Mexican Keto Empanadas


Step 1Prepare all the ingredients.

Step 2Heat the olive oil in a large pan and add the chopped onions and garlic.

Step 3Cook for a couple of minutes and then add the ground beef and cook until browned and cooked through.

Step 4Add the capsicums and the radishes and cook for a further 10 minutes until the vegetables are tender.

Step 5Add the taco seasoning, tomato paste, coconut aminos and chicken broth and stir to combine.

Step 6Cook for another five minutes until the chicken broth has absorbed into the mixture. Set aside to cool while you make the pastry.

Step 7Preheat 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.

Step 8Heat on high for 1 minute. Remove and stir. Heat for an additional minute.

Step 9Add the almond flour, seasonings and the eggs and mix well until a dough forms.

Step 10Divide the dough into 12 balls.

Step 11Roll each ball out between two sheets of greaseproof paper until 6 mm/ 1/4 " thin.

Step 12In the centre, place a spoonful of filling. (You can top with some extra cheese, if you want)

Step 13Beat 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.

Step 14Bake for 20 minutes. Serve warm, optionally with sour cream. Can be stored in a covered container in the fridge for up to five days.