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Keto empanadas

January 26, 2015

Today, I had to cook an induction dish. Not for me, but for my husband, who loses one pound today, then gains another tomorrow, just because he dares to sweeten his coffee. It had to be spectacular, since he is a foodie, and as low carb as possible.

With a bit of imagination, along with my calzone crust, I baked some scrumptious keto empanadas – one of our favorite Mexican dish in the pre-keto era.


  • 350 grams mozzarella (12 oz)
  • 100 grams almond flour (3.5 oz)
  • 2 eggs
  • 1/2 tsp Xanthan
  • 300 grams minced meat (10 oz)
  • 4 slices of bacon, chopped
  • 2 garlic cloves, chopped
  • 1/2 bell pepper
  • fresh parsley, chopped
  • chilli flakes, pepper, salt

Traditionally, empanadas are made with corn and tons of yummy cheese. I ditched the corn, obviously, and I also gave up the cheese on the inside, since the dough was made with mozzarella.

The steps for making the crust are simple: I microwaved the cheese until it melted, then folded the almond flour and the xanthan gum. After that, I also added one egg and kneaded the dough really well. You can set aside your dough, even if it hardens a bit, the rolling technique will allow it to stretch.


In a frying pan, cook the meat, constantly stirring. Add the garlic, the bacon, the pepper and the spices and cook them for a couple of minutes too. Take the pan from the stove, add the remaining egg, stir well, then spread the parsley.cooked meat

Now we return to our low carb dough. Set a parchment paper on your work bench and cut a piece of dough the size of a small egg. Add another parchment paper on top of it and start rolling, until you get a 1-2 mm thin layer. Fill half of it with the cooked meat, pull the empty half over the meat and close the empanada with your finger tips. Repeat until you finish the meat. I kept mine in the oven, medium heat for around 10-12 minutes. Enjoy!


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15 comments + Add

  1. What temperature for oven, and how long to bake? These look really good – might make them for the Super Bowl this weekend.

  2. Are the empanadas baked or fried. If baked, at what temperature?

  3. I’m thinking that these need to be baked after being filled? Is that correct? If so, what temp and for how long?

  4. Thanks for the update!! I got excited when I saw the recipe and wanted to be sure I didn’t mess it up. Years ago, the mom of one of my students came to my house to teach me how to make authentic empanadas. I’ve really missed them and am hoping that your recipe will help make up for my “loss”.

  5. Thank you. Going to make these tonight. :)

  6. I tried this recipe, and I’m sorry to say that it turned out terrible! I’m extremely disappointed! Please save your time and money!

    • Honey, sorry to dissapoint you but I just made them again yesterday, and they turned perfect. AGAIN! Besides, you have all these people claiming they tried the recipe and loved it. Sorry if your kitchen does not love you :(

  7. I wonder if you can make these a little bigger, fry them in a little butter to make tortillas out of them. Then make quesadillas. Hhmmmmmm…….

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