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Smoked Buffalo Chicken Keto Dip

Smoked Buffalo Chicken Keto Dip

Smoked Buffalo Chicken Keto Dip

Hi everyone! I’m back with our first recipe of 2018! I have made Smoked Buffalo Chicken Keto Dip many times before, and it has been a huge hit at potlucks, parties, and game days.  To save time you can even cook the chicken ahead of time or use canned or rotisserie chicken.  However, smoked chicken is best as it’s easy to make.  Just smolder some wood chips in your grill, put your meat in and let it sit for a few hours.   I love grilling large batches of chicken at a time, because you can store it for a few days in the fridge and can add it into any recipe for a great protein fix.

Wood chips are dirt cheap at most grocery stores.  Typically you’re going to want to use  Hickory for chicken and pork and mesquite for beef.   Apple wood chips for smoking chicken is also delicious, but at the end of the day, use what you like best.  While using a smoker is ideal, your grill will work just fine, more on that for a later post.  Would anyone like a tutorial on how to smoke chicken on a grill?  Let me know in the comments if that sounds like something you’d be interested in!

Smoked Buffalo Chicken Keto Dip | Fat to Fit Chick


  • 8 oz smoked chicken breast*
  • 4 oz cream cheese, softened
  • 8 oz shredded mozzarella
  • 1/4 C Frank’s RedHot Sauce
  • 1 tbsp Kerrygold Butter
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
    • However I add much more
  • Salt and pepper to Taste

*Note: you can use grilled chicken breast, baked chicken breast, on even chicken thighs, especially if you need to improve on fat macros.  I like breast for this as there is plenty of fat from the cheese and breast meat is closer in flavor to wings.  Just a personal preference, but trust me, you can’t go wrong with this recipe.

Preheat oven to 350F

Dice chicken into 1/2 inch pieces.

Shred mozzarella, and add 2/3rds of it to the cream cheese and chicken and mix until combined.


Melt butter and mix with Frank’s to create the buffalo sauce buffalo sauce.

1/4 C of Frank’s is a good starting point, I added more but I love everything spicy.

Add salt, pepper, garlic powder and cayenne pepper to season accordingly.  Combine seasonings with chicken and sauce.

Put mixture into oven safe baking dish, cover with remaining mozzarella, and bake until bubbly and cheese is browned.





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