Low Carb Beyond Meat and Cheese Empanada

Elevate your snack game with these irresistibly flaky, *Low Carb Beyond Meat and Cheese Empanadas*. Perfect for keto enthusiasts and plant-based eaters alike, these golden-brown delights feature a gluten-free crust made from almond and coconut flours, ensuring a light yet satisfying bite. The savory filling is packed with hearty Beyond Meat crumbles, sautéed bell peppers and onions, aromatic garlic, and a medley of spices like cumin and paprika, complemented by melty cheddar cheese. Easy to prepare and baked to perfection, these empanadas are ideal for meal prepping, appetizers, or on-the-go meals. Indulgent yet carb-conscious, they’re the ultimate fusion of flavor, texture, and guilt-free comfort food!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 teaspoon Xanthan gum
• 1 teaspoon Salt
• 4 large Eggs
• 0.25 cup Melted butter
• 1 package (10 oz) Beyond Meat Beef Crumbles
• 0.5 medium Yellow onion
• 0.5 medium Red bell pepper
• 2 cloves Garlic
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Black pepper
• 1 cup Cheddar cheese, shredded
• 2 tablespoons Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium bowl, combine almond flour, coconut flour, xanthan gum, and salt. Mix well.

Step 3

Whisk 3 large eggs in a small bowl and add to the flour mixture along with the melted butter. Stir until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.

Step 4

While the dough chills, finely chop the yellow onion, red bell pepper, and mince the garlic cloves.

Step 5

Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, and sauté for 5 minutes until softened.

Step 6

Stir in the garlic, Beyond Meat crumbles, paprika, cumin, and black pepper. Cook for another 5 minutes until the mixture is heated through and fragrant.

Step 7

Remove skillet from heat and let the mixture cool slightly. Stir in the shredded cheddar cheese.

Step 8

Remove the dough from the fridge and place it between two sheets of parchment paper. Roll the dough out to about 1/8 inch thick.

Step 9

Using a round cookie cutter or a small bowl (about 4-5 inches in diameter), cut out circles from the dough.

Step 10

Place about 2 tablespoons of the filling mixture in the center of each dough circle.

Step 11

Brush the edges of the dough circles lightly with the remaining beaten egg.

Step 12

Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges.

Step 13

Place the empanadas on a baking sheet lined with parchment paper.

Step 14

Brush the tops of each empanada with the remaining beaten egg.

Step 15

Bake in the preheated oven for 25-30 minutes or until golden brown.

Step 16

Let the empanadas cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(784.8g)

Amount per serving	% Daily Value*
Calories	2748.0

Total Fat 236.8g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 995.0mg	0%
Sodium 3581.0mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 38.4g	0%
Total Sugars 14.9g
Protein 108.1g	0%

Vitamin D 221.0IU	0%
Calcium 1408.8mg	0%
Iron 16.4mg	0%
Potassium 1038.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.7%

Protein: 15.0%

Carbs: 11.3%