Empanadas are a delicious Mexican fried piece of heaven in a bite. This Keto Chicken Empanadas uses a delicious fathead dough to wrap juicy shredded chicken.
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.
Once you've made all the empanadas, cook at 425 degrees for 12 Minutes until starting to turn golden brown.
Serving Size 1 Empanada
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.