20 February 2019

Keto Empanada Dough

Print Friendly and PDF

This recipe is actually only for the empanada dough vs filling, but it's so crispy and tasty that you almost can't go wrong! I used a mixture of ground beef, tomato sauce, peppers, chives and seasonings as the filling. Of course you can also use chorizo, etc. How much filling you need really depends on how big your empanadas are (since obviously larger empanadas can hold more filling). For 15 of my 3.5" diameter empanadas, I needed roughly 2.5 cups of filling.


2.5 cups low-moisture part-skim shredded mozzarella
1 cup lupin flour (I use the Lupina brand)
2 large eggs
2 tsp baking powder
2 tsp Italian seasoning
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 tsp xanthan gum 


1) Pre-heat oven to 350 degrees.

2) In a large microwavable bowl, melt the shredded mozzarella. (I cook and stir in intervals to avoid burning). 

3) Mix in the lupin flour, eggs, baking powder, Italian seasoning, onion powder, salt, pepper and xanthan gum. This will take some stirring, but try to get the dough uniform throughout. (If you're having trouble, pop it back in the microwave for 15 seconds or so and it should make it easier.)

4) Roll out the dough between 2 sheets of wax paper, and use a cookie cutter to cut out circles. (My cookie cutter was roughly 3.5", and I got 15 empanadas out of it).

5) Spoon (cooked) filling onto one side of the dough circle. Repeat with all dough circles.

6) Fold over other half of the dough.

7) Use a fork to press down dough edges together.

8) Put empanadas on a non-stick baking sheet.

9) Cook for about 5 minutes on each side and then on broil for about 1 minute on each side or until golden.

10) Enjoy!

Picture Instructions:

Nutrition Facts:

Post a Comment

Whatsapp Button works on Mobile Device only

Start typing and press Enter to search