Ultimate Flakey Empanadas ๐Ÿ”ฅ gluten free & keto

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 nice ‘n flakey low carb pie crust!

Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree
Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree

Gluten Free & Keto Empanadas ๐Ÿ”ฅ

Extra Flakey!

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

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

Bonus: theyโ€™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!

Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree
Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree

The Deetsย ๐Ÿ”

Many of you already know and love our gluten free & keto cream cheese pie crust. Suuuper flakey and a breeze to make, weโ€™ve already used it anywhere from strawberry pop tartsย to quiche.

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.

And do keep in mind that as the filling expands while baked, it will crack your pastry slightly. Honestly donโ€™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 Iโ€™m just not into sacrificing taste and texture for looks.

Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree
Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree
Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree
Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree

Gluten Free & Keto Empanadas #keto #lowcarb #healthyrecipes #empanadas #glutenfree

Flakey Gluten Free & Keto Empanadas

Course: Entree, Main
Cuisine: Latin American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 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 nice 'n flakey crust!



For the pie crust

For the beef filling


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

  2. Make a batch of our all-butter flakey pie crust. 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, 6โ€“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, 15โ€“20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours

  5. Preheat oven to 375ยฐF/190ยฐC 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 1โ€ apart. Repeat with remaining rounds (youโ€™ll get about roughly 8 large empanadas out of a batch).

  7. Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25โ€“35 minutes.

Recipe Video

Recipe Notes

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
Flakey Gluten Free & Keto Empanadas
Amount Per Serving (1 empanada)
Calories 230 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Sodium 230mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Cheryl P says:

    I’ve noticed that this empanada recipe was re-released today as a new recipe, as well as your flakey pie crust was re-released last month as a new recipe. I’m wondering what has been changed in either recipe from when you originally posted them? I can’t figure it out, and don’t see that it’s identified in the new posting. For the pie crust especially, it would help me to know how it’s been changed because it’s become my go-to, but I never wrote the recipe down! :/
    Thanks! Cheryl

    • Paola says:

      Hi Cheryl! The filling of the previous empanadas was with leftover chili, and it was very requested by you guys to do a ‘from scratch quick’ filling, so I’ve republished it today with a brand new filling.

      And the pie crust was just the general post that got a makeover- the recipe is the same. Also I suffered an accident a couple months ago, so you guys have been getting less new posts than before. I’m getting back on my feet now, so brand new posts are coming next week (I just still need to figure video out, as my mobility is a bit impaired).

      xo and thanks so much for reading Cheryl, love reading your comments ;)!

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