Low Carb Empanada de Carne

Indulge in the irresistible flavors of this Low Carb Empanada de Carne, a perfect recipe for those craving a comforting, handheld meal without breaking their low-carb goals. Featuring a tender and flaky dough made from almond and coconut flour, and a savory beef filling rich with paprika, cumin, and oregano, these keto-friendly empanadas are bursting with flavor in every bite. The golden, buttery crust combined with the hearty, spiced meat creates a satisfying dish that’s perfect for meal prep, family dinners, or snacks on the go. With just 30 minutes of prep time and simple baking techniques, this recipe is an ideal choice for low-carb enthusiasts or anyone exploring gluten-free alternatives. Serve them warm with your favorite dipping sauce, and enjoy a wholesome twist on the classic empanada!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 3 large Eggs
• 0.5 cup Butter
• 2 tablespoons Cream cheese
• 1 pound Ground beef
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Water

Directions

Step 1

Start by making the dough: In a large bowl, combine almond flour, coconut flour, xanthan gum, and baking powder.

Step 2

In a separate small bowl, whisk together two large eggs. Melt the butter and cream cheese in a microwave or small saucepan, then add them to the eggs and mix well.

Step 3

Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for a minute until smooth, then wrap it in plastic wrap and refrigerate for at least 20 minutes.

Step 4

In the meantime, prepare the filling: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.

Step 5

Add minced garlic and cook for another minute. Then add ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

Step 6

Once the beef is browned, add tomato paste, paprika, cumin, oregano, salt, and black pepper. Mix everything thoroughly. If the mixture looks dry, add a couple of tablespoons of water and let it cook for another 3-4 minutes. Remove from heat and let it cool slightly.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

Remove the dough from the refrigerator. Split it into eight equal pieces. Roll each piece out into a circle about 1/4-inch thick between two sheets of parchment paper to prevent sticking.

Step 9

Place a generous spoonful of the beef filling onto one half of the circle, leaving space around the edges. Use a fork to beat the remaining egg and brush it along the edges of the dough.

Step 10

Fold the dough over the filling to create a half-moon shape. Press the edges with the fork to seal.

Step 11

Place the empanadas onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg to promote browning.

Step 12

Bake in the preheated oven for 18-20 minutes or until golden brown.

Step 13

Remove from the oven and let cool slightly before serving. Enjoy your low-carb empanadas warm!

Nutrition Facts

Serving size	(1268.0g)

Amount per serving	% Daily Value*
Calories	3897.0

Total Fat 331.2g	0%
Saturated Fat 113.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1152.6mg	0%
Sodium 4130.7mg	0%
Total Carbohydrate 113.3g	0%
Dietary Fiber 52.2g	0%
Total Sugars 25.8g
Protein 155.6g	0%

Vitamin D 140.9IU	0%
Calcium 706.5mg	0%
Iron 24.4mg	0%
Potassium 2468.8mg	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: 73.5%

Protein: 15.3%

Carbs: 11.2%