Keto Beef Empanadas with Almond Flour Dough

A savory, mouth-watering treat, these Keto Beef Empanadas with Almond Flour Dough are perfect for those on a ketogenic diet. With a flaky, buttery crust and a rich, spiced beef filling, these empanadas make a satisfying meal or snack that's low in carbs but high in flavor.

Course Appetizer

Cuisine Latin American

Keyword Almond Flour, Appetizer, beef, empanadas, Gluten-Free, Keto, Low-Carb, snack

Prep Time 20

Cook Time 25

Total Time 45

Servings empanadas

Calories 399kcal

Equipment

Mixing bowl
Baking sheet
Parchment paper
Skillet
Rolling pin
Measuring cups and spoons
Fork

Ingredients

For the Dough:

2 cups almond flour 224g / 7.9oz
¼ cup coconut flour 28g / 1oz
1 tsp xanthan gum 4g / 0.14oz
½ tsp sea salt 2g / 0.07oz
1 large egg, beaten
4 tbsp unsalted butter, melted 56g / 2oz
1-2 tbsp water, as needed

For the Beef Filling:

1 tbsp olive oil 15ml
½ medium onion, finely chopped about 100g / 3.5oz
2 cloves garlic, minced
1 lb ground beef 450g
1 tsp ground cumin 2g / 0.07oz
1 tsp smoked paprika 2g / 0.07oz
½ tsp chili powder 1g / 0.03oz
½ tsp black pepper 1g / 0.03oz
½ tsp sea salt 2g / 0.07oz
¼ cup beef broth 60ml
¼ cup chopped fresh cilantro 4g / 0.14oz

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and sea salt. Stir in the beaten egg and melted butter until the dough begins to form. Add water, one tablespoon at a time, until the dough comes together in a ball. If the dough is too sticky, add a little more almond flour.
Divide the dough into 8 equal portions and roll each into a ball. Place one ball between two pieces of parchment paper and roll out into a circle approximately 5 inches in diameter. Repeat with the remaining dough balls.
To make the beef filling, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink.
Stir in cumin, smoked paprika, chili powder, black pepper, and sea salt. Pour in beef broth and simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove the skillet from heat and stir in the chopped cilantro. Allow the mixture to cool for a few minutes.
Spoon an even amount of beef filling onto one half of each rolled-out dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until the dough is golden and crisp.
Remove from the oven and let them cool slightly before serving.

Notes

For an even more authentic flavor, consider adding a pinch of oregano to the beef filling. If you're not strictly keto, you can also add a small amount of raisins or chopped olives for a sweet and savory contrast. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer shelf life. Enjoy your Keto Beef Empanadas warm, with a side of guacamole or salsa for dipping!

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