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keto beef empanadas


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Servings: 4


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Step 1

Melt The Beef Dripping in a large frying pan and then add your diced shallots and a pinch of salt and stir frequently until starting to turn translucent.

Step 2

Next add the diced frying steak season with a pinch of salt and leave to sear on one side. Add 1tbs of taco mix or spice blend of your preference, 1/2tsp of cayennne and a pinch of oregano. Stir until steak is mostly cooked. Finally add 100ml of tomato passata and kill the heat, stirring to combine. Then set aside to cool.

Step 3

Make fathead dough by putting 250g of mozzarella on the bottom of a microwaveable bowl and pour 125g of almond flour on top. Microwave in bursts of 30 seconds till the cheese has melted, add in 1tsp of baking powder and two eggs. Fold together with a rubber spatula until a cohesive dough is formed.

Step 4

Cut the dough in 4 pieces and spread out into 4 8" rounds. Put a few tablespoons of filling in one half of each dough roundfold over and crimp the bottom half over the top until sealed. Bake in preheated oven at 180C/350F for 15-20 minutes or until golden brown all over and that's it. DONE!