The wonderful invention of the Spaniards, empanadas, or the hand pies are here back again in a keto-friendly version. With fathead dough, these empanadas are quite tasty and stuffed with healthy minced beef as a stuffing as opposed to the regularly used wheat-flour dough. Here is how you can make these tender, scrumptious, and flaky keto empanadas right in the comfort of your home.
Ingredients You Will Need
In the following description of the step-by-step process, readers need first have an understanding of the involved ingredients. Every part has been selected in order to represent the maximal possible flavor without adding more than a few carbs.
Cooking Oil
Avocado Oil: Thus, avocado oil, which is flavorless and has a high smoke point, is suitable for sautéing the beef filling. It is a good fat that works very well with the keto diet since it is compliant with it.
The Filling
Ground Beef: For the ground beef part, it is recommended to go for 85% lean ground beef. This balance makes sure that your filling is moist and not so greasy.
Onion and Garlic: Garlic that is freshly minced is the best while pre-minced garlic from a jar can be used in case you do not have the time to do it.
Seasonings: To introduce the robust flavor, use a combination of Sea salt, black pepper, ground cumin and Smoked paprika.
The Dough
Shredded Mozzarella Cheese: As the appropriate yeast, mozzarella is required to give the fathead dough the elasticity it needs and a mild taste.
Cream Cheese: High-fat cream cheese means that the dough is rich more so the texture that is required is smooth.
Almond Flour: It is recommended to use blanched finely ground almond flour for getting the best dough texture.
Egg: A large egg also assist in binding the dough and it gives the dough structure.
Optional Variations
To customize your empanadas, consider these variations:
- Meat Alternatives: Replace it with… ground pork, chicken, or turkey. Chicken pieces that are dark are the best for moisture.
- Cooking Oil: Avocado oil is rich but if you wish to use a different kind of flavor you should use olive oil or ghee rather than using avocado oil.
- Herbs: Increase the richness of the filling by adding dried thyme or oregano to it.
Step-by-Step Guide to Making Keto Empanadas
Step 1: Prepare the Dough
- Combine Cheeses: Take mozzarella cheese and shred it and the cream cheese must be cubed and placed in a bowl that is safe for microwave. Microwave for 30 seconds and stir until the contents are then microwave for another 30 seconds until it melts or becomes smooth.
- Add Almond Flour: You should then fold in the almond flour in as much as is possible. It may not dissolve it completely at this stage but that is fine or rather completely acceptable.
- Incorporate the Egg: Mix it with the egg and then stir till well combined. Finally, use your hands to work the dough with a view of having a smooth and not too sticky but rather elastic one.
Step 2: Roll Out the Dough
- Prepare Parchment Paper: Ensure that you avoid and dough sticking onto the surface or the equipment by placing the dough in between two parchment papers.
- Roll Thin: Now it is time to form the noodles; roll the dough to about ⅛-inch thickness. With a cutter or the rim of a glass, cut out 3. 5-inch circles.
Step 3: Cook the Filling
- Heat Oil: Place a skillet on the stove, heat the avocado oil and set the heat at medium high.
- Cook Beef and Onions: Saute and then put in ground beef and very finely chopped onions. The beef should not remain red; sauté to separate it then cook it for about 4 minutes. Drain any excess fat.
- Add Garlic and Spices: Add it back to the skillet containing the beef mixture. It is now necessary to add minced garlic, salt and pepper, cinnamon, cumin, and smoked paprika into the mixture. Allow the mixture to cook for another one minute to allow the flavors to mix well.
Step 4: Assemble the Empanadas
- Fill the Dough: Put approximately one generous tablespoon of the beef mixture on one side of each of the dough circles leaving a ½ inch margin.
- Form the Empanadas: Bring it over to make a semicircle. Bring the edges together and gently press them to enclose the filling inside.
Step 5: Bake to Perfection
- Preheat the Oven: If you are baking, set your oven with 350°F just in case you need it later on. Before baking brownies spread, place the baking sheet with raised rims onto the baking paper.
- Bake: Place all the empanadas on the baking tray that has been set aside earlier. Bake for 10 minutes then with the help of spatula, flip the cookies and bake for an additional 8-10 minutes until golden brown.
- Cool and Serve: Allow the empanadas to sit for approximately 10 minutes before you eat them.
Tips for Perfect Keto Empanadas
Shaping the Empanadas
There are two primary methods for shaping empanadas, each with its own benefits:
- Two Circle Method: Put one ounce of filling in the middle of the disk, put on the second disk and crimp the edges with a fork.
- Half-Circle Method: Put the filling on the one side of circle and cover that side with the other part of the circle and then join both edges properly. This procedure ensures a more favorable and high filling-to-dough ratio and makes more many but smaller pastries.
Handling Fathead Dough
Usually fathead dough is softer than the traditional If the dough gets ripped during the process and shaping, use the leftover trimmings to mend the holes. When baking empanadas, they expand and fuse together, thereby no spills will happen to the different ingredients used.
Crimping the Edges
Opposed to traditional empanadas, some of the empanadas have crimped edge giving the food items its final look. Nevertheless, keto dough is slightly problematic during crimping because of stickiness. However, if you are not keen on this, you can completely omit this step and it will still not affect the taste and texture of the food.
Serving Suggestions
As an Appetizer
It is recommended to serve two empanadas for each person as a main course starter. They go well served with a plain sauce usually a salsa or a homemade guacamole.
As a Main Course
To have a proper meal, it is recommended to have per person 3 portions of four empanadas. Complement the dish with a fresh salad such as:
- Arugula Salad: Drizzle with olive oil, lemon juice, salt and pepper then mixed it with arugula.
- Tomato Salad: You want to mix and add cherry tomatoes, red onion, basil, and balsamic vinegar.
- Cucumber Salad: Finely chop the cucumber and add it into the bowl with dill, vinegar and a few drops of olive oil.
Storing and Reheating Leftovers
Refrigeration
For items, that you might have leftovers, store them in an airtight container and keep them refrigerated for up to 4 days. To reheat, cover and microwave under 50 percent power until it is warmed through.
Freezing
It is recommended that the empanadas should be freeze for as long as 3 months in case you have leftovers. These should be thawed in the refrigerator before reheating.
Keto Beef Empanadas
This keto empanada has an operating ground beef filling embedded within melty and savory fat head dough which is keto approved. Great as a starter or as the main dish.
Ingredients
- Filling:
- 2 tablespoons avocado oil
- ½ lb. lean ground beef (85/15)
- 1 small onion, finely chopped (4 oz)
- 1 teaspoon fresh garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Dough:
- 1 ½ cups shredded part-skim mozzarella cheese (6 oz)
- 1 oz cream cheese, cubed
- ¾ cup blanched, finely ground almond flour (3 oz)
- 1 large egg
Directions
- The first step towards this is to ensure that your oven is preheated to a temperature of 350°F. Place a rack in a rimmed baking sheet, and cover it with parchment paper.
- Cook the Filling:
- Add avocado oil to the large skillet and let it heat for 1-2 minutes at a high medium-high heat.
- Stir in the ground beef and onion and fry until the beef is no longer red (about 4 minutes). Drain excess fat.
- Put back beef mixture in the skillet. And garlic, salt, pepper, cumin, smoked paprika to the mix. Sauté for 1 more minute. Set aside.
- Prepare the Fathead Dough:
- Take a microwave-safe bowl and put the shredded mozzarella cheese and cubed cream cheese. Stir and microwave for 30 seconds, again stir and microwave for another 30 seconds until smooth.
- Mix in almond flour. Finally, add in the egg and knead until the dough is shiny and stretchy.
- Roll Out the Dough: In-between two parchments, using a rolling pin, roll the dough till it has the thickness of ⅛ inch. Cut into 3. To make these cut-outs, with either a cookie cutter or the rim of a wine glass, cut 5-inch circles in each. Roll out the scraps to get approximately 12 circles.
- Assemble the Empanadas:
- Put one tablespoonful of the beef mixture in the middle of one half of each of the dough circle and keep scooping to the ½ inch from the edges.
- Lift and fold it to make a semicircle and then sew it with the damp cracker corner, joining both edges tightly.
- Bake:
- Place the empanadas on the baking sheet which has been prepared earlier.
- Bake for 10 minutes, then using a spatula, flip the cookies over and bake for another 8-10 minutes or until the cookies turn golden brown.
- Cool and Serve: Let the empanadas sit for around 10 minutes to cool before you try to serve them.
Nutrition Facts
- Calories:293kcal
- Carbohydrates:6g
- Protein:18g
- Fat:22g
- Saturated Fat:7g
- Sodium:378mg
- Fiber:2g
- Sugar:2g
