Keto Crispy Fried Empanadas
Elevate snack time with these delectable Keto Crispy Fried Empanadas, a low-carb twist on the classic Latin American favorite. Crafted from a perfectly balanced almond and coconut flour dough, these empanadas boast a buttery, golden crust that fries up irresistibly crisp while staying keto-friendly. Filled with a savory blend of seasoned ground beef, aromatic garlic, and sautéed onions, each bite delivers bold, satisfying flavors. Whether you're following a ketogenic diet or simply looking for a gluten-free treat, these empanadas provide restaurant-quality indulgence right at home. Perfect for gatherings, appetizers, or a hearty snack, these fried empanadas are sure to become your newest keto obsession!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 large Egg
- 1 Egg yolk
- 0.25 cup Butter, melted
- 1 teaspoon Apple cider vinegar
- 1 pound Ground beef
- 0.5 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Frying oil (e.g., avocado oil)
Instructions
In a large bowl, combine almond flour, coconut flour, xanthan gum, and 1/2 teaspoon of salt.
In a separate bowl, whisk together the egg, egg yolk, melted butter, and apple cider vinegar.
Pour the wet mixture into the dry ingredients and mix until a dough forms. Knead briefly until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, prepare the filling by heating olive oil in a skillet over medium heat.
Add the chopped onion and garlic, sauté until soft and fragrant, about 3-4 minutes.
Add the ground beef, paprika, cumin, 1/2 teaspoon of salt, and black pepper. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 6-8 minutes. Set aside to cool slightly.
Preheat your frying oil in a deep pan to 350°F (175°C).
Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thick.
Cut circles out of the dough using a round cutter or a bowl, about 4-5 inches in diameter.
Place a spoonful of the beef filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, pressing the edges to seal well. You can crimp the edges with a fork for an authentic look.
Carefully lower the empanadas into the hot frying oil, a few at a time. Fry until golden and crispy, about 3-4 minutes per side.
Remove with a slotted spoon and let drain on a paper towel-lined plate.
Serve warm and enjoy your keto crispy fried empanadas.
Nutrition Facts
Calories |
7308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 743.2 g | 953% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 12.8 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 572 mg | 44% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1590 mg | 34% | |
*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.
