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.

Ingredients

Scale

For the 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

For the Dough

1 ½ cups shredded part-skim mozzarella cheese (6 ounces)
1 ounce cream cheese, cubed
¾ cup blanched almond flour, finely ground (3 ounces)
1 large egg

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

Nutrition

Serving Size: 1 empanada
Calories: 220
Sugar: 1g
Sodium: 310mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 14g
Cholesterol: 65mg

Keywords: keto empanadas, low carb empanadas, oven baked empanadas, fathead dough recipe, ketogenic snack