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.