Wussup Towners. Today we are making keto friendly, low carb empanadas. We made our dough using the fathead dough method and stuffed them with beef, cheese, and jalapenos. This dough surprised me, normally anything made with almond flour sort of leaves an almondy aftertaste that can be overpowering to some. But this dough had no almond taste whatsoever. I can definitely see myself making this dough again for other items such as pizza, calzone, or maybe even biscuits. Thank you for watching!!!
Ingredients
- 1 lb of ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp coriander
Dough
- 2 oz cream cheese
- 1 1/2 cup mozzarella cheese
- 2 cups almond flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp garlic powder
Add ground beef to a skillet over medium high heat, and season the meat with salt, pepper, chili powder, garlic powder, onion powder, cumin, and coriander. Cook meat until browned 5-6 minutes. Once cooked set aside.
Add cream cheese and mozzarella cheese to a bowl and place in the microwave for 60 seconds to soften. Add in almond flour, egg, baking powder, and garlic powder. Mix well until it forms a dough ball. Roll out small portions of dough into a circle and fill half with a tablespoon of meat. fold over and close sealing with a fork.
Bake at 400 for 15-20 minutes. After baking, feel free to place the empanadas under the broiler to brown the top.
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