Empanadas (low carb) (Edit recipe)

For any you folks out there living the “low carb” life and thought you’d never be able to enjoy an empanada again – brace yourself for the goodness! I even had a local friend try these who has been following a keto meal plan for the last year – they totally passed the “yummy” test! Don’t stop at having these for a treat though. You could get really creative and enjoy them with a savory filling and make a meal out of them. In fact if you’re all in on the low carb/keto train, go crazy and add some cheese!

30 minutes

18 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	63
Fat:	3 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	25 g
Sodium:	206 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

empanada dough

.5 cup Almond Flour
.5 cup Otto’s Naturals Non-GMO Cassava Flour
.25 cup Pork Panko
.75 tsp Redmond Real Salt
.25 tsp Ground Cinnamon
1 Tbsp Lard, organic
1 whole Egg, room temperature, whisked
.25 cup Water, room temperature

filling

6 oz Organic Raspberries
4-6 pinch Stevia Glycerite, 4-6 drops of liquid (opt)
.125 tsp Redmond Real Salt
.125 tsp Otto’s Naturals Non-GMO Cassava Flour

egg wash

1 whole Egg Yolk
1 Tbsp Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425° and line a baking sheet with parchment paper. You will also need 2 – 8″ squares of parchment to facilitate folding the empanada.
In a medium bowl, add flours, pork panko, salt and cinnamon. Toss with a fork until well combined.
Add lard to dry ingredients, using your fingers, work in until all lard is well incorporated. Pour in whisked egg and stir together with a small wooden spoon or alternately work in with your fingers until well combined. Pour in water, stirring together with small wooden spoon then work in with your hands to form a nice smooth dough ball. Let it set for 5 minutes covered with plastic.
Divide dough into 8 balls and place back in bowl keeping covered with plastic.
Prepare filling by placing raspberries in a small bowl. Add stevia (if using) salt and flour. Toss with a fork so all berries are coated, set aside.
Take one ball of dough and place between two pieces of parchment. Use a flat bottom plate and press straight down on the dough to form an approximate 4″ small circle, roughly ⅛-⅜” thick. Peel top parchment off, leaving circle on parchment square.
Place approximately 3-5 raspberries (depends on their size) in the center of the circle of dough. Using the parchment, fold circle in half so edges meet then press to seal. Finish edges as desired and place on prepared baking sheet. Repeat with remaining dough balls.
Prepare egg wash, by combining egg yolk and milk in a small cup, whisking til well combined. Carefully brush tops of each empanada with egg wash and cut small slits in the top (so fruit can vent) and bake for 18-20 minutes or until golden and fruit is bubbly.
Best served warm!