Low Carb Beyond Meat and Cheese Empanada
Savor the irresistible flavors of these Low Carb Beyond Meat and Cheese Empanadas—a healthier, gluten-free take on a beloved classic. Made with an almond and coconut flour dough, these golden, flaky pockets are filled with a savory, seasoned blend of Beyond Meat Beef Crumbles, sautéed veggies, and melted cheddar cheese. Perfect for keto and low-carb lifestyles, this recipe combines hearty plant-based protein with bold spices like paprika and cumin, all baked to perfection. Whether you're serving them as a snack, appetizer, or light meal, these empanadas are a satisfying way to indulge while staying on track. Delightfully crispy on the outside with a cheesy, flavorful filling, they're sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Salt
- 4 large Eggs
- 0.25 cup Melted butter
- 1 package (10 oz) Beyond Meat Beef Crumbles
- 0.5 medium Yellow onion
- 0.5 medium Red bell pepper
- 2 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine almond flour, coconut flour, xanthan gum, and salt. Mix well.
Whisk 3 large eggs in a small bowl and add to the flour mixture along with the melted butter. Stir until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
While the dough chills, finely chop the yellow onion, red bell pepper, and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, and sauté for 5 minutes until softened.
Stir in the garlic, Beyond Meat crumbles, paprika, cumin, and black pepper. Cook for another 5 minutes until the mixture is heated through and fragrant.
Remove skillet from heat and let the mixture cool slightly. Stir in the shredded cheddar cheese.
Remove the dough from the fridge and place it between two sheets of parchment paper. Roll the dough out to about 1/8 inch thick.
Using a round cookie cutter or a small bowl (about 4-5 inches in diameter), cut out circles from the dough.
Place about 2 tablespoons of the filling mixture in the center of each dough circle.
Brush the edges of the dough circles lightly with the remaining beaten egg.
Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops of each empanada with the remaining beaten egg.
Bake in the preheated oven for 25-30 minutes or until golden brown.
Let the empanadas cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 14.9 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1409 mg | 108% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1039 mg | 22% | |
*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.
