These flavorful keto empanadas are made with fathead dough and filled with a delicious ground beef filling. They are amazingly close to the real thing!
I started making this recipe after visiting Buenos Aires, where we enjoyed deep-fried empanadas. Upon returning home, I wanted to make a baked low-carb version, and we all loved the result. These keto empanadas are delicious! They are one of my favorite appetizers.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the Filling
- Lean ground beef: For the best flavor, no leaner than 85/15. You can use ground pork instead of ground beef in the filling. Ground chicken or turkey are also an option, but make sure you use ground dark meat and not white meat, which is too dry.
- Spices: I use cumin and paprika. Smoked paprika is a good substitute for regular paprika.
For the Dough
- Cheeses: Shredded mozzarella and cream cheese. The mozzarella can be part-skim, but the cream cheese should be full-fat.
- Almond flour: Please use superfine almond flour, not a coarse almond meal.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Make the dough, roll it thin, and cut it into circles. To make the filling, cook ground beef, onion, garlic, and spices until cooked through, then set aside.
Shape the empanadas. Place a tablespoon of filling on each dough circle, then fold over to make a half-circle and pinch the edges closed.
Bake the empanadas until they are puffy and beautifully golden-brown, about 10 minutes per side, in a 350°F oven.
Recipe Tip
When it comes to shaping the empanadas, you have two options, as shown in the photo below.
One option is to place a heaping tablespoon of the beef mixture in the center of one circle, top it with another circle, and pinch the edges closed.
The second option is to place a heaping tablespoon of the beef mixture on one half of each circle, leaving a ½-inch border. Fold the dough over to make a half-circle, and pinch the edges closed.
The second option is tastier, in my opinion, because the ratio of filling to dough is better. It also produces more empanadas (albeit smaller ones). The drawback to this option is that since fathead dough is more fragile than wheat dough, the circles tend to form small tears when you stretch them over the filling to make a half-circle.
However, this is not really an issue, because (a) you'll likely have additional dough scraps and can patch the tears, and (b) as they bake, the dough puffs up, and everything comes together beautifully - no spills.
Recipe FAQs
Fathead dough is made from shredded mozzarella, cream cheese, an egg, and almond flour. Every time I work with this dough, I'm amazed at how it comes together as a real dough (albeit a bit sticky). I am especially impressed with how well it bakes, puffed and golden and tender and so very tasty! It's a miracle keto dough.
In Argentina, they were almost always filled with a seasoned mixture of ground beef, and that's how I make them, too - I use onion, garlic, ground beef, and spices. It's a delicious filling that's also good on its own if you happen to have leftovers.
Traditionally, the edges of empanadas are crimped with a fork to make a pretty pattern. But I find that the keto dough is a bit too sticky for that, so I skip this step.
Keto empanadas are best when freshly baked. But you can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze them for up to 3 months.
Serving Suggestions
Empanadas are typically served as an appetizer, and you can serve two per person. But sometimes, I serve them as a main course, and then I serve three per person, accompanied by an easy salad such as any of the following:
They also pair well with simple steamed vegetables, such as steamed broccoli, steamed asparagus, or steamed spinach.
Recipe Card
Keto Empanadas Recipe
Video
Ingredients
Filling:
- 2 tablespoons avocado oil
- ½ pound lean ground beef - 85/15
- 1 small onion - finely chopped; 4 ounces
- 1 teaspoon fresh garlic - minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Dough:
- 1 ½ cups mozzarella cheese - shredded, part-skim, 6 ounces
- 1 ounce cream cheese - cubed
- ¾ cup superfine almond flour - 3 ounces
- 1 large egg
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until the beef is no longer red, for about 4 minutes. Drain.
- Return the drained beef mixture to the skillet. Add the garlic, salt, pepper, cumin, and smoked paprika. Cook, stirring, for 1 more minute. Remove from the heat and set aside.
- To make the fathead dough, place the mozzarella in a medium microwave-safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour as best as you can - the dough won't come together yet. Add the egg and mix well with the spatula, then use your hands to work the batter into a smooth, elastic, slightly sticky dough.
- Place the dough between two parchment sheets and roll it to ⅛-inch thickness. Using a cookie cutter or a wine glass, cut as many 3.5-inch circles as you can. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
- Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the beef mixture on one half of each circle, leaving a ½-inch border, then fold the dough over to make a half-circle and pinch the edges closed.Alternatively, Place a heaping tablespoon of the beef mixture on one circle, top it with another circle, and pinch the edges closed. This will naturally create fewer empanadas.
- Bake the empanadas for 10 minutes. Carefully turn them over and bake them for 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.
Notes
- Traditionally, the edges are crimped with a fork to make a pretty pattern. But I find that the keto dough is a bit too sticky for that, so I skip this step.
- You can use ground pork instead of ground beef in the filling. Ground chicken or turkey are also an option, but make sure you use ground dark meat and not white meat, which is too dry.
- Empanadas are best when freshly baked, but you can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the cooled leftovers for up to 3 months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
K says
Can you freeze these before baking? And how long would you bake them for after freezing?
Vered DeLeeuw says
I think so, but I haven't tested it. My guess would be you'd need to bake them for about 15 minutes on each side. But as I said, I haven't tested freezing them, so this would be an experiment.
K says
Thanks for your quick reply!