Ultimate Keto Mexican Spicy Beef Empanadas

These Keto spicy beef empanadas will satisfy all your Mexican cravings! Each bite is bursting with flavor and with enough kick without it being too spicy. Of course, you can always adjust the spice level to your own liking. This Keto Cinco de mayo recipe makes a great party snack and will be enjoyed by the whole family too! Almond flour, egg, and melted mozzarella, plus a few other basic ingredients all combine to make the empanada dough also known as ‘fathead’ dough but the cream cheese is swapped out for psyllium husk. Mozzarella gives the dough elasticity to be easily handled and shaped without crumbling apart. These Cinco de mayo Keto appetizers are really simple to make and come together in a few easy steps. The only hands-on step is sealing the edges with all the delicious fillings inside, but it’s worth the effort and patience!

Can I make any substitutions?

Turnips are added to give structure and crunch to these empanadas, but they can be left out if preferred, or replaced with finely diced carrots or cauliflower rice.

Can I make this recipe vegan?

This recipe is naturally gluten-free and can be made vegan by substituting the ground beef for cauliflower rice, and the regular mozzarella with a vegan mozzarella substitute. Omit the egg and use Keto-friendly egg replacement.

What can I serve these Keto Spicy Beef Empanadas with?

Serve alongside other Mexican favorites such as guacamole, jalapeno poppers, and these Keto Mexican Shredded Chicken Tacos.

How to store these empanadas?

Store any leftover empanadas in an airtight container in the fridge for up to 5 days. To reheat, place on a baking tray in a preheated oven and bake until piping hot.

Net Carbs

3.7 g
Fiber

2.5 g
Total Carbs

6.3 g
Protein

15 g
Fats

15.1 g

213 cals

Quantity

Serving Size

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Psyllium seeds

2 tbsp
Tap water

6 tbsp
Almond flour

2 cup
Garlic, powder

1 tsp
Baking powder

0.5 tsp
Low-Moisture Shredded Mozzarella

2 cup
Raw egg

3 large
Olive oil

1 tbsp
Hamburger or ground beef, 90% lean

1 lb
Onion

0.5 cup, chopped
Red pepper

0.5 cup, chopped
Turnip, raw

0.5 cup, cubed
Garlic, fresh

2 clove
Tomato paste

1 tbsp
Oregano, ground

1 tsp
Cumin, ground

1 tsp
Paprika

1 tsp
Cayenne

0.5 teaspoon
Tomato, canned

0.5 cup

Step 1

Finely dice the onion and set it aside. Mince the garlic and also set it aside. Add 1 tablespoon of olive oil to a large pan over medium heat. Add the onion to the pan and saute until softened. Add the garlic and saute for a minute before adding the tomato paste and ground beef.
Step 2

Finely dice the red pepper and turnip and set them aside. Saute the beef until browned and any excess water has evaporated. Sprinkle in the oregano, cumin, paprika, cayenne pepper, sea salt, and a good grind of black pepper. Add the diced peppers and turnips and stir to combine.
Step 3

Add in ½ cup canned chopped tomatoes and stir through. The mixture should be moist but not overly wet. If you feel there is too much liquid, keep simmering until the mixture reduces. Remove from the heat and allow to cool.
Step 4

Add the psyllium husk and water to a small bowl. Stir, then set aside until a thick gel forms. In a large bowl, add the almond flour, garlic powder, baking powder, and sea salt. Use a whisk to mix the dry ingredients together. Set it aside. In another heatproof bowl, add in 2 cups of shredded low moisture mozzarella cheese. Microwave the cheese on high for 30-second bursts to melt and ensure the cheese doesn’t burn. Give it a stir and add in the psyllium gel and egg, loosely stir to combine, but don’t worry if it doesn’t.
Step 5

Make a well in the center of the dry ingredients. Pour in the melted cheese and egg mixture. Use your hands to squeeze and gather the ingredients to form a ball of dough. Take care as the cheese might still be hot.
Step 6

Preheat the oven to 400°F/ 200°C. Divide the dough into 16 equal portions and use a kitchen scale to help with this. Roll into balls between your palms and set them aside.
Step 7

Transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to ⅙-inch/ 4mm thickness. Peel back the top layer and scoop approximately 1.5 tablespoons of the beef mixture into the center of the dough.
Step 8

Hold the disc in the palm of one hand and gather the edges of the disc by pinching them together to seal. Use any leftover dough to seal any gaps or tears. Place on the baking tray and repeat with the remaining dough balls.
Step 9

Bake in the center of the oven for 18-20 minutes or until the tops and edges are golden and crisp. Serve immediately as they are with a dollop of guacamole or sour cream.