Keto Empanadas

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Fried keto empanadas are crazy good with this crispy, chewy crust and assortment of yummy fillings. If your keto diet is missing out, try this recipe for a dough that won’t get soggy or fall apart in the fryer.

Difficulty

Intermediate

Ingredients

  • 120 g (1 cup) almond flour
  • 85 g (5 oz) pork rinds 
  • 14 g (2 tbsp) konjac gum
  • 5 g (1 tsp) salt 
  • 150 g (3 each) eggs 
  • 190 g (1 ½ cup) mozzarella cheese
  • 100 g (½ cup) water 
  • 2 g (1 tsp) calcium hydroxide

Equipment

  • Food processor 
  • Baking sheet 
  • Empanada press 
  • Tortilla press / rolling pin

Timing

Active Time: 20 Minutes Total Time: 40 Minutes

Yield

10 Empanadas

  • Create Empanada Dough

    In a food processor add in pork rinds, pulse until they form a fine texture.
     
    Add in almond flour, konjac gum, and salt. Pulse again until mixed.
     
    Add in eggs one at a time until combined with the dry ingredients.
     
    In a microwave safe container, add in mozzarella cheese. Microwave in 30 second intervals until the cheese is melted. Add the melted cheese into the food processor and pulse again until the cheese is incorporated.
     
    In a small bowl combine water and calcium hydroxide, then pour the mixture into the food processor.
     
    Chef Note: Konjac is a glucomannan that can form thermo-reversible and thermo-irreversible gels. A mild alkali such as calcium hydroxide, will remove some of the acetyl groups and results in a heat stable gel when heating and cooling.
     

  • Roll and Press Empanadas

    Important: Once the dough is completed, rest the dough for 8 to 10 minutes. If you begin rolling right away, the dough will be too soft and crack. You will want to roll your dough right away after the 10 minute rest. You will have 30-40 minutes to work with the dough before the konjac reaction sets the dough completely. After this time, you the dough will be too stiff and not flatten in the press or with a rolling pin.
     
    Weigh out 60 gram balls (this will make 10 empanadas).
     
    Using a tortilla press (or a rolling pin) place the ball of dough between two pieces of plastic wrap. Flatten to about 1 cm thick.
     
    Transfer the flatten dough, with plastic wrap on one side to the empanada press. With the plastic wrap side down lay the dough on the press, add in a scoop of filling (your choice) and fold the empanada press together.
     
    Gently remove the empanada from the press and take it out of the plastic wrap. Lay on a parchment lined baking sheet. Repeat this process for all of your empanadas.
     

  • Fry Empanadas

    In a 350°F oven bake the empanadas for 20 minutes, half way through flip the empanadas to get golden brown sides.
     
    Chef Note: We find that frying these empanadas is the best way to enjoy them. They are perfectly crispy on the outside and soft on the inside. We don’t recommend baking or air frying them.
     
 
Summary
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Recipe Name
Keto Empanadas
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