Buffalo Chicken Empanadas (Keto)

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Buffalo Chicken Empanadas (Keto)

32 minutes
Calories 710kcal


  • 1 1/2 cups mozzarella cheese
  • 3 ounces cream cheese
  • 1 1/4 cups almond flour
  • 1 eggs (whisked)
  • 2 cups chicken (whisked)
  • 3 tablespoons butter (whisked)
  • 1/3 cup hot sauce
  • green onions
  • pico de gallo
  • ranch dressing
  • blue cheese


  • 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.
  • NOTES Inspired by Keto Fat Head Dough


Calories: 710kcal

Originally posted 2019-02-20 18:44:25.

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