One of the best ways to stay prepared on a keto lifestyle is to stock your freezer with meals that are both delicious and convenient. These keto empanadas are the perfect example of a make-ahead recipe that doesn’t sacrifice flavor. Each empanada is a satisfying hand pie filled with savory beef and wrapped in a flaky, buttery low-carb crust. Best of all, each one contains only 3 grams of net carbs, making them ideal for anyone following a ketogenic or low-carb diet.

Jump to Recipe Print Recipe

Empanadas are a beloved traditional dish throughout Latin America. You’ll often find them sold from street carts or served as a hearty lunch or dinner option. What makes empanadas so special is their versatility—you can fill them with nearly anything, from meats to vegetables to cheese. In many ways, they’re far superior to a hot pocket, because they’re bursting with bold flavors and wrapped in a rich, tender crust.

One of my favorite things about classic empanadas has always been the crust. It’s flaky, buttery, and melts in your mouth. When transitioning to a low-carb lifestyle, that was the one thing I didn’t want to give up. After experimenting in the kitchen, I finally created a keto-friendly empanada dough that delivers the same texture and taste as the traditional version—without all the carbs.

These keto empanadas truly feel like the real thing. The crust bakes up beautifully, while the filling is rich, savory, and slightly spicy. They’re perfect for family meals, parties, or quick weeknight dinners straight from the freezer.

Keto Empanada Dough

The dough for these empanadas is made using a classic fathead dough, which is one of the most popular low-carb dough alternatives. Fathead dough is known for being soft, pliable, and surprisingly flaky when baked. It works wonderfully for empanadas because it holds the filling well while still delivering that signature tender bite.

This dough is made with mozzarella cheese, cream cheese, almond flour, and baking powder. When melted and mixed properly, these ingredients come together to create a smooth and easy-to-work-with dough that rolls out beautifully.

A very important tip when making this dough is choosing the right almond flour. Always use finely ground almond flour, not almond meal. Almond meal contains pieces of almond skin, which can give your dough a gritty texture and affect the final result. Almond flour ensures a smooth, bakery-style crust that closely resembles traditional empanada dough.

Empanada Filling Ideas

While this recipe focuses on a beef filling, one of the best things about empanadas is their versatility. You can easily customize the filling to suit your tastes or what you have on hand.

Some great low-carb filling ideas include:

Thinly sliced beef
Shredded pork
Shredded chicken
Ground sausage
Cheese and vegetables

For this version, I used a flavorful combination of ground beef, onions, green olives, and Mexican-inspired seasonings. The olives add a subtle briny flavor that balances perfectly with the seasoned beef. If you enjoy spicy food, consider adding diced jalapeño peppers to the filling for an extra kick. This small addition takes the flavor to another level.

Low-Carb Beef Empanadas

The secret ingredient that truly elevates these keto empanadas is adobo seasoning. This seasoning brings warmth, depth, and authenticity to the beef filling. Growing up, I watched my grandmother season meats with Goya adobo, and she passed that tradition down to my mother—and now to me.

You can certainly make homemade adobo seasoning if you prefer, but store-bought versions like Goya or other brands work just as well and save time. I always keep adobo seasoning in my pantry because it’s incredibly versatile. It works beautifully on beef, chicken, pork, and even vegetables.

Try adding adobo-seasoned shredded chicken to lettuce wraps or salads for a quick and flavorful keto meal.

Beef Empanada Recipe and Freezing Instructions

One of my favorite things about this recipe is how freezer-friendly it is. I often make a large batch—sometimes even doubling the recipe—so I always have keto empanadas ready to go.

To freeze them properly, first bake the empanadas and allow them to cool completely. Once cooled, arrange them in a single layer on a baking sheet and place the entire sheet in the freezer. When the empanadas are fully frozen, transfer them to a freezer-safe, resealable bag. Stored this way, they will stay fresh for up to six months.

When you’re ready to eat, simply reheat them in the oven or air fryer until warmed through. This makes them perfect for busy days when you don’t have time to cook from scratch.

Empanada Filling Recipe Uses

This beef filling is incredibly versatile, so be sure to save the recipe for other meals as well. It works great as:

A dip served with cheese crisps at parties
A low-carb taco filling using large lettuce leaves
A quesadilla filling with low-carb tortillas or bread

Don’t be afraid to get creative and adapt it to your preferences.

Keto Empanadas Recipe

To make these keto empanadas, you’ll need a few simple ingredients for both the dough and the filling. The exact measurements and step-by-step instructions follow below, but the process is straightforward and beginner-friendly.

You’ll first prepare the beef filling, allowing it to cool slightly before assembling the empanadas. Next, you’ll make the fathead dough, roll it out, and cut it into circles. Fill each circle with the beef mixture, fold, seal, and bake until golden and flaky.

The end result is a batch of golden-brown keto empanadas that taste just like the classic version—without the carbs.

Once you try these, they’re sure to become a regular part of your keto meal rotation. They’re comforting, satisfying, and proof that low-carb eating doesn’t mean giving up your favorite foods.