Make extra keto empanadas and store them in your freezer. These delicious hand pies are filled with beef and only have 3g net carbs each!
The Best Keto Empanadas
Empanadas are known as a traditional food from Latin America. They are sold by food carts and served as lunch or dinner and can be filled with a huge variety of different types of meats and vegetables.
They are basically a ton better than a hot pocket because they have a ton more flavor. Another thing I love about classic empanadas is the crust. It’s so flaky and buttery – so I set out to create a low-carb version that tastes exactly like them.
These keto empanadas have only 3g net carbs in each one! The crust is just as flaky and the filling is savory and spicy – making them nearly perfect in every way.
Keto Empanada Dough
I used a basic fathead dough for these empanadas. I love how soft and flaky they turn out! When you combine mozzarella cheese, cream cheese, baking powder, and almond flour, you get the perfect empanada dough!
When you are buying almond flour, remember to buy almond flour, not almond meal. Almond meal has bits of almond skin mixed into it and it will give your empanadas a grainy texture.
Empanada Filling Ideas
For my empanadas, I used a combination of ground beef, onion, green olives, and Mexican seasonings. The fun thing about empanadas is that you can use any type of fillings that you want! Try it with thin-sliced beef, shredded pork, shredded chicken, or ground sausage.
If you want these beef empanadas to have more spice, add some diced jalapeno peppers. That will give them a fantastic kick!
Low-Carb Beef Empanadas
The secret to my keto empanadas is the adobo seasoning. I remember my grandma using Goya adobo. She passed the tradition to my mom and now I use it too!
These will taste just as amazing with homemade adobo, but Goya (or any store brand) is faster, easier, and tastes just as delicious.
I like to buy lots of adobo and keep it in my pantry because I use it to season any type of meat. Add it to shredded chicken and then you have spiced chicken ready for lettuce wraps!
Beef Empanada Recipe
I like to make a big batch of them (sometimes I double the recipe) so that I can freeze them. Then, I have some that I can just grab and warm up in the freezer when I don’t have time to cook.
To freeze the empanadas, let them cook and then cool down completely. Next, place them in a single layer on a baking sheet. Put the baking sheet and empanadas in the freezer. Once all of them are completely frozen, put them in a freezer-safe resealable food storage bag.
They will stay fresh in the freezer for up to 6 months.
Empanada Filling Recipe
Save this filling recipe because you can use it in different ways too! Dip some cheese crisps into it at a party. Or place it on top of a large leaf of lettuce for a low-carb taco. You can also use this filling on top of low-carb bread and make a quesadilla.
Be creative and make it your own!
Keto Empanadas Recipe
Here are the ingredients that you’ll need to make these empanadas. Exact measurements and instructions to make these keto empanadas are just a little bit further down. First, I have some photos showing you how I made them.
Prep Time: 25 minutes
Cook Time: 15-20 minutes
Servings: 8
Net Carbs: 3 net carbs per serving
Ingredients:
For the filling:
Ground beef
Medium onion chopped
Adobo seasoning
Paprika
Cumin
Garlic
Green olives
Salt
For the dough:
Shredded Mozzarella cheese
Cream cheese
Egg
Baking powder
Almond flour
Salt and pepper
Instructions:
1. Preheat the oven to 350 degrees.
2. Place the cream cheese and mozzarella in a bowl that is microwave safe. Heat the cheese for 30 seconds at a time until it is melted completely and combined.
3. Place the cheese dough in a mixing bowl.
4. Add the almond flour, egg, baking powder and salt and pepper to taste to the mixing bowl and beat until a combined dough has formed. Place the dough in the fridge to chill.
5. Heat the ground beef and onion in a skillet over medium high heat.
6. Saute until the meat is browned and the onion is softened. Drain and extra fat.
7. Reduce the heat to low and mix in the seasonings and garlic. Saute for a minute.
8. Stir in the olives and mix to combine. Remove from the heat and let cool.
9. Roll the dough out to about ¼ of an inch thick between two pieces of parchment paper.
10. Use a 4-5 inch wide round cookie cutter to cut out circles from the dough.
11. Place a small amount of filling in the center of each dough circle, and fold one half over to the other side. Use the tines of a fork to pinch together and close the edges so that they form a half moon shape.
12. Put the filled empanadas on a parchment lined baking sheet and bake for 15-20 minutes until lightly browned.
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Keto Empanadas
Equipment
- Microwave-safe bowl
- Parchment Paper
- Round Cookie Cutter
- Baking Sheet
Ingredients
Filling
- 1 pound Ground Beef
- 1/2 Medium Onion chopped
- 1 tsp Adobo seasoning
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 2 tsp Minced Garlic
- 1/4 cup Chopped Green Olives
Dough
- 1 1/2 cups Mozzarella Cheese shredded
- 2 ounces Cream Cheese
- 1 Large Egg
- 1/2 tsp Baking Powder
- 1 cup Almond Flor
Instructions
- Preheat the oven to 350 degrees.
- Place the cream cheese and mozzarella in a bowl that is microwave safe. Heat the cheese for 30 seconds at a time until it is melted completely and combined.
- Place the cheese dough in a mixing bowl.
- Add the almond flour, egg, baking powder and salt and pepper to taste to the mixing bowl and beat until a combined dough has formed. Place the dough in the fridge to chill.
- Heat the ground beef and onion in a skillet over medium high heat.
- Saute until the meat is browned and the onion is softened. Drain and extra fat.
- Reduce the heat to low and mix in the seasonings and garlic. Saute for a minute.
- Stir in the olives and mix to combine. Remove from the heat and let cool.
- Roll the dough out to about ¼ of an inch thick between two pieces of parchment paper.
- Use a 4-5 inch wide round cookie cutter to cut out circles from the dough.
- Place a small amount of filling in the center of each dough circle, and fold one half over to the other side. Use the tines of a fork to pinch together and close the edges so that they form a half moon shape.
- Put the filled empanadas on a parchment lined baking sheet and bake for 15-20 minutes until lightly browned.
Notes
Recipe Notes
Calories: 275Net Carbs: 3 Net Carbs Per Empanada
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Mexican Recipes
If you enjoyed this recipe for keto empanadas, here are some more low-carb Mexican recipes you should try next. They are some of my go-to’s!