Keto Argentinian Empanada Recipe – A Delicious Low-Carb Twist on a Classic Favorite
Discover this easy, delicious, and keto-friendly Argentinian empanada recipe, filled with spiced ground beef, mozzarella cheese, and black olives. This low-carb snack or appetizer is perfect for those following a gluten-free diet, and can be customized to suit your preferences. Enjoy the mouthfeel, aroma, and plating appeal of this South American classic!
Allergens
Gluten-free, Dairy (Due to cheese), Tree Nut (Almond flour)
Ingredients
- 2 cups almond flour
- 1/4 cup coconut oil (solid)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup black olives, sliced
Instructions
- In a large bowl, combine almond flour, coconut oil, and egg. Mix until a dough forms.
- Divide the dough into 8 equal portions and roll each into a ball. Place on a parchment lined baking sheet and flatten into a circle.
- In a separate pan, cook ground beef with onion, garlic, paprika, cumin, salt, and pepper until browned and cooked through. Drain any excess fat.
- Stir in the shredded mozzarella cheese and parsley until fully melted and combined.
- Spoon a generous portion of the beef mixture onto one side of each dough circle, leaving a border for sealing. Top with sliced black olives.
- Fold the dough over the filling, pinching the edges to seal. Crimp the edges with a fork.
- Bake at 350°F (180°C) for 20 25 minutes or until golden brown. Serve warm and enjoy!
Chef’s Insight
To add an extra touch of flavor to your empanadas, try using spiced ground lamb instead of beef.
Notes
This keto-friendly empanada recipe is perfect for those following a low-carb or gluten-free diet. It's easy to make and can be customized with different fillings.