If you’re looking for some scrumptious little appetizers to serve at your next dinner party or to take with you to a party (maybe a Friendsgiving adventure), you’ve got to try these Keto Buffalo Chicken Puffs. They’ve got a nice flavor combination from the herb and seasoning mix with a little punch from the hot sauce. The minced pieces of celery add a little crunch to the otherwise puffy texture.
Even if you’re not planning a party anytime soon, I’ve got to tell you that they make a great snack or meal-on-the-go. Last pitch, I swear. They’re also pretty easy to whip up. The two biggest effort items are separating the eggs and whipping up the egg whites. But there’s only 3 eggs involved, so really . . . not that bad.
Give them a try and I bet you can’t stop at one (or four).
What You Need to Make Keto Buffalo Chicken Puffs
Equipment
- Cutting Board – For dicing the celery.
- Chef’s Knife – For dicing the celery.
- Large Mixing Bowl
- Measuring Cups – I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk – or fork
- Rubber Scraper
- 2 Mini Muffin Pans – Silicone recommended
- Nonstick Cooking Spray
Ingredients
- Celery – You really do want to mince this. These are little bites, so you don’t want big chunks of celery.
- Almond Flour – I really do suggest sifting it.
- Baking Powder
- Herbs & Spices
- Dried Dill, Dried Oregano, Dried Parsley, Garlic Powder, Onion Powder, Dried Tarragon, Kosher Salt, Ground Black Pepper, Ground Mustard
- Unsweetened Almond Milk – Don’t use the vanilla kind for this recipe. If you want the dairy version of this recipe, use an equivalent amount of Heavy Cream in place of the Almond Milk.
- Hot Sauce – I suggest something like Frank’s Red Hot, but if you have another brand that you like better, go for it.
- Butter Flavored Shortening – For the purposes of this recipe, this works just like butter. If you want to make the dairy version of this recipe, just substitute Unsalted Butter in place of this shortening.
- Canned Chicken – If your store has slightly larger cans of chicken, that’s fine. However, I would not recommend more than 16 ounces. Beyond that, you’ll start throwing off the balance of ingredients a bit too much.
- Eggs – I use jumbo eggs as long as they have them at the store.
Getting Started with Making Keto Buffalo Chicken Puffs
If you’re at all familiar with my Keto Salmon Loaf Bites, the method for this recipe is very similar. We’re going to put this together in a few discrete stages.
- Ingredient Prep
- Making the Batter
- Egg White Beating and Incorporation
- Baking
If you would rather make the dairy version of this recipe, see the Recipe Notes at the bottom for the appropriate substitutions.
Ingredient Prep
As with many recipes, we’re going to start by getting everything in place.
First, we’ll dice ½ cup of Celery and set it aside. (This is about 60 grams or 1.5 stalks of celery.)
Next up, we’re going to combine all of our dry ingredients–1.5 cups Almond Flour (sifted), 1 tablespoon of Baking Powder, 1 teaspoon Dried Dill, 1 teaspoon Dried Oregano, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Dried Tarragon, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and ¼ teaspoon Ground Mustard–in a large mixing bowl. Then we’ll use a whisk or fork to make sure everything is well distributed.
Lori Side Note: Yes, really do sift the almond flour. Just put a large fine mesh sieve over the mixing bowl when you dump in the almond flour and shake it through. It’s only about an extra 90 seconds.
Pro Tip: Don’t try to use a regular hand held sifter (like for normal all purpose flour). The almond flour has more moisture and clumps in the sifter, which is just annoying.
Mixing Up the Batter
Before we start on the batter, we’ll get the rest of the wet ingredients–½ cup Hot Sauce, ½ cup Unsweetened Almond Milk, 3 tablespoons Butter Flavored Shortening (melted)–measured out and close at hand. Then we’ll drain 1 (12.5-ounce) can of chicken and separate 3 eggs.
To the large mixing bowl with the dry ingredients, we’ll add the diced Celery, Hot Sauce, Unsweetened Almond Milk, melted Butter Flavored Shortening, and 3 Egg Yolks. We’ll mix that well until we have a uniform batter.
For the chicken, you’ll want to shred the chunks as you add it into the bowl. Then we’ll give everything another good stir so that the chicken is evenly distributed.
Egg White Beating and Incorporation
Next up, we’ll beat our egg whites to stiff peaks. I like to use a medium sized bowl and hand mixer with a whisk attachment for this step. However, you could also do it in a stand mixer or by hand (if you’re looking for a nice arm workout).
Once the egg whites will hold their shape, we’re going to fold about a quarter of them into the batter to lighten it up. Then, we’ll add the rest of the egg whites in 3 more increments, folding gently so that we don’t break all of the nice air bubbles that we just created.
Baking the Keto Buffalo Chicken Puffs
We’ll preheat the oven to 350°F and thoroughly spray a mini muffin tin with nonstick spray. I recommend using a silicone mini muffin pan if you have one. It makes popping the puffs out really easy.
Bake them for 30 minutes. They will be firm to the touch. You’ll want to allow them to cool in the pan until you can safely handle them. For me, this is about 10 minutes. You can serve them warm or at room temperature.
If making these in advance, you should remove them to a cooling rack or foil-lined baking sheet after 10 minutes for them to cool the rest of the way. Storing them is easy by placing them in an airtight container in the refrigerator. I place a sheet of wax paper between layers of Puffs in the container.
Related Recipes
Are you looking for ideas of other recipes to serve with these Keto Buffalo Chicken Puffs?
Check out my Friendsgiving Food Ideas for suggestions!
Perhaps you want some more mini bite appetizers for an upcoming dinner party or event. If so, you might like one of these.
Something on the fluffier / puffier side:
Something a little more classic:
- Everything Shrimp Bites on Parmesan Crisps
- Manchego Prosciutto Blueberry Bites
- Prosciutto Pesto Canapés
- Soppressata and Manchego Pesto Canapés
Keto Buffalo Chicken Puffs
Ingredients
- ½ cup Celery Minced
- 1.5 cups Almond Flour Sifted
- 1 tablespoon Baking Powder
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Tarragon
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Mustard
- ½ cup Unsweetened Almond Milk
- ½ cup Hot Sauce Like Frank’s Red Hot
- ¼ cup Butter Flavored Shortening Melted
- 12.5 ounces Canned Chicken
- 3 Eggs Separated. I use jumbo eggs.
Instructions
- Preheat the oven to 350°F and thoroughly grease 2 mini muffin pans with cooking spray.
- Dice ½ cup Celery and set it aside.½ cup Celery
- In a separate bowl, combine 1.5 cups Almond Flour (sifted), 1 tablespoon Baking Powder, 1 teaspoon Dried Dill, 1 teaspoon Dried Oregano, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Dried Tarragon, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, and ¼ teaspoon Ground Mustard. Whisk to combine.1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Dried Dill, 1 teaspoon Dried Oregano, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Dried Tarragon, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ¼ teaspoon Ground Mustard
- To the dry ingredients add ½ cup Unsweetened Almond Milk, ½ cup Hot Sauce, ¼ cup Butter Flavored Shortening (Melted), and the Celery. Drain 12.5 ounces Canned Chicken and add that to the mixture, shredding it as you do so. Mix well and set aside.½ cup Celery, ½ cup Unsweetened Almond Milk, ½ cup Hot Sauce, ¼ cup Butter Flavored Shortening, 12.5 ounces Canned Chicken
- Separate 3 Eggs. Stir the egg yolks in with the rest of the almond flour batter. In a separate bowl whip the egg whites to stiff peaks.3 Eggs
- Gently fold about ¼ of the egg whites into the almond flour batter.
- Slowly and in about 3 more batches, fold the remaining egg whites into the batter.
- Spoon the batter into the wells of the prepared mini muffin pans.
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.
Equipment
- Large Mixing Bowl
- Measuring Cups I suggest a plunger style measuring cup for liquids and sauces.
- Measuring Spoons
- Whisk Or fork
- 2 Mini Muffin Pans Silicone recommended
- Nonstick Cooking Spray
Notes
- Storage
- To store these Keto Buffalo Chicken Puffs, remove them from the mini muffin pan once they are cool enough to handle and allow them to cool the rest of the way on a rack or foil lined baking sheet.
- Store them in an airtight container in the refrigerator for up to a week. I place a sheet of wax paper between each layer of Puffs in the container.
- Dairy Version
- If you do not want or need to follow the dairy free version of this recipe, you can make the following two substitutions:
- Replace ½ cup Unsweetened Almond Milk with ½ cup Heavy Cream
- Replace ¼ cup Melted Butter Flavored Shortening with ¼ cup Melted Unsalted Butter
- If you do not want or need to follow the dairy free version of this recipe, you can make the following two substitutions:
Leave a Reply