There is nothing quite like biting into warm, flaky pockets of pure savory bliss, which is why these Oven-Baked Keto Empanadas have quickly become one of my absolute favorite keto treats. Combining a rich, perfectly seasoned beef filling with a cheesy, tender fathead dough crust, they are not only irresistibly delicious but also guilt-free for anyone following a low-carb lifestyle. The best part is how straightforward the recipe is—simple ingredients come together to create something that feels both comforting and special, perfect for sharing with friends or savoring all to yourself.

Oven-Baked Keto Empanadas Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is what makes Oven-Baked Keto Empanadas truly shine. Each item plays a vital role in balancing flavor, texture, and color, delivering a wholesome experience with every bite.

Avocado oil: A mild-flavored oil that adds healthy fats and helps brown the beef filling beautifully.
Lean ground beef (85/15): The hearty protein base that ensures a juicy and satisfying filling without excess fat.
Small onion, finely chopped: Adds subtle sweetness and crunch that complements the beef perfectly.
Fresh garlic, minced: Brings an aromatic punch that lifts the savory profile.
Salt: Essential for enhancing all the flavors in the filling.
Black pepper: Adds a gentle heat and depth to the beef mixture.
Ground cumin: Provides an earthy, warm undertone that echoes classic empanada spices.
Smoked paprika: Offers a subtle smokiness that deepens the overall taste.
Shredded part-skim mozzarella cheese: The base of the dough, giving it stretch and chewiness.
Cream cheese, cubed: Melts into the mozzarella to create a rich, creamy dough texture.
Blanched almond flour, finely ground: Keeps the dough grain-free but tender and structured.
Large egg: Binds the dough together and helps with a golden finish while baking.

How to Make Oven-Baked Keto Empanadas

Step 1: Preheat Your Oven and Prepare the Baking Sheet

Start by preheating your oven to 350°F. Lining a rimmed baking sheet with parchment paper ensures your empanadas won’t stick and makes cleanup a breeze—important details that keep the process smooth and easy.

Step 2: Cook the Beef Mixture

In a large skillet over medium-high heat, warm the avocado oil before adding the ground beef and finely chopped onion. Stir frequently to break the meat into small crumbles, cooking until no longer pink, about 4 minutes. After cooking, drain the excess fat to keep your filling from becoming greasy.

Step 3: Season the Filling

Return the beef mixture to the skillet and stir in minced garlic, salt, black pepper, cumin, and smoked paprika. This combination creates a fragrant, well-rounded filling. Cook for another minute to allow the spices to bloom, then remove from heat and set aside to cool slightly before using.

Step 4: Prepare the Fathead Dough

Into a medium microwave-safe bowl, add your shredded mozzarella and cubed cream cheese. Microwave for 30 seconds, stir, then microwave again for another 30 seconds. Stir until smooth and combined, then mix in the almond flour as much as possible. Add the egg and stir well using a spatula. When it gets tough to mix, use your hands to knead it into a smooth, elastic dough that is slightly sticky.

Step 5: Roll Out and Cut the Dough

Place your dough between two sheets of parchment paper and roll it out to about ⅛-inch thickness. Use a 3.5-inch cookie cutter or even a wine glass to cut circles. Don’t worry about scraps—just re-roll them and continue cutting until you have roughly 12 circles.

Step 6: Assemble the Empanadas

Arrange the dough circles on your prepared baking sheet. Spoon a heaping tablespoon of the beef filling onto one half of each circle, leaving a ½-inch border around the edge. Fold the dough over the filling to form a half-moon shape, then pinch the edges tightly to seal and prevent any yummy filling from leaking out during baking.

Step 7: Bake to Perfection

Bake the empanadas for 10 minutes, then carefully flip them over to brown the other side, baking for an additional 8 to 10 minutes until they turn a gorgeous golden brown. Let them cool for 10 minutes on the tray—it helps the filling set and makes them easier to handle.

How to Serve Oven-Baked Keto Empanadas

Garnishes

A sprinkle of fresh cilantro or parsley elevates the bright flavors, while a dollop of sour cream or guacamole adds creaminess that perfectly complements the savory filling. Lime wedges are also wonderful for a fresh, zesty kick.

Side Dishes

Pair these Oven-Baked Keto Empanadas with a crisp green salad tossed in a tangy vinaigrette, or serve alongside roasted vegetables to keep the meal light yet satisfying. Cauliflower rice makes an excellent keto-friendly companion, soaking up any extra juices.

Creative Ways to Present

For a festive touch, arrange the empanadas in a circular pattern on a colorful platter and garnish with sliced jalapeños or pickled red onions. They also make fun finger foods for parties—just add toothpicks and watch them disappear fast!

Make Ahead and Storage

Storing Leftovers

These empanadas keep well in an airtight container in the fridge for up to 3 days. Keeping them chilled helps maintain that delightful dough texture and allows the flavors to meld even more.

Freezing

You can freeze uncooked empanadas by placing them on a baking sheet lined with parchment paper and freezing until firm. Then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months, making it easy to bake fresh batches any time.

Reheating

For reheating, preheat your oven to 350°F and warm the empanadas on a baking sheet for about 8 to 10 minutes until heated through and crisp on the outside. Avoid microwaving when possible to preserve that lovely crust texture.

FAQs

Can I use other types of meat in this recipe?

Absolutely! Ground chicken, turkey, or even pork work great and add their own unique flavors. Just adjust seasoning as needed to suit your taste.

Is this recipe suitable for a dairy-free keto diet?

The dough relies heavily on mozzarella and cream cheese for its structure. You could experiment with dairy-free cheese alternatives, but results may vary in texture and flavor.

Can I make the dough in advance?

Yes! The fathead dough can be prepared a day ahead and stored wrapped tightly in the refrigerator. Bring it to room temperature before rolling out for best results.

How many servings does this recipe yield?

This recipe typically makes about 12 empanadas, which can comfortably serve 3 to 4 people depending on appetite and accompaniments.

What can I do if the dough is too sticky?

If your dough is sticky and hard to work with, sprinkle a little extra almond flour on your surface and hands while rolling out. The slight tackiness is normal and helps hold the pastry together.

Final Thoughts

There’s just something so satisfying about homemade Oven-Baked Keto Empanadas—from the melty cheese dough to the spicy, savory filling—that makes them an unbeatable snack or meal. They’re wonderfully simple to make yet impressively delicious, perfect for anyone wanting to enjoy keto without sacrificing flavor or fun. I can’t wait for you to try this recipe and make these empanadas your new go-to comfort food!

Oven-Baked Keto Empanadas Recipe

★★★★★

4.8 from 30 reviews

Author: Simon
Total Time: 40 minutes
Yield: 12 empanadas 1x
Diet: Low Carb

Print Recipe

Description

These Oven-Baked Keto Empanadas are a delicious low-carb alternative to traditional empanadas, featuring a savory ground beef filling wrapped in a cheesy, almond flour-based ‘fathead’ dough. Perfect for keto and low-carb diets, they are baked instead of fried for a healthier option without compromising on flavor and texture.

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cook Beef Mixture: Heat avocado oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook while stirring to break the beef into small pieces until no longer pink, about 4 minutes. Drain excess fat from the skillet.
Season Filling: Return the drained beef and onions to the skillet. Stir in minced garlic, salt, black pepper, ground cumin, and smoked paprika. Cook for another minute to let the flavors combine. Remove from heat and set aside to cool slightly.
Prepare Fathead Dough: Place shredded mozzarella cheese in a medium microwave-safe bowl and top with cubed cream cheese. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir well to combine. Mix in the almond flour as best as possible, then add the egg. Use a spatula to mix, then work the dough with your hands until smooth, elastic, and slightly sticky.
Roll and Cut Dough: Sandwich the dough between two sheets of parchment paper and roll out to about ⅛-inch thickness. Using a 3.5-inch round cookie cutter or the rim of a wine glass, cut out circles. Re-roll any leftover dough scraps to make approximately 12 circles in total.
Form Empanadas: Place dough circles on the prepared baking sheet. Spoon a heaping tablespoon of the beef filling onto one half of each dough circle, leaving a ½-inch border. Fold the dough over to form a half-circle and pinch edges firmly to seal the empanadas.
Bake Empanadas: Bake the empanadas in the preheated oven for 10 minutes. Carefully flip each empanada over and bake for an additional 8 to 10 minutes, or until golden brown and crispy on both sides.
Cool and Serve: Remove the empanadas from the oven and let them cool on the baking sheet for about 10 minutes before serving. This resting time helps firm up the crust and enhances the flavors.

Notes

Use part-skim mozzarella cheese to reduce fat content while maintaining meltability and texture.
Be sure to drain excess fat from the cooked beef for a less greasy filling.
Re-roll dough scraps gently to avoid overworking the dough, which can make empanadas tougher.
You can customize the filling by adding diced bell peppers or jalapeños for extra flavor and spice.
These empanadas can be stored in the refrigerator for up to 3 days and reheated in the oven for the best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: Latin American, Keto