Baked Keto Empanadas

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These keto empanadas are a perfect low carb snack or meal. A cheesy, flaky keto crust folded around savory seasoned ground beef and sautéed veggies, then baked to perfection. Even the carb-eaters in your family will love these low carb empanadas!

Prep: 15

Cook: 45

Total: 1

Recipe makes approximately 12 empanadas

Equipment Needed

Oven
Baking sheet
Parchment paper
Large pan
Spatula or large spoon
Large, microwave-safe bowl
Silicone spatula
Disher or cookie scoop with release handle
Fork
Basting brush

Ingredients Needed

For the Empanada Filling

1 tablespoon butter
½ pound ground beef
½ of one yellow onion (chopped)
½ of one green bell pepper (chopped)
2 tablespoons taco seasoning
1 tablespoon tomato paste
½ cup water

For the Empanada Dough

3 cups shredded mozzarella
2 ounces cream cheese
2 large eggs
1 ¾ cups almond flour
¾ teaspoon xanthan gum

For the Egg Wash

1 large egg (beaten with 1 tablespoon water)

Get Recipe Ingredients

Instructions

Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large pan over medium-high heat, melt butter. Add ground beef and cook until browned, approximately 5 minutes, stirring occasionally.
Drain ground beef, then add onions and bell peppers. Cook until vegetables are soft.
Add taco seasoning, tomato paste, and water. Stir until combined, then cook until mixture thickens, stirring occasionally. Remove from heat.
Place shredded cheese and cream cheese in large bowl. Microwave 1 minute, then stir and microwave one additional minute.
Stir in eggs, almond flour, salt, and xanthan gum. Mix until dough forms.
Use disher or cookie scoop to scoop dough into 12 balls. Flatten each ball into discs, each approximately ¼-inch thick.
Dollop 1-3 tablespoons of filling into center of each dough disc, being careful not to overfill.
Fold top edge of dough disc over filling to meet bottom edge of dough, forming a half moon shape. Press edges together with tines of fork or pinch to seal. Place folded empanada on baking sheet and repeat until all empanadas are folded in half. Lightly brush outside of empanadas with egg wash.
Bake in preheated oven for 20 minutes or until golden brown outside and cooked through. Remove from oven and serve warm.

Recipe Notes

Yellow Onion: Some strict keto-followers don't eat onion since it's not technically keto-friendly, but some keto-followers do use it. Totally fine! You can skip it in this recipe if you want, and it'll save you a carb or so overall.
Green Bell Peppers: Green peppers have fewer carbs than red, yellow, and orange ones. To shave off another carb overall, you can leave out the bell pepper if you want.
Shredded Cheese: Use fresh mozzarella and shred it yourself to avoid the extra fillers (and carbs) that are in pre-shredded cheese!
Tomato Paste: Use an organic tomato paste with no added sugar. The only sugars should come from the tomatoes themselves.

Recipe yields approximately 12 empanadas. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 empanada using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.

Nutrition Info (Approximate)