Low Carb Chicken Empanadas
Indulge in the perfect blend of hearty, savory flavors with these Low Carb Chicken Empanadas—a gluten-free, keto-friendly twist on a classic favorite. Featuring a rich, cheesy almond and coconut flour dough, these empanadas are irresistibly golden and flaky. The filling combines tender, spiced chicken breast, sautéed onion, fresh cilantro, and aromatic seasonings like cumin and paprika, creating an explosion of flavor in every bite. Quick to prepare in just under an hour, these empanadas are the ideal choice for a low-carb appetizer, snack, or main course. Whether you’re adhering to a specific diet or simply seeking a healthier alternative, these empanadas deliver all the comfort without the carbs!
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan over low heat, combine cream cheese and shredded mozzarella. Stir continuously until they are fully melted and combined smoothly.
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.
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.
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté until the onion is translucent.
Stir in cumin, paprika, salt, and pepper. Add cooked chicken breast to the skillet. Mix well, ensuring the spices coat the chicken thoroughly.
Remove the skillet from heat and stir in the chopped cilantro.
Place a spoonful of chicken filling onto each dough circle. Fold the circles in half and press the edges to seal.
Arrange the empanadas on the prepared baking sheet. Brush the tops with egg wash.
Bake for 20 to 25 minutes or until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy your low carb chicken empanadas warm or at room temperature.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 19.3 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2399 mg | 185% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1181 mg | 25% | |
*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.
