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Keto Buffalo Chicken Dip with Cauliflower Recipe

A creamy, spicy, keto-friendly dip made with cauliflower, vegan cream cheese, and buffalo sauce for a low-carb indulgent appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Cauliflower florets roasted: 3 cups
  • Vegan cream cheese: 8 oz
  • Vegan ranch dressing: ½ cup
  • Buffalo hot sauce: ½ cup
  • Vegan mozzarella shreds: 1 cup
  • Garlic powder: 1 tsp
  • Onion powder: 1 tsp
  • Fresh parsley chopped: 2 tbsp

Method
 

  1. Preheat oven to 375°F.
  2. Roast cauliflower florets until tender, about 15 minutes.
  3. In a mixing bowl, combine cream cheese, ranch, hot sauce, garlic, and onion powder.
  4. Fold roasted cauliflower into the creamy mixture.
  5. Transfer to baking dish, top with vegan mozzarella.
  6. Bake 20 minutes until bubbly.
  7. Garnish with parsley and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 290
  • Total Fat: 21g
  • Saturated Fat: 7g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 10g

Vitamins and Minerals (per serving)

  • Calcium: 20%
  • Vitamin A: 9%
  • Vitamin C: 16%
  • Iron: 10%
  • Folate: 8%

Additional Notes/Tips

  • Roast cauliflower with smoked paprika for an extra kick.
  • Top with extra buffalo sauce if you like it dangerously spicy.
  • Serve with keto-friendly crackers, cucumber slices, or celery sticks.