Low Carb Mushroom Empanada
Indulge in the savory delight of Low Carb Mushroom Empanadas, where a buttery almond and coconut flour crust meets a rich, creamy mushroom filling. Perfect for keto and gluten-free diets, these empanadas pair the earthy flavors of sautéed mushrooms, garlic, and thyme with the velvety goodness of cream cheese. The flaky, golden-brown crust is an effortless gluten-free twist, while the recipe’s simplicity—featuring easy dough preparation and a quick stovetop filling—makes it a breeze to whip up. Ideal as appetizers, snacks, or a light meal, these empanadas are as wholesome as they are delicious. Serve them warm and enjoy a hearty, guilt-free treat.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 large Egg
- 0.25 cup Butter
- 3 tablespoons Ice water
- 0.5 teaspoon Salt
- 8 oz Mushrooms (button or cremini)
- 2 tablespoons Olive oil
- 0.5 medium Onion
- 2 cloves Garlic
- 0.25 cup Cream cheese
- 0.25 teaspoon Black pepper
- 1 teaspoon Thyme
- 1 large Egg wash (1 beaten egg with a splash of water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Start by making the crust: in a large mixing bowl, combine almond flour, coconut flour, and salt.
Melt butter gently and add it to the flour mixture along with the cracked egg.
Gradually incorporate the ice water until the dough holds together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare the filling: clean and finely chop the mushrooms.
Chop the onion finely and mince the garlic.
Heat olive oil in a skillet over medium heat, then add the onions and cook for about 2 minutes until softened.
Add the garlic and mushrooms, cooking for another 5-7 minutes until mushrooms are tender and any liquid has mostly evaporated.
Stir in the cream cheese, black pepper, and thyme, mixing until well blended. Remove from heat and let cool slightly.
Remove dough from the refrigerator. Roll out between two sheets of parchment paper until it's about 1/8 inch thick.
Using a round cutter or the rim of a large glass, cut out circles of dough (approx. 4 inches in diameter).
Place a spoonful of mushroom filling on one half of each dough circle. Brush the edges with a little water, fold over and crimp the edges to seal.
Arrange the empanadas on the prepared baking sheet and brush the tops with egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the empanadas to cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 20.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 590 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1269 mg | 27% | |
*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.
