Keto Spoonful

Say Hola to Your New Keto Obsession!

Hey friend! Madison here, and I’ve got a confession: I’ve been dreaming about empanadas since my college study abroad in Buenos Aires. Flaky crust, molten filling, that *crisp* when you bite in… pure magic! But when I went keto? I thought my empanada days were over. Cue the dramatic sigh! Until I cracked the code on a low-carb version that’s *even better* than the original. Seriously, these keto empanadas are my love letter to flavor rebels everywhere. Imagine: juicy chicken (or turkey!), smoky bacon, spinach tangled with melty cheddar, all hugged by a golden, grain-free crust. They’re portable, freezer-friendly, and so dang satisfying, you’ll forget carbs ever existed. No more FOMO at parties or sad desk lunches—just pure, unapologetic joy in every bite. Ready to make your kitchen smell like a Latin American street food cart?

My Empanada Epiphany

Picture this: It’s 2 AM in a tiny Buenos Aires bakery, rain tapping the windows. I’m jet-lagged, starving, and clutching pesos like a lifeline. The baker slides me a hot empanada—crimped edges gleaming, steam whispering secrets. One bite and I’m transported: crispy shell giving way to spiced beef, olives, and gooey egg. It was love at first crunch! Fast-forward to Year 1 of keto: I missed that comfort SO much, I attempted “dough” from shredded mozzarella (spoiler: it wept like a rom-com lead). But failure? Nope. R&D fuel! After 17 batches (and one smoke-alarm incident), I nailed it. Now, every time I pull these golden pockets from the oven, I’m back in that rainy bakery… minus the jet lag!

Keto Empanadas

Print Recipe

Savory, cheesy, and wrapped in low-carb goodness — these keto empanadas are loaded with creamy chicken (or turkey), crispy bacon, and melty cheese. Perfect as a handheld lunch, dinner, or snack, they’re satisfying without the carb crash!

• Author: MadisonReynolds
• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 minutes
• Yield: 6 empanadas 1x
• Category: dinner

Ingredients

Scale 1x2x3x

1 lb ground chicken or turkey

3 slices cooked bacon, chopped

¾ cup shredded cheddar, jack, or pepper jack cheese

4 oz cream cheese, softened and cubed

¾ cup fresh spinach, chopped

2 tbsp Parmesan cheese

¼ tsp salt

⅛ tsp black pepper

Instructions

Cook Filling: In a skillet over medium heat, cook ground chicken or turkey until browned. Drain excess fat.

Add Flavor: Stir in bacon, cheeses, spinach, salt, and pepper. Cook until creamy and combined. Let cool.

Form Empanadas: Use your favorite keto-friendly dough (like fathead dough) or a pre-made low-carb wrap. Roll out and cut into circles. Add filling to each, fold over, and crimp edges.

Bake or Air-Fry: Bake at 375°F (190°C) for 15–18 minutes or air-fry at 350°F (175°C) for 10–12 minutes, until golden.

Serve Hot: Great with salsa, sour cream, or guacamole on the side.

Nutrition

• Fat: 20g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 22g

Your Flavor Toolkit

• 1 lb ground chicken or turkey – Lean but juicy! Turkey’s slightly richer, but chicken keeps it light. Vegan? Swap for mashed cauliflower + walnuts.
• 3 slices cooked bacon, chopped – Salty, smoky crunch! Bake extra for sprinkling later (you’ll thank me).
• ¾ cup shredded cheddar, jack, or pepper jack – Pepper jack = spicy kick! Always shred your own—pre-shredded won’t melt as dreamily.
• 4 oz cream cheese, softened – The creamy glue! Cube it cold, then let it sit 10 mins. No sub—it’s essential for luscious texture.
• ¾ cup fresh spinach, chopped – Sneaky greens! Squeeze out water after chopping to avoid sog.
• 2 tbsp Parmesan cheese – Umami booster! Granulated works in a pinch.
• ¼ tsp salt + ⅛ tsp black pepper – Taste your filling before baking—bacon adds saltiness!

Dough Note: Use my 3-Ingredient Fathead Dough or low-carb tortillas (cut into circles!).

Let’s Get Folding!

1. Cook the Filling: Brown chicken in a skillet over medium heat (no oil needed—it’ll release fat!). Drain *most* fat (leave 1 tbsp for flavor). Chef’s hack: Crumble meat like taco filling for perfect texture!
2. Flavor Bomb Time: Reduce heat to low. Add bacon, cheeses, spinach, salt, and pepper. Stir until cheeses melt into a velvety sauce (2 mins max!). Watch closely—cream cheese burns if rushed! Cool 10 mins. Why? Hot filling = dough disaster.
3. Shape & Stuff: Roll dough ¼-inch thick. Cut 5-inch circles (use a bowl or mason jar lid!). Place 2 tbsp filling off-center. Fold dough over, press edges. Pro crimp: Seal with a fork, or “braid” by pinching tiny folds (like a pie crust!).
4. Bake or Air-Fry:
   – Oven: 375°F (190°C) for 15-18 mins on parchment paper. Rotate tray halfway!
   – Air Fryer: 350°F (175°C) for 10-12 mins (spray basket with oil!).
   Golden rule: They’re done when edges turn amber and sound hollow when tapped!

Plate Like a Pro

Slide these beauties onto a rustic wooden board—embrace the imperfect, flaky edges! Serve with lime wedges (brightness cuts richness) and sides in mini bowls: cooling avocado crema (blend avocado + sour cream + cilantro), smoky salsa, or pickled jalapeños for heat lovers. Packed lunch? Tuck 2 empanadas in a parchment sleeve with a side of guac. *Chef’s kiss*

Shake It Up!

• Taco Twist: Swap chicken for ground beef + 1 tsp taco seasoning. Top with nacho cheese sauce!
• Breakfast Bonanza: Fill with scrambled eggs, chorizo, and Monterey Jack. Dip in salsa verde!
• Mushroom ‘Shroom: Sauté mushrooms + garlic for a vegetarian version. Add feta for tang!
• Pizza Pocket: Mix in 2 tbsp sugar-free marinara + pepperoni. Brush crust with garlic butter!

Kitchen Chronicles

True story: My first test batch looked like baked ravioli casualties (RIP, filling explosions!). The game-changer? Chilling the dough 20 mins before rolling—it stops shrinkage! These empanadas evolved from “meh” to magnificent thanks to reader tips: one fan suggested adding parmesan for crunch, another swore by air-frying (genius!). Now, they’re my most-requested recipe for game nights. My toddler even uses them as edible “dinosaur eggs”—keto wins, folks.

Your Questions, Solved!

Q: My filling leaked everywhere! Help?
A: Overstuffing is the culprit! Stick to 2 tbsp max per circle. Seal edges with water or egg wash if needed.

Q: Can I freeze these?
A: Absolutely! Freeze unbaked empanadas on a tray, then bag them. Bake frozen—add 5-7 mins. They keep 3 months!

Q: Dough too sticky?
A: Chill it! Then roll between parchment paper dusted with almond flour.

Q: Air fryer vs oven?
A: Air fryer = crispier crust. Oven = flakier layers. Both rock!

The Nourishment Nook

Per empanada (with homemade fathead dough): 🔥 290 kcal | 💪 22g protein | 🥑 20g fat | 🌾 3g net carbs (4g total – 1g fiber)