Flavorful Keto Empanadas

You’re going to love these low carb keto beef empanadas. These empanadas are made with fathead dough and a tasty ground beef filling.

3.34 from 3 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer

Cuisine Spanish

Servings 12 Empanadas

Calories 293 kcal

Ingredients

Filling

2 tbsp avocado oil
½ lb. lean ground beef
1 small onion finely chopped (4 oz)
1 tsp minced fresh garlic
½ tsp salt
¼ tsp black pepper
½ tsp ground cumin
½ tsp smoked paprika

Dough

1½ cups shredded part skim mozzarella cheese (6 oz)
1 oz. cream cheese, cubed
¾ cup blanched finely ground almond flour (3 oz)
1 large egg

Instructions

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until beef is no longer red, about 4 minutes. Drain.
Return the drained beef mixture to the skillet. Add the garlic, salt, pepper, cumin, and smoked paprika. Cook, stirring, 1 more minute. Remove from heat and set aside.
To make the fathead dough, place the mozzarella in a medium microwave-safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour as best as you can - the dough won't come together yet. Add the egg and mix well with the spatula, then use your hands to work the batter into a smooth, elastic, slightly sticky dough.
Place the dough between two parchment sheets, as shown in the video, and roll it to ⅛-inch thickness. Cut as many 3.5-inch circles as you can, using a cookie cutter or a wine glass. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the beef mixture on one half of each circle, leaving a ½-inch border, then fold the dough over to make a half-circle and pinch the edges closed.
Bake the empanadas for 10 minutes. Carefully turn them over, and bake them for 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.

Notes

Notes:

Traditionally, the edges are crimped with a fork to make a pretty pattern. But I find that the keto dough is a bit too sticky for that

Nutrition Facts

Keyword appetizer, empanadas, keto, keto empanadas, low carb, low carb recipes