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.
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!