Chilean Keto Empanadas

If you are looking for some Chilean Keto Recipes to try, then these Chilean empanadas should be the first on your list. Empanadas are ground beef-filled heavenly pastry pockets made with buttery dough. They originate from Latin America and have many versions depending on the country. In this recipe, we will be exploring the Chilean empanadas, but of course, a Keto-friendly version.

What differentiates a Chilean empanada from others is its filling. The filling consists of cooked ground beef, black olives, raisins, and hardboiled eggs. For our Keto version, we are omitting the raisins since they are high in carbs and sugar.

How to make low-carb empanada dough?

This low-carb dough is just as flaky and delicious as regular empanada dough. It is made of almond flour, coconut flour, cold butter, and cream cheese processed until crumbly, then combined with an egg. This dough is very delicate and must always stay cold. You must handle it with absolute care, work with it in a cool room, and chill it every time it starts cracking.

Can you prepare these Keto pockets ahead of time?

You can prepare the dough and the filling one day ahead, store it in the fridge, and fill them the next day. You can also form the empanadas, place them on a baking sheet lined with parchment paper, and freeze them. Once frozen, you can put them in an airtight container and store them for up to 3 months.

What to serve with these low-carb pies?

Chilean empanadas are traditionally served with a dip called pebre, which happens to be Keto-friendly. You can also eat them with other low-carb dips or salsas such as chimichurri, salsa verde, or our creamy Keto guacamole salsa: https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:9656cb2088e34a21a02e5c4e39c3be22

Net Carbs

3.5 g
Fiber

3.4 g
Total Carbs

6.9 g
Protein

19.5 g
Fats

27.7 g

350 cals

Quantity

Serving Size

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Almond flour

0.5 cup
Coconut flour

3 tbsp
Xanthan Gum, Baking & Cooking Aid

0.25 tsp
Salt

0.75 tsp
Lemon juice

1 tsp
Unsalted butter

50 g
Cream cheese

2 tbsp
Raw egg

2 large
Oil

1 tbsp
Red onion

0.25 small
Garlic

1 clove
Ground beef

250 g
Cumin, ground

0.5 tsp
Paprika

2 tsp
Chili powder

0.25 tsp
Black olives

0.25 cup, sliced

Step 1

Add the almond flour, coconut flour, xanthan gum, ¼ tsp salt, and lemon juice to a food processor. Pulse until combined. Add the cold butter and cream cheese, and pulse again until the mixture crumbles.
Step 2

Whisk one egg, and add ¾ of it to the food processor, reserving the remaining for later. Pulse just until the dough comes together. Scrape the dough out of the food processor and transfer it onto a large piece of plastic wrap.
Step 3

Wrap the dough and press to flatten it. Gently shape it into a square. Refrigerate for at least one hour.
Step 4

Meanwhile, to make the empanada filling, heat the oil in a skillet over medium heat. Finely chop the onion, and add it to the pan. Cook for 2-3 minutes until fragrant and translucent. Mince the garlic, add it in, and cook it for 1 minute.
Step 5

Raise the heat to high, then add the beef. Cook the beef until browned, stirring and breaking it constantly using a wooden spoon. Mix in the cumin, paprika, chili powder, and ½ tsp of salt.
Step 6

Take the skillet off the heat. Roughly chop the black olives and stir them in. Set the filling aside to cool.
Step 7

Fill a small pot with water and add the other egg. Let the egg boil for 7-8 minutes. Run the egg under cold water, deshell, and slice it. Set aside.
Step 8

Preheat your oven to 350 Fahrenheit, and line a baking sheet with parchment paper. Take the dough out of the fridge, and place it between 2 pieces of baking paper. Working fast, roll out the dough until ¼ inch thick.
Step 9

Use a bowl or a 6-inch cutter to cut 5 circles. Gently remove the remaining dough in between the circles and discard of it. Cut the parchment around the dough pieces into 5 squares for easier handling. Place in the fridge for 15 minutes.
Step 10

Take the dough circles out of the fridge, and place them on the counter to start assembling. Add 1 slice of boiled egg to one half of the dough, and add one tbsp of the beef mixture on top of it.
Step 11

Fold the dough over the filling, and use a fork to secure the edges. Repeat with the remaining 4 . If the dough cracks at any point, place it in the fridge or freezer for a couple of minutes.
Step 12

Carefully transfer the unbaked empanadas onto the baking sheet. Brush their surface with the remaining egg from earlier. Bake for 25-30 minutes until golden brown.
Step 13

Transfer to a serving plate, and garnish with fresh herbs. Serve them warm with your choice of Keto dip or salsa.