Oven-Baked Keto Empanadas (Print Version)
# Ingredients:
→ Filling
01 -
2 tablespoons avocado oil
02 -
½ pound lean ground beef (85/15)
03 -
1 small onion, finely chopped (4 ounces)
04 -
1 teaspoon fresh garlic, minced
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
½ teaspoon ground cumin
08 -
½ teaspoon smoked paprika
→ Dough
09 -
1 ½ cups shredded part-skim mozzarella cheese (6 ounces)
10 -
1 ounce cream cheese, cubed
11 -
¾ cup blanched almond flour, finely ground (3 ounces)
12 -
1 large egg
# Instructions:
01 -
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
02 -
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until no longer red, about 4 minutes. Drain excess fat.
03 -
Return the drained beef mixture to the skillet. Add the garlic, salt, pepper, cumin, and smoked paprika. Cook, stirring, for 1 more minute. Remove from heat and set aside.
04 -
Place the mozzarella in a medium microwave-safe bowl with cubed cream cheese on top. Microwave for 30 seconds. Stir, then microwave for another 30 seconds. Stir again, then mix in the almond flour as best as possible. Add the egg and mix well with a spatula, then use your hands to work the batter into a smooth, elastic, slightly sticky dough.
05 -
Place the dough between two parchment sheets and roll to ⅛-inch thickness. Cut into 3.5-inch circles using a cookie cutter or wine glass. Re-roll scraps to make approximately 12 circles.
06 -
Place the dough circles on the prepared baking sheet. Add a heaping tablespoon of beef mixture on one half of each circle, leaving a ½-inch border. Fold the dough over to make a half-circle and pinch the edges closed.
07 -
Bake empanadas for 10 minutes. Carefully turn them over and bake for another 8-10 minutes, until golden brown. Cool for 10 minutes before serving.
# Notes:
01 -
Traditional empanadas have edges crimped with a fork for decoration, but keto dough may be too sticky for this step.
02 -
Ground pork, dark meat chicken, or turkey can substitute for beef in the filling. Avoid white meat as it tends to be too dry.
03 -
Best when freshly baked. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in microwave at 50% power. Can be frozen for up to 3 months.