Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6

Ingredients

For the Empanada Dough:

• 1.5 cups mozzarella cheese (approx. 6 oz / 170g)
• 3 oz. cream cheese (approx. 85g)
• 1 large egg, whisked
• 2 cups almond flour (approx. 6.7 oz / 192g), plus extra for dusting

For the Buffalo Chicken Filling:

• 2 cups cooked shredded chicken (approx. 10.5 oz / 300g)
• 2 tbsp melted butter (1 oz / 28g)
• 0.33 cup hot sauce (approx. 2.7 fl oz / 80ml)

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the mozzarella and cream cheese into a large, microwave-safe dish. Microwave in 1-minute intervals, stirring between intervals, until the cheeses are completely melted and combined.
3. Stir the 2 cups (6.7 oz / 192g) of almond flour and the whisked egg into the cheese mixture. Mix until it is well-combined and forms a dough. If the dough is sticky, add additional almond flour, 1 tbsp at a time, until it stops sticking to your fingers.
4. In a separate medium-sized bowl, combine the shredded chicken, 2 tbsp melted butter, and 0.33 cup hot sauce. Mix well and set aside.
5. Cover a flat surface with parchment paper or plastic wrap and sprinkle it lightly with almond flour. Place the dough on the surface. Spray a rolling pin with cooking spray to avoid sticking and roll the dough flat (to about 0.1 to 0.125 inch thickness).
6. Use a round cookie cutter, a cup, or a lid (approx. 4-5 inches in diameter) to cut circle shapes out of the dough. Gather any excess dough, re-roll, and repeat the process.
7. Portion a spoonful of the chicken filling onto one half of each dough circle. Fold the other half of the dough over the filling to create a half-moon shape. Press down on the edges firmly to seal them (a fork can be used to crimp the edges).
8. Lay the finished empanadas on a lightly greased or parchment-lined baking sheet.
9. Bake for approximately 9-12 minutes, or until they are perfectly golden brown.

NOTE: This recipe prepares 6 servings. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition (per serving): Net carbs: 20g Fiber: 0g Fat: 96g Protein: 74g Calories: 1217kcal