Keto Buffalo Chicken Stuffed Avocados
Published September 7, 2020 • Updated February 27, 2026
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I stuff creamy buffalo chicken into avocado halves for a keto meal that takes about 20 minutes. The filling is rich from cream cheese and sour cream, the avocado keeps everything cool, and a little blue cheese on top ties it all together.
I started making buffalo chicken stuffed avocados because I wanted something faster than my usual buffalo chicken dishes but with that same creamy, spicy thing going on. The whole thing comes together in about 20 minutes, and most of that is just the oven doing its job.
The filling is what makes this work. I simmer shredded chicken in buffalo sauce until it reduces and gets sticky, then pull the skillet off heat and stir in cream cheese and sour cream. That ratio matters. Four ounces of cream cheese to a quarter cup of sour cream gives you a filling that’s thick enough to mound into the avocado without sliding out, but still creamy when you bite in. I tried going heavier on the sour cream once and the filling was too loose to hold shape.
One of my readers, Chelsea, swapped Greek yogurt for the sour cream and said it came out tangier in a way that actually worked better with the buffalo sauce. I tried it after she mentioned it, and she’s right. The yogurt brightens the filling. If you like things a little less rich, it’s a solid move. The cream cheese still gives you the body.
For the chicken, you have options. I usually use leftover shredded chicken from earlier in the week, but another reader, Patricia, makes a pound of chicken breast in the crockpot the day before and shreds it for next-day assembly. That’s smart if you’re batching meals. Rotisserie chicken works too. Just pull it apart and it’s ready.
When you scoop out the avocado to make room for the filling, save that extra avocado. I chop it up and toss it into my avocado chicken salad or just eat it on the side. Nothing goes to waste.
I bake these at 375 for 10 minutes, just long enough to melt the shredded white cheddar on top and warm everything through. You don’t want to go much longer or the avocado gets mushy. Then I crumble blue cheese over the top right when they come out. If you’re into that blue cheese and buffalo combination (and if you like my bacon and blue cheese zoodles, you probably are), this is the same flavor profile in a completely different format.
These are low carb by nature since the avocado is doing all the work a tortilla or bread would normally do. I’ve served them as a main course with a side salad, packed them for lunch, and even brought them to a friend’s house for game day. They work everywhere. If you’re looking for more ways to use chicken, my garlic parmesan chicken skewers and lettuce wraps are in the same easy weeknight category.
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Ingredients
1 tablespoon butter -
2 cups cooked shredded chicken
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1/2 cup buffalo sauce
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1/2 teaspoon lemon juice
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1/4 cup sour cream
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4 ounces cream cheese, softened
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2 avocados, seeded and halved
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1/2 cup shredded white cheddar cheese
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1/4 cup crumbled blue cheese
Step by Step Instructions
Step by Step Instructions
Turn chicken into a buffalo
In a large skillet, heat butter over medium high heat until melted. Add chicken and buffalo sauce. Simmer until sauce has thickened and reduced by half (about 2-3 minutes).
Make it creamy
Remove skillet from heat, stir in lemon juice, sour cream and cream cheese. Combine until smooth.
Build your boat
To each avocado, scoop out a larger hole if needed to fit the buffalo chicken mixture. Set aside leftover avocado. It can be used as a topping or in another dish.
Add filling
Evenly scoop the buffalo chicken mixture into each cavity of the avocado. Top with shredded cheese and bake at 375 degrees for 10 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use rotisserie or canned chicken instead of shredded?
I use rotisserie chicken all the time for this. Just pull it apart and it works perfectly. Canned chicken is fine in a pinch too, though I drain it well and break it up so it absorbs the buffalo sauce better. The key is starting with cooked, shredded chicken so it just needs to simmer in the sauce for a couple minutes.
What if I don't have buffalo sauce?
I've made the filling with just hot sauce and a little melted butter when I was out of my usual buffalo sauce. It's close enough. The ratio I use is about two parts hot sauce to one part butter. It won't be exactly the same, but the cream cheese and sour cream smooth everything out anyway.
How do I store leftover stuffed avocados?
I store the buffalo chicken mixture separately from the avocado halves. The filling keeps in an airtight container in the fridge for up to 3 days and actually tastes better the next day once the flavors meld. For the avocados, I squeeze lemon juice over the cut surfaces and wrap them tight. When I'm ready to eat, I stuff and microwave or just eat them cold.
Can I make this recipe dairy-free?
I've tested this with dairy-free cream cheese and it holds up surprisingly well. The filling is a little thinner, so I use a touch less buffalo sauce to compensate. Skip the blue cheese on top and add extra green onion or a drizzle of ranch made with coconut cream. My Thai chicken salad is another good option if you're avoiding dairy entirely.
Can I use Greek yogurt instead of sour cream?
One of my readers, Chelsea, tried this and said the filling came out tangier in a way that worked better with the buffalo sauce. I tested it after she mentioned it and she's right. The yogurt adds brightness that cuts through the richness. The cream cheese still provides the body, so you don't lose that thick, scoopable texture. If you like a lighter filling, it's a great swap.
Can I add vegetables to the chicken filling?
I've stirred in diced celery for crunch and it fits right in with the whole buffalo wing vibe. Diced bell peppers work too. I add them raw so they keep some bite after baking. Spinach wilts down to almost nothing, so if you add it, use a generous handful. Just don't overload the filling or it won't mound into the avocado properly.
Should I bake the stuffed avocados or serve them cold?
I prefer baking them at 375 for 10 minutes because it melts the cheese and warms the filling through. But I've also eaten these cold, especially for lunch the next day, and the filling is good at room temperature. The avocado stays firmer when you skip the oven. If you're making these for a chef salad style spread or a party, cold works fine.
Is this good for meal prep?
I prep the buffalo chicken filling on Sundays and it lasts in the fridge through Wednesday easily. One of my readers makes a full pound of chicken breast in the crockpot the day before and shreds it for quick assembly all week. I just stuff fresh avocado halves when I'm ready to eat. The filling actually gets better after a day because the buffalo sauce soaks into the chicken. Pair it with my avocado pesto pasta if you want to batch two avocado meals at once.
This easy 
Fourth time making these and I use gorgonzola instead of blue cheese now, the sharpness cuts right through the cream cheese and I'll never go back.
Gorgonzola has way more bite so I get it. The cream cheese is pretty rich and the blue cheese I use is mild enough that it almost gets lost. Trying this next time.
Honestly thought the avocado would make the whole thing too mushy, but the cream cheese in the filling firms it up enough that it actually holds together. Made it for lunch on a whim and the blue cheese on top was the part that got me. Wasn't expecting that to work so well with the buffalo sauce. Going in the spring lunch rotation.
The blue cheese almost didn't make the cut in the original recipe. Kept second-guessing it, then realized it's just a wing served differently.
I've tried a few different buffalo chicken stuffed avocado recipes and they always end up watery and kind of fall apart. This one actually holds together. The cream cheese and sour cream combo thickens the filling so it sits in the avocado instead of pooling at the bottom, and the blue cheese on top pulls the whole thing together in a way I wasn't expecting. Only thing I'd change is a heavier pour of buffalo sauce, but I always want more heat than any recipe calls for.
I do 3/4 cup instead of 1/2. The cream cheese absorbs it without getting runny.
Not a blue cheese fan, so I swapped it for extra white cheddar and finished them under the broiler for two minutes. The cheddar gets bubbled and almost crispy on top while the avocado stays cold underneath. That contrast is freaking ridiculous in the best way.
I've made at least four versions of buffalo chicken stuffed avocados trying to find one worth repeating. The cream cheese and sour cream together finally gets the filling texture where it needs to be (everything else I tried was too runny or too flat). The blue cheese on top is not optional in my kitchen. This is the one I'm sticking with.
Four versions is commitment. Cream cheese and sour cream together is the only combination that doesn't go flat or runny. Blue cheese non-negotiable.
This is one of the family's favorite low carb meals. We make it at least once a month.
Ha, once a month minimum. The blue cheese on top is what gets people hooked.
Made these last week and loved the filling, but the avocado got mushy by the time everything was warm. Worth pulling them out early, or just heating the buffalo chicken separately and adding the avocado after?
Warm the filling separately, add the avocado after. Avocado doesn't need to be hot and it goes soft fast once it hits heat. Cold avocado against warm buffalo chicken is honestly better anyway.
Swapped the sour cream for Greek yogurt because I was out, and the filling came out tangier in a way that actually worked better with the buffalo sauce. It still gets thick and creamy from the cream cheese, but there's more brightness to it. If you want to cut the richness a little, worth trying.
That brightness against the buffalo sauce actually makes sense. Sour cream is heavier and the yogurt would lift it. Stealing this.
Found you on YouTube, subscribed after watching a couple of your awesome videos. Made these avocado boats and they are delicious, and easy. I prepped yesterday by making a pound of chicken breast in the crockpot. New to Keto. I've done WW for a couple of years, but simply cannot control my carb cravings. Atkins- great but boring. So far loving Keto- mostly thanks to you!
Crockpot chicken the day before is the move for this one. The filling actually tastes better after sitting overnight. And yeah, keto clicks different when the food doesn't feel like a compromise.
This is delicious and so easy to make!
Right? 20 minutes and done. The cream cheese in the filling is what gets me every time.