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!
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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 |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.8 g | 456% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 25.6 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 834 mg | 64% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3658 mg | 78% | |
*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.
