Keto Chicken Empanadas
Satisfy your cravings guilt-free with these delightful Keto Chicken Empanadas! Packed with shredded chicken and seasoned to perfection with cumin, paprika, garlic, and parsley, these empanadas deliver bold flavors wrapped in a flaky low-carb crust made from almond flour, mozzarella, and cream cheese. Perfect for meal prepping or as a crowd-pleasing appetizer, they’re baked to golden-brown perfection for a healthier take on traditional empanadas. With only 30 minutes of prep time and 25 minutes of baking, this easy keto recipe is ideal for busy weeknights or entertaining guests. Whether you're following a ketogenic diet or simply looking for a delicious snack, these gluten-free chicken empanadas are sure to impress!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
Wrap the dough in plastic wrap and refrigerate for about 10 minutes while preparing the filling.
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic, cumin, paprika, salt, and black pepper to the onions and cook for another minute until the garlic is fragrant.
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.
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.
Cut circles out of the dough using a cookie cutter or a glass rim, approximately 4 inches in diameter.
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.
Transfer the empanadas to the prepared baking sheet. Lightly brush each empanada with beaten egg to give them a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Allow to cool for a few minutes before serving. Enjoy your Keto Chicken Empanadas as a delicious appetizer or snack!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 17.0 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2218 mg | 171% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1653 mg | 35% | |
*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.
