To a large skillet, add the ground beef, pork chorizo, onion, garlic, sea salt and pepper. Sauté over medium heat until the meat is cooked through. Drain excess grease and …
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See Also: Beef Recipes, Low Carb RecipesShow details
These low carb empanadas come together in four steps: keto empanada dough, filling, assembly, and frying: Pulse. Pulse almond flour and eggs in a food processor. Melt. In a medium bowl, microwave mozzarella and stir until smooth. Mix. Add mozzarella to food processor and process until a dough forms.
Unsalted Butter: you’ll need 1 stick + 6 tablespoons of cold butter, cut into cubes. Salt: for seasoning. Omit if using salted butter. Warm Water: to help the dough stick together. Egg: at room temperature and whisked. Empanada dough is really easy to make – you don’t even need a food processor.
Reheat the empanadas in a 350 degree F oven for about 10 minutes, or until hot. Fathead dough empanadas are very filling and don’t need much to make them a meal. Try adding… Salad – A green salad is often the perfect pairing, but you can also try some of my other keto salad recipes.
Instructions. If you have time, I recommend chilling the empanadas for 30 minutes to an hour (or longer if you are making them ahead of time), before frying them. The empanadas can be fried either a deep fryer or a simple frying pan, just make sure to have enough oil to cover at least half the empanada if using a pan.