Keto Empanadas

Empanadas are a beloved treat in many cultures, but for those of us on a keto lifestyle, it’s often difficult to find a low-carb version that hits all the right spots. Luckily, with a little creativity and the perfect blend of ingredients, you can enjoy these flaky, flavorful pockets of joy without any guilt! These keto empanadas are everything you crave — crunchy on the outside, savory on the inside, and packed with protein and healthy fats. Plus, they’re incredibly easy to make, and you won’t believe how delicious they taste. Whether you’re hosting a gathering, need a snack, or simply want to treat yourself to something special, these empanadas will make all your keto dreams come true.

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Why You’ll Love Keto Empanadas

You won’t miss the carbs with these keto empanadas! They’re made with a low-carb dough that mimics the traditional flaky pastry crust but without the guilt. The filling is totally customizable, but we’re going for a savory ground beef and cheese combo here, which is hearty, satisfying, and absolutely delicious. These empanadas are perfect for meal prep, as they store well in the fridge or freezer, and they’re versatile enough to be enjoyed at any time of the day. Whether as a snack, appetizer, or even a main course, these empanadas are a low-carb masterpiece you can feel good about eating.

My Personal Experience

I’ve always loved empanadas, but when I started my keto journey, I thought I’d have to say goodbye to them. After a little experimenting in the kitchen, I stumbled upon the perfect dough recipe, and let me tell you, the first bite took me straight back to my favorite childhood memories of enjoying empanadas with family. The crispiness of the dough and the rich, savory filling are spot-on, and the best part is that they’re guilt-free! I honestly can’t believe how close they taste to the traditional ones, and I know you’ll love them just as much as I do. Trust me, you won’t be disappointed!

Required Equipment

Large Mixing Bowl
You’ll need a large mixing bowl to combine the ingredients for the dough and filling. A sturdy bowl is essential to handle the mixture without spilling. I find that a medium-sized bowl is perfect for this recipe, giving me enough room to mix without it feeling cramped. You want to have enough space for the dough to come together smoothly.

Rolling Pin
A rolling pin is key for flattening the dough to make your empanada crust. I love using a rolling pin with comfortable handles—there’s just something about having a good grip while rolling out the dough that makes the whole process so much easier. If you don’t have one, a wine bottle or a sturdy glass can work as a backup, though it won’t be quite the same.

Baking Sheet
For this keto empanada recipe, you’ll need a baking sheet to bake the empanadas in the oven. A rimmed baking sheet is ideal to catch any drips or juices from the filling. I personally recommend using a non-stick baking sheet or lining it with parchment paper to prevent sticking. Trust me, it saves cleanup time!

Pastry Brush
A pastry brush will help you apply a light glaze of egg wash on the empanada crust, giving it that golden, glossy finish once baked. I prefer a brush with soft bristles as it allows me to apply an even coat, making sure every bite has that perfect crispiness.

Fork or Pastry Cutter
To crimp the edges of the empanadas and seal them, you’ll need a fork or a pastry cutter. I usually use a fork—pressing the tines along the edge gives me that classic crimped look. It also ensures the empanadas stay sealed during baking, so you don’t have any filling leaks.

Oven
An oven is a must to bake the empanadas to crispy perfection. I suggest preheating the oven in advance, and having a thermometer handy can help ensure the temperature is accurate. There’s nothing quite like that warm, freshly baked aroma filling the kitchen when the empanadas are done.

Ingredients & Substitutions

For the dough:

• 1 ½ cups almond flour: This will give the empanadas that soft, slightly nutty texture that’s perfect for a keto crust.
• 2 tablespoons coconut flour: This helps balance the almond flour and gives the dough a little more structure.
• ½ teaspoon salt: For seasoning, helping enhance all the other flavors.
• 1 large egg: This binds the dough together and gives it some elasticity.
• 2 tablespoons butter (melted): Adds a rich, buttery flavor and helps the dough come together.
• 1 tablespoon cold water (as needed): Helps adjust the consistency of the dough for rolling.

For the filling:

• 1 lb ground beef: This is a flavorful and protein-packed base for your filling, but you can substitute it with ground chicken, turkey, or even a plant-based alternative if you prefer.
• 1 medium onion, finely chopped: Adds sweetness and depth to the filling. If you’re avoiding onions, you can swap it with garlic for a more savory flavor.
• 1 cup shredded cheese (cheddar or mozzarella): For that melty, gooey goodness.
• ½ teaspoon cumin: This adds a bit of warmth and earthiness to the filling.
• ½ teaspoon paprika: For a mild smokiness.
• Salt and pepper, to taste: These are essential to balance out the flavors of the meat and seasoning.

How to Make Keto Empanadas

1. Make the dough: In a large bowl, mix together the almond flour, coconut flour, and salt. Add the melted butter and egg, then slowly incorporate the cold water until the dough begins to come together. If the dough is too sticky, add a little more almond flour; if it’s too dry, add more water, a teaspoon at a time. Once you have a smooth, pliable dough, wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
2. Cook the filling: Heat a skillet over medium heat and add the ground beef. Cook until browned and fully cooked through. Add the chopped onion and cook until softened. Stir in the cumin, paprika, salt, and pepper, and then remove from heat. Allow the filling to cool for a few minutes before stirring in the shredded cheese.
3. Assemble the empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a piece of parchment paper, dusting with a little almond flour to prevent sticking. Roll it out to about ⅛ inch thick and use a round cutter to cut circles of dough (about 3-4 inches in diameter). Place a tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together, sealing them tightly with your fingers or a fork.
4. Bake the empanadas: Place the assembled empanadas onto a parchment-lined baking sheet. Brush them with a little melted butter or egg wash for a golden, crispy finish. Bake in the preheated oven for 20-25 minutes or until they’re golden brown and crisp.

Tips for This Recipe

• Make sure to chill the dough for at least 30 minutes. This will help the dough hold its shape and make it easier to work with.
• If you want a crispier crust, you can lightly fry the empanadas in a bit of oil after baking, just like the traditional version.
• Don’t overfill your empanadas, as it could cause the dough to tear or leak.

Optional Additions

• Add some chopped olives or jalapeños to the filling for extra flavor and a little heat.
• If you like a more cheesy filling, add an extra handful of cheese.
• Top your baked empanadas with a drizzle of sour cream or a dollop of guacamole for extra creaminess.

Serving Ideas

These keto empanadas are perfect on their own or served with a side of fresh salad, homemade salsa, or guacamole. You can also serve them as an appetizer at a party or alongside a keto-friendly soup for a comforting meal.

Storage Recommendation

Store leftover empanadas in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply bake them in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.

Frequently Asked Questions

Can I make these empanadas ahead of time? Yes! You can prepare the dough and filling ahead of time, then assemble the empanadas when you’re ready to bake.

Can I use a different flour for the dough? Almond flour is the best option for a low-carb crust, but you could experiment with other low-carb flours like sunflower seed flour.

Can I fry these empanadas instead of baking them? Yes! If you prefer to fry them, heat some oil in a skillet over medium heat and fry the empanadas until golden and crispy on both sides.

Nutritional Breakdown (Per Serving)

• Calories: 180
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 14g
• Protein: 12g

I’d love to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration and delicious new recipes. If you’re just starting your keto journey, make sure to check out our Keto Diet Plan for Beginners: A Step-by-Step Guide to help you jumpstart your low-carb lifestyle with ease and confidence!