Low-Carb Beef Empanadas

These Keto Empanadas are golden, flaky, and packed with a savory spiced beef filling that delivers classic empanada flavor without the carbs. Made with a low-carb almond flour dough and baked to perfection, they’re crisp on the outside and juicy inside. This keto-friendly empanada recipe is perfect for anyone craving authentic comfort food while staying low-carb, gluten-free, and sugar-free.

Is this keto or not? And why?

Yes, this recipe is keto because it uses almond flour instead of wheat, contains no added sugar, and is low in net carbohydrates while being high in healthy fats and protein.

What is Keto Empanadas?

Keto empanadas are a low-carb version of traditional Latin American empanadas, using almond flour dough instead of wheat flour. They are typically filled with seasoned meat and baked rather than fried. This version keeps the classic taste while remaining keto-compliant.

Why This Recipe is Special:

This recipe delivers authentic empanada flavor with a perfectly crisp keto crust.
It’s baked instead of fried, making it lighter and healthier.
The filling is rich, juicy, and well-seasoned without hidden carbs.
Great texture balance between flaky dough and hearty meat filling.
Ideal for keto, low-carb, and gluten-free lifestyles.

Perfect For:

This recipe is perfect for weeknight dinners, family gatherings, party appetizers, or keto meal prep. It’s easy to serve, portable, and loved by both keto and non-keto eaters. Great for holidays, lunchboxes, or game-day snacks.

Why You’ll Love This Recipe:

• Keto-friendly — Very low in carbs and suitable for ketosis.
• Baked not fried — Lighter, cleaner, and less greasy.
• Rich & flavorful — Bold spices and savory beef filling.
• Meal-prep friendly — Stores and reheats beautifully.
• Family-approved — Comfort food everyone enjoys.

Common Mistakes to Avoid:

• Overfilling the empanadas, which can cause them to burst while baking.
• Rolling the dough too thin, making it fragile and prone to cracking.
• Skipping parchment paper, which can cause sticking.
• Baking at too high heat, leading to over-browning.

Required Equipment:

• Mixing bowl — used to combine all dough ingredients evenly.
• Skillet — for cooking and seasoning the meat filling.
• Rolling pin — to roll dough evenly.
• Baking tray — for baking empanadas evenly.
• Parchment paper — prevents sticking and burning.

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Low-Carb Beef Empanadas

Author: Caleb Rowan Cooking Method: Baking Cuisine: Keto / Latin-Inspired Course: Keto Recipes

Difficulty: Beginner Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Keto empanadas are a low-carb version of traditional Latin American empanadas, using almond flour dough instead of wheat flour. They are typically filled with seasoned meat and baked rather than fried. This version keeps the classic taste while remaining keto-compliant.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 2 cups almond flour
• 2 tbsp psyllium husk powder
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp cream cheese
• 2 tbsp butter
• 1 large egg

For the Filling:

• 1 lb ground beef
• 1 tbsp olive oil
• ½ cup onion, finely chopped
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp tomato paste (low-carb)
• 1 tbsp chopped jalapeño (optional)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
2. In a skillet over medium heat, add olive oil and cook onions for 2–3 minutes until soft.
3. Add ground beef and cook for 6–8 minutes, breaking it apart until browned and no pink remains.
4. Stir in spices, tomato paste, jalapeño, and cilantro; cook 2 more minutes until fragrant. Remove from heat and cool slightly.
5. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and salt.
6. Melt butter and cream cheese, then mix into dry ingredients with the egg until a soft dough forms.
7. Roll dough between parchment to ¼-inch thickness and cut circles.
8. Spoon filling into center, fold, and seal edges with a fork.
9. Bake for 22–25 minutes, or until golden brown and firm to touch.

Nutrition Facts

Servings: 4 ServingCalories:320kcalTotal Fat:26gCholesterol:85mgSodium:420mgPotassium:410mgTotal Carbohydrate:6gSugars: 1gProtein:18gCalcium: 90mg

Note

Let empanadas cool for 5 minutes before serving for best texture.

Store leftovers in the fridge up to 4 days or freeze for 2 months.

Serve with keto salsa, sour cream, or guacamole.

Contains nuts and dairy.