Keto Argentinian Empanadas – A Scrumptious, Low-Carb Twist on a Traditional Favorite

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 tablespoon ice water
• 8 oz ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 cup shredded mozzarella cheese
• 1 egg, for brushing

Instructions

1. In a large bowl, mix together the almond flour, coconut oil, salt, and pepper until well combined.
2. Add the egg and ice water, and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3. In a separate pan, cook the ground beef with onion, garlic, paprika, cumin, and chili powder over medium heat until browned.
4. Remove from heat and let cool slightly. Stir in the shredded mozzarella cheese until well combined.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the dough between two pieces of parchment paper to about 1/8 inch thickness.
7. Cut into circles using a 4 inch round cookie cutter.
8. Place a spoonful of the meat mixture onto one half of each circle, leaving space around the edges.
9. Moisten the edges with water, fold over the dough to create a half moon shape, and seal the edges by pinching them together.
10. Brush the tops with beaten egg, then make 2 small slits in the top of each empanada for venting.
11. Bake for 20 25 minutes or until golden brown. Let cool slightly before serving.

Chef’s Insight

For a more authentic Argentinian touch, serve the empanadas with Chimichurri sauce on the side.

Notes

Make sure to let the dough rest in the refrigerator for at least 30 minutes to achieve a flaky texture.