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Keto Beef Empanadas
Beef and Pepperoni Empanadas
Votes: 96
Rating: 3.81
You:
Rate this recipe!
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb, Spain
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For the Dough
  • 3 cup shredded mozzarella
  • 4 oz cream cheese
  • 4 eggs small
  • 2/3 cup coconut flour
For the Fillings
  • 8 oz Ground beef
  • 1 tbsp olive oil
  • 18 thin slices pepperoni (36g approximately)
  • 1 link Organic chicken sausage (keto-friendly)
  • 1 small onion chopped
  • 1 cup marinara sauce Rao’s Homemade
  • basil leaves fresh, chopped (optional)
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb, Spain
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For the Dough
  • 3 cup shredded mozzarella
  • 4 oz cream cheese
  • 4 eggs small
  • 2/3 cup coconut flour
For the Fillings
  • 8 oz Ground beef
  • 1 tbsp olive oil
  • 18 thin slices pepperoni (36g approximately)
  • 1 link Organic chicken sausage (keto-friendly)
  • 1 small onion chopped
  • 1 cup marinara sauce Rao’s Homemade
  • basil leaves fresh, chopped (optional)
Beef and Pepperoni Empanadas
Votes: 96
Rating: 3.81
You:
Rate this recipe!
Instructions
Making Fillings
  1. In a hot pan over medium-high heat, add olive oil in. Saute ground beef with onion and season with salt and pepper for 5 minutes. Once cooked, remove from heat and put the cooked beef in a bowl.
  2. In another pan (or the same pan), add sliced sausages in and cook for 5 minutes until cooked through. Stir occasionally.
Making the Dough
  1. In a bowl, melt mozzarella with cream cheese in a microwave. It’s better to remove and stir it every 30 seconds to make sure it’s not burned. Repeat until the cheese is melted.
  2. Add egg to the melted cheese mixture one at a time, stir well to fully incorporate. Cheese still could be hot so use a spoon if needed. Note: if you have large eggs you might need 3, make sure that mixture is not runny.
  3. Add coconut flour and knead well. Don’t over knead it as it might get hard. If it happens, warm it up in a microwave.
  4. Split the dough in six portions. Cover your tray with parchment paper and make six rounds with your hands.
  5. Add fillings in. On one side of each round, put a bit of marinara sauce (approx. 1 tsp), basil leaves, cooked beef, pepperoni and sliced sausage. Cover with the other side of the round.
  6. Put them in a pre-heated 400F oven and bake for 20 minutes or more. Time depends on the size and thickness of the empanadas. It is ready when the top is golden brown. Serve it with green salad and use marinara sauce leftovers for dipping.
Recipe Notes

Macros (per serving): Calories: 456 – Fat: 36.1g – Net carbs: 4g (total carbs: 5.3g, dietary fiber: 1.3g) – Protein: 28g

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