Gluten Free Beef Empanadas

Sometimes, no matter how great you are doing on a Keto diet and GF, a craving hits. For me, those cravings are typically for Mexican food. This Gluten-Free Beef Empanadas Recipe is easy to make and will allow you stay on your low carb diet while still feeling like you are indulging. Traditionally a beautiful Argentinian delight, you’ll find these gluten free and keto empanadas to be bursting with flavor and all wrapped up in a suuuper flaky pie crust! This delicious recipe is both keto and low carb thanks to the fathead style dough used in it. The recipe for how to make Low Carb Keto Empanadas . I think that this Low Carb Keto and GF Empanadasrecipe is actually pretty tasty!

The ingredients you’ll need

Here’s the list of the ingredients you’ll need to make keto empanadas. This is just an overview. The exact measurements are listed in the recipe card below:

Ingredients (makes 12 empanadas)

For the dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp paprika (optional)
• 1 large egg
• 4 tbsp cold butter, cubed
• ⅓ cup cold water (add more if needed)

For the filling:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground beef (lean)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional, for heat)
• Salt & pepper, to taste
• 2 tbsp tomato paste
• 2 tbsp beef broth (or water)
• ¼ cup chopped green olives (optional, traditional touch)
• 1 hard-boiled egg, chopped (optional, traditional)

For finishing:

• 1 egg (beaten, for egg wash)

Instructions

1. Make the dough
   • Mix flour, baking powder, salt, and paprika.
   • Cut in butter until crumbly.
   • Add egg and water, mix until dough comes together. Wrap in plastic, chill 30 min.
2. Make the filling
   • Heat olive oil, sauté onion & garlic until soft.
   • Add ground beef, cook until browned.
   • Stir in cumin, paprika, chili, salt, pepper.
   • Mix in tomato paste & broth, cook 5 min until slightly thickened.
   • Stir in olives & chopped boiled egg (if using). Let cool.
3. Assemble empanadas
   • Roll dough ⅛-inch thick. Cut 4–5 inch circles.
   • Place 2 tbsp filling in center. Fold, press edges, and crimp with fork.
   • Brush with egg wash.
4. Bake
   • Preheat oven to 375°F (190°C).
   • Bake 20–25 minutes, until golden.

Nutrition (per empanada, approx. based on 12 servings)

• Calories: 220 kcal
• Protein: 11 g
• Carbs: 20 g
• Fat: 11 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 250 mg