When I was a young wife learning my way around a tiny farmhouse kitchen, party food usually meant crockpots of little smokies and big pans of cheesy dip. Buffalo chicken hadn’t really made its way to our corner of the Midwest yet. That came later, when the kids were teenagers and suddenly everything had to be ‘buffalo’ this and ‘buffalo’ that. Over the years I’ve taken that spicy, tangy flavor and tucked it into something that fits a quieter, lower-carb way of eating, without giving up the fun. These low carb buffalo chicken cups bake up right in a muffin tin, with a golden cheese crust that makes its own little shell—no flour, no fuss. They’re just the sort of thing you can mix up on a slow afternoon, then pull out of the oven when the game comes on or the grandkids drop by. If you’re watching your carbs but still want something hearty and familiar, these tidy little cups scratch that itch for bar food while feeling right at home on a well-worn kitchen table.
These buffalo chicken cups are sturdy enough to stand on their own, but they shine brightest when you give them a few simple country-style companions. I like to put them alongside a big bowl of crisp celery sticks, carrot coins, and cucumber slices—just like the baskets you’d get at a small-town tavern, only fresher. A cool, creamy side salad with ranch or blue cheese dressing makes a nice contrast to the warm spice; think shredded cabbage or a simple lettuce salad with chopped tomatoes if you’re keeping the carbs in check. If you’re feeding folks who aren’t watching their starches, a pan of roasted potatoes or a basket of warm dinner rolls fits right in. And for a light lunch, two cups on a plate with a scoop of coleslaw and some sliced dill pickles feels wonderfully old-fashioned and satisfying.
Low Carb Buffalo Chicken Cups with Cheese Crust
Servings: 10–12 cups (about 5–6 servings)
Ingredients
2 cups cooked chicken, finely shredded (rotisserie or leftover roasted chicken works well)
3/4 cup shredded mozzarella cheese
3/4 cup shredded sharp cheddar cheese
4 oz cream cheese, softened
1/3–1/2 cup buffalo wing sauce (use more for extra heat)
2 large eggs
2 green onions, thinly sliced (optional but nice for flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt (or to taste, depending on how salty your sauce is)
1/4 tsp black pepper
1/4 cup crumbled blue cheese (optional, for topping)
Ranch or blue cheese dressing, for drizzling or dipping (optional)
Nonstick cooking spray or a little oil, for greasing the muffin tin
Directions
