Keto Buffalo Chicken Empanadas wrap spicy, buttery buffalo chicken in a golden grain-free crust of mozzarella, cream cheese, and almond flour. The fathead-style dough rolls out thin, folds into tidy half-moons, and bakes up crisp at the edges in under 15 minutes. They're everything you love about game-day buffalo chicken, tucked into a hand-held pocket.
Get ready to fall in love with your new favorite low-carb appetizer! These Keto Buffalo Chicken Empanadas pack all the spicy, tangy flavor you crave into a perfectly portable, cheesy, and flaky pastry. We’ve cracked the code on a tender, delicious almond flour dough that holds up beautifully to the zesty buffalo chicken filling. Whether you’re looking for a game-day showstopper, a satisfying lunch, or a unique party snack, this recipe delivers big flavor without the carbs. Let’s get baking!
Ingredients
• For the Keto Empanada Dough
• 1.5 cups / 170g mozzarella cheese, shredded
• 3 oz / 85g cream cheese
• 1 large egg, whisked
• 2 cups / 192g (6.8 oz) almond flour, plus extra for dusting
• For the Buffalo Chicken Filling
• 2 cups / 300g (10.6 oz) cooked shredded chicken
• 2 tbsp / 28g (0.99 oz) butter, melted
• 1/3 cup / 80ml hot sauce
Instructions
1. Preheat your oven to 425°F / 220°C and line a baking sheet with parchment paper.
2. In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
3. Add the whisked egg and almond flour to the melted cheese mixture. Stir vigorously until a uniform dough forms. If it’s too sticky, add a tablespoon of almond flour at a time until it’s easy to handle.
4. In a separate bowl, mix the shredded chicken, melted butter, and hot sauce until the chicken is evenly coated. Set this filling aside.
5. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
6. Using a 4-5 inch round cutter, cut out as many circles as you can. Gather the scraps, re-roll, and repeat until all dough is used.
7. Spoon about a tablespoon of the buffalo chicken filling onto one half of each dough circle, leaving a small border around the edge.
8. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with the tines of a fork to seal completely.
9. Arrange the finished empanadas on your prepared baking sheet.
10. Bake for 9-12 minutes, or until the edges are golden brown and the pastry is cooked through. Let cool slightly before serving.
Nutritional Information
• Servings: 6
• Calories: 1217 kcal
• Net Carbs: 20g (0.71 oz)
• Protein: 74g
• Fat: 96g
• Fiber: 0g
Pro Tips
• If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes. This makes it much easier to roll and cut.
• For an extra-secure seal, brush the inside edges of the dough with a little egg wash before folding and crimping with a fork.
• Don’t overfill the empanadas! A tablespoon or two of filling is plenty. Overfilling can cause them to burst open while baking.
• Serve hot with a side of blue cheese or ranch dressing and celery sticks for the classic buffalo wing experience.
FAQ
Q: My keto empanada dough is too sticky what should I do
A: If the dough is too sticky to handle, try chilling it in the refrigerator for 15-20 minutes. This will firm it up and make it much easier to roll and cut. You can also add a little extra almond flour, one tablespoon at a time, until it reaches a manageable consistency.
Q: Can I make these empanadas ahead of time
A: Yes, you can assemble the empanadas and store them unbaked in the refrigerator on a baking sheet for up to 24 hours before baking. You can also bake them completely and store them in an airtight container in the fridge for 3-4 days.
Q: How do I prevent the filling from leaking out during baking
A: To ensure a good seal, avoid overfilling the empanadas; about one tablespoon of filling is perfect. Be sure to press the edges together firmly and crimp them with a fork. For an extra-secure seal, you can brush the inside edges with a little egg wash before folding.
Q: What can I serve with keto buffalo chicken empanadas
A: These empanadas are delicious on their own but are even better served hot with a side of blue cheese or ranch dressing for dipping. Adding some fresh celery sticks on the side completes the classic buffalo wing experience.
Pro Tips
- If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes — it rolls and cuts much more easily when cold.
- Roll the dough between two sheets of parchment paper to about 1/8-inch thickness, then cut 4-5 inch circles; gather the scraps and re-roll until all the dough is used.
- Don't overfill the empanadas. A tablespoon or two of buffalo chicken filling is plenty — overfilling is what makes them burst open in the oven.
- For an extra-secure seal, brush the inside edges of the dough with a little egg wash before folding, then crimp firmly with the tines of a fork.
- Leftovers keep 3-4 days in the fridge; rewarm them in a hot oven rather than the microwave so the crust crisps back up instead of going soft.
Frequently Asked Questions
Can I make the empanada dough ahead of time?
Yes — the mozzarella and almond flour dough can be mixed ahead and chilled, which also makes it easier to roll. If it's still sticky when you work with it, add almond flour a tablespoon at a time.
How do I keep the empanadas from bursting open while baking?
Keep the filling to about a tablespoon per circle, leave a small border, and crimp the edges well with a fork — an egg wash on the rim helps the seal hold.
Are Keto Buffalo Chicken Empanadas actually keto?
The crust is made from mozzarella, cream cheese, egg, and almond flour instead of wheat pastry. The nutrition info lists 20 g net carbs per serving, so they fit best as an occasional keto treat.
How should I store and reheat leftovers?
Cool them completely and refrigerate for 3-4 days. Reheat in the oven at 425°F / 220°C for a few minutes to bring back the golden, crisp edges.
Recipe card below.
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Keto Buffalo Chicken Empanadas
Ingredients
Method
- Preheat your oven to 425°F / 220°C and line a baking sheet with parchment paper.
- In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
- Add the whisked egg and almond flour to the melted cheese mixture.
- Stir vigorously until a uniform dough forms. If it's too sticky, add a tablespoon of almond flour at a time until it's easy to handle.
- In a separate bowl, mix the shredded chicken, melted butter, and hot sauce until the chicken is evenly coated.
- Set this filling aside.
- Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
- Using a 4-5 inch round cutter, cut out as many circles as you can. Gather the scraps, re-roll, and repeat until all dough is used.
- Spoon about a tablespoon of the buffalo chicken filling onto one half of each dough circle, leaving a small border around the edge.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with the tines of a fork to seal completely.
- Arrange the finished empanadas on your prepared baking sheet.
- Bake for 9-12 minutes, or until the edges are golden brown and the pastry is cooked through.
- Let cool slightly before serving.
- Don't overfill the empanadas! A tablespoon or two of filling is plenty. Overfilling can cause them to burst open while baking.
