Keto Ground Beef Empanadas

These keto ground beef empanadas are a delicious low-carb twist on a classic Cuban favorite. They feature a tender almond flour empanada dough filled with savory keto Cuban picadillo and baked until golden brown.

If you have ever missed enjoying empanadas while staying keto, this recipe is going to make you very happy. It gives you all the familiar flavor of a traditional beef empanada without the wheat flour or extra carbs.

This recipe is also a wonderful way to use leftover keto picadillo. The seasoned ground beef filling tucks beautifully inside the low-carb dough, making these empanadas perfect as an appetizer, snack, or even a light meal.

At only 3.1 net carbs per empanada, they are a great option when you want something comforting, nostalgic, and still keto-friendly.

Low-Carb Empanadas With Cuban Flavor

Empanadas are little hand pies traditionally made with pastry dough and filled with a savory or sweet filling. In many Latin homes, they are a beloved comfort food, and every country has its own version.

Here in Miami, Cuban beef empanadas filled with picadillo are especially popular. That classic combination of seasoned ground beef, tomatoes, olives, peppers, and spices is what inspired this keto version.

Instead of using a traditional flour-based empanada dough, this recipe uses a keto pastry dough made with almond flour, coconut flour, mozzarella cheese, butter, eggs, and salt.

The result is a gluten-free empanada that bakes up golden, holds the filling well, and gives you that hand-pie experience without the carb overload.

In our family, empanadas are a little extra special. I have many fond memories of my Abuela making empanadas year-round for us all to enjoy. She made the best empanadas!

Abuela's empanadas were so good that both she and my mom started their own small business making empanadas in their tiny kitchen decades ago! The business was so successful, they couldn't keep up with the demand!

So, growing up hearing these stories and enjoying empanadas, I knew I had to create a keto version that we could all still enjoy. These low-carb Cuban empanadas are actually baked, making them much easier to cook.

Why You'll Love These Keto Empanadas

These keto ground beef empanadas are perfect when you want something that feels special but is still doable in your home kitchen.

You'll love that they are:

• Keto-friendly and low in carbs
• Gluten-free
• Baked instead of fried
• Made with almond flour & coconut flour empanada dough
• Filled with flavorful keto Cuban picadillo
• Great for using leftovers
• Freezer-friendly before baking
• Perfect for appetizers, snacks, or a light meal

They do take a little patience because keto dough is more delicate than regular dough, but don't let that stop you. The dough is forgiving, and any small cracks can be gently patched before baking.

The Secret To Keto Empanada Dough

The key to making a low-carb empanada dough that holds together is using a fathead-style dough.

Fathead dough is popular in keto baking because melted mozzarella cheese helps give the dough stretch and structure. Since almond flour and coconut flour do not contain gluten, the cheese helps mimic some of the flexibility you would normally get from wheat flour.

This keto empanada dough uses:

• Finely milled almond flour
• Coconut flour
• Melted butter
• Eggs
• Shredded mozzarella cheese
• Salt

The almond flour gives the dough a tender texture, while the coconut flour helps absorb moisture and gives the dough a little more structure. The mozzarella helps bind everything together so the dough can be rolled, cut, filled, and folded.

For best results, make sure you chill the dough before rolling it out. This step makes a big difference because it helps the butter and cheese firm up, making the dough much easier to handle.

Ingredients Needed For Keto Ground Beef Empanadas

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The following is a list of ingredients you'll need to make these low-carb ground beef empanadas. Note that the full printable recipe card is at the bottom of the page.

For The Keto Empanada Dough

• Almond flour choose finely milled
• Coconut flour
• Unsalted butter, melted
• Eggs, room temperature
• Shredded mozzarella cheese
• Salt
• Picadillo

For The Egg Wash

• Egg
• Water

For The Ground Beef Filling

• Keto Cuban picadillo

The picadillo should be fully cooled before adding it to the dough. Warm filling can soften the keto pastry dough too quickly, making it harder to fold and seal.

Best Filling For Keto Beef Empanadas

For this recipe, I use keto Cuban picadillo because it is flavorful, saucy without being too wet, and full of classic Latin flavor.

Picadillo is a seasoned ground beef dish typically made with tomatoes, peppers, onions, garlic, olives, capers, cumin, oregano, and other savory ingredients. It is one of those recipes that tastes even better the next day, which makes it perfect for empanadas.

Using leftover picadillo is also a great way to stretch one recipe into another meal. Make a batch of keto Cuban picadillo for dinner, then reserve some to make these low-carb empanadas later in the week.

You can also try these with other keto-friendly fillings, such as:

• Keto Mexican picadillo
• Keto Moroccan picadillo
• Taco-seasoned ground beef

Just be sure the filling is cooked, cooled, and not too wet before using.

I also have a keto chorizo empanadas you might want to try!

How To Make Keto Ground Beef Empanadas

Start by preparing your keto Cuban picadillo and allowing it to cool completely. You can make the filling a day or two ahead and keep it in the refrigerator until you are ready to assemble the empanadas.

To make the keto pastry dough, combine the almond flour, coconut flour, and salt in a medium bowl. Add the melted butter and mix quickly. Then add the eggs and combine.

In a separate microwave-safe bowl, melt the mozzarella cheese until it is fully melted and easy to stir. Add the melted mozzarella to the flour mixture and knead the dough until the cheese is well incorporated.

The easiest way to do this is between two sheets of parchment paper so the dough does not stick to your hands.

Flatten the dough into a disk, wrap it in parchment paper, and chill it in the freezer for 15 minutes. You can also chill it in the refrigerator for about 30 minutes if you prefer.

Once the dough has chilled, roll it out to about ¼ inch thick. Cut out circles using a mason jar lid, round cookie cutter, or a glass that is about 3.5 inches wide.

Place a small spoonful of cooled keto picadillo in the center of each dough circle. Gently fold the dough over the filling to create a half-moon shape.

If the dough cracks, simply press it back together with your fingers or patch it with a small piece of extra dough.

Place the empanadas on a parchment-lined baking sheet. Use the tines of a fork to press and seal the edges. Brush the tops with egg wash, then bake until the crust is golden brown.

Allow the empanadas to cool slightly before serving. The filling will be hot, and the dough will firm up a little more as it rests.

Place them on your parchment-lined baking sheet, and use the tines of a fork to press the edges and seal them.

Then you'll brush them with egg wash and bake them for 20 to 25 minutes, until golden brown.

Tips For The Best Keto Empanadas

Keto empanada dough is not difficult, but it does behave differently than traditional wheat dough. These tips will help you get the best results.

Use Finely Milled Almond Flour

For the best texture, use finely milled almond flour, not almond meal. Almond meal is coarser and can make the dough more crumbly.

Chill The Dough

Do not skip chilling the dough. A short chill time helps the dough firm up and makes it easier to roll, cut, and fold.

Work With Parchment Paper

Rolling the dough between two sheets of parchment paper keeps it from sticking and makes cleanup easier.

Don't Overfill The Empanadas

It can be tempting to add extra filling, but too much picadillo will make the dough harder to close. A small spoonful is all you need.

Patch Cracks Gently

Because keto dough does not have gluten, small cracks can happen. The good news is that this dough mends easily. Use your fingers to smooth small cracks or add a small piece of dough to patch larger ones.

Keep The Filling Cool

Warm filling will soften the dough quickly. For easier handling, make sure your picadillo is completely cooled before filling the empanadas.

Can You Fry Keto Empanadas?

This recipe was created as a baked keto empanada recipe, and that is the method I recommend. Baking keeps the process easier and helps the delicate low-carb dough hold its shape.

Traditional empanadas are often fried, but fathead-style dough is more tender than regular pastry dough. Baking gives you a golden crust without needing to handle the dough in hot oil.

How To Store Keto Empanadas

Store leftover keto ground beef empanadas in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in the oven or air fryer until warmed through. This will help bring back some of the texture in the crust. You can microwave them, but the dough will be softer.

Can You Freeze Low-Carb Empanadas?

Yes, these keto empanadas freeze well before baking.

Place the unbaked empanadas in a freezer-safe container with enough space so they do not touch. You can freeze them for up to 6 weeks.

When ready to enjoy, bake them straight from frozen until golden brown. They will need a little extra baking time.

This makes them a great recipe to prep ahead for parties, family gatherings, or busy weeks when you want something homemade and keto-friendly ready to go.

What To Serve With Keto Ground Beef Empanadas

These keto beef empanadas can be served as an appetizer, snack, or light meal. If you want to turn them into a complete keto dinner, pair them with simple low-carb sides.

Here are a few ideas:

• A green salad
• Sliced avocado
• Keto red cabbage slaw

They are also delicious served with a little hot sauce or a keto-friendly cilantro garlic sauce.

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