Keto Empanadas

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Ingredients

Keto Dough

• 2 cups finely ground almond flour
• 2 cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 large egg, room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon apple cider vinegar (optional but improves texture)

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Classic Beef Filling (You may substitute later)

• 450 g ground beef (80/20 preferred)
• 1 small onion, very finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 2 tablespoons tomato paste (low-carb brand)
• 2 tablespoons water or beef broth
• Optional: chopped olives, parsley, or a pinch of oregano

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Optional Egg Wash (for baking)

• 1 egg
• 1 tablespoon water

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Step 1: Prepare the Filling

This step comes first because the filling must be fully cooled before assembling the empanadas.

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the chopped onion and cook for 4–5 minutes, stirring often, until soft and translucent. Do not rush this step. Properly softened onions add sweetness without carbs.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the ground beef. Break it apart thoroughly with a spatula so there are no large chunks.
5. Cook until the beef is browned and no pink remains.
6. Add cumin, smoked paprika, chili powder, salt, and black pepper. Stir well so the spices coat the meat evenly.
7. Stir in tomato paste and water or broth. Cook for another 2–3 minutes until the mixture is moist but not wet. The filling should hold together without liquid pooling.
8. Taste and adjust seasoning.
9. Remove from heat and transfer to a bowl. Let cool completely.

Do not skip cooling. Hot filling will melt the dough and cause tearing.

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Step 2: Make the Keto Dough

This dough is based on the “fathead” method, which relies on melted cheese for elasticity.

1. Place shredded mozzarella and cream cheese in a microwave-safe bowl.
2. Microwave for 30 seconds. Stir.
3. Microwave again for 20–30 seconds until fully melted and combined. The mixture should be glossy and stretchy.
4. Add almond flour, baking powder, salt, and apple cider vinegar to the melted cheese.
5. Stir with a spatula until roughly combined.
6. Add the egg.
7. Knead with your hands until a smooth, uniform dough forms. This may take 2–3 minutes.

If the dough feels greasy, let it rest for 5 minutes. If it feels crumbly, knead longer. Warm dough is more flexible than cold dough.

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Step 3: Rest and Portion the Dough

1. Wrap the dough in parchment paper or plastic wrap.
2. Let it rest at room temperature for 10 minutes.
3. Divide the dough into equal portions:
   • 8 portions for medium empanadas
   • 12 portions for small empanadas
4. Roll each portion into a ball and cover with parchment to prevent drying.

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Step 4: Roll the Dough

1. Place one dough ball between two sheets of parchment paper.
2. Roll into a circle approximately 3 mm thick.
3. Use a round cutter or bowl to trim into a clean circle.
4. Repeat with remaining dough.

If cracks form at the edges, pinch them closed. Keto dough is forgiving when warm.

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Step 5: Assemble the Empanadas

1. Place 1–2 tablespoons of cooled filling on one half of each dough circle.
2. Leave a 1 cm border around the edge.
3. Gently fold the dough over the filling to form a half-moon.
4. Press edges together with fingers.
5. Seal firmly using a fork or by folding the edge over itself.

Proper sealing prevents leaks during cooking.

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Step 6: Choose Your Cooking Method

Option A: Baking (Best Texture)

1. Preheat oven to 190°C.
2. Line a baking sheet with parchment paper.
3. Arrange empanadas with space between them.
4. Brush lightly with egg wash if desired.
5. Bake for 20–25 minutes until golden and firm.
6. Cool for 5 minutes before serving.

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Option B: Pan Frying (Crispier, Richer)

1. Heat 1–2 cm of neutral oil over medium heat.
2. Carefully place empanadas in the oil.
3. Fry 3–4 minutes per side until deeply golden.
4. Remove to a cooling rack or paper towels.
5. Rest for 3 minutes before eating.

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Texture and Flavor Tips

• Finely ground almond flour gives the best dough.
• Mozzarella must be low-moisture, not fresh mozzarella.
• Do not overfill; keto dough is sturdy but not elastic like wheat.
• Resting improves structure and prevents tearing