These delicious Keto Empanadas have buttery and flaky pastry that is filled with spiced ground beef. They’re completely dairy-free and have just 2.3 grams of net carbs per serving, making them a satisfying low carb option.
Jump to Recipe Print RecipeOn a keto diet, you cannot have classic empanadas. The dough for traditional empanadas is made of wheat flour, a high-carb flour that is definitely not keto approved.
You can find the complete recipe below, but don’t forget to check out my tips, which include process shots, ingredient swaps, and other tips!
INGREDIENTS: KETO GROUND BEEF EMPANADAS GLUTEN FREE
Here, I’m sharing all my tips for choosing the best ingredients. For the complete recipe with exact measurements, check the recipe card at the bottom of the post!
To make the keto pastry dough, which is buttery, flaky, and easy to roll and fold, you will need a food processor and the below ingredients:
Almond Flour: I suggest ultra-fine, golden almond flour, not almond meal. Almond meal is coarse and can create a gritty texture that most people don’t enjoy especially when they are new to keto. You can read more about flour choices in my keto flour guide.
Xanthan Gum: This will help create a pliable and dairy-free keto pastry dough. You can’t have a recipe without one of these and they are a must for this recipe.
Eggs: I use free-range eggs.
SUBSTITUTIONS: KETO GROUND BEEF EMPANADAS GLUTEN FREE
Making the ground beef empanadas keto filling requires only a few simple ingredients:
- Ground beef: You can use any type of ground beef, but my favorite choice is Wagyu for its rich flavor and tenderness.
- Olive Oil: I use extra-virgin olive oil for the best flavor
- Onion: You can use fresh diced onions or onion powder.
- Paprika: Either classic or smoked paprika works well.
- Cumin: Adds extra depth and warmth to the flavor.
- Oregano: You can also use dried cilantro if you prefer.
- Tomato Paste: Can be substituted with canned crushed tomatoes.Parsley: Fresh parsley works best, but cilantro is a good alternative.
If you don’t mind a few net carbs added to the recipe, add:
- 1/4 cup of diced green olives
- 1/2 cup of red bell pepper
If you want a meatless keto filling, you can replace the ground beef with:
Cauliflower Rice: You can use my 3-Ingredient Keto Rice recipe.
Broccoli Rice: A great low-carb alternative.
Crumbled Tempeh or Tofu: Perfect for a plant-based option.
HOW TO MAKE KETO GROUND BEEF EMPANADAS
You can use many different types of dough to make keto empanadas. Most keto recipes use the traditional fathead dough, like the one I use for my keto bagels and keto cinnamon rolls.
Although fathead dough is pretty low in carbs and very flexible, it is not flaky. While fathead is very good, it is not the best to make your empanada dough. I recommend you to try my recipe below.
First off, beat the eggs with the water and set it aside. Then, put all the dry ingredients into the food processor, and pulse to combine the xanthan gum into the flour.
After that, add the egg mixture and process it to high speed. You want it to form into a tacky dough ball that is a bit sticky.
Now, transfer your dough into a piece of plastic wrap and refrigerate it for about 10 minutes to let it set.
Now you can roll the dough between two pieces of parchment paper. Make sure the parchment paper is lightly oiled. Stick the dough ball between the two pieces of parchment paper, and then use the other piece of parchment paper to separate it.
You can use a 11-centimeter diameter circular tool to cut out your dough. 4.5 inches is a good measurement if you want to use a breakfast bowl or a cookie cutter.
In a non-stick skillet, warm some olive oil and cook onion until soft. Then add beef and cook until no longer pink. Add spices and tomato paste and cook a few minutes longer.
Take a tablespoon of meat and add it to the center of each dough circle, fold the circle in half and pinch the edges to seal.
Brush the top of each keto empanada with a mixture of egg and water and bake for 25 minutes. Set the oven to 350°F (180°C).
SERVING SUGGESTIONS
Keto empanadas make great keto breakfast or meal. They pair well with keto-friendly vegetables like lettuce, baby spinach, and cucumber. You can also top the empanadas with a dollop of:
- Sour cream
- Cream cheese
- Fresh chili slices
- Keto-friendly guacamole
STORAGE
These keto beef empanadas can be kept in a sealed container in the fridge for 3 days. To rewarm the empanadas, put them on a baking sheet covered with baking paper, and heat for 10 minutes at 212°F (100°C).
You can keep homemade empanadas in the freezer. In a sealed container, place pieces of parchment paper between each pastry so they don’t stick to one another. Thaw in the fridge the day before. Rewarm in the oven for 10 minutes at 100°C/212°F.
FAQS: KETO GROUND BEEF EMPANADAS GLUTEN FREE
Is It Possible to Make This Dough Without a Food Processor?
Yes, you can knead the dough by hand in a large bowl. Coat your hands lightly with olive oil or coconut oil to prevent the sticky dough from sticking.
Can I Make Keto Empanadas Ahead of Time?
Yes, you can prepare the empanadas in advance. You can assemble them, store them uncooked in the refrigerator for up to 24 hours, and bake them when ready. This makes them great for meal prep or entertaining.
Can I Fry These Keto Empanadas Instead of Baking Them?
Yes, you can shallow-fry them in hot oil until golden brown on both sides. However, baking keeps them lighter and uses less oil while still giving a flaky, crisp texture.
Keto Ground Beef Empanadas Gluten Free
Course: Side DishesCuisine: AmericanDifficulty: Easy16
servings10
minutes20
minutes165
kcalThese delicious Keto Empanadas have buttery and flaky pastry that is filled with spiced ground beef. They’re completely dairy free and have just 2.3 grams of net carbs.
Ingredients
Keto Empanada Dough
2 cups finely ground blanched almond flour, lightly packed
2 tablespoons water
1/2 teaspoon salt
2 large eggs
2 tablespoons xanthan gum, essential for structure
Ground Beef Filling
1/2 tablespoon extra-virgin olive oil
3 tablespoons diced onion
12 ounces ground beef
1 teaspoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
For Brushing
1 large egg, beaten
Directions
- Cook the Beef Filling
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the diced onions and cook for 1–2 minutes until soft and fragrant.
- Add the ground beef and break it apart with a wooden spoon. Cook for 2–3 minutes until the meat is fully browned and no pink remains.
- Stir in the tomato paste, cumin, paprika, salt, garlic powder, oregano, and parsley if using. Cook for another minute so all the flavors combine evenly.
- Use a slotted spoon to remove the beef mixture from the pan, letting excess liquid drain, and transfer it to a clean bowl. Set aside.
- Prepare the Keto Empanada Dough
- Preheat your oven to 350°F (180°C) and line a baking tray with lightly oiled parchment paper.
- In a small bowl, beat the eggs with water and set aside.
- In a food processor fitted with the S-blade, combine the almond flour, xanthan gum, and salt. Pulse briefly to mix.
- Add the egg mixture and process on high for about 30 seconds until a slightly sticky dough ball forms. The dough should hold together but still be soft enough to shape.
- Wrap the dough ball in plastic wrap and refrigerate for 10 minutes before rolling and filling.
- Roll and Assemble the Dough
- Remove the dough from the fridge and place it between two sheets of parchment paper. Roll it out evenly, then use a 4.5-inch (10 cm) round cutter, like a small bowl or cookie cutter, to cut out dough circles. Gather the scraps, reroll once, and cut additional circles. You should get about 15 circles, each weighing around 20 g (0.7 oz).
- Place about 1 tablespoon of the beef filling in the center of each circle. Lightly moisten the outer edge of the dough with water. Fold the dough over to create a half-moon shape and press the edges together with your fingers to seal. You can use the back of a fork for a decorative edge, but this can sometimes crack the dough. An empanada press works well for a clean, uniform shape.
- If the top cracks when folding, lightly dab water with your fingertips to seal the gaps or use a small piece of extra dough to fill them.
- Arrange the empanadas on a baking sheet lined with lightly greased parchment paper. Brush the tops with the beaten egg mixture.
- Bake in the center of the oven at 350°F (180°C) for 25 minutes, or until the crust is golden brown and the filling is hot. If the tops start to brown too quickly, cover lightly with foil.
- Store baked empanadas in an airtight container in the fridge for up to 3 days, or freeze individually. Thaw frozen empanadas at room temperature the day before baking.
Notes
- Leftover beef filling can be enjoyed later as a quick meal, served over a bed of lettuce.
- Nutrition information is based on one fully filled empanada. Each empanada contains about 20 g of dough and 23 g of filling.
Nutrition Facts
15 servings per container
- Amount Per ServingCalories165
- % Daily Value *
- Total Fat
13.1g
17%
- Saturated Fat 2.5g 13%
- Trans Fat 0.3g
- Cholesterol 40.9mg 14%
- Sodium 236.1mg 11%
- Potassium 110.3mg 3%
- Total Carbohydrate
5.1g
2%
- Dietary Fiber 2.8g 10%
- Total Sugars 0.9g
- Protein 8.1g 17%
- Vitamin A 219.3mcg 25%
- Vitamin C 2mg 3%
- Calcium 42.9mg 4%
- Iron 1.3mg 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
