Keto Beef Empanada

Keto Empanadas with a Savory Beef Filling

Ingredients

For the Dough:

• 2 cups shredded mozzarella cheese

• 2 oz cream cheese

• 1 ½ cups almond flour

• 1 tsp baking powder

• 1 egg

• 1 tbsp Keystone Pantry Allulose (optional, for slight browning and elasticity)

• ½ tsp salt

For the Filling:

• ½ lb ground beef

• ½ small onion, diced

• 1 clove garlic, minced

• ½ tsp smoked paprika

• ½ tsp cumin

• ¼ tsp oregano

• Salt & pepper to taste

• 2 tbsp tomato paste

• 2 tbsp water

• ¼ cup shredded cheese (optional)

Instructions

1. Prepare the Dough:

   • Melt the mozzarella and cream cheese together in a microwave (about 1 minute). Stir until smooth.

   • Mix in almond flour, baking powder, allulose, salt, and egg until it forms a dough.

   • Knead the dough until smooth and refrigerate for 10-15 minutes.

2. Prepare the Filling:

   • In a skillet, cook ground beef over medium heat until browned.

   • Add onion and garlic, cooking until softened.

   • Stir in paprika, cumin, oregano, salt, and pepper.

   • Mix in tomato paste and water. Let it simmer for 2-3 minutes.

   • Remove from heat and let it cool.

3. Assemble the Empanadas:

   • Roll out the dough between two sheets of parchment paper to about ⅛ inch thick.

   • Cut out circles using a large cutter or glass.

   • Place a spoonful of filling in the center of each circle. Optionally, add some shredded cheese.

   • Fold over and press the edges together, sealing with a fork.

4. Bake or Fry:

   • Baking: Preheat oven to 375°F. Place empanadas on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown.

   • Air Frying: Air fry at 350°F for 10-12 minutes.

   • Pan Frying: Fry in a skillet with a bit of oil over medium heat until crispy.

5. Serve & Enjoy!

   • Best enjoyed warm, optionally with a keto-friendly dipping sauce like guacamole or sour cream.

Nutritional Facts (Per Empanada, Makes 8 Total)

• Calories: 307.5

• Carbohydrates: 7.1g

• Protein: 17g

• Fat: 24.8g

💬 FAQ Section

Q1: What makes these keto empanadas low-carb?
A1: These empanadas use almond flour and mozzarella-based fathead dough instead of traditional wheat flour, keeping carbs low while maintaining a tender, pastry-like texture.

Q2: Why add Keystone Pantry Allulose to the dough?
A2: Keystone Pantry Allulose enhances browning, elasticity, and moisture retention without adding net carbs — making it perfect for golden, bakery-style keto pastries.

Q3: Can I make these empanadas ahead of time?
A3: Yes! You can prepare and freeze them unbaked. When ready, bake or air fry straight from frozen — just add a few extra minutes to the cooking time.

Q4: Can I change the filling?
A4: Absolutely! Try swapping the beef for shredded chicken, ground turkey, or even a veggie mix for a different flavor while keeping it keto-friendly.

Q5: Are these empanadas gluten-free?
A5: Yes, they’re naturally gluten-free since the dough is made with almond flour instead of wheat flour.

Q6: Can I air fry these instead of baking?
A6: Definitely! Air frying at 350°F for 10–12 minutes gives a crispy texture without excess oil — a quick and convenient option.

Q7: How should I store leftovers?
A7: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or air fryer for best results.

Q8: What’s a good dipping sauce for keto empanadas?
A8: Try guacamole, sour cream, sugar-free salsa, or a spicy keto aioli for a delicious flavor boost.