Tasty Low-Carb Beef Pockets

I've been wowing my low-carb friends with these baked keto empanadas for ages now. The magic is in the fathead dough – it feels just like the real thing but keeps carbs low. The meaty filling packs all the traditional tastes without the carb overload.

These started as an experiment for a dinner where folks had different food needs. Nobody could tell they were keto-friendly as they grabbed seconds. They've turned into the most asked-for item at our family get-togethers.

What You'll Need

• Ground beef: Forms your hearty filling base. Go for 85/15 meat-to-fat for the right mix of taste and juiciness.
• Onion and garlic: Build your flavor foundation. Grab fresh garlic for the brightest taste punch.
• Cumin and smoked paprika: Turn plain beef into something amazing. The smoky notes add richness that feels authentic.
• Mozzarella cheese: This makes your fathead dough work. Pick part-skim for better melting.
• Almond flour: Helps keep carbs down. Find blanched, fine-ground types for smoother dough.
• Cream cheese: Gives the dough its stretch. Let it sit at room temp first for easier mixing.

How To Make Them

Get Your Oven Ready:

Heat your oven to 350°F and put parchment on a baking sheet. Don't skip the parchment or your dough will stick badly.

Make Your Filling:

Pour avocado oil in a big pan over medium high heat until it starts to shimmer. Toss in ground beef and onion, breaking up meat chunks while cooking. It'll need about 4 minutes until fully browned. Pour off extra fat so your empanadas stay crisp.

Add Flavor:

Put the drained meat mix back in the pan with garlic, salt, pepper, cumin, and smoked paprika. Stir constantly for a minute to wake up the spices and bring out their oils. Your kitchen should smell amazing now. Take it off the heat and let it cool a bit.

Mix Your Dough:

Put mozzarella and cream cheese chunks in a microwave-safe bowl. Zap for 30 seconds, stir well, then another 30 seconds. You want totally melted, stretchy cheese. Work fast since the dough gets harder to handle as it cools. Mix in almond flour as best you can, then add egg and knead with your hands until it's smooth.

Shape Your Empanadas:

Roll the dough between two parchment sheets until it's ⅛ inch thick. Cut 3.5 inch circles using a cookie cutter or wine glass. Drop a big spoonful of filling on half of each circle, leaving space at the edges. Fold over to make half-moons and press edges tight. If it's sticky, wet your fingers to help seal them.

Bake Them Up:

Put your shaped empanadas on the lined baking sheet and bake for 10 minutes. Flip each one carefully and bake 8–10 minutes more until both sides look golden brown. Flipping helps them brown evenly and keeps the bottoms from getting soggy.

Cool Before Eating:

Let them sit for 10 minutes after baking. This cools the filling enough so you won't burn your mouth and lets the flavors come together better.

Pin it

I stumbled on the smoked paprika trick by accident. I grabbed the wrong jar once instead of regular paprika, and my husband couldn't stop raving about that batch. Now it's my must-have ingredient. That smoky hint really makes these taste like they came from a traditional kitchen.

Prep Ahead Tips

These keto treats work great for weekly meal plans. After they cool down completely, pop them in a sealed container in the fridge for up to 4 days. Want to keep them longer? Freeze them on a tray first until hard, then toss them in a freezer bag. This way they won't stick to each other when frozen.

Try Different Fillings

The beef filling tastes amazing, but don't stop there. The dough works with tons of other fillings too. Try some shredded chicken mixed with cream cheese and chopped jalapeños for a creamy kick. Cooked chorizo sprinkled with cotija cheese brings real Mexican flair. Don't eat meat? Cooked mushrooms with thyme and a splash of cream make a rich filling that everyone will love.

What To Serve With Them

These work as finger food but can be dinner too with the right sides. Pair them with a simple avocado and lime juice salad for a full meal. Having friends over? Set up different dips like cilantro lime sour cream, spicy tomato salsa, or fresh chimichurri sauce.

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These keto empanadas will be the hit of your next party, no matter who's coming!

Frequently Asked Questions

→ Can I make these keto pastry pockets in advance?

You can definitely prep the dough and meat filling separately and keep them in the fridge for a day. Just put them together and bake right before you want to eat them for the best taste. You can also freeze the fully baked pockets for up to 3 months and warm them up gently in the microwave at half power.

→ What can I use instead of beef in these pockets?

You can swap in ground pork, dark chicken meat, or ground turkey instead of beef. Don't use white meat chicken or turkey as they'll end up too dry. For a meatless version, try mixing mushrooms, spinach, and cheese together.

→ Why does my cheese dough stick to everything?

The dough gets sticky when the cheese is still too warm or if everything isn't mixed well. Let the mixture cool a bit before adding the egg, or stick the dough in the fridge for 10-15 minutes before rolling it out. Wet hands or working between sheets of parchment paper helps control the stickiness too.

→ How can I tell when the pastry pockets are done?

The pockets are ready when they turn a nice golden brown on both sides, which takes about 18-20 minutes total with a flip in the middle of baking. The outside should feel firm when you touch it and have a bit of crunch.

→ What dipping sauces go well with these keto pockets?

These pastries taste great with avocado-lime cream, no-sugar tomato salsa, or just sour cream mixed with fresh herbs. If you like it spicy, try some keto-friendly chipotle mayo or hot sauce. Just watch out for extra carbs in your dipping choices.

→ Can I swap coconut flour for almond flour?

Coconut flour won't work as a straight replacement since it soaks up way more liquid. If you need to use coconut flour, only use 1/4 cup instead of the 3/4 cup almond flour and think about adding another egg to keep everything moist enough.