Sometimes, no matter how great you are doing on a Keto diet, a craving hits. For me, those cravings are typically for Mexican food. This Keto Beef Empanadas Recipe is easy to make and will allow you stay on your low carb diet while still feeling like you are indulging.
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Why you'll love these keto beef empanadas
- Enjoy Mexican food while on a low carb diet
- Flaky crust with delicious filling
- Makes a great appetizer or meal
Ingredients
- Eggs
- apple cider vinegar
- Cream cheese
- Almond flour
- Coconut flour
- Psyllium husk powder
- Xanthan gum
- Baking powder
- Onion powder
- Garlic powder
- Ground beef
- Onions
- Salt and pepper to taste
- Sazon seasoning
- Queso fresco
How to make Keto Empanadas
To make these delicious beef empanadas, start by browning the ground beef in a skillet over medium-high heat. You can also use ground turkey for these empanadas.
I get my ground beef and turkey from ButcherBox, which has the healthiest, highest quality meat at fabulous prices. Best of all, they deliver it to your door.
When the beef is almost cooked through, add in salt and pepper to taste, sazon seasoning and some chopped onions. Stir to combine all the ingredients and continue to cook for an additional 5 minutes. Set beef mixture aside when done.
At this point, you'll want to preheat your oven to 400 degrees.
Now it is time to make the low carb empanada dough. In a mixer, 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.
Now we will roll out the dough to make the empanadas. 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 want to make sure the dough is not too thick, but at the same time, make sure not to roll it so thin that it tears easily when you work with it.
To cut out the circles for the empanadas, you can use a jar, cup, or a cookie cutter. Continue to roll out the dough and cut new circles 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. You want to be sure not to overfill the dough circle.
Beat an egg in a small bowl. 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, making sure the filling is securely in the middle. Pinch the edges of the dough circle closed so that it forms a half circle empanada.
Repeat this step with all the circles of dough until they have all been filled. You should have enough dough to make 10 small empanadas.
Line a baking sheet with parchment paper and place the filled empanadas on the the baking sheet. Brush the empanadas with the beaten egg.
Bake this Keto beef empenadas recipe for 12-15 minutes at 400 degrees until they are golden brown and cooked through.
The crust on this is flaky and slightly crisp, making them a joy to bite into.
These empanadas are super yummy and a great way to satisfy a craving for Mexican food while following your Keto plan.
📖 Recipe
Keto Beef Empanadas
Ingredients
- 1 Egg whole
- 1 teaspoon apple cider vinegar
- 2 oz Cream cheese
- 1 cup Almond flour
- 2 tbsp Coconut flour
- 1 tablespoon Psyllium husk powder
- ½ teaspoon Xanthan gum
- 2 teaspoon Baking powder
- Pinch of salt
- ½ tsp Onion powder
- 1 tsp Garlic powder
- ½ lb Ground beef
- ½ cup Onions, chopped
- Salt and pepper to taste
- 1 teaspoon Sazon seasoning
- ¼ cup 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 mixer, 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.
- 10. Place the filled empanadas on a parchment lined baking sheet, and brush with the egg wash.
- 11. Bake for 12-15 minutes until golden brown and cooked through.
Video
Notes
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Yes, ground turkey or ground chicken will work as well. Simply substitute an equal amount.
You can dip these in salsa, sour cream or even ranch dressing.
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Diana
Mexican cuisine is one of my all time favourite, I have a friend coming over tomorrow that's following keto diet so will definitly share this with her.
Andrea Metlika
We love Mexican food in our house and these are going to be a great addition.
Amy
I love empanadas and these ones look awesome
Pam
My daughter is going the Keto route and she loves Mexican food, so this is just perfect.
Noelle
What a perfect way to "indulge" while sticking to low carb! Perfectly said, great recipe!