April 17, 2021


Keep Fit & Healthy

Keto Empanadas Recipe (Chewy & Crispy!)

7 min read

Keto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas have 2.7g net carbs each!

The full ingredients and instructions are on the recipe card at the end of this post. Before you scroll or jump to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post itself!

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You’re going to love these low carb keto beef empanadas! The keto empanada dough is a variation of my popular fathead dough, and we fry it to make it golden and crispy. I can’t wait for you to try them out.

Ground beef is a great dinner option, as it cooks quickly and can be turned into so many meals! And who doesn’t have some ground beef that needs to be used in the freezer?! Mexican ground beef casserole, ground beef zucchini stir fry, or keto Korean ground beef are some great keto dinner options to try.

Wholesome Yum Blanched Almond Flour is a must for these keto empanadas. I can confidently say that this is the BEST almond flour! I know because I tested a TON before finding the perfect one that was up to my standards.

This one is super finely milled and blanched, so that your keto empanada dough has the ideal consistency. Skimping on your almond flour can lead to a gritty or mealy texture in the final dish.

Ingredients For Keto Beef Empanadas

These fathead empanadas are made with basic ingredients you probably have if you keep your keto pantry well stocked…

Keto empanada dough ingredients

  • Wholesome Yum Blanched Almond Flour – See above for why you need to use this flour!
  • Eggs – Use large eggs, not medium or jumbo.
  • Mozzarella cheese – You can buy pre-shredded for convenience, or shred it yourself.
  • Xanthan gum – Optional, but highly recommended for the best low carb empanada dough texture – it helps make it a bit chewy.
  • Olive oil – For frying. Avocado oil will work as well.

Empanada filling ingredients

Platter of keto empanadas with salsa and sour cream

How To Make Keto Empanadas

These low carb empanadas come together in four steps: keto empanada dough, filling, assembly, and frying:

Make keto empanada dough:

Making keto empanada dough with almond flour and egg

  • Melt. In a medium bowl, microwave mozzarella and stir until smooth.

Melted cheese for fathead empanada dough

  • Mix. Add mozzarella to food processor and process until a dough forms. Sprinkle xanthan gum over dough and process until incorporated.

Finished low carb empanada dough in a food processor

  • Chill. If dough is sticky, form into a ball and refrigerate.

Make filling:

  • Saute veggies. Saute onions and bell peppers, until starting to brown.

Skillet with sauteed onion and pepper

  • Brown meat. Add ground beef and season with salt. Cook until browned, breaking apart with a spatula.

Ground beef and veggies in skillet

Assemble almond flour empanadas:

  • Roll our dough. Place dough between parchment paper and roll out to 1/8 inch thickness.
  • Cut circles. Use a small bowl or glass container (I used this one – the inner rim is the perfect size!) to cut out 4-inch circles.

Keto empanada dough with cut out circles

  • Fill. Place 1 1/2 tablespoons of filling onto half of the circle…

Empanada filling placed on keto empanada dough

Fold in half and seal edges with a fork. Repeat to use up all the dough and filling.

TIP: When you run out of room to make circles in the dough, make a ball, roll out again, and repeat.

Sealed keto friendly empanadas before frying


Heat oil in large skillet until shimmering. Fry empanadas in a single layer until golden brown on both sides. Transfer to paper towels to drain and repeat with remaining empanadas.

Fried low carb empanadas in skillet

Low Carb Empanadas FAQs

Are empanadas keto?

No, most empanadas are not keto, as they are made with white flour dough.

These empanadas are keto and low carb because they are made with a keto empanada dough.

Are empanadas gluten-free?

No, most empanadas are not gluten-free, since they are made with flour.

This keto empanada dough is made with blanched almond flour, which gives it the texture of white flour, but is a nutritious, gluten-free option.

Can I use coconut flour?

Possibly, but you won’t be able to replace the almond flour 1-to-1. I haven’t tried it, but you can try replacing the 1.5 cups almond flour with 1/2 cup coconut flour (1/3 the amount), and may need to add an extra egg. You’ll end up with a smaller total volume of dough, so will get fewer empanadas as a result.

Close up shot showing low carb empanada filling

Keto Empanada Recipe Storage Instructions

Can you make these ahead?

Yes, you can make the empanadas ahead, but I would wait to fry until right before serving, so they are nice and fresh. Here’s what to prep:

  • Make dough and store in refrigerator.
  • Make filling and store in refrigerator. Bring to room temperature before filling.

Store any leftover keto friendly empanadas in the refrigerator for up to 4-5 days.

Can you freeze empanadas?

Yes, you can freeze empanadas for 2-3 months.

How to reheat keto beef empanadas:

Reheat the empanadas in a 350 degree F oven for about 10 minutes, or until hot.

Platter of keto empanadas with salsa and sour cream

What To Serve With Keto Empanadas

Fathead dough empanadas are very filling and don’t need much to make them a meal. Try adding…

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The recipe card is below! Readers also made these similar recipes after making this one.


Ground beef empanada with sour cream

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Keto Empanadas Recipe (Chewy & Crispy!)

Keto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas have 2.7g net carbs each!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes


Click underlined ingredients to see where to get them.
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Keto Flours

Get The Best Flour For This Recipe

Meet Wholesome Yum Blanched Almond Flour and Coconut Flour, with the highest quality + super fine texture, for the best tasting baked goods.



Get RECIPE TIPS in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.


  1. In a food processor, pulse the almond flour and egg, until uniform.

  2. In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.

  3. Add the melted mozzarella to the food processor. Process until a uniform dough forms.

  4. Sprinkle the xanthan gum over the dough. Process until well incorporated.

  5. If the dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.


  1. Heat oil in a large skillet over medium heat. Add the onions and bell peppers. Cook for 4-6 minutes, until soft and starting to brown.

  2. Increase heat to medium-high. Add the ground beef. Season with sea salt. Cook, breaking apart with a spatula, for 5-7 minutes, until browned.

  3. Add the chili powder, paprika, oregano, and cumin. Cook for 30 seconds, until fragrant.

  4. Allow the filling to cool for at least 10-15 minutes, until it’s warm but no longer hot. (It’s also fine if it cools to room temperature.)


  1. Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out to 1/8 inch (3.17 mm) thickness.

  2. Use a small bowl or round glass container (I used the inner rim of these containers, they are the perfect size!) to cut circles, about 4 inches (10.2 cm) in diameter. Place 1 1/2 tablespoons filling in the center of each circle, fold in half, and seal the edges. Crimp edges with a fork by pressing down with the tines, then pull slowly outward. (If the dough sits out too long it may get too sticky to crimp; if this happens, you can chill seal all the empanadas and then chill them for 15 minutes before crimping.)

  3. Repeat with the remaining pieces. When you’ve run out of dough to make circles out of, form a ball with what is left, roll out again, and repeat to make more circles.


  1. Heat oil in a large skillet over medium-low heat for 2-3 minutes, until shimmering.

  2. Working in batches, add the empanadas in a single layer without touching. Cover and cook for 1-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.

Recipe Notes

Serving size: 2 empanadas

Notes: Nutrition info includes half the oil, the other half gets left behind in the pan.

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 516

Fat 41.8g

Protein 29.4g

Total Carbs 9.1g

Net Carbs 5.5g

Fiber 3.6g

Sugar 2.3g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.

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