Keto Chocolate Empanada

🍫 Keto Chocolate & Cream Cheese Empanadas 🍓

Ingredients

For the Dough:

• 2 cups shredded mozzarella cheese

• 2 oz cream cheese

• 1 ½ cups almond flour

• 1 tbsp Keystone Pantry Allulose (for sweetness & browning)

• 1 tsp baking powder

• ½ tsp vanilla extract

• 1 egg

For the Filling:

• 4 oz cream cheese, softened

• 2 tbsp Keystone Pantry Allulose

• ½ tsp cinnamon (optional)

• ¼ cup sugar-free chocolate chips or chopped dark chocolate (85%+ cacao)

• ¼ tsp salt

• ¼ tsp vanilla extract

• ¼ cup raspberries or strawberries (optional for fruity twist)

For Topping:

• 1 tbsp melted butter

• ½ tsp cinnamon + 1 tbsp Keystone Pantry Allulose (for dusting)

Instructions

1. Make the Dough:

   • Melt mozzarella and cream cheese in the microwave for about 1 minute. Stir until smooth.

   • Add almond flour, baking powder, allulose, vanilla, and egg. Knead until a smooth dough forms. Chill for 10 minutes.

2. Make the Filling:

   • Mix softened cream cheese, allulose, cinnamon, vanilla, and salt. Stir in chocolate chips.

3. Assemble the Empanadas:

   • Roll out the dough between two parchment sheets to about ⅛-inch thickness.

   • Cut circles using a cutter or glass.

   • Add 1 tbsp of filling in the center of each circle. Fold over and seal edges with a fork.

4. Bake or Air Fry:

   • Bake at 375°F for 15-18 minutes or until golden.

   • Air fry at 350°F for 10-12 minutes.

5. Finishing Touch:

   • Brush with melted butter and sprinkle with cinnamon-allulose dusting.

6. Enjoy!

   • Best served warm with sugar-free chocolate drizzle or keto whipped cream.

💬 FAQs

Q1: Are these empanadas really keto-friendly?
Yes! These empanadas are made with almond flour and sweetened with Keystone Pantry Allulose, a zero-calorie natural sweetener that doesn’t raise blood sugar levels. Perfect for keto and diabetic lifestyles.

Q2: Can I make the dough ahead of time?
Absolutely. You can prepare the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and refrigerate until ready to use.

Q3: Can I freeze the empanadas?
Yes — these freeze beautifully! Once baked, let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven or air fryer for best results.

Q4: Can I substitute another sweetener for allulose?
While you can, Keystone Pantry Allulose provides superior browning and texture that other keto sweeteners can’t match. It also eliminates aftertaste, giving you a true sugar-like flavor.

Q5: What’s the best way to serve them?
Serve warm with a drizzle of sugar-free chocolate sauce, a dollop of keto whipped cream, or a sprinkle of cinnamon-allulose dusting for a bakery-style treat.

Q6: Can I make them fruit-filled?
Yes! Add raspberries or strawberries to the cream cheese filling for a delicious fruity twist — it pairs beautifully with the chocolate and allulose sweetness.

Q7: Is almond flour necessary, or can I use coconut flour?
Almond flour is best for texture and elasticity. If substituting with coconut flour, use only ⅓ the amount and add an extra egg to maintain structure.

Q8: Can these be air fried instead of baked?
Definitely! Air fry at 350°F for 10–12 minutes until golden brown — they turn out crispy on the outside and soft on the inside.