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This oven-baked keto empanada recipe has become my go-to for entertaining guests who follow a low-carb lifestyle. The fathead dough creates a surprisingly authentic texture while keeping the carbs in check, and the savory beef filling brings all the traditional flavors without the starchy carbs.
I first created these when hosting a dinner party with friends following different dietary plans. Everyone grabbed seconds without realizing they were keto friendly. Now they've become a regular request at our family gatherings.
Ingredients
- Ground beef: Provides the hearty base for the filling. Look for 85/15 lean to fat ratio for the perfect balance of flavor and juiciness.
- Onion and garlic: Create the aromatic foundation. Fresh garlic will give you the most vibrant flavor profile.
- Cumin and smoked paprika: Transform ordinary ground beef into something special. The smokiness adds depth that mimics traditional empanada flavors.
- Mozzarella cheese: Forms the base of the fathead dough. Use part-skim as it melts more consistently.
- Almond flour: Keeps the carb count low. Choose blanched, finely ground variety for the smoothest dough texture.
- Cream cheese: Adds elasticity to the dough. Room temperature cream cheese incorporates more easily.
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. The parchment is crucial as fathead dough can stick easily to the pan.
- Cook the Filling:
- Heat avocado oil in a large skillet over medium high heat until it shimmers. Add the ground beef and onion, breaking the meat into small crumbles as it cooks. This should take about 4 minutes until no pink remains. Be sure to drain excess fat after cooking to prevent soggy empanadas.
- Season the Filling:
- Return the drained beef mixture to the skillet and add garlic, salt, pepper, cumin, and smoked paprika. Cook for another minute, stirring constantly to toast the spices and release their essential oils. The mixture should become intensely fragrant. Remove from heat and let cool slightly.
- Create the Fathead Dough:
- Place mozzarella and cubed cream cheese in a microwave safe bowl. Heat for 30 seconds, stir thoroughly, then heat for another 30 seconds. The cheese should be completely melted and stretchy. Work quickly as the dough becomes harder to handle as it cools. Add almond flour and mix as best you can, then add the egg and work with your hands until smooth and elastic.
- Form the Empanadas:
- Roll the dough between parchment sheets to ⅛ inch thickness. Cut 3.5 inch circles using a cookie cutter or wine glass. Place a heaping tablespoon of filling on one half of each circle, leaving a border. Fold dough over to create a half circle and seal edges firmly. The dough may be slightly sticky, so wet fingers can help with sealing.
- Bake to Golden Perfection:
- Place formed empanadas on your prepared baking sheet and bake for 10 minutes. Carefully flip each empanada and bake for an additional 8–10 minutes until golden brown on both sides. The flipping step ensures even browning and prevents soggy bottoms.
- Rest Before Serving:
- Allow the empanadas to cool for 10 minutes before serving. This resting period allows the flavors to meld and prevents burning your mouth on the hot filling.
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The smoked paprika is truly the secret ingredient in these empanadas. I discovered its transformative power when I accidentally used it instead of regular paprika. My husband declared them the best batch ever, and now I never make them without it. The subtle smokiness mimics the traditional cooking methods of authentic empanadas.
Making Ahead and Storage
These keto empanadas are perfect for meal planning. After baking and cooling completely, store them in an airtight container in the refrigerator for up to 4 days. For longer storage, place them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. This prevents them from sticking together.
Creative Filling Variations
While the traditional beef filling is delicious, this versatile dough works beautifully with numerous filling options. Try shredded chicken mixed with a little cream cheese and diced jalapeños for a creamy, spicy version. Cooked chorizo with a sprinkle of cotija cheese brings an authentic Mexican flavor profile. For a vegetarian option, sautéed mushrooms with thyme and a touch of cream make a rich, satisfying filling that even meat lovers enjoy.
Serving Suggestions
These keto empanadas shine as an appetizer but can easily become a main course when paired with the right sides. Serve them alongside a simple avocado salad dressed with lime juice for a complete meal. For entertaining, create a dipping sauce bar with options like cilantro lime crema, spicy tomato salsa, or chimichurri sauce.
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Enjoy these keto empanadas as the perfect crowd-pleasing dish for any occasion!
Frequently Asked Questions
- → Can I make these keto empanadas ahead of time?
Yes, you can prepare the dough and filling a day in advance and store them separately in the refrigerator. Assemble and bake just before serving for best results. You can also freeze fully baked empanadas for up to 3 months and reheat gently in the microwave at 50% power.
- → What can I substitute for ground beef in these empanadas?
You can substitute ground pork, dark meat ground chicken, or ground turkey for the beef. Avoid white meat ground poultry as it tends to be too dry. For a vegetarian option, consider using a mixture of mushrooms, spinach, and cheese.
- → Why is my fathead dough too sticky to work with?
Fathead dough can become sticky if the cheese is too hot or the mixture isn't well combined. Try cooling the mixture slightly before adding the egg, or chill the dough for 10-15 minutes before rolling. Working with damp hands or between parchment paper also helps manage stickiness.
- → How do I know when the empanadas are done baking?
The empanadas are done when they turn golden brown on both sides, which takes approximately 18-20 minutes total with a flip halfway through baking. The dough should feel firm to the touch and have a slightly crisp exterior.
- → What dipping sauces pair well with keto empanadas?
These empanadas pair wonderfully with avocado-lime crema, sugar-free tomato salsa, or a simple sour cream mixed with fresh herbs. For a spicy option, try a keto-friendly chipotle mayo or hot sauce. Keep in mind any additional carbs from dipping sauces.
- → Can I use coconut flour instead of almond flour?
Coconut flour is not a direct substitute for almond flour as it absorbs much more moisture. If you need to use coconut flour, use only 1/4 cup instead of 3/4 cup almond flour and consider adding an extra egg to provide sufficient moisture.