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Mexican Keto Empanadas

4.8 stars, average of 68 ratings

Mexican Keto EmpanadasPin itFollow us 136.0k

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.

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Hands-on Overall

Serving size 1 piece

Allergy information for Mexican Keto Empanadas

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, 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)

  • 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)
  • 1 large egg, beaten, to seal the edges
  • 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. Prepare all the ingredients.
    Mexican Keto Empanadas
  2. Heat the olive oil in a large pan and add the chopped onions and garlic.
  3. Cook for a couple of minutes and then add the ground beef and cook until browned and cooked through.
    Mexican Keto Empanadas
  4. Add the capsicums and the radishes and cook for a further 10 minutes until the vegetables are tender.
  5. Add the taco seasoning, tomato paste, coconut aminos and chicken broth and stir to combine.
  6. Cook for another five minutes until the chicken broth has absorbed into the mixture. Set aside to cool while you make the pastry.
    Mexican Keto Empanadas
  7. 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.
  8. Heat on high for 1 minute. Remove and stir. Heat for an additional minute.
    Mexican Keto Empanadas
  9. Add the almond flour, seasonings and the eggs and mix well until a dough forms.
  10. Divide the dough into 12 balls.
    Mexican Keto Empanadas
  11. Roll each ball out between two sheets of greaseproof paper until 6 mm/ 1/4 " thin.
  12. In the centre, place a spoonful of filling. (You can top with some extra cheese, if you want)
    Mexican Keto Empanadas
  13. 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.
    Mexican Keto Empanadas
  14. 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.
    Mexican Keto Empanadas

Ingredient nutritional breakdown (per serving, 1 piece)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g1.1 g10 kcal
Beef, minced (ground), raw, grass-fed
0 g7.2 g8.3 g106 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g2 kcal
Peppers, red bell, fresh
0.2 g0.1 g0 g2 kcal
Peppers, green bell, fresh
0.2 g0.1 g0 g1 kcal
Radishes, raw
0.4 g0.1 g0 g3 kcal
Taco seasoning, mixed Mexican spices
0.2 g0.1 g0.1 g2 kcal
Tomato purée (paste, unsweetened)
0.1 g0 g0 g0 kcal
Coconut aminos (substitute to soy sauce)
0.1 g0 g0 g0 kcal
Chicken stock (broth), chicken only, homemade
0 g0.2 g0.2 g3 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g6 kcal
Mozzarella cheese (low moisture, for pizza)
1.6 g6.7 g5.6 g83 kcal
Cream cheese, soft (full-fat)
0.2 g0.4 g1.8 g15 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Garlic powder, spices
0.2 g0 g0 g1 kcal
Onion powder, spices
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 1 piece
5.2 g20.1 g27.1 g346 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

I’ve tried to make this 3 times and I can’t get the pastry to get doughy. The consistency continues to be to sticky and won’t stay together.


Hi Lloyd, that is most likely the mozzarella you are using. I've been there too, you just need to find that one that works. You'll need part-skim, low moisture shredded mozzarella. You can see the difference in this recipe where I used a more moist mozzarella that made the dough sticky: Fat Head Pizza with Mozzarella, Tomato & Rocket
As opposed to this one: 5-Ingredient Keto Ham & Cheese Pockets


These are excellent. Pretty sure I could freeze and re heat later. What do you think?


Yes, you are right! These will freeze well! 😊