Follow us 148.4k
How good are empanadas? Perfect, hand-sized pockets of flavour ready to be carried off and consumed with glee.
In this recipe, the traditional potato is replaced with radish… don’t tell anyone, I bet they won’t notice. A tasty Mexican filling made with ground beef meat, bell peppers and radishes, all wrapped in our good old Fat Head dough. Simply delicious!
Special thanks to Kyndra of Peace Love and Low Carb for her improved keto Fat Head Dough. That's the recipe we used to make the pastry!
How To Make Nut-Free Keto Empanadas
If you can't eat nuts, you can make the dough nut-free by swapping the almond flour for coconut flour. To do that, simply use about 3/4 cups (90 g/ 3.2 oz) of coconut flour and add 2 to 4 tablespoons of cream cheese. You can also swap for flax meal and use about 3/4 cups (114 g/ 4 oz) flax meal and add 1 to 2 tablespoons of cream cheese.
Hands-on Overall
Serving size 1 piece
Nutritional values (per 1 piece)
Net carbs5.2 grams
Protein20.1 grams
Fat27.1 grams
Calories346 kcal
Calories from carbs 6%, protein 23%, fat 71%
Total carbs7.8 gramsFiber2.6 gramsSugars2.8 gramsSaturated fat8.8 gramsSodium474 mg(21% RDA)Magnesium68 mg(17% RDA)Potassium414 mg(21% EMR)
Ingredients (makes 12 empanadas)
Filling:
- 1 tbsp extra virgin olive oil or ghee (15 ml)
- 500 g ground beef (1.1 lb)
- 1 small yellow onion, chopped (70 g/ 2.5 oz)
- 1 small red bell pepper, chopped (75 g/ 2.7 oz)
- 1 small green bell pepper, chopped (75 g/ 2.7 oz)
- 250 g radishes, diced (8.8 oz)
- 1 tbsp taco seasoning or about 4 tbsp taco sauce - you can make your own Taco Sauce
- 1 tbsp unsweetened tomato paste (15 ml)
- 1 tbsp coconut aminos (15 ml)
- 1/2 cup chicken stock or bone broth (120 ml/ 4 fl oz)
Pastry:
- 3 cups shredded low moisture mozzarella cheese (340 g/ 12 oz)
- 5 tbsp cream cheese (75 g/ 2.7 oz)
- 2 large eggs
- 2 cups almond flour (200 g/ 7.1 oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 large egg, beaten, to seal the edges
Instructions
- Prepare all the ingredients.
- Heat the olive oil in a large pan and add the chopped onions and garlic.
- Cook for a couple of minutes and then add the ground beef and cook until browned and cooked through.
- Add the capsicums and the radishes and cook for a further 10 minutes until the vegetables are tender.
- Add the taco seasoning, tomato paste, coconut aminos and chicken broth and stir to combine.
- Cook for another five minutes until the chicken broth has absorbed into the mixture. Set aside to cool while you make the pastry.
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Combine mozzarella and cream cheese in a large microwave safe mixing bowl.
- Heat on high for 1 minute. Remove and stir. Heat for an additional minute.
- Add the almond flour, seasonings and the eggs and mix well until a dough forms.
- Divide the dough into 12 balls.
- Roll each ball out between two sheets of greaseproof paper until 6 mm/ 1/4 " thin.
- In the centre, place a spoonful of filling. (You can top with some extra cheese, if you want)
- Beat the retained egg and brush the edges of the dough lightly before folding over and pressing to seal. Place empanadas onto lined oven trays and brush with beaten egg.
- Bake for 20 minutes. Serve warm, optionally with sour cream. Can be stored in a covered container in the fridge for up to five days.
Ingredients
- 1 tbsp extra virgin olive oil or ghee (15 ml)
- 500 g ground beef (1.1 lb)
- 1 small yellow onion, chopped (70 g/ 2.5 oz)
- 1 small red bell pepper, chopped (75 g/ 2.7 oz)
- 1 small green bell pepper, chopped (75 g/ 2.7 oz)
- 250 g radishes, diced (8.8 oz)
- 1 tbsp taco seasoning or about 4 tbsp taco sauce - you can make your own Taco Sauce
- 1 tbsp unsweetened tomato paste (15 ml)
- 1 tbsp coconut aminos (15 ml)
- 1/2 cup chicken stock or bone broth (120 ml/ 4 fl oz)
- 3 cups shredded low moisture mozzarella cheese (340 g/ 12 oz)
- 5 tbsp cream cheese (75 g/ 2.7 oz)
- 2 large eggs
- 2 cups almond flour (200 g/ 7.1 oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 large egg, beaten, to seal the edges
Instructions
- Prepare all the ingredients.
- Heat the olive oil in a large pan and add the chopped onions and garlic.
- Cook for a couple of minutes and then add the ground beef and cook until browned and cooked through.
- Add the capsicums and the radishes and cook for a further 10 minutes until the vegetables are tender.
- Add the taco seasoning, tomato paste, coconut aminos and chicken broth and stir to combine.
- Cook for another five minutes until the chicken broth has absorbed into the mixture. Set aside to cool while you make the pastry.
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Combine mozzarella and cream cheese in a large microwave safe mixing bowl.
- Heat on high for 1 minute. Remove and stir. Heat for an additional minute.
- Add the almond flour, seasonings and the eggs and mix well until a dough forms.
- Divide the dough into 12 balls.
- Roll each ball out between two sheets of greaseproof paper until 6 mm/ 1/4 " thin.
- In the centre, place a spoonful of filling. (You can top with some extra cheese, if you want)
- Beat the retained egg and brush the edges of the dough lightly before folding over and pressing to seal. Place empanadas onto lined oven trays and brush with beaten egg.
- Bake for 20 minutes. Serve warm, optionally with sour cream. Can be stored in a covered container in the fridge for up to five days.
Nutrition (per serving, 1 piece)
Calories346kcal
Net Carbs5.2g
Carbohydrates7.8g
Protein20.1g
Fat27.1g
Saturated Fat8.8g
Fiber2.6g
Sugar2.8g
Sodium474mg
Magnesium68mg
Potassium414mg
Detailed nutritional breakdown (per 1 piece)
| Total per 1 piece |
| 5.2 g | 20.1 g | 27.1 g | 346 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 7.2 g | 8.3 g | 106 kcal |
| Onion, brown (yellow), raw |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Peppers, red bell, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Peppers, green bell, fresh |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Radishes, raw |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Taco seasoning, mixed Mexican spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Tomato purée (paste, unsweetened) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 0.2 g | 0.2 g | 3 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.4 g | 1.8 g | 15 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
Do you like this recipe? Share it with your friends!
