Low Carb Fried Empanadas
Experience the irresistible crunch and savory flavor of **Low Carb Fried Empanadas**, a perfect alternative for those seeking a keto-friendly twist on a beloved classic. Made with a unique low-carb dough featuring a blend of almond flour, coconut flour, and psyllium husk, these golden, flaky empanadas are filled with a savory ground beef mixture seasoned with smoked paprika, cumin, and garlic. A hint of melted cheddar cheese elevates the filling to perfection, while the frying process adds a satisfying crispness to each bite. With a prep time of only 40 minutes and servings sized for 12, these empanadas are ideal for sharing as appetizers or enjoying as a meal. Whether you’re following a low-carb lifestyle or not, this recipe guarantees flavor-packed satisfaction without the carb-heavy guilt.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon xanthan gum
- 1 large egg
- 2 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 tablespoon olive oil
- 1 pound ground beef
- 0.5 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cheddar cheese, shredded
- 0.5 cup olive oil for frying
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, melt the mozzarella cheese and cream cheese over low heat, stirring frequently until smooth.
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, and xanthan gum. Add the melted cheese mixture and egg. Mix until a uniform dough forms.
Roll the dough between two sheets of parchment paper to approximately 1/8 inch thickness. Cut out circles using a 4-inch cutter.
For the filling, heat one tablespoon of olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until softened.
Add ground beef to the skillet, cook until browned. Stir in tomato paste, smoked paprika, cumin, salt, and black pepper. Simmer for 5 minutes and remove from heat.
Stir cheddar cheese into the beef mixture until well combined.
Place about one tablespoon of the beef filling onto one half of each dough circle. Fold the dough over filling to form a half-moon shape. Press edges with a fork to seal.
Heat 0.5 cup of olive oil in a frying pan over medium heat. Fry the empanadas in batches, about 2-3 minutes per side, until golden brown.
Transfer fried empanadas to the prepared baking sheet and bake in the preheated oven for 5 minutes to ensure the filling is heated through.
Let cool slightly before serving. Enjoy your low carb fried empanadas!
Nutrition Facts
Calories |
4389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.3 g | 480% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3554 mg | 154% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 20.5 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2520 mg | 194% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2352 mg | 50% | |
*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.
