Keto Diet


You’re going to love these Flavorful KETO EMPANADAS are made with Fathead dough and a tasty ground beef filling. They taste amazing!

You’re going to love these because they are are so good! I make them for my family once a month. T


Onion, garlic, ground beef, and spices – delicious, very flavorful filling

Fathead dough is a dough made from almond flour, cream cheese, and shredded mozzarella.

You’re going to be impressed with how well it bakes, puffed and golden and tender! Miracle keto dough.



  • ▢2 tablespoons avocado oil
  • ▢½ lb. lean ground beef (85/15)
  • ▢1 small onion, finely chopped (4 oz)
  • ▢1 teaspoon minced fresh garlic
  • ▢½ teaspoon salt
  • ▢¼ teaspoon black pepper
  • ▢½ teaspoon ground cumin
  • ▢½ teaspoon smoked paprika


  • ▢ (6 oz) 1 ½ cups shredded part skim mozzarella cheese
  • ▢1 oz cream cheese, cubed
  • ▢ (3 oz) ¾ cup blanched finely ground almond flour
  • ▢1 large egg


  1. Preheat oven to 350 degrees F. Line a baking sheet(rimmed) with parchment paper.
  2. Heat oil in skillet, over medium-high temp. Add the onion and beef and heat, into small pieces, stir to break down the beef , until beef is no longer red, about four mins. Drain.
  3. To the skillet, return the drained beef mixture. Add the smoked paprika, salt, pepper, cumin and garlic. Cook, stirring, one more min. Take it out from heat and put it aside.
  4. In a microwave safe bowl, put mozzarella, to make the Fathead dough. Put cubed cream cheese on top. Microwave for thirty secs. By using a rubber spatula, Stir, then microwave for thirty more secs. Stir again, then mix in the almond flour – dough won’t come together yet.
  5. With the spatula, add the egg and mix well, then work the batter into slightly sticky, elastic, smooth dough by using hands.
  6. Between 2 parchment sheets, place the Fathead dough, and roll to ⅛-in. thickness. Using a cookie cutter, cut as many 3.5-inch circles. Re-roll the scraps. Cut more circles. Make about twelve circles.
  7. On the prepared baking sheet, place the dough circles. On one half of each circle, place a heaping tbsp. of the beef mixture, leaving a ½-in. border, then to make a half-circle, fold the dough over and pinch the edges closed.
  8. Bake the empanadas for ten mins. Turn them over, and bake 8-10 mins longer, until it turns golden brown. Cool for ten mins before serving.


Serving: two keto empanadas | Calories: 293kcal | Carbohydrates: 6g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Sodium: 378mg | Fiber: 2g | Sugar: 2g

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