Carnivore Chicken & Cheese Empanadas

Deliciously cheesy chicken empanadas with a flavorful chorizo filling.
⏱
Prep
15 mins
🔥
Cook
25 mins
🍽
Servings
4 empanadas
🌾
Carbs
3.1g
💪
Protein
22.6g
🫒
Fat
16.5g

These Carnivore Chicken & Cheese Empanadas are a delightful twist on traditional empanadas, perfect for anyone craving a satisfying bite without the carbs. I’ve found that using ground chicken for the crust not only keeps it low-carb but also adds a protein-packed punch. With the addition of zesty chorizo and optional veggies, you can customize them to your liking, making them suitable for both carnivore and keto diets. Whether you enjoy them baked or air-fried, each bite is a warm hug of flavor!

This recipe is great for busy weeknights or meal prep. The crust is simple to make, and you can fill these empanadas with your favorite ingredients. I love adding mushrooms and onions for extra flavor, but feel free to get creative! You can even throw in some queso fresco for a creamy touch. Let’s get cooking!

Ingredients

  • 14g shredded cheese (mozzarella or cheddar)
  • 4 oz ground chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 4 oz bison chorizo (or your choice of chorizo)
  • Optional: 1/2 cup chopped mushrooms
  • Optional: 1/4 cup diced onions
  • Optional: 1/4 cup crumbled queso fresco
  • Parchment paper for rolling

Instructions

  1. Preheat your oven to 450°F (232°C).
  2. On a piece of parchment paper, sprinkle 14g of shredded cheese in a circle.
  3. Place 4 oz of ground chicken on top of the cheese and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Cover with a second piece of parchment paper and use a rolling pin to roll the mixture into a thin, even layer.
  5. In a skillet, cook the bison chorizo over medium heat until browned and cooked through, about 5-7 minutes.
  6. If using, add mushrooms and onions to the skillet, cooking until softened, about 3-4 minutes.
  7. Remove from heat and stir in the queso fresco if desired.
  8. Cut the rolled chicken crust into circles or squares.
  9. Place a spoonful of the chorizo filling in the center of each crust piece.
  10. Fold the crust over the filling and use the parchment paper to help seal and shape the empanada.
  11. Transfer the empanadas to a baking sheet lined with parchment paper.
  12. Bake for about 25 minutes, or until golden and crispy, flipping halfway through for even cooking.
  13. Enjoy warm, and feel free to dip in your favorite sauce if desired!
Nutrition Facts
Per serving (1 of 4)
Calories 261
Total Fat 16.5g
Total Carbohydrate 3.1g
  Dietary Fiber 0.6g
  Total Sugars 0.5g
Protein 22.6g
Sodium 375mg
Calcium 50mg
Iron 1.1mg
Vitamin C 0.5mg
Estimates computed by AI using density-aware ingredient values consistent with USDA / MyFitnessPal references. Values are approximate.

Still hungry? Here’s more

Member Login