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Keto Chicken Bacon Ranch Sliders - Savory, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the filling:
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1/2 cup ranch dressing (sugar-free, clean-label)
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and black pepper to taste
  • For the slider “topping”:
  • 1 cup almond flour
  • 2 large eggs
  • 1/2 cup shredded mozzarella
  • 2 tbsp melted butter
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • For finishing:
  • 2 tbsp grated Parmesan
  • 1 tbsp melted butter (optional, for brushing)
  • 1 tsp dried parsley or chives (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish or line it with parchment for easy slicing and cleanup.
  2. Make the filling. In a large bowl, beat the cream cheese until smooth. Stir in ranch dressing, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until creamy.
  3. Fold in the chicken, crumbled bacon, mozzarella, cheddar, and green onions. Taste and adjust seasoning. The mixture should be well-coated but not soupy.
  4. Spread the filling evenly in the prepared baking dish and press lightly to level it out.
  5. Mix the topping. In a medium bowl, whisk eggs, melted butter, and salt. Add almond flour and baking powder, then fold in mozzarella until a thick, spreadable batter forms.
  6. Spoon the topping over the chicken mixture. Use a spatula to spread it into an even layer. It doesn’t have to be perfect—just cover most of the surface.
  7. Sprinkle Parmesan over the top. If you like a glossy finish, brush with a little melted butter.
  8. Bake for 22–28 minutes, until the topping is golden and set and the edges are bubbling. If the top browns too quickly, tent lightly with foil for the last few minutes.
  9. Rest for 10 minutes, then slice into 9 or 12 squares. Garnish with parsley or chives if using. Serve warm with extra ranch on the side if you like.