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.
You’re going to love these low carb keto beef empanadas! The keto empanada dough is a variation of my popular fathead dough, and we fry it to make it golden and crispy. I can’t wait for you to try them out.
Brush 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. Preheat the oven to 180C/350F and bake these keto breakfast empanadas for 25 minutes or until the dough is crispy and golden brown.
Xanthan gum – Optional, but highly recommended for the best low carb empanada dough texture – it helps make it a bit chewy. Olive oil – For frying. Avocado oil will work as well.