Keto Churro Cheesecake Empanadas
Imagine biting into a warm, crispy shell that shatters just a little… then BAM you hit creamy, sweet cheesecake filling.
Zero sugar. Zero guilt. 100% dessert witchcraft.
These taste like churros and cheesecake had a baby, and that baby went keto. The outside is buttery, flaky, and rolled in “sugar” + cinnamon. The inside? Smooth, tangy, melty perfection.
Make these once and your non-keto friends will start questioning their life choices.
Ingredients
Makes 5 empanadas | 3g net carbs each
For the Keto Dough:
1 ½ cups almond flour
2 tbsp coconut flour
1 tsp xanthan gum
¼ tsp salt
1 ½ cups shredded mozzarella cheese
2 oz cream cheese
1 large egg
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp powdered erythritol or allulose
½ tsp vanilla extract
For the Cinnamon “Sugar” Coating:
3 tbsp granulated erythritol or allulose
1 tsp cinnamon
2 tbsp melted butter
Instructions
Make the filling first. Beat softened cream cheese, powdered sweetener, and vanilla until smooth. Scoop into 5 little mounds on a plate and freeze 20 min. This keeps it from oozing out later.
Fathead dough time. Microwave mozzarella + cream cheese for 60 sec. Stir, then microwave 30 sec more until melted. Add almond flour, coconut flour, xanthan gum, salt, and egg. Knead until it forms a smooth dough. If it’s sticky, chill 5 min.
Roll + fill. Divide dough into 5 balls. Roll each between parchment into 5-inch circles. Place frozen filling in the center. Fold over, crimp edges with a fork to seal.
Cook ‘em up. Air fry at 350°F for 8-10 min OR bake at 375°F for 12-15 min until deep golden. You want that color you see in the pic.
Churro-fy. Brush hot empanadas with melted butter. Mix cinnamon + granulated sweetener in a bowl and roll each empanada until coated.
