Easy Low-Carb Beef Empanadas (Keto-Friendly Almond Flour Crust)

Easy Low-Carb Beef Empanadas (Keto-Friendly Almond Flour Crust)

Low-carb beef empanadas prove you don’t need wheat flour to create these beloved Latin American pastries. After years of failed attempts with coconut flour disasters and cardboard-tasting almond crusts, I finally cracked the code. This recipe delivers authentic empanada flavor wrapped in a surprisingly flaky, golden crust that won’t crumble in your hands.

KEY INFO

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: 12 empanadas
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free, Grain-free

EQUIPMENT NEEDED

• Large skillet
• 2 mixing bowls (1 microwave-safe)
• Rolling pin
• Parchment paper
• Baking sheet
• 3.5-inch round cookie cutter

Simple alternatives:
Wine bottle instead of rolling pin
Large glass instead of cookie cutter
Fork for crimping edges

INGREDIENTS

For the almond flour crust:

• 1½ cups (150g) shredded mozzarella cheese, part-skim
• 1 oz (28g) cream cheese, full-fat
• ¾ cup (75g) superfine almond flour
• 1 large egg

For the beef filling:

• ½ lb (225g) lean ground beef, 85/15
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp (30ml) avocado oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp ground cumin
• ½ tsp smoked paprika

Common substitutions: Ground pork or turkey for beef; cheddar cheese for mozzarella; olive oil for avocado oil

METHOD

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces with a wooden spoon.
3. When beef is 75% cooked (about 4 minutes), add chopped onion. Cook until onion turns translucent and beef is fully browned.
4. Stir in garlic, cumin, paprika, salt, and pepper. Cook for 30 seconds until fragrant. Remove from heat and let cool completely.

5. Place mozzarella and cream cheese in a microwave-safe bowl. Microwave for 60 seconds, then stir until completely smooth.
6. Mix almond flour into the melted cheese mixture. Add egg and knead with your hands until dough forms and stops sticking to the bowl.
7. Place dough between two sheets of parchment paper. Roll to ⅛-inch thickness.
8. Cut out 12 rounds using your cookie cutter. Gather scraps and re-roll as needed.

9. Place 1 tablespoon of cooled beef filling on half of each round. Don’t overfill – this is crucial for preventing bursts.
10. Fold dough over filling and press edges firmly with a fork to seal. Check each empanada for gaps.
11. Arrange on prepared baking sheet. Bake for 10 minutes, flip, then bake 8-10 minutes more until golden brown.
12. Cool for 3 minutes before serving.

CRUCIAL TIPS

• Let filling cool completely – hot filling melts the dough
• Don’t overfill – 1 tablespoon max or they’ll burst
• Seal edges thoroughly – use fork tines and press hard
• Microwave cheese in 30-second intervals to prevent overheating
• Work quickly with dough – it firms up as it cools

STORAGE & VARIATIONS

Storage: Refrigerate up to 4 days in airtight container. Reheat at 350°F for 5-8 minutes.

Freezing: Flash freeze on baking sheet, then store in freezer bags up to 3 months. Bake from frozen, adding 5 extra minutes.

Scaling: Recipe doubles perfectly. For half batch, use 1 egg yolk instead of whole egg.

Common mistakes to avoid:

• Using regular almond flour instead of superfine (creates grainy texture)
• Rushing the cheese melting process
• Assembling with warm filling

Delicious variations:

• Argentinian style: Add chopped green olives and hard-boiled egg
• Mexican twist: Use chili powder and add diced jalapeños
• Cheesy upgrade: Mix shredded cheddar into the filling
• Veggie version: Replace beef with seasoned mushrooms and peppers

The secret to these empanadas lies in the fathead dough technique – melting cheese with almond flour creates an incredibly workable, flaky crust that rivals traditional wheat versions. I’ve served these at countless gatherings where nobody guessed they were low-carb.

Each empanada contains approximately 4g net carbs, making them perfect for keto meal prep or party appetizers that won’t derail your macros.