KETO BEEF EMPANADAS
KETO EMPANADA DOUGH – 2 cups Almond Flour – 2 large Eggs – 2 tablespoons Water – 1/2 teaspoon Salt – 2 tablespoons Xanthan gum GROUND BEEF FILLING – 1/2 tablespoon olive oil – 3 tablespoons Diced onion – 12 oz Ground beef – 2 tablespoons tomato paste – 1 teaspoon Ground paprika – 1/2 teaspoon Ground cumin – 1/2 teaspoon Salt – 1/2 teaspoon Garlic powder – 1/4 cup Chopped fresh parsley TO BRUSH ON TOP – 1 large Beaten egg
In a non-stick pan, warm olive oil over medium heat. Cook the onions until soft and fragrant, about 1-2 minutes.
Stir in ground beef and break the meat with a wooden spoon to brown the meat evenly. Cook for 2-3 minutes until no more red parts can be seen.
Stir in tomato paste, cumin, paprika, salt, garlic powder, oregano, and fresh parsley
Cook for 1 more minute until flavors are evenly combined, and then use a slotted spoon to drain the meat and transfer to a clean bowl. Set aside.
Start Empanadas Dough
In a small mixing bowl, beat eggs with water. Set aside.
In the bowl of a food processor, using the S blade attachment, add almond flour, xanthan gum, and salt. Process for a few seconds to combine.
Add the beaten egg mixture and process again at high speed for about 30 seconds or until it forms a dough ball. It should be slightly sticky, but easy to gather pieces together into a pastry dough ball.
Wrap the pastry dough ball into a piece of cling film wrap and refrigerate 10 minutes before using.
Roll the Dough
Remove the dough from the freezer and roll between 2 pieces of parchment paper. Using a 4.5 in (10cm) round shape - it can be a breakfast bowl or cookie cutter - cut out dough circles.
Make 15 Circles
Repeat with the remaining dough, then reroll dough scraps once to cut out more dough circles. You should be able to make 15 circles of about 20 g/0.7 oz each.
Place 1 tablespoon of meat filling in the center of the circle, then lightly moist the outer edges of the circle with water.
Fold the circle of dough half and press the edges with your finger to seal. You can gently use the back of a fork to create lovely marks, but sometimes it breaks the dough, so I prefer to avoid this option.
Seal with Water
If the top of the pocket crack when you fold it, rub a bit of water with your fingertips to fix the cracks or add a tiny piece of extra dough to fill the gap.
Transfer to Baking Sheet
Lay the empanadas on the baking sheet covered with a lightly-greased piece of parchment paper.
Brush with Egg Mixture
Brush the top of each empanada with beaten egg mixture.
Bake for 25 minutes in the center rack of your oven preheated to 350°F (180°C) or until the crust is golden brown and filling hot inside.
NET CARBS FAT PROTEIN
Serving: 1 Empanada Makes: 12 Empanadas
Prep: 15 Minutes Cook: 20 Minutes
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