Ingredients:
For the Dough:
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp psyllium husk powder (for added texture and binding)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup butter, softened (or coconut oil)
- 2-3 tbsp water (as needed to form dough)
For the Filling (Ground Beef Filling Example):
- 1 lb ground beef (or chicken, pork, or turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder (optional, for a little spice)
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup shredded cheese (optional, for added richness)
- Olive oil (for cooking the filling)
Instructions:
1. Prepare the Dough:
- In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add the eggs and softened butter to the dry ingredients and mix until combined. If the dough is too crumbly, add water a tablespoon at a time until the dough comes together into a smooth, pliable ball.
- Once the dough is formed, wrap it in plastic wrap and refrigerate for 20-30 minutes to firm up and make it easier to work with.
2. Prepare the Filling:
- Heat a little olive oil in a skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
- Add the garlic and cook for another minute.
- Add the ground beef (or other meat of your choice) to the skillet and cook until browned. Season with cumin, paprika, chili powder, salt, and pepper. Stir in the cilantro if using, and cook for an additional 2-3 minutes. Remove from heat and set aside to cool slightly.
- If you’d like to add cheese, mix the shredded cheese into the filling now.
3. Assemble the Empanadas:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, divide it into 8-10 even portions (depending on how large you want your empanadas).
- Roll each portion into a ball, then flatten it into a small disc using your hands or a rolling pin. Try to keep the discs about 1/8 inch thick.
- Place a spoonful of the prepared filling in the center of each dough disc.
- Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges or pinch them together with your fingers.
4. Bake the Empanadas:
- Place the empanadas on the prepared baking sheet. If desired, brush the tops with a little olive oil or egg wash (beaten egg with a little water) for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
- Let the empanadas cool for a few minutes before serving. They can be enjoyed on their own or served with a side of sour cream, guacamole, or a sugar-free salsa.
Tips:
- Other Fillings: You can fill these empanadas with other keto-friendly fillings, such as shredded chicken, cheese, or even vegetables like spinach and mushrooms.
- Make-Ahead: You can prepare the filling and dough ahead of time. Store the dough in the fridge for up to 3 days or freeze it for up to 3 months.
- Frying Option: If you prefer a fried version, heat oil in a pan and fry the empanadas until golden and crispy. Be careful to not overfill them, as they can burst open when frying.
Serving Suggestions:
- Keto Empanadas are great on their own or served with a side of avocado, a simple green salad, or a low-carb dip.
- They also pair well with a refreshing keto-friendly margarita or a chilled sparkling water with lime.
These Keto Empanadas are a fantastic, low-carb alternative to traditional empanadas, with a crispy almond flour crust and flavorful fillings. Enjoy!
