Low Carb Cheese Empanada
Satisfy your cravings with these delectable Low Carb Cheese Empanadas, a guilt-free twist on the classic handheld pastry. Made with a rich and flavorful almond flour dough and stuffed with a cheesy blend of sharp cheddar, gooey mozzarella, and a hint of fresh green onion, these empanadas deliver all the savory satisfaction without the extra carbs. The recipe features the clever use of a microwave to create a pliable dough and includes tips for achieving a golden-brown finish with a simple egg wash. Perfect for keto enthusiasts or anyone seeking a healthier comfort food option, these empanadas are baked to perfection in just 25 minutes and are versatile enough for appetizers, snacks, or a light meal. With their crisp edges and melty interior, these low-carb delights are sure to impress family and friends alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 0.5 teaspoons Salt
- 1 cup Cheddar cheese, shredded
- 0.25 cup Green onions, chopped
- 0.25 teaspoons Black pepper
- 1 unit Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1 minute, stir, and then microwave for an additional 30 seconds until melted and smooth.
In a mixing bowl, combine the melted cheese mixture with almond flour, the large egg, and salt. Mix thoroughly until a dough forms.
Divide the dough into 8 equal balls. Place one ball between two pieces of parchment paper and roll it out to about 1/8 inch thickness using a rolling pin. Repeat for each dough ball.
For the filling, mix together the shredded cheddar cheese, chopped green onions, and black pepper in a bowl.
Place about 2 tablespoons of the cheese filling on one half of each rolled dough round, leaving space around the edges.
Fold the dough over the filling to create a half-moon shape, pressing the edges together gently to seal the empanada.
Use a fork to crimp the edges for a decorative seal.
Brush the top of each empanada with the egg wash to aid in browning during baking.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy your low-carb cheese empanadas warm or at room temperature.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 9.2 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2536 mg | 195% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 417 mg | 9% | |
*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.
