Let’s be honest — sometimes you just crave something cheesy, spicy, and wrapped in crispy bacon. The kind of comforting food that brings pure joy without the carb overload. Enter Buffalo Chicken Bacon Mozzarella Bombs: the perfect low-carb, keto-friendly snack packed with bold buffalo wing flavors minus the guilt and breading.
This is one of those keto recipes that feels almost too good to be true—yet it isn’t. Fully low-carb and high in flavor, it’s an indulgent keto treat that satisfies cravings while sticking firmly to your keto diet.
Why These Buffalo Chicken Bacon Mozzarella Bombs Work Perfectly on Keto
Buffalo chicken usually comes paired with fries or bread, which means carbs. We removed those carbs and doubled down on flavor, creating a delicious keto bomb that nails the macros:
- 💪 Lean protein from juicy chicken breast
- 🥓 Healthy fats from crispy bacon and creamy mozzarella
- 🔥 Intense flavor from spicy buffalo sauce
This combo keeps you full, energizes your day, and tastes like your favorite bar food took a keto-friendly turn.
Key Ingredients and Their Keto Benefits
Chicken Breast
Lean and packed with protein, chicken breast acts as the ideal base, soaking up the buffalo sauce and cheese without overpowering the flavor.
Bacon
No keto dish is complete without bacon! It adds savory fat for energy, plus a satisfying crunch and smoky finish that wraps everything beautifully.
Mozzarella
Soft, creamy, and meltable, mozzarella hides in the center as a gooey surprise that delivers pure comfort in every bite.
Buffalo Sauce
A keto-friendly blend of hot sauce and butter delivers the signature spicy kick. Adjust the heat by adding more butter to mellow the flames or extra hot sauce for boldness.
Ranch or Blue Cheese Dressing (Optional)
Cool and tangy dressings are classic partners. Just be sure to choose keto-approved versions free of hidden sugars to keep it low-carb.
How These Compare to Traditional Versions
Unlike typical buffalo chicken dishes loaded with bread or heavy carbs, these bombs offer the same irresistible spicy-cheesy goodness without any doughy heaviness. The crispy bacon wrap provides the perfect texture, making bread entirely unnecessary.
Tips to Perfect Your Cheese Bombs
You don’t need to be a pro cook—just a few tips to keep your bombs looking and tasting amazing:
- 🧀 Secure the mozzarella well to avoid leaks during baking.
- 🔥 Customize spice levels: add cayenne or extra hot sauce for heat, or increase butter for a milder flavor.
- 🧑🍳 Bake thoroughly, then broil briefly to crisp the bacon perfectly.
- 🧊 Use fresh mozzarella for the best melty center.
Meal Prep and Storage
Got a busy week? These bombs hold up great:
- 🥶 Assemble and refrigerate raw bombs for up to 24 hours before baking.
- 🧊 Store cooked bombs in an airtight container in the fridge for 3 days.
- 🔥 Reheat in the oven at 350°F for about 10 minutes for best results. Microwave if needed but avoid overheating to keep that gooey cheese pull intact.
Serving Suggestions
These versatile bites work any time:
- 🍽 Quick weeknight dinners alongside a crisp salad or sautéed greens.
- 🏈 Game day appetizers—slice in half, add toothpicks, serve, and impress.
- 🥪 Lunch or leftovers, enjoyed warm, room temperature, or even cold.
Packed with savory, spicy, and satisfying flavors, these Buffalo Chicken Bacon Mozzarella Bombs are a showstopper for keto eaters anytime.
Indulge in these Buffalo Chicken Bacon Mozzarella Bombs that make staying on keto feel effortless and delicious. Loaded with protein, brimming with flavor, and wrapped in bacon bliss—they’re sure to become a new keto favorite, whether for one or double the batch to enjoy later.
Buffalo Chicken Bacon Mozzarella Bombs
Equipment
- baking sheet
- Wire rack
- Mixing bowl
- Parchment Paper
- Toothpicks
- Basting Brush
Ingredients
For the Buffalo Chicken Mozzarella Bombs
- 1 1/2 pounds boneless skinless chicken breasts trimmed and cut into 8 equal chunks
- 8 slices thick-cut bacon
- 4 ounces low-moisture whole milk mozzarella cheese cut into 8 equal cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon black pepper freshly ground
For the Buffalo Sauce
- 1/4 cup unsalted butter melted
- 1/4 cup Frank’s RedHot Original hot sauce or other keto-friendly hot sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper optional, for extra heat
For Serving (Optional but Keto-Friendly)
- 1/4 cup keto-friendly ranch dressing or blue cheese dressing, for dipping
- 2 tablespoons crumbled blue cheese optional garnish
- 1 tablespoon chopped fresh parsley optional garnish
- 2 stalks celery cut into sticks for serving, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, then place a wire rack on top if you have one to allow the bacon to crisp evenly.
- Add the chicken chunks to a mixing bowl, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper, then toss until all pieces are evenly coated.
- In a separate small bowl whisk together the melted butter, hot sauce, garlic powder, and cayenne pepper if using until the buffalo sauce is smooth and emulsified.
- Spoon a small amount of the buffalo sauce over the seasoned chicken pieces and toss again so the chicken is lightly coated while reserving most of the sauce for brushing later.
- Pat the mozzarella cubes dry with a paper towel so they are not wet, then flatten each chicken chunk slightly in your hand and place one cheese cube in the center of each piece.
- Wrap the chicken up and around the mozzarella to fully enclose it, pressing the seams together firmly to seal the cheese inside as well as possible.
- Wrap one slice of bacon tightly around each stuffed chicken piece, covering the seams in the chicken, and secure the ends of the bacon with one or two toothpicks so it stays in place during baking.
- Arrange the bacon wrapped chicken bombs on the prepared rack or baking sheet with a little space between each one to allow the bacon to crisp.
- Brush the tops and sides of each bomb generously with some of the remaining buffalo sauce, reserving a few tablespoons for finishing after baking if desired.
- Bake the bombs for about 25 to 30 minutes, turning once halfway through, until the bacon is mostly crisp and the chicken reaches an internal temperature of 165°F.
- If you want extra crisp bacon place the bombs under the broiler on high for 2 to 3 minutes watching closely so they do not burn, then remove from the oven.
- Brush the hot bombs with any remaining buffalo sauce and let them rest for 5 minutes so the juices redistribute and the cheese settles slightly before serving.
- Transfer the bombs to a serving platter, garnish with crumbled blue cheese and chopped parsley if using, and serve with keto-friendly ranch or blue cheese dressing and celery sticks on the side.
Notes
Nutrition
