Keto Empanada Recipe

This Keto Empanadas Recipe will be your new go-to favorite keto dinner idea! Super easy to make a full of flavor, these versatile low carb meat pies are a family favorite.

Keto Empanadas are like delicious little pouches of goodness that are super filling while still being low in carbs. For this recipe, I made Keto Beef Empanadas, but you can use chicken, pork, cauliflower, or even make them sweet with berries!

These are a great keto meal prep recipe that reheats easily. Just wrap in a damp paper towel and microwave 30 seconds or until desired temperature.

They are also great to take to potlucks and picnics as a great grab and so snack.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Beef Empanadas

Ingredients:

• 1 Egg whole
• 1 teaspoon Apple cider vinegar
• 2 oz. Cream cheese
• 1 c Almond flour
• 2 tablespoon Coconut flour
• 1 tablespoon Psyllium husk powder
• ½ teaspoon Xanthan gum
• 2 teaspoon Baking powder
• Pinch of salt
• ½ teaspoon Onion powder
• 1 teaspoon Garlic powder
• Parchment paper
• ½ lb Ground beef
• ½ c Onions chopped
• Salt and pepper to taste
• 1 teaspoon Sazon seasoning
• ¼ c Queso fresco crumbled
• 1 Egg beaten

Instructions:

Brown the ground beef in a skillet over medium-high heat. When almost cooked through, add in salt and pepper to taste, the sazon seasoning and the chopped onions. Stir to combine, and continue to cook for an additional 5 minutes.

Preheat the oven to 400 degrees.

In a mixing bowl, combine the egg, apple cider vinegar, cream cheese, almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, pinch of salt, garlic powder and onion powder. Beat on high until a thick dough forms, and the ingredients are well combined.

Place the ball of dough in the center of a piece of parchment paper. Place another piece of parchment paper on top of the dough, and roll it out into a thin layer. You do not want the dough to be too thick, but try not to roll it so thin that it tears easily when you work with it.

Use a jar, cup or cookie cutter to cut out circles that are several inches across from the dough. Keep rolling out the dough and cutting new circle shapes until all of the dough has been used.

Place a tablespoon of meat filling in the center of each dough circle, and sprinkle with some queso fresco crumbles.

Place your finger in the beaten egg, and run it along the bottom rim of the dough circle.

Fold the top half of the circle over onto the bottom half with the filling securely in the middle. Pinch the edges of the dough circle closed so that it forms a half circle empanada.

Repeat steps 6-8 until all circles have been filled. You should have enough dough to make 10 small empanadas.

Place the filled empanadas on a parchment lined baking sheet, and brush with the egg wash.

Bake for 12-15 minutes until golden brown and cooked through.