Low Carb Chicken Empanadas

Satisfy your craving for savory pastries without the carb overload with these mouthwatering Low Carb Chicken Empanadas! Featuring a golden, gluten-free dough made from almond and coconut flours, mozzarella, and cream cheese, these empanadas are as flaky as they are flavorful. The filling is a delightful combination of tender, spiced chicken, sautéed onions, garlic, and fresh cilantro, all encased in a perfectly crisp shell. Perfect for keto-friendly appetizers, lunches, or snacks, these empanadas are easy to make and bake in just 25 minutes. Serve them warm, or pack them for on-the-go meals—either way, they’re a delicious low-carb alternative to traditional empanadas!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 3 large Eggs
• 4 oz Cream cheese
• 2 cups Shredded mozzarella cheese
• 2 cups Cooked chicken breast
• 1 tbsp Olive oil
• 1 medium Diced onion
• 2 cloves Minced garlic
• 1 tsp Ground cumin
• 0.5 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Chopped fresh cilantro
• 1 egg wash Egg wash (1 egg beaten with 1 tbsp water)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan over low heat, combine cream cheese and shredded mozzarella. Stir continuously until they are fully melted and combined smoothly.

Step 3

Remove the cheese mixture from heat and allow to cool slightly. Add almond flour, coconut flour, and 1 egg to the cheese mixture. Mix until a dough forms.

Step 4

Between two sheets of parchment paper, roll the dough out to a 1/4-inch thickness. Use a round cutter to cut circles of dough.

Step 5

Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté until the onion is translucent.

Step 6

Stir in cumin, paprika, salt, and pepper. Add cooked chicken breast to the skillet. Mix well, ensuring the spices coat the chicken thoroughly.

Step 7

Remove the skillet from heat and stir in the chopped cilantro.

Step 8

Place a spoonful of chicken filling onto each dough circle. Fold the circles in half and press the edges to seal.

Step 9

Arrange the empanadas on the prepared baking sheet. Brush the tops with egg wash.

Step 10

Bake for 20 to 25 minutes or until the empanadas are golden brown.

Step 11

Allow to cool slightly before serving. Enjoy your low carb chicken empanadas warm or at room temperature.

Nutrition Facts

Serving size	(1327.6g)

Amount per serving	% Daily Value*
Calories	3437.6

Total Fat 234.4g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1305.9mg	0%
Sodium 3790.8mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 36.9g	0%
Total Sugars 19.3g
Protein 249.8g	0%

Vitamin D 164IU	0%
Calcium 2398.8mg	0%
Iron 18.4mg	0%
Potassium 1180.8mg	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: 60.7%

Protein: 28.8%

Carbs: 10.5%