If you’re following a keto diet but craving something warm, savory, and satisfying, these Keto Beef Empanadas are just what you need!

Inspired by Argentinian empanadas, this keto-friendly version swaps traditional high-carb pastry for a fathead dough—a flaky, golden, and low-carb dough made with almond flour, mozzarella, and cream cheese.

These gluten-free empanadas are stuffed with a flavorful, spiced beef filling that includes onions, olives, and salsa. At just 4g net carbs per serving, you can enjoy this comforting dish without guilt!

Why You’ll Love This Recipe

✔ Keto & Low-Carb Friendly: Only 4g net carbs per serving.
✔ Crispy & Flaky Fathead Dough: A perfect pastry alternative.
✔ Savory & Juicy Filling: Seasoned beef, onions, olives, and salsa.
✔ Great for Meal Prep: Make a batch and store for easy meals!
✔ Gluten-Free & Grain-Free: Perfect for keto and gluten-sensitive diets.
✔ Easy to Customize: Swap fillings, add cheese, or spice it up!

What Are Empanadas?

Empanadas are handheld pastries filled with meat, cheese, or vegetables, commonly enjoyed in Latin America and Spain. Traditional empanadas are made with wheat flour dough, but this keto version uses fathead dough to keep it low-carb and gluten-free.

The result? A crispy, golden-brown crust wrapped around a juicy, seasoned beef filling—perfect for a quick snack, meal, or appetizer!

Prep & Cook Time

  • Yield: 8 empanadas
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes

Ingredients for Keto Beef Empanadas

For the Fathead Dough:

  • 1 ½ cups shredded mozzarella cheese
  • 3 oz cream cheese
  • 1 ¼ cups almond flour
  • 1 egg

For the Beef Filling:

  • 1 lb ground beef
  • ½ cup chopped onion
  • ¼ cup chopped green olives (optional but recommended!)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • ⅓ cup salsa of choice

Step-by-Step Instructions

Step 1: Prepare the Beef Filling

  1. Heat 1 tbsp olive oil in a large skillet over medium heat.
  2. Add the chopped onions and sauté for 2-3 minutes until slightly softened.
  3. Add the ground beef and break it up with a spatula.
  4. Season with chili powder, cumin, and smoked paprika.
  5. Cook until the beef is fully browned (about 7-8 minutes).
  6. Stir in the salsa and chopped green olives (if using).
  7. Remove from heat and set aside to cool slightly.

💡 Pro Tip: If there’s excess grease, drain the beef mixture before adding salsa to keep the filling from getting too wet.

Step 2: Make the Fathead Dough

  1. In a microwave-safe bowl, add:
    • 1 ½ cups mozzarella cheese
    • 3 oz cream cheese
  2. Microwave for 1 minute, stir, then microwave for another 1 minute until fully melted.
  3. Mix well until smooth.
  4. Add 1 egg and 1 ¼ cups almond flour, then mix thoroughly until a dough forms.

💡 Pro Tip: If the dough is too sticky, refrigerate for 15 minutes or sprinkle with extra almond flour.

Step 3: Roll & Cut the Dough

  1. Place the dough between two sheets of parchment paper.
  2. Roll it out to ¼-inch thickness using a rolling pin.
  3. Use a bowl or round cutter to cut circles from the dough.

💡 Pro Tip: If you have extra dough, roll it out again and repeat until all the dough is used.

Step 4: Assemble the Empanadas

  1. Lay out the dough circles on a parchment-lined baking sheet.
  2. Place 2 spoonfuls of beef filling on one half of each circle.
  3. Fold the dough over the filling, forming a half-moon shape.
  4. Press down the edges firmly to seal.
  5. Crimp the edges with a fork or roll slightly to secure the filling.

💡 Pro Tip: If the dough tears, wet your fingers slightly to patch it.

Step 5: Bake the Empanadas

  1. Preheat oven to 425°F (218°C).
  2. Bake the empanadas for 12 minutes, or until the edges start turning golden brown.
  3. Remove from the oven and let cool slightly before serving.

💡 Pro Tip: For extra crispiness, brush the tops with egg wash (1 beaten egg + 1 tbsp water) before baking!

Serving Suggestions

These Keto Beef Empanadas are delicious on their own but even better with dipping sauces!

🌶 Spicy Salsa – Adds a fresh, tangy kick!
🧄 Garlic Aioli – A creamy, garlicky sauce for dipping.
🥑 Guacamole – A perfect low-carb side option.
🥗 Keto Side Salad – For a complete meal.

💡 Pro Tip: Serve warm for the best taste and texture!

Storage & Reheating Tips

🧊 Storage:

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze in a single layer, then transfer to a ziplock bag for up to 3 months.

🔥 Reheating:

  • Oven: 350°F for 8-10 minutes.
  • Air Fryer: 375°F for 5 minutes.
  • Microwave: 30 seconds (not recommended for best texture).

💡 Pro Tip: Reheat in the oven or air fryer to keep the crust crispy!

Variations & Substitutions

✅ Cheesy Empanadas: Add ½ cup shredded cheese to the filling.
✅ Chicken Empanadas: Swap beef for shredded rotisserie chicken.
✅ Spicy Version: Add ½ tsp cayenne pepper for extra heat.
✅ Nut-Free Dough: Use coconut flour (⅓ cup) instead of almond flour.
✅ Dairy-Free Dough: Use dairy-free shredded cheese and coconut cream.

Nutritional Information (Per Empanada – Makes 8 Empanadas)

  • Calories: 406 kcal
  • Total Fat: 35g
  • Saturated Fat: 9g
  • Cholesterol: 89mg
  • Sodium: 479mg
  • Potassium: 324mg
  • Carbohydrates: 4g
  • Fiber: 3g
  • Net Carbs: 4g
  • Protein: 26g

💡 Note: Nutrition may vary based on ingredients and serving sizes.

Final Thoughts

These Keto Beef Empanadas are a flaky, savory, and satisfying way to enjoy Mexican or Argentinian flavors while staying low-carb. The fathead dough makes a perfect keto-friendly crust, while the seasoned beef filling delivers bold flavor in every bite.

Make a big batch for meal prep, freeze extras for later, and enjoy crispy, golden-brown empanadas anytime!

Would you like more keto-friendly empanada fillings? Let me know, and I’d love to share more ideas! 😊🥟🔥