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Keto + Whole30 Buffalo Chicken Meatballs (with almond flour)

  • Author: Jen
  • Prep Time: 5 min
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free


This recipe for keto buffalo chicken meatballs is the perfect appetizer to serve for any occasion. These meatballs are low carb, paleo and Whole30 compliant but they taste so good you wouldn’t even know how healthy they are!


  • 1 lb ground chicken (I like 93/7)
  • 1 egg
  • 1/3 cup finely chopped celery
  • 1/2 tsp onion powder
  • 1 /2 tsp garlic powder
  • 1/4 cup of buffalo sauce (Primal Kitchen Foods is my favorite!)
  • 1/2 cup almond flour
  • 2 tbs avocado oil for cooking


  • Ranch dressing
  • Green onion
  • Bleu cheese crumbles - omit for Whole30


  1. Mix all ingredients gently using your hands in a mixing bowl.  Do not overmix.
  2. Set a skillet to low-medium heat and add 1 tbs avocado oil
  3. As your skillet is heating up, start to roll your 16 meatballs. As you finish rolling them, place on a piece of parchment paper while they wait for the skillet.
  4. Add the meatballs to the warmed skillet. My skillet fit 8 meatballs. Use a spoon to gently move your meatballs around to brown all sides evenly. Continue this until your meatballs are cooked through. Mine were ready in about 12-15 minutes.
  5. Once all your meatballs are cooked, add them to a bowl and drizzle with additional buffalo sauce and toss gently to coat. 
  6. Serve on a bed of green for a salad or with your favorite sides and drizzle with ranch for extra deliciousness! 


*if using coconut flour, use 1/4 cup. 

*nutrition info is calculated using coconut flour and Primal Kitchen buffalo sauce. 


  • Serving Size: 4 meatballs
  • Calories: 276
  • Fat: 15.5
  • Carbohydrates: 6.3
  • Fiber: 3
  • Protein: 26.7

Keywords: whole30, paleo, keto, low carb