Puerto Rican Keto Empanadas: A Low-Carb Take on a Traditional Recipe
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Ingredients:
165 grams (1 1/4 cup) of partially skimmed mozzarella cheese, or buy the block variety or pre-grated cheese. Remember that pre-grated cheese contains a small amount of starch.
2 eggs (1 for the dough and 1 to brush the empanadas before baking)
3/4 cup (95 grams) of finely ground almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon baking powder
For the filling:
Your choice of filling, such as ground beef, chicken, spinach, cheese, etc.
1 yellow onion, finely diced
1 can of crushed tomatoes or fresh diced tomatoes
Seasonings of your choice (I recommend adding some Puerto Rican-inspired seasonings, such as adobo, sazón, and sofrito)
Instructions:
Preheat your oven to 350°F (180°C).
Combine the mozzarella cheese, 1 egg, almond flour, garlic powder, onion powder, salt, and baking powder in a mixing bowl. Mix everything together until a dough forms.
Divide the dough into 8 equal pieces and shape each into a ball. Using a rolling pin or your hands, flatten each ball into a circle.
In a separate pan, prepare your filling according to the recipe. Brown the ground meat thoroughly and drain any excess fat if using. If using vegetables, cook them until tender.
Fill each dough circle with a spoonful of your cooked filling, leaving a small border around the edges.
Brush the beaten egg around the edges of the dough. Fold the dough over the filling to form a half-moon shape and seal the edges.
Place the empanadas on a baking sheet lined with parchment paper.
Bake the empanadas for 15-20 minutes or until the dough is golden brown.
Serve hot, and enjoy!