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
Table of Contents
show
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
Other recipes you might enjoy
Print
Beef and Chorizo Low Carb Empanadas
- Yield: 12 empanadas 1x
Ingredients
Scale
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
Instructions
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.
Notes
Per Serving - 2 Empanadas
Calories: 344 | Fat: 25 g | Protein: 26 g | Carbs: 7.5 net grams | Fiber: 1 g | Net Carbs: 6.5
Nutrition
- Serving Size: 2 empanadas
Zee says
Getting the mozzarella tomorrow! I trust you! I just made the white cheddar sausage muffins and almost cried at how good they were! I've made other low carb almond flour biscuit/muffin recipes and they all tasted gritty and had an awful texture. You really are a talented cook and I look forward to trying more of your recipes!
zee says
Do you think I could use shredded Parmesan instead of the shredded mozzarella?
Peace Love and Low Carb says
The mozzarella is essential for the "dough". Parmesan would not make a workable substitution
Myra says
Fell in love, they are delicious, only I made them a bit bigger, I had six instead of 12. It was the glass size.
Thanks for the recipe
Tosh says
Did you use fresh mozzarella or the pre-packaged kind?
Peace Love and Low Carb says
Shredded, low moisture mozzarella
Susan says
Can I substitute coconut flour for the almond flour? Love your what you do, thanks
Peace Love and Low Carb says
Coconut flour and almond flour are not an equal exchange. I don't think coconut flour would quite work for this recipe.
April says
These look AMAZING and perfect for the upcoming football playoff weekends! (Best of luck to your Seahawks going up against the Panthers!!) 🙂
Peace Love and Low Carb says
GO HAWKS!!
Tobbe says
What's the dressing you serve with these on the photos?
Peace Love and Low Carb says
It is a balsamic chimichurri sauce and I will have that recipe up on the site soon
Julie Chandler says
These look amazing! I don't know what format your pork chorizo comes in but in UK it's usually sold as a big sausage so I assume you finely chop the Chorizo for this recipe? Thanks. P.S. I love your book 🙂
Peace Love and Low Carb says
It is a ground pork chorizo
Laura says
I live in Germany, and I also had to use the hard sausage type chorizo and it was fabulous. Just cook your ground beef as usual, and then add the sliced and cubed chorizo to heat along with your other ingredients. The chorizo gave a wonderful flavor, and the recipe was truly great. I have made them twice! The dough is a little sticky to work with, but I didn't care about the shapes but the flavor. You can't go wrong!
Virginia says
I've heard from Rachel R.'s video that wetting your hands keeps them from sticking to the batter.
Deb says
This looks totally YUMO! Thanks for including the net carb info!
Question on dough prep...what is the microwave temp setting? Would high be to much?
Peace Love and Low Carb says
Yes, I did this on high. You really can't go wrong with it. If it is not melted enough, you can put it back in for 30 second to a minute at a time. If it is too melted, it will harden back up.
Brad says
For the green olives--do you mean olives in brine, like stuffed with pimento?
Peace Love and Low Carb says
I have done it with both non-brined canned green olives and spanish queen olives in brine with pimentos. I like the briny olive best.