These Keto Empanadas are crispy on the outside, savory and flavorful inside, and made without traditional wheat flour. The low-carb dough comes together with mozzarella, cream cheese, and almond flour, creating a flexible pastry that holds a delicious seasoned filling.
They’re perfect when you’re craving a handheld comfort-food snack while keeping things low-carb. Bake them until golden, serve them warm with your favorite dipping sauce, and watch them disappear fast!
Can These Keto Empanadas Support Weight Loss Goals?
These empanadas can fit into a calorie-conscious, low-carb eating pattern when enjoyed in reasonable portions. Almond flour and cheese provide satisfying fats and protein, while replacing traditional wheat flour helps keep the carbohydrate content lower.
Because the dough contains cheese and almond flour, portion size is still important since both ingredients are energy-dense.
Do Keto Empanadas Fit a High-Protein Lifestyle?
Yes, these empanadas can work well in a high-protein lifestyle, especially when filled with lean ground beef or chicken. The meat provides the majority of the protein, while mozzarella, cream cheese, and almond flour add additional protein.
With approximately 14g protein and about 5g net carbs per serving, they can make a satisfying protein-containing snack or meal.
Why This Recipe is Special
- Low-carb dough: Almond flour replaces traditional wheat flour.
- Gluten-free: No regular flour is needed.
- Crispy edges: Baking gives the empanadas a beautifully golden exterior.
- Savory filling: Seasoned ground beef creates a rich, comforting center.
- Handheld and freezer-friendly: They’re easy to portion, store, and reheat.
My Personal Experience
- The dough is surprisingly easy to work with:
Once the cheese mixture is warm and pliable, it becomes flexible enough to shape around the filling. - The filling stays juicy:
Cooking the beef with onion, garlic, and spices creates a flavorful filling without making the empanadas heavy. - They crisp up beautifully:
A light egg wash helps the outside develop a gorgeous golden finish while the inside stays tender. - They make an excellent make-ahead snack:
I love preparing a batch ahead of time because they reheat quickly and still taste satisfying.
Perfect For
- Keto lunches
- Low-carb dinners
- Gluten-free meals
- Game-day snacks
- Meal prep
- Party appetizers
- Lunchboxes
- Freezer-friendly meals
Why You’ll Love This Recipe
- No wheat flour: A simple low-carb alternative to traditional empanada dough.
- Crispy and cheesy: The crust has a satisfying golden exterior.
- Protein-rich filling: Ground beef makes these filling and hearty.
- Easy to customize: Switch the filling with chicken, turkey, or vegetables.
- Great for meal prep: Make several at once and refrigerate or freeze them.
Common Mistakes to Avoid
- Overfilling the empanadas: Too much filling can cause the dough to split while sealing.
- Letting the dough cool completely: The cheese-based dough becomes harder to shape once cold.
- Using wet filling: Excess liquid can make the dough difficult to seal and soggy after baking.
- Skipping the egg wash: It helps create the golden surface that makes the empanadas look bakery-style.
Required Equipment
- Large skillet — cooks the filling evenly
- Microwave-safe bowl — melts the cheese for the dough
- Rolling pin — flattens the dough evenly
- Round cookie cutter or bowl — creates uniform empanada circles
- Baking sheet — provides a stable surface for baking
- Parchment paper — prevents sticking
- Fork — crimps and seals the edges
Storage Instructions
Store cooled empanadas in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze completely cooled empanadas in a freezer-safe container or bag for up to 2 months.
Reheat refrigerated empanadas in a 350°F (175°C) oven or air fryer for 5–8 minutes until hot and crisp.
Frozen empanadas can be reheated directly in an air fryer or oven, adding a few extra minutes as needed.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8 empanadas
- Best Season: All Season
- Approx. Calories: 285 per empanada
Short Description
Crispy Keto Empanadas made with a cheesy almond-flour dough and flavorful seasoned beef filling.
They’re low-carb, gluten-free, protein-rich, and perfect for meal prep or snacking.
Bake until golden and serve warm with your favorite low-carb dipping sauce.
📝 Ingredients
For the Filling
- 1 lb ground beef
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro or parsley
For the Keto Dough
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
For Brushing
- 1 egg, beaten
Optional
- ¼ teaspoon chili flakes
- ¼ cup shredded cheddar cheese for the filling
- Low-carb hot sauce for serving
Directions
1. Cook the Filling
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes, until softened.
Add garlic and cook for another 30 seconds.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spatula until fully browned.
2. Season the Beef
Add smoked paprika, cumin, oregano, salt, black pepper, and tomato paste.
Stir in the water and cook for another 2–3 minutes until the mixture is well combined and most of the excess moisture has evaporated.
Remove from the heat and stir in the chopped cilantro or parsley.
Allow the filling to cool completely before assembling.
3. Make the Dough
Add mozzarella and cream cheese to a microwave-safe bowl.
Microwave for 30 seconds, stir, then continue heating in 15-second intervals until the cheese is melted and smooth.
Add almond flour, baking powder, and salt.
Mix thoroughly.
Allow the mixture to cool for about 1 minute, then knead in the egg until a soft dough forms.
If the dough feels sticky, let it rest for a few minutes.
4. Roll the Dough
Place the dough between two sheets of parchment paper.
Roll it to approximately ⅛-inch thickness.
Cut out 8 circles using a round cutter or small bowl.
Gather any scraps, gently knead them together, and roll again.
5. Fill the Empanadas
Place approximately 2 tablespoons of cooled beef filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape.
Press the edges together firmly with your fingers.
Crimp the edges with a fork to create a secure seal.
6. Prepare for Baking
Preheat the oven to 375°F (190°C).
Transfer the empanadas to a parchment-lined baking sheet.
Brush the tops lightly with beaten egg.
For extra crispness, make one tiny slit in the top of each empanada to allow steam to escape.
7. Bake
Bake at 375°F (190°C) for 18–22 minutes, or until the empanadas are golden brown and firm around the edges.
For an extra-crisp finish, place them under the broiler for 1–2 minutes, watching closely.
8. Rest and Serve
Allow the empanadas to rest for 5 minutes before serving.
Serve warm with low-carb salsa, sour cream, guacamole, or your favorite keto-friendly dipping sauce.
Nutrition Facts (Per Serving – Approximate)
- Calories: 285
- Fats: 21g
- Cholesterol: 100mg
- Sodium: 420mg
- Potassium: 270mg
- Total Carbohydrates: 7g
- Fiber: 2g
- Net Carbs: 5g
- Sugars: 2g
- Protein: 14g
- Calcium: 145mg
Notes
- Let the beef filling cool completely before adding it to the dough.
- If the cheese dough becomes difficult to handle, warm it briefly until pliable.
- Avoid adding too much filling because the dough can crack around the edges.
- For a spicier version, add jalapeño, chili flakes, or cayenne pepper.
- Ground chicken or turkey can replace the beef.
- Check your almond flour and other packaged ingredients for gluten-free labeling if cross-contact is a concern.
- Serve immediately for the crispiest texture.
Frequently Asked Questions
Can I air fry these Keto Empanadas?
Yes, air fry them at 350°F (175°C) for about 8–12 minutes, or until golden and crisp.
Can I use coconut flour instead of almond flour?
Yes, but coconut flour absorbs much more liquid, so the dough will require recipe adjustments rather than a direct 1:1 substitution.
Can I freeze unbaked empanadas?
Yes, freeze them in a single layer until firm, then transfer them to a freezer-safe container.
What other fillings can I use?
You can use seasoned chicken, shredded beef, turkey, cheese, or a low-carb vegetable filling.
Why is my dough cracking?
The dough may be too cold or too dry, so gently warm it and knead it until flexible before rolling.
How do I make them extra crispy?
Bake until deeply golden and finish them briefly in an air fryer or under the broiler.
