Tap underlined ingredients to see where to get them.

1 1/2 cups Wholesome Yum Blanched Almond Flour
2 large Eggs
3 cups Mozzarella cheese (shredded)
1/4 tsp Xanthan gum
1 tbsp Olive oil
1/4 medium Onion (diced)
1/3 large Bell pepper (diced)
1/3 lb Ground beef
1/4 tsp Sea salt
1/2 tsp Chili powder
1/2 tsp Paprika

1/2 tsp Dried oregano
1/4 tsp Cumin
1/2 cup Olive oil
Tap on the times in the instructions below to start a kitchen timer while you cook.


In a food processor, pulse the almond flour and egg, until uniform.

In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.

Add the melted mozzarella to the food processor. Process until a uniform dough forms.

Sprinkle the xanthan gum over the dough. Process until well incorporated.

If the dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.

Heat oil in a large skillet over medium heat. Add the onions and bell peppers. Cook for 4-6 minutes, until soft and starting to brown.

Increase heat to medium-high. Add the ground beef. Season with sea salt. Cook, breaking apart with a spatula, for 5-7 minutes, until browned.

Add the chili powder, paprika, oregano, and cumin. Cook for 30 seconds, until fragrant.

Allow the filling to cool for at least 10-15 minutes, until it’s warm but no longer hot. (It’s also fine if it cools to room temperature.)

Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out to 1/8 inch (3.17 mm) thickness.

Use a small bowl or round glass container (I used the inner rim of these containers, they are the perfect size!) to cut circles, about 4 inches (10.2 cm) in diameter. Place 1 1/2 tablespoons filling in the center of each circle, fold in half, and seal the edges. Crimp edges with a fork by pressing down with the tines, then pull slowly outward. (If the dough sits out too long it may get too sticky to crimp; if this happens, you can chill seal all the empanadas and then chill them for 15 minutes before crimping.)

Repeat with the remaining pieces. When you’ve run out of dough to make circles out of, form a ball with what is left, roll out again, and repeat to make more circles.

Heat oil in a large skillet over medium-low heat for 2-3 minutes, until shimmering.

Working in batches, add the empanadas in a single layer without touching. Cover and cook for 1-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.

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