Why make this recipe
Gluten Free & Keto Empanadas are a delightful way to enjoy a classic dish without all the carbs. These little pockets of joy are easy to make and can be filled with your favorite meats and veggies. Whether you’re following a gluten-free diet or a ketogenic lifestyle, this recipe satisfies your cravings without compromising your health goals. Plus, they make for a fantastic snack or meal option for any time of the day!
How to make Gluten Free & Keto Empanadas
Making these empanadas is simple and fun. With just a few ingredients, you can create a delicious meal that everyone will love. Here’s how to do it:
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup cooked meat (chicken, beef, or pork)
- 1/2 cup diced vegetables (bell pepper, onion, etc.)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine almond flour, coconut flour, salt, and xanthan gum.
- Add melted butter and egg; mix until a dough forms.
- Roll out the dough between two pieces of parchment paper to 1/4 inch thickness.
- Cut out circles using a cookie cutter or glass.
- In a bowl, mix the cooked meat, vegetables, garlic powder, cumin, salt, and pepper.
- Place a spoonful of the filling on half of each circle, then fold over and crimp the edges to seal.
- Place empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Serve warm.
How to serve Gluten Free & Keto Empanadas
These empanadas are best served warm right out of the oven. You can enjoy them on their own or pair them with a fresh salad or avocado dip for an added touch. They also make great appetizers for parties and gatherings!
How to store Gluten Free & Keto Empanadas
To store your empanadas, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 4 days. For longer storage, you can freeze them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They can be reheated in the oven or microwave when you’re ready to enjoy them again.
Tips to make Gluten Free & Keto Empanadas
- For extra flavor, try using different spices in your filling.
- Experiment with fillings by including cheese or different types of vegetables.
- If the dough feels too sticky, add a little more almond or coconut flour to help with rolling.
Variation
You can play around with the fillings based on what you have at home. For a vegetarian option, consider using beans and cheese along with your favorite spices. This recipe is versatile and can easily adapt to your tastes!
FAQs
Can I use different types of flour?
No, this recipe specifically uses almond and coconut flour to maintain a gluten-free and keto-friendly profile. Other flours may not yield the same results.
Can I prepare the empanadas in advance?
Yes! You can prepare the empanadas and freeze them before baking. Bake them from frozen, adding a few extra minutes to the baking time.
What are some good filling options?
You can fill your empanadas with any cooked meats, shredded chicken, vegetables, or even cheese for a tasty twist! The possibilities are endless.
Gluten Free & Keto Empanadas
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine almond flour, coconut flour, salt, and xanthan gum.
- Add melted butter and egg; mix until a dough forms.
- Roll out the dough between two pieces of parchment paper to 1/4 inch thickness.
- Cut out circles using a cookie cutter or glass.
- In a bowl, mix the cooked meat, vegetables, garlic powder, cumin, salt, and pepper.
- Place a spoonful of the filling on half of each circle, then fold over and crimp the edges to seal.
- Place empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Serve warm, either on their own or paired with a fresh salad or avocado dip.