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Gluten Free & Keto Empanadas

Delicious gluten-free and keto-friendly empanadas filled with your favorite meats and veggies, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 empanadas
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 190
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
Filling Ingredients
  • 1 cup cooked meat (chicken, beef, or pork)
  • 1/2 cup diced vegetables (bell pepper, onion, etc.)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine almond flour, coconut flour, salt, and xanthan gum.
  3. Add melted butter and egg; mix until a dough forms.
  4. Roll out the dough between two pieces of parchment paper to 1/4 inch thickness.
  5. Cut out circles using a cookie cutter or glass.
Filling and Baking
  1. In a bowl, mix the cooked meat, vegetables, garlic powder, cumin, salt, and pepper.
  2. Place a spoonful of the filling on half of each circle, then fold over and crimp the edges to seal.
  3. Place empanadas on a baking sheet lined with parchment paper.
  4. Bake for 20-25 minutes or until golden brown.
Serving
  1. Serve warm, either on their own or paired with a fresh salad or avocado dip.

Notes

These empanadas can be stored in an airtight container in the refrigerator for up to 4 days. For long-term storage, freeze them well wrapped.