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(Suuuper Flaky!) Keto Empanadas 🔥 gluten free & grain free

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 low carb pie crust!

Gluten free and Keto empanadas on a baking tray
Gluten Free & Keto Empanadas (with a super flaky pie crust!)

Gluten Free & Keto Empanadas

Suuuper Flaky!

That’s right, empanadas are a beautiful Argentinian delight, which we’ve adopted here in Mexico as our own (a no-brainer!).

This version, however, is a bit more on the traditional Argentinian side; with the addition of green olives being non-negotiable!

Bonus: they’re very filling! So you can easily get 8 empanadas out of a batch of dough (they’re not very big traditionally), bake them up, freeze, and warm up as needed.

Alternatively, they also freeze quite well unbaked. So if you’re all about fresh empanadas, simply bake them straight from them freezer when the need (i.e. desire) arises.

Bonus numero dos: they’re easy. The filling is stupidly simple (like most great things in life!), and while working with the pie crust does take a little practice- freshly made empanadas are hard to beat! 

Brushing unbaked keto empanadas with egg wash
Gluten Free & Keto Empanadas (with a super flaky pie crust!)

The Deets

Many of you already know and love our gluten free & keto pie crust. Suuuper flaky and a breeze to make, I’ve already used it anywhere from strawberry pop tarts to quiche and numerous keto pies (think pumpkin and ‘apple’!!). 

The one trick is to work quickly and in a cool place. And if at any moment the dough feels unmanageable, simply pop it in the freezer for 10-15 minutes.

Note: a few of you have reported back that using an ‘empanda press‘ to handle the dough makes the process absolutely seamless (and I’m dying to try!).

And do keep in mind that as the filling expands while baked, it will crack your pastry slightly. Honestly don’t sweat it, as the only way around this would be to increase the xanthan gum to make up for the lack of gluten. But that would mean less flakiness, and I’m just not into sacrificing taste and texture for looks.

Freshly baked keto empandas on a baking tray
Gluten Free & Keto Empanadas (with a super flaky pie crust!)
Gluten free and Keto empanadas on a baking tray

Flaky Gluten Free & Keto Empanadas

Course: Entree, Main
Cuisine: Latin American
Keyword: gluten free empanadas, keto empanadas
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8 empanadas
Calories: 230 kcal

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!

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Ingredients

Special equipment

For the pie crust

For the beef filling

Instructions

  1. See recipe video for guidance on the pie crust!

  2. Make a batch of our keto pie crust and chill while you make the filling.

  3. Heat olive oil in a large pot over high heat. Cook beef, breaking it up with a spoon, until browned but not completely cooked through. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

  4. Reduce heat to medium and cook onion and bell pepper, stir- ring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and reserved beef along with any accumulated juices to pot. Stir in sug- ar and season to taste with salt and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours

  5. Preheat oven to 375°F/190°C and line a baking tray with a mat. 

  6. Roll out dough between parchment paper and cut out 8 rounds. Place 2-3 tablespoons filling (depending on the size of your em- panadas) in the center of each round and top with a couple olive halves. Fold round over filling and pinch edges to seal, using a fork to crimp the edges. Transfer empanada to prepared tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about roughly 8 large empanadas out of a batch).

  7. Note: a few of you have reported back that using an 'empanda press' to handle the dough makes the process absolutely seamless (and I'm dying to try!).

  8. Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Recipe Video

Recipe Notes

*An easier alternative for the dough would be to use our famous Crazy Keto Dough (takes 15 minutes to whip up!). Think a bit of an empanada 'hot pocket' sorta thing (I've done it when feeling a tad bit lazy and works the charm!). 

The filling can be made 3 days ahead and the unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Nutrition Facts
Flaky Gluten Free & Keto Empanadas
Amount Per Serving (1 empanada)
Calories 230 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Sodium 230mg10%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

45 comments

  1. Caroline says:

    I rarely leave comments but had to in this case. I’ve followed a keto diet for several years now and usually just stick to whole foods instead of baking with flours etc. I absolutely loved the empanadas I had in Chile back in 2016, before changing my diet. So I purchased xantham gum for the first time so that I could make this recipe.
    The dough is tricky to work with (I rolled out and cut quickly and in batches, keeping the unused portion in freezer) and the empanadas were time-consuming to make, but it’s SO worth the effort. Both the filling and the crust are delicious!!! And they passed the true test – my husband and daughter both LOVED them and wanted more. (they are not on a keto diet and eat grain-based flours) The crust is tender and flaky and so good, and the filling is delicious. (one change to filling – I used finely chopped fresh jalapeno instead of cayenne pepper)
    I tried using an empanada press and it was a disaster. Despite my dough being well-chilled, it completely stuck to the press and made a mess. So I just used the press to cut the circles and pressed the filled empanadas by hand, crimping with a fork.
    I can’t wait to make some berry hand pies now. Thank you, Paola!! 🙂

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