Buffalo Chicken Bacon Mozzarella Bombs

The Buffalo Chicken Bacon Mozzarella Bombs are a delectable low-carb and keto-friendly snack that delivers a burst of bold flavors with every bite. Juicy chicken breast is stuffed with oozy mozzarella, brushed in buttery buffalo sauce, and wrapped in smoky bacon for a perfect balance of creamy, spicy, and crisp textures. Baked until the bacon is perfectly rendered and the cheese is melty, these bombs offer all the satisfaction of classic bar food without the carbs or breading. Serve them with a keto-friendly ranch or blue cheese dressing for a cooling contrast, making them ideal for quick dinners, game day appetizers, meal prep, or on-the-go lunches while staying firmly within your keto goals.

Course Appetizer, Dinner, Snack

Cuisine American

Keyword bacon wrapped, buffalo chicken, game day, keto, low-carb, meal prep, mozzarella bombs

Prep Time 20

Cook Time 30

Total Time 50

Servings bombs

Calories 260kcal

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

For best results use low-moisture mozzarella, which is less likely to leak than fresh mozzarella while still providing a gooey center. If cheese does escape during baking it will crisp on the pan and can be served alongside as a crunchy cheese chip garnish. These bombs can be assembled up to 24 hours in advance and kept covered in the refrigerator before baking, making them ideal for meal prep or game day. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat best in a 350°F oven for about 10 minutes. Always verify that your hot sauce and dressings are sugar free to keep the recipe strictly keto and within low net carb limits.

Nutrition