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Baked Keto Empanadas

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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Snack
Cuisine: Latin, Mexican, Spanish
Keyword: hand pies, low carb, no added sugar
Servings: 12 empanadas
Calories: 265kcal
Author: Cheryl Malik

Equipment

  • 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

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

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.
    Keto empanada dough in a glass bowl
  • Stir in eggs, almond flour, salt, and xanthan gum. Mix until dough forms.
    Keto empanada dough in a glass bowl
  • Use disher or cookie scoop to scoop dough into 12 balls. Flatten each ball into discs, each approximately ¼-inch thick.
    Keto empanada dough balls on a wooden cutting board
  • Dollop 1-3 tablespoons of filling into center of each dough disc, being careful not to overfill.
    Unfolded empanadas on a wooden cutting board
  • 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.
    Keto empanadas on a baking sheet
  • Bake in preheated oven for 20 minutes or until golden brown outside and cooked through. Remove from oven and serve warm.

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

Serving: 1empanada | Calories: 265kcal | Carbohydrates: 7g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 273mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg | Net Carbs: 5g