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keto buffalo turkey meatballs on lettuce wraps topped with ranch dressing on a white plate and background
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5 from 9 ratings

Keto Buffalo Turkey Meatball Lettuce Wraps

This Keto Buffalo Turkey Meatball Lettuce Wraps Recipe is just 5 net carbs! Turkey meatballs tossed in a low carb buffalo sauce, served in lettuce topped with ranch dressing. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Calories: 273
Author: Natalie


  • 1 pound ground turkey I prefer 85% lean
  • 1/2 cup almond flour
  • 1/2 cup shredded carrots finely chopped
  • 3 green onions thinly sliced
  • 2 ribs of celery thinly chopped
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/3 cup buffalo hot sauce I use Noble Made Mild Buffalo Sauce
  • 2 tablespoons grass fed ghee or butter, melted
  • Serving: butter lettuce leaves shredded carrots, sliced celery + homemade Whole30 + Keto Ranch Dressing


  • Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper (for easy cleanup) and set in the wire rack.
  • In a large bowl, combine the ground turkey, almond flour, shredded carrots, green onions, celery, egg and salt. Combine using a potato masher (or go in with your hands!) until the meatball mixture is fully combined.
  • Use a medium size cookie scoop to make the meatballs (or measure out 1.5 tablespoons per meatball and roll by hand). Set the meatballs on the wire rack. Should make 27-28 meatballs.
  • Bake in the oven for 30-35 minutes, until the meatballs are golden brown on the top and have an internal temperature of 165ºF.
  • In a medium size bowl, add the buffalo sauce and melted ghee. Stir to combine. Toss the warm meatballs in the buffalo sauce until fully coated.
  • Serve the buffalo meatballs on the butter lettuce with desired amount of shredded carrots, sliced celery + ranch dressing.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.



Meat Substitution: I love using ground turkey, but you could also use ground chicken. Even ground pork or beef could work!
Nut Allergy: If you have an almond allergy, you can use pork panko or tiger nut flour in place of almond flour.
Onion Replacement: You can use finely chopped white onion in place of green onions.
Spice Level: I am a spice wimp. The Noble Made Mild Buffalo Sauce is as spicy as I can handle. If you like more spice, they also make a Medium and Hot version you can use!
Serving To Kids: The Mild sauce is still too spicy for my kids. When I'm making this for my kids, I'll set aside meatballs for them BEFORE adding it to the buffalo sauce. They'll get the meatballs plain with ranch to dip it in. They love it!
Appetizer: These meatballs are delicious on their own served as an appetizer! Just drizzle them with the ranch dressing and stick a toothpick in them and serve on a large plate! They're the perfect bite size.
Freezing: These meatballs freeze beautifully! After step 4, let them cool completely after baking in the oven. Then freeze. When reheating, thaw then bake again in the oven at 425ºF for about 10 minutes to warm through. Then continue with step 5.
Meal Prep: These make a great meal prep! I'll store the buffalo sauce coated meatballs with some butter lettuce, toppings and the ranch dressing in a ramekin. I'll eat it cold like a salad! Will keep in the fridge for 5 days meal prepped this way.
Nutrition Information: Nutrition info is a rough estimate allowing 6 meatballs on 3 butter lettuce leaves topped with a sprinkle of shredded carrots, sliced celery and 2 tablespoons ranch dressing per serving. The nutritional information is calculated based on the exact ingredients and quantities listed in the ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.


Calories: 273 | Total Carbs: 5.8g | Protein: 6.6g | Fat: 10.4g | Fiber: 1.3g | Net Carbs: 5g