Keto Empanada de Carne
Satisfy your craving for empanadas while staying on track with this delectable Keto Empanada de Carne recipe! These low-carb treasures boast a flaky almond flour and cheese-based dough that's perfectly keto-friendly, encasing a flavorful ground beef filling seasoned with aromatic cumin, paprika, onions, and garlic. With just 30 minutes of prep and an additional 30 minutes to bake, these golden-brown empanadas are the ultimate homemade treat—ideal for meal prep, parties, or quick weeknight dinners. Each bite delivers rich, savory goodness, and their low-carb nature makes them a standout option for anyone embracing the ketogenic lifestyle. Serve them warm and pair with your favorite dipping sauce for a truly satisfying experience. Keywords: keto empanadas, low-carb empanadas, almond flour empanadas, beef empanadas keto, keto snack ideas.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 ounces cream cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium (chopped) onion
- 2 cloves (minced) garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg wash (egg whisked with a bit of water)
Instructions
Preheat your oven to 375°F (190°C).
In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave for about 1 minute until the cheeses are melted and easily mixed together.
Add the almond flour and one egg to the melted cheese mixture. Mix until you form a dough. Allow it to cool slightly; then knead until smooth.
Set the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Cut round discs using a cookie cutter or a glass to make large circles.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the pan and sauté until fragrant, around 30 seconds.
Add the ground beef to the onion and garlic. Cook until the beef is browned, about 5-7 minutes, breaking it up as it cooks.
Stir in the cumin, paprika, salt, and black pepper, mixing well with the beef mixture.
Remove the beef filling from heat and let it cool slightly.
Place about a tablespoon of the beef mixture onto each circle of dough. Fold the dough over to form a crescent and seal the edges using a fork.
Brush the tops of the empanadas with the egg wash.
Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Let the empanadas cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 16.7 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2228 mg | 171% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1634 mg | 35% | |
*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.
