Low Carb Crispy Fried Empanadas
Indulge guilt-free with these Low Carb Crispy Fried Empanadas, the perfect fusion of flavor and texture for keto enthusiasts and foodies alike! Crafted from a cheese-based almond flour dough, these irresistible empanadas boast a satisfying crunch while staying completely gluten-free. The savory filling of seasoned ground beef, aromatic garlic, sautéed onions, and melted cheddar cheese bursts with bold spices like chili powder and cumin, creating a hearty, mouthwatering center. They're fried to golden perfection, delivering the ultimate crispy bite without compromising your low-carb lifestyle. Whether you're whipping them up as an appetizer, party snack, or a full-on comfort meal, these empanadas are sure to be a hit. Quick to prepare and unbelievably delicious, serve them hot for an unforgettable treat! Keywords: low carb empanadas, keto fried empanadas, crispy gluten-free empanadas, almond flour empanada dough, keto-friendly appetizer.
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Recipe Information
Ingredients
- 2 cups almond flour
- 4 oz cream cheese
- 2 cups mozzarella cheese, shredded
- 1 large egg
- 1 lb ground beef
- 0.5 cup chopped onion
- 2 cloves minced garlic
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 0.25 cup fresh cilantro, chopped
- 1 cup cheddar cheese, shredded
- 2 cups vegetable oil for frying
Instructions
Preheat the oven to 400°F (200°C).
In a microwave-safe bowl, combine almond flour, cream cheese, and mozzarella cheese.
Microwave the mixture on high for 1 minute. Stir, then microwave for an additional 30 seconds until the mixture is well blended and soft.
Add the egg to the cheese mixture and mix until a dough forms. Knead the dough for a couple of minutes. If sticky, use additional almond flour for your hands.
On a parchment-lined surface, roll the dough out to about 1/8 inch thick.
Use a large round cookie cutter (or the edge of a bowl) to cut out circles in the dough.
In a skillet over medium heat, add olive oil and sauté the onions and garlic until softened.
Add the ground beef to the skillet and cook until browned.
Stir in chili powder, cumin, paprika, salt, and black pepper.
Once the beef is cooked, mix in the cilantro and cheddar cheese. Allow it to cool slightly.
Place about 1-2 tablespoons of the beef mixture onto each dough circle.
Fold the dough over to enclose the filling and press the edges with a fork to seal.
Using a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.
Remove empanadas from oil and let drain on paper towels. Serve hot.
Nutrition Facts
Calories |
8098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 809.4 g | 1038% | |
| Saturated Fat | 187.9 g | 940% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 19.2 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3057 mg | 235% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1914 mg | 41% | |
*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.
