Gluten Free/Ketogenic Empanadas
Here is a little gem that I can’t take any credit for, this was 100% Cody’s own creation: low-carb empanadas. If you aren’t familiar of what an empanada is, it’s traditionally a masa (corn flour) based folded into a portion of meats, cheese or both! My step mom is Colombian and she can cook a killer empanada (when she does feel like cooking; love you Vicky!) and these are definitely a nice little dupe of the real deal, and much much healthier.
The key to a good empanada is a crisp shell. Even though I’m eating a ketogenic diet I wasn’t keen on frying them so I actually purchased this Air Fryer, because all of you lovelies on Instagram have been raving about them. I gotta say, these were absolutely delicious! We had leftover steak so we ended up just shredding it up with seasoning, but there are also many ways to make the empanada filling. If you want more ideas for the filling, let me know!
- 1 1/2 C mozzarella cheese
- 2 oz Cream Cheese
- 3/4 C Almond Meal (or Almond Flour)
- 1 Egg
In a bowl, microwave all of the mozzarella and cream cheese for approximately one minute on a high setting. Then, with a wooden spoon or spatula stir cheese until they’re combined. Microwave for an additional 30 seconds, and then add almond meal/flour and egg to mixture and combine ingredients. Consistently should be that of dough.
Gather dough and roll out to a thin sheet around 1/8th of an inch thick onto a workable surface. Using a three inch cookie cutter or the rim of a bowl, cut out circles. Place precooked meat, cheese, or desired ingredients in center of cutout and spread onto about 1/2 to the edges of the center. Fold the dough in half and seal by either pinching the edges, or by using a fork.
Cook in air fryer for approximately 10 minutes at 400 degrees Fahrenheit. Serve with salsa, or eat alone. These make great sides, or they work great as a meal. Enjoy!