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Keto Buffalo Chicken Casserole

This keto buffalo chicken casserole recipe is perfect for game day or a family dinner. Turn up the heat with this low-carb comfort food!
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Total Time2 hours
CourseMain Dishes
DietDairy-Free, Gluten-Free, Grain-Free, Keto, Low Carb
Servings6 servings


  • 2 ½ cups organic chicken breast , diced (2½ cups is about 2 very large chicken breasts)
  • 1 spaghetti squash
  • 1 carrot , finely diced
  • 1 leek , finely sliced
  • 1-2 jalapenos , sliced
  • 2 spring onions , sliced
  • 2 pasture-raised eggs
  • 4 tbsp Bulletproof-friendly hot sauce (add more if you like it spicy!)
  • ½ cup Bulletproof-friendly mayonnaise
  • ½ tsp salt
  • 2 tbsp Grass-Fed Ghee
  • 1 scoop Unflavored Collagen Protein powder
  • 1 large sweet potato , finely diced, optional (skip if you're keto)


Spaghetti Squash

  • Preheat oven to 425F°.
  • Using a sharp knife, make 3-5 slits in the squash and place on a baking sheet.
  • Bake for 15-20 minutes, or until it is fork-tender. (Cooking time may vary depending on the size of the squash.)

Casserole assembly

  • While the squash is cooking, sauté the leek and carrots in ghee for 5-7 minutes until softened and mostly cooked through.
  • Shred squash with a fork and place in a large bowl.
  • Add the eggs, hot sauce, salt, mayonnaise and collagen into a bowl and whisk together until combined.
  • Mix all of the ingredients in a large bowl, transfer to an oven-proof dish and bake for 60-75 minutes.
  • Remove from the oven when the liquid has reduced and the top is nicely browned.
  • Drizzle some extra hot sauce on top before garnishing with chopped parsley and sliced jalapenos for a fresh, fiery finish!

Nutritional Information

  • Servings: 1
  • Calories: 153
  • Fat: 7.6 g
  • Protein: 10.2 g
  • Fiber: 0.8 g
  • Sugar: 2.7 g
  • Carbohydrates: 12.3 g
  • Net Carbs: 12 g
  • Sodium: 638 mg