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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
- Beat the egg and brush it over the tops of the empanadas for a golden finish.
- Place the empanadas on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown.
- 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!