Keto Beef Empanadas

Keto Beef Empanadas are a flavorful and savory treat that allows you to enjoy the deliciousness of empanadas while keeping your carbohydrate intake low. These hand-held, keto-friendly pastries are filled with seasoned ground beef, spices, and olives, all enclosed in a golden, flaky almond flour crust. They make for a perfect snack, appetizer, or even a meal when paired with a side salad. Let’s dive into the recipe for these Keto Beef Empanadas.

Recipe: Keto Beef Empanadas

Ingredients:

For the Dough:

2 cups almond flour

2 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt

1/2 teaspoon garlic powder
1/4 cup cold unsalted butter, cut into small pieces
1 large egg

2 tablespoons cold water

For the Filling:

1 pound ground beef
1/2 small onion, finely chopped

2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)
Salt and black pepper to taste
1/4 cup pitted green olives, chopped

2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro (optional)
1 egg, beaten (for egg wash)

Instructions:

Preparing the Dough:

In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, salt, and garlic powder.
Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, beat the egg and cold water together. Pour this mixture into the dry ingredients and stir until it forms a cohesive dough. If needed, add a bit more water, one tablespoon at a time.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

In a skillet over medium heat, cook the ground beef until it starts to brown. Break it apart into crumbles as it cooks.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent and the beef is fully cooked.

Stir in the ground cumin, smoked paprika, chili powder, salt, black pepper, chopped olives, and tomato paste. Cook for another 2-3 minutes to let the flavors meld. Remove it from the heat and add cilantro if desired.

Assembling the Empanadas:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough between two sheets of parchment paper to about 1/8-inch thickness.

Use a round cutter or a glass to cut out circles from the dough. Re-roll and cut as needed to use all the dough.
Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
Place the assembled empanadas on the prepared baking sheet.

Baking:

Brush the empanadas with the beaten egg to give them a golden finish.
Bake in the preheated oven for 15-20 minutes or until the empanadas are golden brown and crisp.