Keto Chicken Empanadas

Satisfy your cravings with these flavorful Keto Chicken Empanadas, a low-carb twist on a beloved classic! Perfectly golden and crispy, these hand-held delights are made with a gluten-free dough combining almond flour, mozzarella, and cream cheese for a satisfyingly rich texture. Inside, tender shredded chicken is infused with aromatic spices like cumin and paprika, sautéed with onions, garlic, and fresh parsley for a mouthwatering filling that’s bursting with flavor. Baked to perfection and brushed with egg wash for a glossy finish, these empanadas are a must-try snack, appetizer, or light meal. Quick to prepare and keto-friendly, they’re ideal for anyone looking to enjoy a guilt-free version of a Latin-inspired favorite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 cups Mozzarella cheese, shredded
• 2 tablespoons Cream cheese
• 1 large Egg
• 1.5 cups Chicken breast, cooked and shredded
• 1 tablespoon Olive oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Chopped fresh parsley
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for 1 minute, or until the cheese is melted. Stir until fully combined.

Step 3

Add almond flour and a large egg to the cheese mixture and knead the dough until smooth and well combined. If it becomes sticky, wet your hands lightly to help the kneading process.

Step 4

Wrap the dough in plastic wrap and refrigerate for about 10 minutes while preparing the filling.

Step 5

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.

Step 6

Add minced garlic, cumin, paprika, salt, and black pepper to the onions and cook for another minute until the garlic is fragrant.

Step 7

Stir in the shredded chicken and cook for another 2-3 minutes, ensuring everything is well seasoned and heated. Remove from heat and stir in the chopped parsley. Set aside.

Step 8

Remove the dough from the refrigerator and split it into equal parts. Roll each portion between two sheets of parchment paper to prevent sticking until the dough is about 1/4-inch thick.

Step 9

Cut circles out of the dough using a cookie cutter or a glass rim, approximately 4 inches in diameter.

Step 10

Place about 1 tablespoon of chicken filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing them together with a fork.

Step 11

Transfer the empanadas to the prepared baking sheet. Lightly brush each empanada with beaten egg to give them a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Step 13

Allow to cool for a few minutes before serving. Enjoy your Keto Chicken Empanadas as a delicious appetizer or snack!

Nutrition Facts

Serving size	(1064.3g)

Amount per serving	% Daily Value*
Calories	2865.4

Total Fat 195.4g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 930.6mg	0%
Sodium 3155.5mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 23.9g	0%
Total Sugars 17.0g
Protein 222.7g	0%

Vitamin D 113.5IU	0%
Calcium 2218.2mg	0%
Iron 17.1mg	0%
Potassium 1653.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 30.6%

Carbs: 9.1%