Keto Beyond Meat and Cheese Empanada
Savor the perfect blend of indulgence and healthfulness with these Keto Beyond Meat and Cheese Empanadas—a low-carb twist on a classic comfort food favorite. Featuring a rich almond and coconut flour crust, these empanadas boast a flaky texture without sacrificing your keto goals. The filling combines flavorful Beyond Meat, cheddar cheese, and a medley of spices like garlic, onion, and chili powder for a mouthwatering experience that's entirely plant-based. A golden egg wash seals the deal, adding a crisp, bakery-style finish that will delight even the most discerning palate. Ready in under an hour, these empanadas are ideal for meal prep, appetizers, or a satisfying dinner that’s gluten-free, keto-friendly, and packed with bold flavors.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter
- 2 large egg
- 1 teaspoon apple cider vinegar
- 3 tablespoons cold water
- 8 ounces Beyond Meat
- 1 cup shredded cheddar cheese
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon chili powder
- 1 tablespoon olive oil
- 1 large egg
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Cut the unsalted butter into small cubes and mix it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, beat 2 large eggs and add apple cider vinegar.
Combine the egg mixture into the dry ingredients and mix until you start to form dough. Gradually add cold water, one tablespoon at a time, until a smooth dough forms. It should not be sticky.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough is chilling, heat olive oil in a medium skillet over medium heat. Add Beyond Meat, onion powder, garlic powder, and chili powder. Cook until the Beyond Meat is browned, about 5-7 minutes.
Remove the pan from heat and let the mixture cool before stirring in the shredded cheddar cheese.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough between two sheets of parchment paper to about 1/8 inch thick. Cut out circles using a round cutter (about 4 inches in diameter).
Place a spoonful of the Beyond Meat and cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
Transfer the empanadas to a baking sheet lined with parchment paper.
Beat the additional egg and brush it over the top of each empanada for a golden finish.
Bake for 18-20 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.9 g | 358% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 7.9 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1840 mg | 142% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 908 mg | 19% | |
*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.
