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keto empanadas zero carb

By deiv3 on September 12, 2024

Ingredients:

For the Dough:

1 1/2 cups shredded mozzarella cheese
2 oz cream cheese
1 cup almond flour
1/4 tsp baking powder
1/4 tsp salt
1 egg, beaten (for sealing the empanadas)

For the Filling:

1/2 lb ground beef (or any meat of your choice)
1/4 cup chopped onions
1/4 cup diced bell peppers (optional)
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/4 cup shredded cheddar or mozzarella cheese (optional)

Instructions:

Prepare the Dough:
- In a microwave-safe bowl, melt the shredded mozzarella and cream cheese together by microwaving for about 1 minute. Stir the mixture until smooth.
- Add almond flour, baking powder, and salt to the cheese mixture. Stir well to combine and form a dough.
- Knead the dough for 1-2 minutes until it becomes smooth and pliable. If it's sticky, you can add a bit more almond flour.
Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This will make it easier to roll out.
Prepare the Filling:
- While the dough is chilling, cook the filling. In a skillet over medium heat, cook the ground beef with onions, bell peppers (if using), and garlic until the meat is browned and the vegetables are softened. Drain any excess grease.
- Season with cumin, paprika, salt, and pepper. Stir in shredded cheese, if desired. Set aside to cool slightly.
Roll Out the Dough:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, place it between two sheets of parchment paper and roll it out to about 1/4 inch thick.
- Using a round cutter (or a bowl), cut circles out of the dough for your empanadas.
Assemble the Empanadas:
- Place a spoonful of the meat filling in the center of each dough circle.
- Brush the edges of the dough with beaten egg to help seal the empanadas.
- Fold the dough over to form a half-moon shape, pressing the edges together with a fork to seal.
Bake:
- Place the empanadas on the prepared baking sheet. Brush the tops with more beaten egg for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the empanadas are golden brown and crispy.
Serve:
- Let the empanadas cool slightly before serving. Enjoy them warm as a snack or meal!

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the empanadas for up to 3 months. Reheat them in the oven or air fryer for the best results.

These Keto Empanadas offer the satisfying flavors of traditional empanadas but without the carbs, making them perfect for anyone following a keto or low-carb diet. The dough is crisp and flaky, while the filling is packed with savory goodness, making them a delicious and portable meal option!