These flavorful keto empanadas are made with fathead dough and a tasty ground beef filling.
PREPARATION TIME:
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Ingredients
Filling:
- 2 tablespoons avocado oil
- ½ lb. lean ground beef (85/15)
- 1 small onion finely chopped (4 oz)
- 1 teaspoon fresh garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Dough:
- 1 ½ cups mozzarella cheese shredded part skim (6 oz)
- 1 oz cream cheese cubed
- ¾ cup almond flour blanched, finely ground (3 oz)
- 1 large egg
Instructions
-
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
-
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until the beef is no longer red, for about 4 minutes. Drain.
-
Return the drained beef mixture to the skillet. Add the garlic, salt, pepper, cumin, and smoked paprika. Cook, stirring, for 1 more minute. Remove from heat and set aside.
-
To make the fathead dough, place the mozzarella in a medium microwave-safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour as best as you can – the dough won’t come together yet. Add the egg and mix well with the spatula, then use your hands to work the batter into a smooth, elastic, slightly sticky dough.
-
Place the dough between two parchment sheets, as shown in the video, and roll it to ⅛-inch thickness. Cut as many 3.5-inch circles as you can, using a cookie cutter or a wine glass. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
-
Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the beef mixture on one half of each circle, leaving a ½-inch border, then fold the dough over to make a half-circle and pinch the edges closed.
-
Bake the empanadas for 10 minutes. Carefully turn them over, and bake them for 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.
- Flavorful keto empanadas are made with Fathead dough and a tasty ground beef filling.
- 2 minutes, 59 secondsVolume 90%
- Subscribe!I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Notes
- Traditionally, the edges are crimped with a fork to make a pretty pattern. But I find that the keto dough is a bit too sticky for that. So I skip this step.
Empanadas are best when enjoyed freshly baked. But you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze them for up to 3 months.
Nutrition per Serving
- Serving: 2 empanadas | Calories: 293 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 22 g | Saturated Fat: 7 g | Sodium: 378 mg | Fiber: 2 g | Sugar: 2 g
