Keto Buffalo Chicken Stuffed Avocados
Published September 7, 2020 • Updated February 27, 2026
This post may contain affiliate links. See my disclosure policy.
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.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 tablespoon butter -
2 cups cooked shredded chicken
-
1/2 cup buffalo sauce
-
1/2 teaspoon lemon juice
-
1/4 cup sour cream
-
4 ounces cream cheese, softened
-
2 avocados, seeded and halved
-
1/2 cup shredded white cheddar cheese
-
1/4 cup crumbled blue cheese
Step by Step Instructions
Step by Step Instructions
Heat up oven
Preheat oven to 375 degrees.
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.
Garnish and serve
Remove from the oven and garnish with crumbled blue cheese.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
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 
I started using a muffin tin to hold the avocado halves while they bake, otherwise they rock and you lose filling before the cheese sets. Doing four at once is so much easier when they're not sliding. I make a batch at the start of the week and refrigerate them whole. By day two the buffalo sauce has worked into the cream cheese and the flavor mellows out, which I like better, day one it's still a bit sharp. The white cheddar holds better cold too. Three days in and they're still solid.
I put these together for dinner Thursday because my husband had been asking for something that wasn't another salad, and watching him sort out the avocado-to-filling ratio on the first try, whether to dig all the way to the edge or keep each bite heavy on buffalo, was honestly the funniest dinner we've had in a while. He has a whole approach to it now and is very serious about it. The cream cheese is what keeps the filling in place long enough for the system to work.
34 grams of protein per serving and I ran the numbers twice. Hot buffalo filling on cool avocado shouldn't work, but the contrast is kind of the whole point. First keto lunch I've ever made. 20 minutes turned out to be an honest number.
First keto lunch and you went with this one, Corinne. The hot-on-cold thing was the last piece I figured out testing it, which is why I didn't simplify it down.
Makes sense it was the last thing to click. It reads intentional in the recipe, just not obvious until it works.
Just made this for lunch and I'm obsessed. The blue cheese on top is everything.
Almost cut the blue cheese. Glad I didn't!
Ha, same, blue cheese on chicken sounds wrong until it isn't.
Been making the filling on Sundays and stuffing fresh avocados each day at lunch. Four days of 34g protein at work and I'm not even tired of it yet.
Not tired of it yet is a high bar to clear.
I almost tossed the avocado I scooped out to widen the hole, then threw it in the filling instead. The fat blends right into the cream cheese and buffalo sauce. Way creamier, and it keeps the filling from sliding around when you eat it. Rough mash with a fork, not smooth. Fills out the portion a bit too, which I noticed when I actually looked at the macros.
Don't toss it. The fat from that scooped piece blends into the cream cheese in a way I didn't expect the first time I tried it, goes from thick to almost silky. Rough mash is right. Smooth just disappears into the filling and you lose the texture. I never tracked the macro difference until your comment made me look, and it adds up faster than I thought.
the crunch from the celery in the filling catches people off guard every time.
That crunch works because celery belongs with buffalo sauce anyway. Most people think of it as a side but it's better mixed in.
Ha, never thought of that but yeah, way better in the sauce.
Pull the cream cheese out a full hour before you start, not 15 minutes. At true room temperature it folds into the chicken until the filling is completely smooth, and it holds together in the avocado instead of sliding when you cut in. My husband avoids avocado in pretty much everything, so I watched him closely when he finished both halves without a word. He has never once said he liked it, but I notice he checks the fridge on nights I come home with avocados now.
The fridge check doesn't lie. My husband does the same thing with a few recipes he'll never admit to liking.
cream cheese over mayo, no contest
The cream cheese is what keeps the filling thick even after the hot buffalo sauce goes in. Mayo would just break down.
can I use rotisserie chicken for this?
I use rotisserie for this all the time, it's actually faster than cooking chicken fresh. Just pull it apart and toss it straight into the cream cheese and buffalo sauce.
Brought these to a cookout last weekend. Gone before the main course. The blue cheese got people talking (two guests who swore they hated it kept circling back). One thing: avocados soften faster than you'd expect outdoors, so assemble right before serving.
I've stopped being surprised by the blue cheese flip. The avocado tip is real too, outdoor heat gets them fast.
I've tried a few stuffed avocado recipes and they all end the same way (warm, mushy, falls apart halfway through), so I wasn't optimistic. Something about the cream cheese and sour cream combo keeps this filling thick enough that it actually holds its shape, and the avocado stays cooler than I expected against the warm chicken. This has replaced the buffalo chicken bowls I was making every week. Four stars only because I forgot the blue cheese the first time and it's genuinely not the same without it.
Forgetting it is the best demonstration of why it's there. Jen, nothing else cuts through that filling the same way - the tang is what makes it buffalo and not just cream cheese chicken.
Brought these to a spring cookout last weekend and the guy grilling next to me spent ten minutes trying to figure out what restaurant made them. Told him it was a 20-minute thing I threw together at home and he didn't believe me until I walked him through it. The blue cheese on top is what sells it, keeps it from reading like health food and makes the whole thing feel intentional.
Ha. The avocado makes it look like something a restaurant plated. Takes maybe 4 minutes of actual work if you're using rotisserie chicken.
I gave up buffalo chicken dip when I went keto and honestly just accepted that craving was gone forever. This recipe proved me wrong. The cream cheese and sour cream in the filling make it so rich and creamy that I had to actually slow down and eat it properly, which is not normally how I operate with buffalo anything. Four net carbs and I feel like I completely got away with something.
Same. I thought buffalo dip was just gone on keto. The avocado ends up doing what the chip used to.
Swapped in Primal Kitchen buffalo sauce and the heat comes through cleaner with the cream cheese (less of that sharp vinegar kick). Slightly overripe avocados work better too. Filling holds.
Primal Kitchen is what I keep in my fridge now. And the slightly overripe avocado thing is real, the filling sits way better and doesn't slide around.