These keto empanadas use a fathead-style dough made from mozzarella and almond flour, creating a flaky, savory crust without traditional wheat flour.
Yield
10–12 medium empanadas
Nutrition (Approximate, per empanada)
Calories: 250–300
Net carbs: 3–5 g
Protein: 12–15 g
Fat: 18–22 g
Ingredients
For the Dough
2 cups (200 g) shredded mozzarella cheese
1 cup (100 g) almond flour
2 tbsp cream cheese
1 large egg
½ tsp salt
½ tsp xanthan gum (optional, improves elasticity)
For the Beef Filling
1 lb (450 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt
¼ tsp black pepper
2 tbsp tomato paste
¼ cup chopped green olives (optional)
2 hard-boiled eggs, chopped (optional, traditional in many empanadas)
1 tbsp olive oil
Egg Wash
1 egg, beaten
Instructions
Step 1: Make the Filling
Heat olive oil in a skillet over medium heat.
Add onion and cook 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add ground beef and cook until browned.
Mix in cumin, paprika, oregano, salt, pepper, and tomato paste.
Cook for 2–3 minutes until flavors combine.
Remove from heat and let cool.
Stir in olives and chopped hard-boiled eggs if using.
Important: Cool the filling completely before assembling. Warm filling can make the dough difficult to handle.
Step 2: Make the Keto Dough
In a microwave-safe bowl combine:
Mozzarella
Cream cheese
Microwave for 60 seconds.
Stir well.
Microwave another 30–60 seconds until fully melted.
Add:
Almond flour
Salt
Xanthan gum (if using)
Mix thoroughly.
Add the egg and knead until a smooth dough forms.
Without a Microwave
Melt the cheeses gently in a double boiler and proceed with the recipe.
Step 3: Shape the Empanadas
Place dough between two sheets of parchment paper.
Roll to about ⅛ inch (3 mm) thickness.
Cut circles 4–5 inches (10–12 cm) wide using a bowl or cutter.
Place 1–2 tablespoons filling in the center of each circle.
Fold over into a half-moon shape.
Press edges together firmly.
Crimp with a fork for the classic empanada look.
Step 4: Bake
Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper.
Arrange empanadas on the tray.
Brush tops with beaten egg.
Bake for 18–22 minutes until golden brown.
Air Fryer Method
Preheat air fryer to 350°F (175°C).
Lightly spray basket with oil.
Cook empanadas for 10–12 minutes until golden.
Variations
Chicken Empanadas
Replace beef with:
2 cups shredded cooked chicken
Add diced peppers and a little cream cheese
Spinach & Cheese
Mix:
2 cups sautéed spinach
1 cup mozzarella
½ cup feta cheese
Pizza Empanadas
Fill with:
Pepperoni
Mozzarella
Sugar-free pizza sauce
Breakfast Empanadas
Fill with:
Scrambled eggs
Cheddar cheese
Cooked sausage or bacon
Tips for Success
Keep the dough warm while shaping; it becomes less flexible when cold.
If the dough hardens, microwave for 10–15 seconds.
Chill assembled empanadas for 10 minutes before baking for cleaner edges.
Use finely ground almond flour rather than almond meal for the best texture.
Avoid overfilling, which can cause the empanadas to burst during baking.
Serving Suggestions
Serve with:
Guacamole
Sour cream
Chipotle mayo
Sugar-free salsa
Cilantro-lime crema
These keto empanadas are crisp on the outside, cheesy and tender inside, and work well for meal prep—they can be refrigerated for up to 4 days or frozen for up to 3 months.
