Keto Empanada – Low-Carb Comfort With Big Flavor

Empanadas are pure comfort food—warm, handheld, and packed with savory filling. This keto version keeps all the flavor while skipping the heavy carbs. The dough is tender but sturdy, the filling is rich and satisfying, and each bite feels like a treat.

Whether you’re avoiding gluten or keeping carbs low, these empanadas deliver. They’re great for meal prep, easy to customize, and perfect for sharing.

Keto Empanada - Low-Carb Comfort With Big Flavor

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• For the Dough: 2 cups almond flour (blanched, fine)
• 2 cups shredded low-moisture mozzarella cheese
• 2 tablespoons cream cheese
• 1 large egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• For the Filling: 1 pound ground beef (85–90% lean)
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chili powder (optional for heat)
• 2 tablespoons tomato paste
• 2 tablespoons beef broth or water
• 2 tablespoons chopped green olives (optional but classic)
• Salt and black pepper, to taste
• 1 tablespoon olive oil or avocado oil (for cooking)
• For Finishing: 1 egg, beaten (for egg wash)
• Sesame seeds or everything seasoning (optional)

Method

 

1. Make the filling. Heat oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds, then add the ground beef. Break it up and cook until browned.
2. Season and simmer. Add cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir in tomato paste and broth. Let it simmer 2–3 minutes until thick and saucy. Mix in olives if using. Remove from heat and let it cool to room temperature.
3. Preheat and prep. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and fully melted. Alternatively, melt together in a small pot over low heat, stirring constantly.
5. Form the dough. In a separate bowl, whisk almond flour, baking powder, and salt. Add the melted cheese mixture and the egg. Mix with a spatula, then knead with clean hands until a smooth dough forms. If sticky, chill for 10 minutes.
6. Roll it out. Place the dough between two sheets of parchment. Roll to about 1/8 inch thick. Use a bowl or cutter (4–5 inches wide) to cut circles. Gather scraps, reroll, and cut again.
7. Fill and seal. Place a spoonful of cooled beef filling in the center of each circle. Don’t overfill. Fold the dough over to form a half-moon, pressing edges to seal. Crimp edges with a fork for a tight seal.
8. Egg wash and top. Transfer to the lined baking sheet. Brush with beaten egg. Sprinkle with sesame seeds or seasoning if you like.
9. Bake. Bake 15–20 minutes, until golden at the edges and lightly browned on top. Let them cool for 5 minutes before serving so the filling sets.

Why This Recipe Works

This dough uses a mix of almond flour and mozzarella cheese to mimic traditional empanada texture without the wheat. The mozzarella provides stretch and structure, while the almond flour adds a tender, slightly nutty bite.

A touch of cream cheese helps the dough roll smoothly and seal well. The filling keeps carbs low by relying on ground beef, onions, and spices instead of starchy fillers. You get a crispy, golden exterior with a juicy, flavorful center—no compromises.

What You’ll Need

• For the Dough:
  • 2 cups almond flour (blanched, fine)
  • 2 cups shredded low-moisture mozzarella cheese
  • 2 tablespoons cream cheese
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
• For the Filling:
  • 1 pound ground beef (85–90% lean)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder (optional for heat)
  • 2 tablespoons tomato paste
  • 2 tablespoons beef broth or water
  • 2 tablespoons chopped green olives (optional but classic)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for cooking)
• For Finishing:
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or everything seasoning (optional)

Step-by-Step Instructions

1. Make the filling. Heat oil in a skillet over medium heat.
   

   Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds, then add the ground beef. Break it up and cook until browned.

2. Season and simmer. Add cumin, smoked paprika, oregano, chili powder, salt, and pepper.
   

   Stir in tomato paste and broth. Let it simmer 2–3 minutes until thick and saucy. Mix in olives if using.

   
   

   Remove from heat and let it cool to room temperature.

3. Preheat and prep. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.
   

   Alternatively, melt together in a small pot over low heat, stirring constantly.

5. Form the dough. In a separate bowl, whisk almond flour, baking powder, and salt. Add the melted cheese mixture and the egg. Mix with a spatula, then knead with clean hands until a smooth dough forms.
   

   If sticky, chill for 10 minutes.

6. Roll it out. Place the dough between two sheets of parchment. Roll to about 1/8 inch thick. Use a bowl or cutter (4–5 inches wide) to cut circles.
   

   Gather scraps, reroll, and cut again.

7. Fill and seal. Place a spoonful of cooled beef filling in the center of each circle. Don’t overfill. Fold the dough over to form a half-moon, pressing edges to seal.
   

   Crimp edges with a fork for a tight seal.

8. Egg wash and top. Transfer to the lined baking sheet. Brush with beaten egg. Sprinkle with sesame seeds or seasoning if you like.
9. Bake. Bake 15–20 minutes, until golden at the edges and lightly browned on top.
   

   Let them cool for 5 minutes before serving so the filling sets.

Storage Instructions

• Refrigerator: Store cooled empanadas in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked empanadas on a sheet pan until solid, then transfer to a freezer bag. Keep for up to 2 months.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer for 8–12 minutes until hot and crisp. Avoid microwaving if you want a firm crust.

Health Benefits

These empanadas are low in carbs and gluten-free, thanks to the almond flour and cheese-based dough.

Almond flour adds healthy fats, vitamin E, and a satisfying texture. The filling brings protein to keep you full and steady your energy. With no refined flour, they’re a solid option for keto, low-carb, and grain-free diets.

Because you control the ingredients, you can keep sodium and additives low.

You can also swap in leaner meats or add low-carb vegetables for extra fiber. It’s a hearty, balanced option for lunch, dinner, or snacks.

Common Mistakes to Avoid

• Overfilling the dough: Too much filling will break the crust or make it leak. Use about 1–2 tablespoons per empanada.
• Filling too hot: Warm filling melts the dough.
  

  Let it cool to room temp before assembling.

• Dough too thick or too thin: Thick dough won’t crisp; thin dough may tear. Aim for about 1/8 inch.
• Skipping the egg wash: The egg wash helps color and structure. It also seals tiny cracks.
• Not drying the filling: Watery filling softens the crust.
  

  Simmer until thick and saucy before cooling.

Recipe Variations

• Chicken and Poblano: Use shredded cooked chicken with sautéed poblano, cumin, and a bit of cream cheese.
• Spinach and Feta: Sauté spinach with garlic, then mix with crumbled feta and a pinch of nutmeg.
• Chorizo and Cheese: Cook chorizo, drain excess fat, and mix with shredded cheddar or Oaxaca cheese.
• Mushroom and Onion: Sauté mushrooms and onions until deeply browned. Add thyme and a splash of tamari (gluten-free soy sauce).
• Breakfast Empanadas: Scrambled eggs, crumbled bacon or sausage, and a bit of cheddar. Great for freezing and reheating.
• Herb Crust: Add 1 teaspoon of dried oregano or Italian seasoning to the dough for extra aroma.

FAQ

Can I make the dough ahead of time?

Yes.

Wrap the dough tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 15–20 minutes before rolling so it becomes pliable again.

What can I use instead of almond flour?

Coconut flour isn’t a 1:1 swap and will make the dough dry. If you must avoid almonds, try a mix of finely ground sunflower seed flour and a tablespoon of psyllium husk for structure, adjusting moisture as needed.

Can I air-fry these?

Absolutely.

Preheat the air fryer to 350°F (175°C). Cook for 8–10 minutes, flipping once, until golden. Check early to avoid over-browning.

How many carbs are in each empanada?

It varies by size and filling.

As a rough guide, a medium empanada with the beef filling has about 4–6g net carbs. Using fewer onions and skipping olives will lower carbs further.

Why is my dough tearing?

It’s usually too cold or too thin. Warm the dough slightly or knead it briefly to make it more elastic.

Patch small tears with a bit of extra dough and press to seal.

Can I pan-fry them instead of baking?

Yes, but use medium-low heat and a light layer of oil. Cook until the crust is golden on both sides. Handle gently—the cheese-based dough is more delicate than wheat dough.

What dipping sauces work on keto?

Try sugar-free marinara, chimichurri, garlic aioli, or avocado crema.

Keep portions reasonable to stay within your carb goals.

Do I need xanthan gum?

No. The melted mozzarella provides enough stretch and binding. If you want extra elasticity, you can add 1/4 teaspoon, but it’s optional.

In Conclusion

Keto empanadas bring all the comfort and flavor of the classic with a smart, low-carb twist. The almond flour and cheese dough is easy to work with, bakes up golden, and holds a juicy, savory filling. Customize the flavors to fit your mood, prep a batch for the week, and enjoy a handheld meal that doesn’t derail your goals. Simple, satisfying, and endlessly adaptable—this is one to keep in your regular rotation.