Keto Fried Empanadas
Indulge in the crispy, golden perfection of Keto Fried Empanadas—a low-carb twist on a beloved comfort food! These flavorful pockets start with a dough crafted from almond flour, melted mozzarella, and cream cheese, offering a gluten-free and keto-friendly alternative to traditional empanada shells. Filled with a savory mixture of spiced ground beef, sautéed onions, and garlic, each bite delivers a burst of hearty goodness. Fried to a perfect crisp in coconut oil, these empanadas boast a satisfying crunch while keeping your carb count in check. Perfect as an appetizer, snack, or main dish, these keto empanadas are guaranteed to impress at any gathering or dinner table. Whether you're following a ketogenic diet or simply craving a healthier take on fried empanadas, this recipe is a deliciously irresistible choice!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 large egg
- 1 pound ground beef
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 tablespoons parsley, chopped (optional)
Instructions
In a medium saucepan over low heat, melt the mozzarella cheese and cream cheese together, stirring frequently until smooth.
Transfer the melted cheese mixture to a mixing bowl and add the almond flour and egg. Mix together to form a dough. If it's sticky, place it in the refrigerator for 10 minutes.
In a skillet over medium heat, add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
Add chopped onion and minced garlic to the beef, cooking until the onion is translucent.
Stir in cumin, paprika, salt, and black pepper, then cook for an additional 2 minutes. Remove from heat and set aside.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten into a disc between two sheets of parchment paper.
Place a spoonful of the beef mixture onto one side of each dough disc, then fold the dough over to cover the filling, pressing the edges to seal.
In a large skillet, heat coconut oil over medium-high heat.
Fry the empanadas in batches, cooking each side until golden brown, about 3-4 minutes per side.
Remove empanadas from the skillet and drain on a paper towel-lined plate. Sprinkle with chopped parsley if using.
Serve warm and enjoy!
Nutrition Facts
Calories |
4055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.3 g | 454% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 16.8 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2188 mg | 168% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1699 mg | 36% | |
*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.
