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Gluten Free Keto Empanada

This recipe is designed to teach everyone how to make quick keto empanada
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 12 minutes
Servings 6 empanadas

Ingredients

The Dough

  • 1 1/3 cup almond flour
  • 1 1/2 tsp coconut flour
  • 2 TBS butter, room temperature
  • 1 1/2 tsp water, room temperature
  • 1 large egg, room temperature
  • 1/8 tsp salt
  • 1/8 tsp garlic powder, optional

The Filling

  • 1 lb lean ground beef
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 cup salsa
  • shredded cheese, optional
  • favorite taco toppings (sour cream, guacamole, etc), optional

Instructions

The Dough

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
  • In a large food processor combine all the dough ingredients.
  • Process on medium low 30 seconds at a time until the ingredients come together to form a soft dough. If the dough seems too moist and sticky pulse in small amounts of almond flour until the dough is no longer sticky.
  • Line a clean work surface with parchment paper. Roll dough out to about 1/4 inch thick
  • Use a lid or other circular object and cut the dough into circles about 3 to 4 inches in diameter. Place dough circles onto prepared baking sheet.
  • Spoon filling 1-2 TBS at a time into the center of each circle. Sprinkle desired amount of cheese over topping inside of the circles
  • Fold each circle in half covering the filling. Use fingers and press the edges of the circle together to tightly seal edges
  • Use the prongs of a fork and press the edges of the circles to make sure they are completely sealed
  • Bake at 400 degrees for 12-15 minutes or until golden around the edges

The Filling

  • Place beef in a large skillet over medium heat. Chop meat into small pieces.
  • Sprinkle meat with the seasonings and stir to combine.
  • Cook over medium heat for about 5 minutes or until no longer pink
  • Drain the fat off the meat and return the meat to the skillet. Stir in the salsa and heat on medium 2-3 more minutes or until salsa is heated through
  • Spoon into dough circle. Fold dough over filling and bake at 400 degrees for 12-15 minutes.
  • Serve warm with sour cream, guacamole or your favorite taco toppings

Notes

This recipe yields about 6 empanadas. 1 serving equals 1 empanada
1 serving contains about 1.8 grams of net carbs