Low Carb Fataya
Indulge in the flavors of West African cuisine with a healthy twist in this Low Carb Fataya recipe! Perfectly suited for keto and low-carb diets, these savory hand pies feature a golden almond and coconut flour crust, enveloping a spiced ground beef and onion filling that’s bursting with aromatic cumin, paprika, and a hint of cayenne. The tender yet crispy gluten-free dough is easy to prepare and pairs beautifully with the rich, flavorful filling. Each bite delivers a satisfying balance of textures and a delightful blend of spices, making it ideal as a snack, appetizer, or light meal. With just 30 minutes of prep time and minimal effort, you can bake up these guilt-free, nutrient-packed treats that are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Butter, melted
- 0.5 pound Ground beef
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix almond flour, coconut flour, xanthan gum, and salt.
Add the eggs and melted butter to the dry ingredients and knead until a dough forms. Wrap in plastic and refrigerate for 20 minutes to firm up.
While the dough chills, prepare the filling. In a skillet over medium heat, brown the ground beef until cooked through, about 5-7 minutes.
Add the chopped onion and garlic to the beef and cook until the onion is translucent, approximately 3 minutes.
Stir in the tomato paste, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool slightly.
Remove the dough from the refrigerator. Divide into 8 equal sections and roll each into a ball.
Place each dough ball between two sheets of parchment paper and roll out into a 4-inch circle.
Spoon about 1 tablespoon of meat filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges with a fork to seal.
Place the fataya on the prepared baking sheet.
Brush each fataya with beaten egg to create a shiny, golden crust.
Bake in the preheated oven for 20-25 minutes or until the fataya are golden brown and cooked through.
Let cool for a few minutes before serving.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 17.1 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 518 mg | 40% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1589 mg | 34% | |
*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.
