These buffalo chicken empanadas are ketogenic friendly twists on a classic empanada. Filled with delicious chopped chicken and buffalo sauce as hot or light as you like, these are perfect for a sports day or breakfast.

Buffalo chicken is super easy to make, really flavorful and can be adapted in many ways. Plus, I often find that chicken is dry and boring but with buffalo chicken, I never feel that way. The sauce helps keep it moist and juicy.

DURATION:

Prep Time: 20 Minutes | Cook Time: 12 Minutes | Total Time: 32 minutes | Yield: 2-4

INGREDIENTS:

• 1 1/2 cups mozzarella
• 3 oz cream cheese
• 1 1/4 cup almond flour
• 1 egg, whisked
• Filling:
• 2 cups shredded chicken
• 3 tbsp butter, melted
• 1/3 cup hot sauce
• Toppings:
• Green onions, Pico de Gallo, extra hot sauce, ranch, blue cheese or sour cream for dipping

INSTRUCTIONS

• 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 1/4″ 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.
• Ready to Eat!