How to Make Beef & Olive Keto Empanadas with Almond Flour Crust
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Preheat oven to 375°F (190°C). Mix almond flour, coconut flour, baking powder, and salt. Cut in butter until crumbly. Add egg and form dough, chilling for 20 minutes.
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Heat olive oil in skillet. Cook onion until translucent. Add beef, cumin, paprika, and cook through. Stir in tomato paste, olives, and chopped egg.
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Divide dough into 6 balls. Roll each into a 4-inch circle between parchment.
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Spoon filling onto each round. Fold and seal edges. Place on baking sheet.
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Bake 18-20 minutes, until golden. Cool 5 minutes before serving.
Pro Tips for Perfect Beef & Olive Keto Empanadas with Almond Flour Crust
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of almond flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Beef & Olive Keto Empanadas with Almond Flour Crust?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Beef & Olive Keto Empanadas with Almond Flour Crust?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for almond flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.