Beef and Chorizo Low Carb Empanadas

Beef and Chorizo Empanadas with Balsamic Chimichurri - Low Carb, Gluten Free

5 from 6 reviews



For the filling

For the dough


For the filling

  1. 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.
  2. Transfer mixture to a bowl, mix in eggs, green onions and olives. Set aside.

For the dough

  1. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
  2. 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

  1. 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.
  2. Use the rim of a glass to cut circles into the dough. place the circles on the other baking sheet.
  3. Ball the dough up again, and repeat the process until you have 12 circles.
  4. Preheat oven to 425°
  5. 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.
  6. 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