Low Carb Mushroom Empanada

Indulge in the rich, savory flavors of these Low Carb Mushroom Empanadas, a delightful twist on the classic hand pie that’s perfect for keto and gluten-free lifestyles. The golden, flaky crust is made from a unique blend of almond and coconut flours, offering a satisfyingly tender bite with a fraction of the carbs. Inside, you’ll discover a creamy, aromatic filling of sautéed mushrooms, onions, garlic, and a touch of thyme, all brought together with velvety cream cheese for an irresistibly earthy and flavorful center. These empanadas are easy to assemble and bake to perfection in under an hour, making them ideal for appetizers, snacks, or even as a light meal. Whether you’re hosting a gathering or meal-prepping for the week, these guilt-free mushroom empanadas are sure to impress!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 large Egg
• 0.25 cup Butter
• 3 tablespoons Ice water
• 0.5 teaspoon Salt
• 8 oz Mushrooms (button or cremini)
• 2 tablespoons Olive oil
• 0.5 medium Onion
• 2 cloves Garlic
• 0.25 cup Cream cheese
• 0.25 teaspoon Black pepper
• 1 teaspoon Thyme
• 1 large Egg wash (1 beaten egg with a splash of water)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

Start by making the crust: in a large mixing bowl, combine almond flour, coconut flour, and salt.

Step 3

Melt butter gently and add it to the flour mixture along with the cracked egg.

Step 4

Gradually incorporate the ice water until the dough holds together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 5

Meanwhile, prepare the filling: clean and finely chop the mushrooms.

Step 6

Chop the onion finely and mince the garlic.

Step 7

Heat olive oil in a skillet over medium heat, then add the onions and cook for about 2 minutes until softened.

Step 8

Add the garlic and mushrooms, cooking for another 5-7 minutes until mushrooms are tender and any liquid has mostly evaporated.

Step 9

Stir in the cream cheese, black pepper, and thyme, mixing until well blended. Remove from heat and let cool slightly.

Step 10

Remove dough from the refrigerator. Roll out between two sheets of parchment paper until it's about 1/8 inch thick.

Step 11

Using a round cutter or the rim of a large glass, cut out circles of dough (approx. 4 inches in diameter).

Step 12

Place a spoonful of mushroom filling on one half of each dough circle. Brush the edges with a little water, fold over and crimp the edges to seal.

Step 13

Arrange the empanadas on the prepared baking sheet and brush the tops with egg wash.

Step 14

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 15

Allow the empanadas to cool for a few minutes on a wire rack before serving.

Nutrition Facts

Serving size	(831.2g)

Amount per serving	% Daily Value*
Calories	2332.1

Total Fat 206.3g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 501.7mg	0%
Sodium 1849.3mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 36.7g	0%
Total Sugars 20.5g
Protein 69.3g	0%

Vitamin D 98.6IU	0%
Calcium 590.1mg	0%
Iron 12.6mg	0%
Potassium 1269.1mg	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: 75.4%

Protein: 11.3%

Carbs: 13.3%