Keto Filipino Chicken Empanadas are savory turnovers filled with seasoned chicken and vegetables, wrapped in a low-carb crust. Empanadas are popular snacks or appetizers in Filipino cuisine, often enjoyed during gatherings or as street food.
Here’s a keto-friendly version of Chicken Empanadas that maintains the delicious flavors while adhering to a low-carb diet:
Keto Filipino Chicken Empanada Recipe
Dough Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon xanthan gum (helps with texture, optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small cubes
- 1 large egg
- 1-2 tablespoons cold water, as needed
Filling Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 250g ground chicken (or shredded cooked chicken breast)
- 1/2 cup diced bell peppers (red, green, or both)
- 1/4 cup diced carrots (optional, adjust to carb limit)
- 1/4 cup diced celery
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese (optional, adjust to taste)
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Dough
- In a large bowl, whisk together almond flour, coconut flour, xanthan gum (if using), baking powder, and salt.
- Add cold butter cubes to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
- Add the egg and 1 tablespoon of cold water. Mix until the dough starts to come together. Add more water, 1 teaspoon at a time, if needed to form a smooth dough.
- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Make the Filling
- Heat olive oil or coconut oil in a skillet over medium heat.
- Saute chopped onion and minced garlic until softened and fragrant.
- Add ground chicken (or shredded cooked chicken) to the skillet. Cook until chicken is no longer pink.
- Stir in diced bell peppers, carrots (if using), and celery. Cook for a few minutes until vegetables are tender-crisp.
- Season with ground cumin, paprika, dried oregano, salt, and pepper. Mix well to combine.
- Remove from heat and let the filling cool slightly. Stir in shredded cheddar cheese if desired.
Assemble the Empanadas
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Divide the chilled dough into 8 equal portions. Roll each portion into a ball and then flatten into a disk on a lightly floured surface (use almond flour for dusting).
- Place a spoonful of the chicken filling onto one half of each dough disk, leaving a small border around the edges.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal. Repeat with the remaining dough and filling.
Bake the Empanadas
- Place the assembled empanadas on the prepared baking sheet.
- Brush the tops of the empanadas with beaten egg to create a golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
Serve and Enjoy
- Remove from the oven and let cool slightly before serving. Enjoy your Keto Filipino Chicken Empanadas warm as a delicious snack or appetizer.
Notes
- Dough Consistency: If the dough becomes too soft while working with it, refrigerate it again briefly to firm up.
- Variations: Feel free to customize the filling with keto-friendly vegetables and spices of your choice.
- Storage: Store leftover Keto Filipino Chicken Empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness before serving.
These Keto Filipino Chicken Empanadas offer a flavorful and satisfying treat, perfect for those following a ketogenic diet or anyone looking for a low-carb alternative to traditional empanadas.
