Keto Empenadas

Empenadas were a staple of my childhood. I learned to make these delicious golden flaky patties at a very young age and I loved them. Not unlike the vast majority of my favorite meals, they don’t quite tick the healthy box. Lucky for everyone in my household, I enjoy finding ways to make all my favorite dishes a little healthier so when the cravings are coming, we are covered.

List of Ingredients

• 1 1/2 cup of mozzarella cheese (for the dough)
• 3 oz of cream cheese (for the dough)
• 2 cups of almond flour (for the dough)
• 2 large eggs, whisked (1 for the dough, 1 for the filling)
• 4 tbsp of butter (for the filling)
• 1 white onion (for the filling)
• 2-3 garlic cloves, crushed (for the filling)
• 1 tbsp of dry oregano (for the filling)
• 2 tsp of ground cumin (for the filling)
• 1 lb ground beef (for the filling)
• Salt and Pepper (for the filling)

(You will end up with about 12 Empenadas, 6 servings and roughly 6 net carbs)

Prep the Dough:

• Mix the mozzarella and cream cheese.
• Heat in microwave for 1 minute, Remove then stir.
• Heat in microwave for 1 more minute. Remove then stir.
• Pour whisked egg then stir.
• Add almond flour slowly stirring it in until the dough no longer sticks to your fingers.

Prep the Filling:

• Heat the butter in a large frying pan
• Add the diced onions and crushed garlic. Cook until the onions are soft.
• Add the oregano, ground cumin, and salt/pepper.
• Add the ground beef, stir and cook until the meat is fully cooked.
• Taste and adjust salt/pepper and any seasonings as needed.
• Let the beef filling cool down completely before using to fill the empanadas.

Assemble the Empenadas:

• Split the dough into 2 large balls; flatten slightly into the shape of disks.
• Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (Makes about 12 disks).
• Place a generous amount of the beef filling in the center of each disk.
• Fold the empanada disks and gently seal the edges with your fingers.
• Twist and fold the edges of the empanadas with your fingers.
• Use a fork to press down on the edges.
• Refrigerate the empanadas for 30 minutes to an hour for a better seal.
• Pre-heat the oven to 425 degrees Fahrenheit.
• Place the empanadas on a baking sheet, lightly greased or lined with parchment paper.
• Brush the empanadas with the whisked egg mix to give a nice golden look once baked.
• Bake for 18-20 minutes, or until golden on top.
• Serve warm.

You can use any type of fillings for this recipe, sometimes I use boiled eggs, pickled cabbage and boiled hot dogs (seriously delicious). It’s all about personal taste.

Please let me know in the comments what your favorite childhood snack was.🤤

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