Empanadas -

Keto Empanadas are unbelievably delicious and bursting with flavor. They have a crispy crust that is filled with shredded pork, onions, and the perfect amount of cilantro. Great for an easy dinner option or a party appetizer. They are grain-free, gluten-free, keto, and low carb.

Empanadas have a crispy crust that is filled with shredded pork, onions, and the perfect amount of cilantro.

Prep Time 15minutes mins Cook Time 10minutes mins Total Time 25minutes mins

Course: Appetizer, Main Course Cuisine: American, Mexican, Tex-Mex

Servings: 8 Calories: 224.7

Ingredients

Crust:

1 1/3 cups almond flour
1 1/2 tsp coconut flour
2 tbsp cold butter
1 1/2 tsp cold water
1 egg
pinch salt

Filling:

1 cup cooked shredded pork
2 tbsp cilantro
1 tbsp minced onion
1 tbsp tomato paste
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Instructions

Combine the crust ingredients in a food processor and pulse until smooth.
Roll out the dough between two pieces of greased parchment paper. Cut circles using a 2-inch circle. Reroll the extra dough and make more circles until it is all used up.
Stir together the cooked meat and seasonings.
Put a heaping teaspoon of meat filling on each circle. Fold in half and seal the edges with your fingers. Press lines into the edges with a fork.

Baked Empanadas:

Preheat oven to 400. Bake on a parchment-lined baking sheet for 12-15 minutes or until golden brown.

Fried Empanadas:

Heat oil of your choice to medium-high. Fry for 2-3 minutes per side.

Notes

Nutrition: these cute little empanadas have just 1 carb each. The nutrition facts are for 3 of them which come to 3.1 NET carbs.

Substitutions: swap the pulled pork for chicken, ground beef, or ground turkey.

To Reheat: cover with a paper towel and microwave until hot. They heat up quickly so don’t warm for too long.

To Freeze: lay on a baking sheet so they aren’t touching. Flash freeze for 2 hours or so, then place in a food container. They will last 2-3 months in the freezer.

Nutrition