keto empanadas

Traditionally a beautiful Argentinian delight, you&#x27;ll find these gluten free and keto empanadas to be bursting with flavor and all wrapped up in a suuuper flaky pie crust!

Flaky Gluten Free & Keto Empanadas

empanda press (optional)

gluten

extra virgin olive oil (for cooking)

beef

onion (very finely chopped)

red bell pepper

kosher salt (to taste)

black pepper (freshly ground, to taste)

cumin

paprika

oregano

cayenne pepper

chicken broth

xylitol (or sweetener of choice)

olives

egg (lightly beaten for egg wash)

See recipe video for guidance on the pie crust!

Make a batch of our keto pie crust and chill while you make the filling.

Heat olive oil in a large pot over high heat. Cook beef, breaking it up with a spoon, until browned but not completely cooked through. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion and bell pepper, stir- ring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and reserved beef along with any accumulated juices to pot. Stir in sug- ar and season to taste with salt and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours

Preheat oven to 375°F/190°C and line a baking tray with a mat.&nbsp;

Roll out dough between parchment paper and cut out 8 rounds. Place 2-3 tablespoons filling (depending on the size of your em- panadas) in the center of each round and top with a couple olive halves. Fold round over filling and pinch edges to seal, using a fork to crimp the edges. Transfer empanada to prepared tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about roughly 8 large empanadas out of a batch).

Note: a few of you have reported back that using an &#x27;empanda press&#x27; to handle the dough makes the process absolutely seamless (and I&#x27;m dying to try!).

Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

https://content.jwplatform.com/videos/xp0w5a6q.mp4

Sweet or savory, this gluten free and keto pie crust is super flakey and a real breeze to make.

Grain Free & Keto Pie Crust

Keto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas have 2.7g net carbs each!

Keto Empanadas Recipe (Chewy & Crispy!)

Wholesome Yum Blanched Almond Flour

Eggs

Mozzarella cheese ((shredded))

tsp Xanthan gum

Olive oil

Onion ((diced))

Bell pepper ((diced))

Ground beef

tsp Sea salt

Chili powder

Paprika

tsp oregano

tsp Cumin

In a food processor, pulse the almond flour and egg, until uniform.

In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.

Add the melted mozzarella to the food processor. Process until a uniform dough forms.

Sprinkle the xanthan gum over the dough. Process until well incorporated.

If the dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.

Dough:

Heat oil in a large skillet over medium heat. Add the onions and bell peppers. Cook for 4-6 minutes, until soft and starting to brown.

Increase heat to medium-high. Add the ground beef. Season with sea salt. Cook, breaking apart with a spatula, for 5-7 minutes, until browned.

Add the chili powder, paprika, oregano, and cumin. Cook for 30 seconds, until fragrant.

Allow the filling to cool for at least 10-15 minutes, until it’s warm but no longer hot. (It’s also fine if it cools to room temperature.)

Filling:

Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out to 1/8 inch (3.17 mm) thickness.

Use a small bowl or round glass container (I used the inner rim of these containers, they are the perfect size!) to cut circles, about 4 inches (10.2 cm) in diameter. Place 1 1/2 tablespoons filling in the center of each circle, fold in half, and seal the edges. Crimp edges with a fork by pressing down with the tines, then pull slowly outward. (If the dough sits out too long it may get too sticky to crimp; if this happens, you can chill seal all the empanadas and then chill them for 15 minutes before crimping.)

Repeat with the remaining pieces. When you’ve run out of dough to make circles out of, form a ball with what is left, roll out again, and repeat to make more circles.

Assembly:

Heat oil in a large skillet over medium-low heat for 2-3 minutes, until shimmering.

Working in batches, add the empanadas in a single layer without touching. Cover and cook for 1-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.

Frying:

A keto take on the classic empanada stuffed with peppers, mushrooms, and green onions.

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