BBQ Pulled Chicken Sliders

BBQ Pulled Chicken Sliders

Got left-over from your BBQ pulled chicken? We got that covered!

  • Leftover BBQ Pulled Chicken
  • 1/3 cup Honeyville Almond Flour
  • ¼ cup flax seed meal
  • 3 tablespoons Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 4 tablespoons butter
  • 8 drops stevia
  • 1 teaspoon baking soda
  • 1 teaspoon Southwest Chipotle Seasoning
  • 1 teaspoon paprika
  • ½ teaspoon apple cider vinegar

  • How to prepare:
    1. Preheat oven to 350F.
    2. In a large mixing bowl, mix together 1/3 Cup Almond Meal, 1/4 Cup Flax Seed Meal, 3 Tbsp. Parmesan Cheese, 1 tsp. Baking Soda, 1 tsp. Southwest Chipotle Seasoning, and 1 tsp. Paprika.
    3. In a microwave safe container, microwave 4 Tbsp. Butter until it’s melted. That’s about 35-40 seconds.
    4. Add 2 Large Eggs, 1/2 tsp. Apple Cider Vinegar, and the melted butter to the almond flour mixture. I like to not mix the almond flour mixture until the wet ingredients are in there. I normally directly pour my vinegar over the baking soda to make it react with the acid.
    5. Mix everything together well and until everything is combined.
    6. In a muffin top pan, distribute your batter evenly between 8 holes.
    7. Put the buns in the oven for 15-17 minutes.
    8. While the buns are baking, heat the leftover BBQ Pulled Chicken in a pan, letting the sauce reduce to a thick consistency.
    9. Shred some cheddar cheese while you wait. I normally grate about 2 Tbsp. Cheddar Cheese per slider that I will be making.
    10. When the buns are finished, take them out of the oven. I use these awesome oven gloves that give really good grips. They’re silicone, give ease of grabbing things, and work exceptionally well with things like cast iron skillets. I ended up getting some after I burned myself on some cookie sheets the other week.
    11. Let your buns cool for 1-2 minutes in the pan.
    12. Remove the buns from the pan and place on a cooling rack.
    13. Once cooled for 5 minutes, cut the buns in half.
    14. Spread your cheese on the buns.
    15. Add your BBQ Pulled Chicken and top with extra sauce if you’d like.

    I ended up making 3 sliders because that’s all I had for the leftovers. Per slider with bun and BBQ Pulled Chicken, it’s about: 326 Calories, 25.4g Fats, 2g Net Carbs, and 24.6g Protein.

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