Low Carb Apple Empanadas
Indulge in a guilt-free dessert with these Low Carb Apple Empanadas—an irresistible combination of a tender, buttery almond flour crust filled with warm, spiced apple perfection. This keto-friendly treat is sweetened with erythritol, making it a great option for those watching their carb intake without compromising on flavor. The dough is crafted from a blend of almond and coconut flours, enhanced with xanthan gum for a flaky texture, while the filling bursts with cozy notes of cinnamon, nutmeg, and vanilla. Ideal for dessert or a snack, these easy-to-make empanadas prioritize wholesome ingredients and are baked to golden perfection. Perfect for anyone seeking a low-carb, gluten-free twist on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 large Egg yolk
- 1 medium Apple, peeled and diced
- 2 tablespoons Lemon juice
- 2 tablespoons Granulated erythritol
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 1 tablespoon Water
- 1 tablespoon Olive oil (optional, for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.
Cut in the unsalted butter until the mixture resembles a coarse crumb.
Add the egg and mix until the dough forms. Wrap it in plastic wrap and refrigerate for 10-15 minutes.
While the dough chills, prepare the filling. In a small saucepan over medium heat, add the diced apple, lemon juice, erythritol, cinnamon, nutmeg, and vanilla extract.
Cook the mixture for about 5-7 minutes, stirring occasionally until apples are softened. Remove from heat and let cool slightly.
Roll out the dough between two sheets of parchment paper to prevent sticking, to about 1/8 inch thickness.
Cut out circles using a 4-inch round cutter.
Place a spoonful of the apple filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and press edges together to seal. Use a fork to crimp the edges.
Brush the tops with a mix of egg yolk and water (and sense of shine, optionally, brush with olive oil).
Place empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy the low-carb treat!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 27.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 514 mg | 40% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 397 mg | 8% | |
*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.
