Keto Beef Empanadas
Satisfy your craving for a classic Latin American favorite with these deliciously satisfying Keto Beef Empanadas! Perfectly seasoned ground beef, sautéed with onion, bell pepper, garlic, and a blend of smoky spices, creates a rich and flavorful filling. This is encased in a low-carb dough made from mozzarella, cream cheese, and almond flour, resulting in a golden, flaky crust that's irresistibly crisp yet keto-friendly. These handheld delights are brushed with an egg wash for a beautiful finish and baked to perfection, making them a wonderful option for dinner, meal prep, or even a party appetizer. With only 30 minutes of prep time, this recipe is a creative and mouthwatering way to enjoy empanadas while sticking to your low-carb lifestyle. Add them to your menu for a keto-friendly twist on a comforting classic!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Onion
- 0.5 cup Bell pepper
- 2 cloves Garlic
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese
- 2 tablespoons Butter
- 2 cups Almond flour
- 2 ounces Cream cheese
- 2 large Egg
- 1.5 cups Mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt one tablespoon of butter.
Add the ground beef and cook until browned, breaking it into small pieces.
Add chopped onion, bell pepper, and minced garlic to the skillet and cook until vegetables are softened.
Stir in tomato paste, cumin, chili powder, paprika, salt, and black pepper. Cook for another 2 minutes until fully combined.
Remove the skillet from heat and mix in the cheddar cheese. Set the beef mixture aside to cool slightly.
In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave for 1 minute, then stir until smooth.
Add almond flour and one egg to the melted cheese mixture, stirring until a dough forms.
Divide the dough into 8 equal portions. Roll each portion into a ball.
Place a dough ball between two sheets of parchment paper and roll it into a circle, about 5 inches in diameter.
Spoon about 2 tablespoons of the beef mixture onto the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper.
Beat the remaining egg and brush the tops of the empanadas with the egg wash.
Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 23.9 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2295 mg | 177% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2624 mg | 56% | |
*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.
