Gluten-Free Keto Beef Empanadas
Golden, crispy almond flour empanadas filled with savory ground beef, caramelized onions, garlic, and warm spices. This low-carb version swaps traditional wheat dough for almond and coconut flour bound with xanthan gum, delivering a satisfying handheld pastry that works for keto, low-carb, and grain-free diets. Serve warm as an appetizer, lunch, or dinner. The beef filling gets depth from smoked paprika and cumin, finished with fresh cilantro for brightness. Perfect for meal prep since they reheat well.
Ingredients
- 2 cup almond flour, groundhazelnut flour or sunflower seed flour1:1nut-free alternativesadds tree_nuts
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Full guide → - ¼ cup coconut flour
- 1 tsp xanthan gum
- ½ tsp sea salt
- 1 large egg, beaten
- 4 tbsp unsalted butter, melted
- 1 tbsp water, as needed for dough(optional)
- 1 tbsp olive oil
- ½ medium onion, finely chopped
- 2 clove garlic, minced
- 1 lb ground beef
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp black pepper
- ¼ cup beef broth
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F and line baking sheet with parchment paper.
- 2
Combine almond flour, coconut flour, xanthan gum, and sea salt in large bowl.
- 3
Stir in beaten egg and melted butter until dough begins forming.
- 4
Add water one tablespoon at a time until dough comes together; adjust flour if too sticky.
- 5
Divide dough into 8 equal portions and roll each into a ball.
- 6
Place each ball between parchment sheets and roll into 5-inch circle.
- 7
Heat olive oil in skillet over medium heat and sauté chopped onion and minced garlic until onion is translucent.
- 8
Add ground beef, breaking it up, and cook until browned and no longer pink.
- 9
Stir in cumin, smoked paprika, chili powder, black pepper, and salt.
- 10
Pour in beef broth and simmer 5 minutes until liquid reduces slightly.
- 11
Remove from heat and stir in fresh cilantro; cool a few minutes.
- 12
Spoon filling onto one half of each dough circle.
- 13
Fold over to create half-moon shape and press edges to seal.
- 14
Crimp edges with fork.
- 15
Place on baking sheet and bake 20-25 minutes until golden and crisp.
- 16
Cool slightly before serving.
Tips
Roll dough between parchment paper to prevent sticking and avoid adding excess flour, which can make the pastry dense.
Cool filling before assembling so the almond flour dough doesn't become too soft or greasy.
Make filling ahead and refrigerate up to 2 days, then assemble and bake fresh for best texture.
Good to Know
Keep in airtight container in refrigerator up to 4 days. Freeze baked empanadas in freezer bag up to 3 months.
Prepare filling 1-2 days ahead. Assemble empanadas up to 8 hours before baking and refrigerate covered.
Serve warm as appetizer with sour cream, guacamole, or hot sauce. Pair with salad for lunch or light dinner.
Common Mistakes
Do not overmix dough to avoid tough, dense pastry.
Do not skip cooling the filling to prevent dough from becoming greasy and falling apart.
Do not over-fill empanadas to avoid bursting during baking.
Substitutions
Nut-Free Alternatives
confidence:4
Full guide →General Alternatives
FAQ
Can I make the dough without xanthan gum?
Xanthan gum is crucial for binding in almond flour dough. Substitute with psyllium husk powder at 3/4 tsp, but expect slightly different texture. Regular flour cannot replicate the keto version.
What if my dough is too sticky?
Add almond flour one teaspoon at a time rather than more water. The dough should hold together but not be wet. Cold hands and chilled parchment help prevent sticking during rolling.
Can I freeze unbaked empanadas?
Yes. Assemble and freeze on baking sheet uncovered until solid (2 hours), then transfer to freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to baking time.