in the table 😊


Hello just wondering what is the serving size? 1 cup half cup? Thanks


I don't have the weight but I just pre-cut it in 6 equal pieces, ideally after leaving it to cool for 15-20 minutes.