Keto Apple Empanadas
Indulge in the guilt-free decadence of these Keto Apple Empanadas, a creative low-carb twist on the classic treat. Perfect for dessert or a snack, this recipe swaps traditional apple filling for tender, cinnamon-spiced zucchini, crafting a flavor profile that mimics the sweetness of baked apples while staying keto-friendly. The flaky gluten-free crust, made from almond and coconut flour, is enriched with butter and gently sweetened with erythritol, ensuring a delightful texture and taste. Easy to prepare and bake, each empanada is a hand-held masterpiece that pairs beautifully with a warm cup of tea or coffee. Whether you're following a ketogenic diet or simply seeking a healthier dessert option, these golden empanadas are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Erythritol sweetener
- 0.5 cups Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 medium Zucchini
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 1 small Egg wash (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the almond flour, coconut flour, and 1/4 cup of erythritol sweetener with the xanthan gum and salt.
Melt the butter and add it to the dry ingredients along with the egg and vanilla extract. Mix until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 15 minutes to make it easier to handle.
While the dough is chilling, peel and dice the zucchini into small pieces resembling apple chunks.
In a saucepan over medium heat, combine the diced zucchini, remaining erythritol, cinnamon, lemon juice, and water.
Cook the mixture for about 10 minutes until the zucchini softens and appears translucent, yielding a texture similar to cooked apples.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to about 1/8 inch thick.
Use a round cutter or a small bowl to cut circle shapes from the dough.
Place about a tablespoon of the zucchini filling on one half of each dough circle.
Fold the dough over the filling to create a semi-circle, then press the edges with a fork to seal.
Brush the tops with egg wash for a golden finish if desired.
Place the empanadas on the lined baking sheet and bake for 20-25 minutes until the edges are golden brown.
Allow the empanadas to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 24.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 532 mg | 41% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
