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
Ingredients
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
Rose says
I can't wait to try these. Specially the dough! It opens the low carb door to so many tasty fillings (Jamaican patties, various perogi fillings, English pasties)!
Veronica Raaff says
These empanadas are so flavorful! Love love love them. My family loved them and will be making them often! Thank you for the recipe.
★★★★★
Sarah says
Great recipe, thank you!
I skipped the onion to lower the carb count and it was still delish. Seriously. So good. My partner ate 7 and tried to fight me for more!
The dough seemed sticky to me and I noticed the proportions were different than in other fathead dough recipes I've seen. I added coconut flour to make it drier and then refeigerated the dough, and that made it handle-able. Yay!
But: If I make again, I'll double the dough because I had way more filling than dough!! Also, I'll cut with a bowl, not a cup, to make big empanadas. The little ones are higher carb count because I can't get much meat in there before folding them over. I think more meat:dough will also lower the carb count (2 empanadas made at this size were definitely not meal-sized for me).
Overall I am thrilled that I tried this recipe. It was so so good and relatively speaking quite easy. I've always been intimidated to make empanadas, but I think this is going to be a family favorite recipe from now on. Thank you so much! Your recipes are really great and I appreciate them!!
★★★★★
Paige says
So fabulous! My kids and husband raved about these. I made the recipe as written and did a double batch. I had to 3x the dough to get enough for all the filling I made but nobody was complaining about eating these two nights in a row.
Kira says
Is there anything that can be used in substitute of almond flour. Nut allergy. Hoping to figure out the sub for all the almond flour recipes at some point in my keto journey.
Sara says
So I took this awesome recipe, did a little tweaking & ran with it. Fried up some bacon, then browned some hamburger in a little of the bacon grease. For the dough seasonings I used some garlic powder, onion powder & Famous Dave's burger seasoning. Added a little shredded cheddar on top of the meat before I baked them. Ended up dipping them in a mix of mayo & low carb BBQ sauce. Delicious!
Liv says
Gigi your version sounds delicious too!
Debbie Smith says
Hi Kyndra: I made these the other night, and we thoroughly enjoyed them. I wrapped leftovers in a paper towel to reheat in the microwave, and they were still great. I served with sour cream and picante sauce. I will definitely do these again! Thanks for all your great recipes.
Peace Love and Low Carb says
Awesome! So happy you enjoyed them. Thanks so much for taking the time to come back and let me know.
Cici says
I too had a problem with the dough. I used pre shredded low moisture mozzarella & Honeyville almond flour. The dough turned out very, very sticky. I put the rolled out dough in the fridge for a bit before I cut them, hoping it would firm up a bit, but it didn't. I had to wet my hands and my spatula in under to be able to work with the dough. I persisted, though and they ended up coming out delicious. The dough is very, very tasty. Any idea why my dough was so soft and sticky & nag suggestions on how to remedy the situation?
Sarah Wallace says
I had a hard time with the dough too, UNTIL I figured out a couple things. A) treat it like pizza dough. Grease your hands, the Silpat, everything. Also, I HIGHLY recommend using shredded chihuahua quesadilla cheese. I like the lactose and gluten free Supremo brand. It's super stretchy and plyable and goes will with the chorizo!