Keto Classic Beef Empanadas
Savor the bold flavors of a classic Latin-inspired dish with a keto twist in these Keto Classic Beef Empanadas. Perfectly flaky and golden, these empanadas feature a low-carb dough made from almond flour, mozzarella cheese, and cream cheese, creating a rich yet guilt-free crust. They’re filled with a savory mixture of ground beef, onions, garlic, and aromatic spices like paprika and cumin, delivering a mouthwatering taste with every bite. This recipe is gluten-free, high in protein, and ideal for those following a ketogenic lifestyle. Quick to prepare and easy to bake, these empanadas make a versatile option for an appetizer, snack, or main course. Bake a batch to delight your family and friends or enjoy them as a satisfying meal that won’t derail your keto goals!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 optional Egg wash (egg beaten with a splash of water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and shredded mozzarella cheese.
Add the cream cheese to the bowl and microwave the mixture on high for about 1-2 minutes until the cheese is melted. Stir to combine.
Incorporate one egg into the mixture and knead until a dough forms. Set aside to cool slightly.
Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula.
Sprinkle in the paprika, cumin, salt, and black pepper. Stir to combine. Remove from heat and let the filling cool slightly.
Divide the dough into 8 equal portions. Roll each portion between two sheets of parchment paper into a circle, about 4-5 inches in diameter.
Place a spoonful of beef filling onto one half of each dough circle. Fold the dough over to cover the filling, forming a half-moon shape.
Press the edges with a fork to seal, and transfer the empanadas to the prepared baking sheet.
Brush the tops with egg wash for a golden finish, if desired.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 17.1 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2210 mg | 170% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1731 mg | 37% | |
*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.
