Low Carb Empanada de Carne
Savor the bold flavors of these *Low Carb Empanadas de Carne*, a guilt-free twist on a classic Latin American favorite! Featuring a buttery, grain-free dough made from almond and coconut flours, these empanadas are perfectly crisp and golden, while staying keto-friendly and gluten-free. Packed with a savory filling of seasoned ground beef, sautéed onions, and aromatic spices like cumin, paprika, and oregano, each bite offers a comforting blend of rich, hearty flavors. Perfect for meal prepping, appetizers, or a satisfying low-carb meal, these empanadas are easy to make with simple ingredients and ready in just over an hour. Enjoy warm, golden pockets of deliciousness without compromising your lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 3 large Eggs
- 0.5 cup Butter
- 2 tablespoons Cream cheese
- 1 pound Ground beef
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Start by making the dough: In a large bowl, combine almond flour, coconut flour, xanthan gum, and baking powder.
In a separate small bowl, whisk together two large eggs. Melt the butter and cream cheese in a microwave or small saucepan, then add them to the eggs and mix well.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for a minute until smooth, then wrap it in plastic wrap and refrigerate for at least 20 minutes.
In the meantime, prepare the filling: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute. Then add ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Once the beef is browned, add tomato paste, paprika, cumin, oregano, salt, and black pepper. Mix everything thoroughly. If the mixture looks dry, add a couple of tablespoons of water and let it cook for another 3-4 minutes. Remove from heat and let it cool slightly.
Preheat your oven to 375°F (190°C).
Remove the dough from the refrigerator. Split it into eight equal pieces. Roll each piece out into a circle about 1/4-inch thick between two sheets of parchment paper to prevent sticking.
Place a generous spoonful of the beef filling onto one half of the circle, leaving space around the edges. Use a fork to beat the remaining egg and brush it along the edges of the dough.
Fold the dough over the filling to create a half-moon shape. Press the edges with the fork to seal.
Place the empanadas onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg to promote browning.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your low-carb empanadas warm!
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.2 g | 425% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 25.8 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 706 mg | 54% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2469 mg | 53% | |
*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.
