WebIn a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with …
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WebBrush the top of the keto empanada dough with beaten egg and water if you like. This is optional, but it adds a lovely golden brown color to the dough. Baking The …
Add sugar and cinnamon to pumpkin pie filling and blend with a spoon. Divide dough into small balls, then roll out the dough into 5-inch circles. Place about 1-2 tablespoons of pumpkin filling into bottom-middle half of empanada leaving enough room to crimp edges and seal pocket. Fold over top half and press the edges together well.
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.
These low carb empanadas have 2.7g net carbs each! Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don't miss the useful tips in the post!
Almond flour: I use blanched finely ground almond flour to make the dough. I don't recommend using a coarse almond meal. Egg: I use large eggs in most of my recipes, this one included. The detailed instructions for making these keto empanadas are included in the recipe card below. Here's an overview of the steps: Make the filling.