These keto beef empanadas are delicious buttery, flakey South American-style pastries filled with spiced ground beef. Plus, they are dairy-free empanadas with only 2.3 grams of net carbs per serving!
No, you can’t eat classic empanadas on a keto diet. In fact, traditional empanadas dough is made of wheat flour, a high carb flour that is not keto-approved. For a list of my favorite flours, read my keto-friendly flour guide.
You can make keto empanadas with many different doughs.
Most recipes use the classic fathead dough like the one I use in my keto bagels or keto cinnamon rolls.
While fathead dough is very low in carbs and flexible, it’s not a flakey dough.
To make flakey empanada keto dough that mimics the authentic empanadas crust, I recommend instead using my recipe below!
To make my buttery, flakey, easy-to-roll, and fold keto pastry dough, you need a food processor and the ingredients below:
First, beat the eggs with water and set them aside.
Then, add all the dry ingredients to the bowl of a food processor and pulse to combine the xanthan gum evenly into the flour.
Finally, add the egg mixture and process at a high speed until it forms a tacky, slightly sticky dough ball.
Transfer the dough into a piece of plastic wrap and refrigerate for 10 minutes to set the dough.
To make the ground beef empanadas keto filling, you need only a few basic ingredients. I like to cook the meat before making the pastry dough to give time for the meat to cool down. In fact, adding hot meat to the dough can soften the dough too much, making it fragile and difficult to fold.
All you need to make beef empanadas filling are:
If you don’t mind adding a few net carbs to the recipe, add:
First, warm olive oil in a non-stick skillet and cook the onions for a few minutes until soft. If you want to use red bell pepper and olives, add them now.
Then, add ground beef and cook, breaking the meat with a wooden spoon, until the meat is not red.
Finally, stir in spices and tomato paste and keep cooking for few minutes. Transfer the cooked meat to a bowl and set it aside to cool down while making the keto pastry dough for your empanadas.
This keto dough is super easy to roll between two pieces of lightly-oiled parchment paper. Place the dough ball in the center of one piece of oiled parchment paper.
Press dough another piece of oiled parchment paper on top and start rolling with a rolling pin.
Then, use a round shape of about 11-cm/4.5-in diameter to cut out dough circles. You can use a cookie cutter or a breakfast bowl.
The dough should weigh about 20g/0.7oz.
Repeat until all the dough has been used, gathering the extra dough from the sides to reform more circles of dough.
You must add only 1 tablespoon of meat into each empanada.
If you added more meat, the dough can break on top or be difficult to fold in half.
It is also a great way to keep the carbs in control as you measure precisely the amount of filling per serving.
First, add the tablespoon of meat to the center of the dough circle.
Then, wet the edges of the circle with a wet finger or pastry brush.
Finally, fold thein half and press with your fingertips to seal the edges.
You can also use the back of a fork to create a lovely pattern on the borders of the empanadas but be careful, press gently, or the dough can break easily.
To prevent these keto-friendly empanadas from sticking to the baking sheet, cover the baking tray with a piece of oiled parchment paper.
Brush the top of the keto empanada dough with beaten egg and water if you like. This is optional, but it adds a lovely golden brown color to the dough.
Preheat oven to 180C/350F and bake these keto breakfast empanadas for 25 minutes or until the dough is crispy and golden brown.
These are perfect as a keto breakfast or keto meal. The best sides are keto-friendly vegetables like lettuce, baby spinach, or cucumber slices. Add these vegetables on the side with a drizzle of olive oil.
You can also serve these keto empanadas topped with a dollop of:
These keto beef empanadas store very well in a sealed container in the fridge for up to 3 days. To rewarm the empanadas, place on a baking sheet covered with baking paper and bake for 10 minutes at 100C/212F.
Yes, you can freeze homemade empanadas in a sealed container, place pieces of parchment paper between each pastry to prevent them from sticking to each other.
Thaw the day before, in the fridge. Rewarm in the oven for 10 minutes at 100C/212F.
If you are looking for a meat-free keto filling, swap the ground beef for:
Yes, you can knead the dough by hand in a large mixing bowl. I recommend oiling your hands with olive oil or coconut oil as the dough can be sticky.
If you love Mexican keto recipes, I have some delicious options for you to try:
Made this keto beef empanadas low-carb recipe? Share a comment or review below. I love to hear back from you.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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