By Carine

www.sweetashoney.co

KETO BEEF EMPANADAS

INGREDIENTS

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

Combine Ingredients

1

In a non-stick pan, warm olive oil over medium heat. Cook the onions until soft and fragrant, about 1-2 minutes.

Cook Beef

2

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.

Add Spices

3

Stir in tomato paste, cumin, paprika, salt, garlic powder, oregano, and fresh parsley

Simmer

4

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

5

In a small mixing bowl, beat eggs with water. Set aside.

Prepare Dough

6

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.

Prepare Dough

7

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.

Refrigerate Dough

8

Wrap the pastry dough ball into a piece of cling film wrap and refrigerate 10 minutes before using.

Roll the Dough

9

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

10

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.

Add Filling

11

Place 1 tablespoon of meat filling in the center of the circle, then lightly moist the outer edges of the circle with water.

Fold Empanadas

12

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

13

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

14

Lay the empanadas on the baking sheet covered with a lightly-greased piece of parchment paper.

Brush with Egg Mixture

15

Brush the top of each empanada with beaten egg mixture.

Bake

16

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

2.3 grams

13.1 grams

8.1 grams

SERVINGS

TIME

Serving: 1 Empanada Makes: 12 Empanadas

Prep: 15 Minutes Cook: 20 Minutes

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