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Keto Beef Empanadas


For the dough:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2 large eggs

For the filling:

  • 1 lb ground beef
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bell pepper, finely chopped
  • 1/4 cup tomato sauce
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (optional)
  • 1 egg (for egg wash)


  1. In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  2. Add the eggs to the mixture and continue to mix until the dough comes together. If it’s too crumbly, you can add a little bit of water, one tablespoon at a time, until it forms a cohesive dough.
  3. Divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
  4. While the dough is chilling, prepare the filling. In a large skillet over medium heat, brown the ground beef. Drain any excess fat if necessary. Add the chopped onion, garlic, and bell pepper, and cook until the vegetables are softened.
  5. Stir in the tomato sauce, ground cumin, paprika, salt, and pepper. Cook for a few more minutes until well combined. Remove from heat and let the filling cool.
  6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  7. Take one of the chilled dough discs and roll it out between two sheets of parchment paper until it’s about 1/4 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
  8. Place a spoonful of the beef filling in the center of each circle. If you’re using cheese, add a sprinkle on top of the filling.
  9. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
  10. Beat the egg and brush it over the tops of the empanadas for a golden finish.
  11. Place the empanadas on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown.
  12. Allow the empanadas to cool slightly before serving. Enjoy!

These keto beef empanadas are a delicious low-carb alternative to traditional empanadas. They can be served with a side of salsa or a keto-friendly dipping sauce of your choice. Enjoy!

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