Keto Chicken Empanadas
About This Recipe
Welcome to the enticing world of Keto Chicken Empanadas, your next go-to keto-friendly delight. Rooted deeply in Spanish and European culinary traditions, this dish is known for celebrating simplicity alongside gourmet flavor profiles. The juiciness of the shredded chicken blends harmoniously with the rich cream cheese, creating an irresistible texture and satisfying mouthfeel. The melted mozzarella adds a sense of luxury, creating a cheesy heart of the empanada. Balanced with the subtle nuttiness of almond flour, every bite of these Keto Chicken Empanadas is a burst of harmony between diverse flavors.
What makes this dish even more remarkable is its versatility. It's a perfect snack for a party but is just as delicious as a stand-alone meal. Finding a healthy, keto-friendly dish that tastes this good might seem like an arcane art, but it’s not! With our Keto Chicken Empanadas, you get to relish the gourmet experience without compromising your dietary requirements. To have this recipe and others like it at your finger tips, download our amazing keto mobile app.
Aside from its delightful taste and culinary versatility, the Keto Chicken Empanadas recipe is beautifully aligned with a keto diet. It boasts of high-quality fat from butter, protein from chicken, alongside the beneficial mono-saturated fats from almond flour, making it an ideal dish to maintain your macronutrient balance. When you opt for this recipe, not only are you treating your taste buds to an exquisite culinary adventure, but you are also adhering strictly to your health goals. Now that is what we call a win-win!
Ingredients
Directions
Preheat oven to 425 degrees.
Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well.
The dough will be a little wet but if it is too wet that you can't get it to stop sticking to your fingers, then add a little more almond flour. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle.
Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used. Lay on a lightly greased cooking sheet or use a silicone baking mat.
For chicken, mix shredded chicken with buffalo sauce. Place a spoonful into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're combined well.
Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.
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