My recipe for keto chorizo empanadas are crispy on the outside, loaded with bold flavor, and made completely without grains or refined flour.
If you’ve been missing empanadas on while on keto, you’re going to love this low-carb, gluten-free version.
Whether you're meal prepping for the week or looking for a crowd-pleasing keto meal or appetizer, these are a must-try.
This recipe was inspired by our Cuban keto ground beef empanadas that is well-loved.
Why You'll Love These Low-Carb Chorizo Empanadas
- Perfectly crispy yet tender grain-free dough
- Flavor-packed filling with bold chorizo and savory spices
- Only 3 net carbs per empanada
- Family-friendly and reheats beautifully
- Freezer-friendly for make-ahead convenience
Ingredients Needed
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The following is a list of ingredients you'll need to make these keto-friendly chorizo empanadas. Note that the full printable recipe card is at the bottom of the page.
Keto Empanada Dough
- Almond flour and coconut flour for structure and fiber
- Mozzarella cheese for elasticity to help mimic gluten
- Butter and eggs for richness and binding
For the pastry, we’ve turned to our favorite keto crust, a low-carb spin on the popular fathead dough.
If you’ve come across this viral dough before, you know it uses melted mozzarella cheese to create a stretchy, pliable texture that mimics the structure gluten provides in traditional baking.
Building on that concept, we’ve adapted the method to create a reliable, pastry-style dough that works beautifully for keto empanadas.
Mexican Chorizo Filling
- Mexican chorizo or spicy Italian sausage alternative
- Onion, garlic, tomatoes, and vinegar for balance
- Simple pantry spices that create depth of flavor
How to Make These Gluten-Free Chorizo Empanadas
Start by making the dough. In a medium bowl, whisk together the almond flour, coconut flour, and salt, then set it aside.
Melt the unsalted butter and quickly stir it into the dry ingredients, followed by the whole eggs.
In a separate bowl, melt the shredded mozzarella cheese in the microwave for about 90 seconds, stirring halfway through to ensure even melting.
(Alternatively, you can melt the cheese using a double boiler.) Add the melted mozzarella to the flour mixture and knead everything together until a cohesive dough forms.
It’s helpful to knead the dough between two sheets of parchment paper to prevent sticking. Once combined, flatten the dough into a disk, wrap it in parchment, and place it in the freezer for 15 minutes to firm up.
Mexican Chorizo Empanada Filling
While the dough chills, make the chorizo filling. In a large skillet over medium heat, warm the olive oil and add the diced onions. Sauté until softened, then add the chorizo, chopped tomatoes, minced garlic, apple cider vinegar, and spices.
Cook the mixture, breaking up the sausage with a spoon, until the meat is fully browned and cooked through. Remove from heat and allow it to cool slightly.
Once the dough is chilled, roll it out between two sheets of parchment paper to about ¼ inch thick.
Use a round cutter or mason jar lid (approximately 3.5 inches in diameter) to cut out circles.
Gently press each dough circle in the palms of your hands to shape and soften. Add a small spoonful of the chorizo filling to the center of each circle, then fold in half to create a half-moon shape.
If the dough cracks, use your fingers or small bits of extra dough to patch and smooth over any tears — it’s very forgiving.
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Baking The Empanadas
Place the assembled empanadas on a parchment-lined baking sheet. In a small bowl, whisk one egg with a teaspoon of water to create an egg wash, then brush the tops of the empanadas with it.
Use a fork to crimp the edges for a classic look and extra seal. Bake in a preheated 375°F oven for 20 to 25 minutes, or until the crust is golden brown and firm to the touch. Serve warm and enjoy!
Store any leftovers in the refrigerator for up to 3 days.
Freezing Unbaked Empanadas, For Meal Prep
You can also freeze unbaked empanadas for up to 6 weeks. To bake from frozen, place them directly on a baking sheet and bake at 375°F for 30 to 35 minutes, or until golden and cooked through.
Pro Tips for Success
- Dough too soft? Chill again for easier handling
- Fixing cracks: Use fingers or small dough patches
- Don’t overfill to avoid tearing the dough
- Use parchment paper to prevent sticking and ease cleanup
- This recipe uses Mexican chorizo, not the cured Spanish variety. Mexican chorizo is a fresh, raw sausage that needs to be fully cooked, similar to ground meat. It’s packed with bold flavors from spices like paprika, ancho chili powder, cumin, oregano, and garlic.
Variations & Substitutions
- Can’t find Mexican chorizo? Try hot Italian pork sausage with added smoked paprika.
- Swap the pimento olives for pickled jalapeños or green chiles for extra heat
- Serve with a dollop of sour cream or our spicy cilantro garlic sauce
Tag Us
I sure hope you give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
Be sure to also visit our Keto Hispanic Food page for more Latin recipes!
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Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
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Keto Chorizo Empanadas, Gluten-Free
These keto chorizo empanadas are low in carbs, gluten-free and perfect for meal prep, and just 3 net carbs each!
Ingredients
Empanada Gluten-Free Dough
- 1 cup unsalted butter, melted
- 2 cups shredded mozzarella cheese
- 1 cup of finely milled almond flour
- ½ cup of coconut flour
- 2 eggs, room temperature
- 2 teaspoons salt
Chorizo Filling
- ½ pound of Mexican pork chorizo, casings removed
- 2 tablespoon of olive oil
- 1 small onion, finely chopped
- ½ cup of diced canned tomatoes
- 1 tablespoon of apple cider vinegar
- ¼ cup of chopped pimento stuffed olives
- 2 minced garlic cloves
- ¼ teaspoon of cumin powder
- ½ teaspoon of dried oregano
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
Egg Wash
- 1 egg
- 1 teaspoon of water
Instructions
- Start by making empanada dough: In a medium-sized bowl, combine the coconut flour, almond flour, salt and set aside.
- Melt the unsalted butter and set it aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the whole eggs and combine.
- In a separate bowl, melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands.
- Flatten the dough into a disk wrap in parchment paper and place in the freezer for 15 minutes to chill.
- Preheat oven to 375 degrees and proceed to make the chorizo filling.
- Chorizo Filling: In a large skillet add the olive oil, diced onions, chorizo, chopped tomatoes, minced garlic, vinegar and spices. Cook, breaking up the sausage until the pork is fully cooked. Set it aside and allow to cool.
- Once the dough has chilled, roll it out into a large rectangle about ¼" thick. Cut out your empanadas using a mason jar lid or a 3.5" round circle cutter.
- Lightly press the circle of dough in the palm of your hands, moving from hand to hand like making tortillas. Add one small spoonful of chorizo filling in the center and gently fold in half. If the dough breaks, you can gently press it back together or take small pieces of softened dough and place them on any large cracks. This dough mends easily. Just be gentle.
- In a small bowl, whisk one egg and a teaspoon of water and set aside. This will be your egg wash.
- Place on your lined baking sheet, press the tines of a fork along the edge of the keto empanada and brush with the egg wash. Bake for 20 to 25 minutes until the crust is golden brown. Serve warm.
- Store leftovers in the refrigerator for up to 3 days.
Notes
The dough will most likely crack when folding them but you can repair them easily. The dough is very forgiving. For small cracks you can use your finger to gently smooth them. For large cracks you can simply add some more of the dough to repair them.
If the dough gets too soft you can place it back in the refrigerator for a few minutes to make it more manageable again.
The unbaked empanadas can be frozen for up to 6 weeks. Just store the unbaked empanadas in a freezer safe container that allows enough room for them not touch. Once ready to enjoy you can bake them straight from the freezer. Bake the frozen empanadas for 30-35 minutes or until golden brown.
The recipe makes 18 empanadas and the nutrition facts reflect a serving as one so that you can decide how many you can consume based on your personal keto macros.
If you cannot easily source Mexican chorizo, you can swap it out for hot Italian pork sausage.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 32.9gSaturated Fat: 16.7gCholesterol: 109mgSodium: 220mgCarbohydrates: 4.8gNet Carbohydrates: 3gFiber: 1.8gSugar: 1.2gProtein: 7.9g
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