Quick and easy low carb beef and chorizo empanadas. Your favorite Argentinian food is back on the table in a low carb and gluten free version
I have been dreaming of these low carb empanadas for months. They make for a great quick and easy dinner recipe. To make these low carb and gluten free empanadas, I used a variation of fathead dough. There will likely be extra of the filling left over. It is great to eat on its own or to top with eggs and eat for breakfast. We used it to whip up a batch of egg muffins. These empanadas are amazing served with this Quick Balsamic Chimichurri Recipe
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Beef and Chorizo Low Carb Empanadas
- Yield: 12 empanadas 1x
For the filling
- 8 ounces ground beef
- 8 ounces pork chorizo
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- sea salt and black pepper, to taste
- 2 hardboiled eggs, chopped
- 3 green onions, chopped (white and green parts)
- 8 green olives, chopped
For the dough
- 1 ½ cups mozzarella cheese, shredded
- 3 tablespoons cream cheese
- ¾ cup almond flour (Get it here)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning (Get it here)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the filling
- To a large skillet, add the ground beef, pork chorizo, onion, garlic, sea salt and pepper. Sauté over medium heat until the meat is cooked through. Drain excess grease and mix in tomato paste. Sauté for an additional 5 minutes.
- Transfer mixture to a bowl, mix in eggs, green onions and olives. Set aside.
For the dough
- In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
- Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined.
Combining the two
- Line 2 rimmed baking sheets with a Silpat or parchment paper. Spread the dough out in a thin even layer across one of the sheets.
- Use the rim of a glass to cut circles into the dough. place the circles on the other baking sheet.
- Ball the dough up again, and repeat the process until you have 12 circles.
- Preheat oven to 425°
- Spoon some of the meat mixture onto each circle. Fold dough over the mound of meat and press the edges together. Use a fork to press the edges together.
- Bake for 12 minutes or until golden brown.
Per Serving - 2 Empanadas
Calories: 344 | Fat: 25 g | Protein: 26 g | Carbs: 7.5 net grams | Fiber: 1 g | Net Carbs: 6.5
- Serving Size: 2 empanadas
This was delicious! We made it tonight. Our first time making a "fathead" type dough. It was super easy (although my fingers are still sore from combining the hot cheese with the other ingredients! LOL) and really, really good. The dough was a little salty for me, so I don't know if I added too much or what. But we'll definitely do it again and experiment with different fillings!
I'm just over 3 months post-bariatric surgery, so two of these were perfect for me.. Great stuff!
This was my first attempt at a fat head dough recipe. The empanadas were tasty and easy to make,. We doubled the recipe because our meat was in one pound packages. I made FOUR rounds of dough and still had meat left over. The dough was sticky as I was mixing it by hand, but as it cooled down, it became more "dough-like." The empanadas don't spread though so we got as many on the pan as would fit to save time on the oven running. I would definitely make this again. And I can certainly see variations in my future - now that I've tried the recipe as written. Ham and Cheese Empanadas? Pepperoni Pizza Empanadas! And yes, I'm loving my first attempt at a fat head dough!
And now I've made it twice. This time, we just started with a quadruple recipe. I should have remembered to let it cool though. We made it with the same seasonings, but used a filling of diced pepperoni, shredded mozzarella and a small amount of spaghetti/marina sauce to hold it together. Very tasty!
A little hard to work with the dough but totally worth it. They are delicious! Thanks!
Nicole J says
These are AMAZING! My kids scarfed them down! My only comment is double the dough re I’ve so you can use all the meat. These are to die for!
Can I substitute ground turkey or ground chicken to mix with the beef? We don’t care for pork.
Thank you, Steph
Kyndra Holley says
You can use any ground me you prefer
SOFIA FERNANDEZ says
Woow!! Im from Argentina and started Keto a few weeks ago. I will make this asap!
I always do my empanadas with same amount of meat to onions. It may sound odd buy give it a try and im sure u will be sold. So so moist!!!
What a great recipe! I've been wanting to make these for ages and finally got around to it last weekend, and it was a real treat. Your version of the fathead dough is perfect and so easy to roll out, it was such a relief as I've had trouble with this in the past. I made the filling without the boiled eggs but other than that I didn't change anything. I think I got the sizes of the circles wrong, though, because I got 14, and even then had over half the filling left over once I'd made the empanadas. No matter though, the filling too is delicious on its own so that half made two substantial meals, while the rest of the empanadas were inhaled by my husband and me throughout the week. Thank you so much for this!
Jody Juneau says
These were incredible! My husband was over the moon with them! The trick with the dough, as other commenters said, is to put oil on everything. (I used grapeseed oil) Put oil on your hands and on the parchment paper. The minute the dough starts to stick to your hands, immediately put more oil on your hands. The dough is very forgiving. If I pulled too hard and made a hole, a dough "patch" worked fine. I made bigger ones, like the size of Jamaican patties. My husband requested that these be put on the menu once a week!
About what size circles did you make? Thanks. Need the details.