Keto Empanadas

Keto Empanadas

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🧾 Ingredients

For the Dough

• 2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 cup almond flour
• 1 tbsp coconut flour
• 1 large egg
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp Italian seasoning, optional

For the Filling

• 1 lb ground beef
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp tomato sauce, sugar-free or low-carb
• ¼ cup chopped green olives, optional
• ¼ cup shredded cheese, optional

For Brushing

• 1 egg, beaten

👩‍🍳 Instructions

1. Prepare the filling:
   Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the aromatics:
   Stir in the diced onion and minced garlic. Cook for 2–3 minutes, until the onion softens.
3. Season the beef:
   Add the cumin, paprika, salt, black pepper, and tomato sauce. Stir well and cook for another 2–3 minutes. Fold in the olives and shredded cheese, if using. Remove from the heat and let the filling cool slightly.
4. Make the dough:
   Add the mozzarella and cream cheese to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
5. Add the dry ingredients:
   Stir in the almond flour, coconut flour, salt, garlic powder, and Italian seasoning. Add the egg and mix until a soft dough forms.
6. Roll out the dough:
   Place the dough between two sheets of parchment paper. Roll it out to about ⅛-inch thickness.
7. Cut the empanada rounds:
   Use a round cutter or small bowl to cut circles from the dough. Gather and reroll any scraps as needed.
8. Fill and seal:
   Place a spoonful of the cooled beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then press the edges firmly with a fork to seal.
9. Brush with egg:
   Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg.
10. Bake:
    Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until golden brown and lightly crisp.
11. Serve:
    Let the empanadas cool for a few minutes before serving. Enjoy them warm with your favorite low-carb dipping sauce.

💡 Tips

• Let the filling cool before assembling the empanadas so the dough is easier to seal.
• If the dough becomes difficult to handle, warm it briefly in the microwave.
• Avoid overfilling, as this can cause the empanadas to split while baking.
• For extra flavor, add chopped jalapeños, cilantro, or a pinch of chili flakes to the filling.
• Store leftovers in the refrigerator for up to 3 days and reheat them in the oven or air fryer for the best texture.

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