Baked Keto Beef Empanadas

Baked Keto Beef Empanadas

Empanadas, but the keto way… yay! Feel free to use shrimp, tofu or vegetables for the filling, it is your call.

Baked Keto Beef Empanadas

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Total Time 30 minutes
Servings 6


  • 3 cup shredded mozzarella
  • 4 oz cream cheese
  • 4 small egg
  • 2/3 cup coconut flour
  • 8 oz Ground beef
  • 18 slices pepperoni
  • 1 small onion ; chopped
  • 1 link chicken sausage
  • 1 cup marinara sauce ; Low Carb
  • fresh basil leaves ; chopped


  • Preheat oven to 400°F
  • Saute ground beef with salt, pepper and seasoning of your choice and put a side.
  • Saute onion in oil until it is soft and translucent. In same pan, add sausages and cook for 4-6 minutes, turning, until cooked through.
  • In a bowl, melt mozzarella with cream cheese in a microwave and stir every 30-40 sec to make sure it’s not burned.
  • Add eggs one at a time to the melted cheese mixture, stir well to fully incorporate. Note: if you have large eggs you might need to make sure that mixture is not runny.
  • Add coconut flour and knead well; be careful not to over knead
  • Split the dough in six portions. Cover your baking sheet with parchment paper and make six rounds with your hands.
  • On one side of each round put a bit of sauce (approx. 1 tsp), basil leaves, ground beef, pepperoni and sliced sausage. Cover with the other side of the round.
  • Place in oven and bake for 20 minutes or more. Cook time depends on the size and thickness of the empanadas; it is ready when top is golden brown.
  • FoodPals Tip: Serve it with green salad and use the marinara sauce leftovers for dipping.
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