Do you love keto recipes? This Keto Beef Empanadas Recipe is simple to prepare and lets you stay on a low-carb plan while still enjoying a comforting Mexican-style treat. Whether you want an appetizer, snack, or light meal, these empanadas deliver a flaky crust and savory filling that satisfy cravings without knocking you out of ketosis.
Why you’ll love these keto beef empanadas
- Enjoy classic Mexican flavors while keeping carbs low
- Flaky, slightly crisp crust with a flavorful beef filling
- Works as an appetizer, snack, or light lunch
Ingredients
- 1 whole egg
- 1 teaspoon apple cider vinegar
- 2 oz cream cheese
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- Pinch of salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ lb ground beef (or substitute ground turkey)
- ½ cup chopped onions
- Salt and pepper to taste
- 1 teaspoon sazon seasoning
- ¼ cup queso fresco, crumbled
- 1 egg, beaten (for egg wash)
How to make Keto Empanadas
1. Preheat the oven to 400°F (200°C).
2. In a skillet over medium-high heat, brown the ground beef. When the meat is almost cooked through, add salt and pepper to taste, the sazon seasoning, and the chopped onions. Stir and cook for an additional 4–5 minutes until the onions are softened. Remove the filling from the heat and set aside to cool slightly.
3. Make the low-carb dough: in a mixer or with a hand mixer, combine 1 whole egg, apple cider vinegar, cream cheese, almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, a pinch of salt, garlic powder, and onion powder. Beat on high until the mixture forms a thick, cohesive dough.
4. Place the dough ball between two pieces of parchment paper and roll it out to an even, thin layer. Take care not to roll the dough so thin that it tears when you handle it, but make it thin enough for a flaky crust.
5. Use a jar, cup, or round cutter to cut circles from the rolled dough. Re-roll scraps as needed until all the dough is used.
6. Place about 1 tablespoon of the meat mixture in the center of each dough circle and sprinkle with crumbled queso fresco. Avoid overfilling to make sealing easier.
7. Lightly brush the bottom rim of each dough circle with the beaten egg. Fold the circle in half over the filling and press the edges to seal, forming a half-moon empanada. Crimp the edges if desired for a decorative seal.
8. Repeat until all circles are filled. This recipe yields about 10 small empanadas.
9. Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to promote browning.
10. Bake at 400°F for 12–15 minutes, or until golden brown and cooked through. Allow to cool slightly before serving; the crust should be flaky and lightly crisp.
These empanadas are a great way to enjoy Mexican flavors on a keto plan. Serve warm for the best texture and flavor.
They pair nicely with salsa, sour cream, or a low-carb dipping sauce.
📖 Recipe
Keto Beef Empanadas
Ingredients
- 1 whole egg
- 1 teaspoon apple cider vinegar
- 2 oz cream cheese
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- Pinch of salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ lb ground beef
- ½ cup chopped onions
- Salt and pepper to taste
- 1 teaspoon sazon seasoning
- ¼ cup queso fresco, crumbled
- 1 egg, beaten (for egg wash)
Instructions
- Brown the ground beef in a skillet over medium-high heat. When almost cooked through, add salt, pepper, sazon seasoning, and chopped onions. Stir and cook 4–5 more minutes. Set aside.
- Preheat the oven to 400°F (200°C).
- In a mixer, combine the egg, apple cider vinegar, cream cheese, almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, pinch of salt, garlic powder and onion powder. Beat until a thick dough forms.
- Place the dough between two pieces of parchment paper and roll to an even, thin layer.
- Cut circles from the dough with a jar, cup, or cutter. Re-roll scraps as needed.
- Place a tablespoon of meat filling in each circle and top with crumbled queso fresco.
- Brush the bottom rim of the dough with beaten egg, fold to form a half-moon, and pinch the edges to seal.
- Place empanadas on a parchment-lined baking sheet and brush tops with egg wash.
- Bake 12–15 minutes until golden brown. Allow to cool slightly before serving.
Notes
You can dip these in salsa, sour cream, or a low-carb ranch dressing.
Nutrition
Calories: 157 kcal • Carbohydrates: 4 g • Protein: 7 g • Fat: 12 g • Fiber: 2 g
This nutritional information is approximate and may vary based on ingredients and portion sizes.
Frequently asked questions
Yes. Ground turkey or ground chicken work well as a direct substitute.
Serve warm with salsa, sour cream, or a low-carb dressing for dipping.
Get your own Keto Trackers
If you want extra help staying on track, consider printable keto trackers or a 100-day keto challenge to record meals, progress, and goals.
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