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Super Flaky Low-Carb Empanadas



Empanadas are perfect as a midday snack or a happy hour appetizer. They suit every occasion with their savory taste and flaky texture. Most of us have wanted to grab one (or ten) off that passed app tray at a party, only to realize they are not low-carb or gluten-free. But hey, don't be sad, we have good news for you. Here is a low-carb, gluten-free, low-glycemic, keto- and gut-friendly empanada recipe. You can use any type of filling you want. We made these with ground lamb and Cuban seasoning from Joy Of Spices (check out her instagram page for amazing spice mixes and recipes @joyofspices).


Prep Time: 45 mins+Resting Overnight Total Cook Time: 50 mins Makes: 9 Serving Size: 1

Total Carbs: 7g Fiber:4g Net Carbs: 3g Protein: 11g Fat: 26g Cal: 300


Ingredients:


For the crust:

* 1 cup (96 g) Almond Flour

* 5 Tablespoon (40g) Coconut Flour

* 3 Tablespoon (15g) Whey Protein Isolate

* 1 Tablespoon (5g) Oat Fiber

* 1/2 teaspoon Baking Powder

* 1 teaspoon Xanthan Gum

* 1/4 teaspoon Kosher Salt

* 6 Tablespoon (80g) Butter, diced and chilled

* 2 Tablespoon (34g) Lard, chilled

* 1 Tablespoon ice cold water

* 1 Egg

* 2 teaspoon Apple Cider Vinegar


For the Ground Lamb Filling:

* 8 ounces Ground Lamb

* 1/3 medium Yellow Onion, diced small

* 1 Tablespoon Ghee, or olive oil, avocado oil, coconut oil

* 1 1/2 teaspoon Ground Cumin

* 1 teaspoon Paprika

* 1 teaspoon Dried Oregano

* 1/2 teaspoon Garlic Powder

* 1/2 teaspoon Kosher Salt

* 1/4 teaspoon Ground Black Pepper

* 3 Tablespoon Shredded Mozzarella (optional)

** 1 Egg for egg wash


Method:


For the Crust:

* Mix all dry ingredients in a bowl. Place in a food processor, add diced and chilled butter, chilled lard, and pulse until butter gets to pea size. Add egg and vinegar, pulse it a couple more times. add ice cold water 1 teaspoon at a time to adjust to consistency, and pulse until the dough comes together. Do not let the dough form into a ball. Do not over mix the dough. You should still see the butter pieces throughout the dough.