Keto Air Fryer Beef Empanadas

These Keto Air Fryer Beef Empanadas feature a crisp almond flour crust wrapped around a juicy, cheesy beef filling seasoned with classic spices like garlic, onion, cumin, and paprika. Air frying creates a golden, crunchy shell without excess oil, while a blend of mozzarella and cheddar keeps the filling rich and melty. Perfect for meal prep, they store well in the fridge or freezer and reheat beautifully in the air fryer for a fast, handheld keto meal, snack, or appetizer.

Course Appetizer, Main Course, Snack

Cuisine American, Latin, Mexican-inspired

Keyword air fryer empanadas, almond flour dough, keto appetizer, keto empanadas, keto meal prep, keto snack, low carb beef empanadas

Prep Time 25

Cook Time 18

Total Time 43

Servings empanadas

Calories 355kcal

Equipment

air fryer
large skillet
Mixing Bowls
Parchment Paper
Rolling Pin
biscuit cutter or small bowl
fork
baking sheet

Ingredients

For the almond flour empanada dough

2 cups blanched finely ground almond flour
1/4 cup coconut flour
1 teaspoon xanthan gum for elasticity in the dough
1 teaspoon baking powder aluminum-free
1/2 teaspoon fine sea salt
2 cups shredded low moisture part skim mozzarella cheese for the dough
2 tablespoons cream cheese softened
1 large egg room temperature, beaten

For the beef and cheese filling

1 pound 85/15 ground beef
2 tablespoons olive oil
1/4 cup finely minced white onion
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
3/4 teaspoon salt or to taste
1/3 cup unsalted beef broth or water, just enough to moisten
1 cup shredded mozzarella cheese for the filling
1 cup shredded sharp cheddar cheese

For assembling and air frying

1 large egg beaten with 1 tablespoon water for egg wash
1 tablespoon olive oil for brushing the air fryer basket or parchment
chopped fresh cilantro or parsley optional, for serving

Instructions

Add the almond flour, coconut flour, xanthan gum, baking powder, and sea salt to a medium bowl and whisk until well combined.
Place the shredded mozzarella cheese and cream cheese in a microwave safe bowl and heat in short bursts, stirring between each, until fully melted and smooth.
Quickly add the beaten egg to the warm cheese mixture and stir until mostly incorporated, then add the dry flour mixture and knead with a spatula or clean hands until a smooth dough forms.
Form the dough into a disc, wrap it in plastic or parchment, and let it rest at room temperature for about 10 minutes to reduce stickiness and improve elasticity.
While the dough rests, heat the olive oil in a large skillet over medium heat and add the minced onion, cooking until softened and translucent.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink, then drain off any excess grease if needed.
Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, and salt and cook until fragrant, about 1 minute.
Pour in the beef broth and simmer briefly, stirring, until the liquid is mostly reduced but the mixture is still moist, then remove the skillet from the heat and let the beef cool to lukewarm so it does not melt the dough.
Once the beef has cooled slightly, stir in the shredded mozzarella and cheddar cheeses until evenly distributed, then taste and adjust seasoning with more salt or spices if desired.
Cut a large sheet of parchment paper and place the rested dough between two sheets of parchment, then roll it out to about 1/8 inch thickness, making sure it is an even layer without cracks.
Use a round biscuit cutter or small bowl about 4 inches across to cut circles from the dough, gathering and rerolling scraps as needed to make about 8 circles.
Place a dough circle on a piece of parchment, spoon a small amount of beef and cheese filling onto one half of the circle, leaving a border, and lightly moisten the edge with a bit of egg wash.
Fold the dough over the filling to form a half moon, press the edges together firmly with your fingers to seal, then crimp the edge all around with the tines of a fork to reinforce the seal and create a decorative border.
Repeat with the remaining dough circles and filling until all empanadas are formed, setting them on a parchment lined baking sheet as you work.
Brush the tops of the empanadas lightly with the egg wash, making sure not to soak the seams so the seal stays strong.
Preheat the air fryer to 350°F and lightly brush the basket or a piece of parchment cut to fit with olive oil to prevent sticking.
Arrange a single layer of empanadas in the air fryer basket with a little space between each one so air can circulate well, working in batches if necessary.
Air fry the empanadas at 350°F for 8 to 10 minutes until deeply golden and crisp on the outside, then carefully turn them and cook for another 4 to 6 minutes until the crust is firm and the filling is hot and melty.
Transfer the cooked empanadas to a wire rack to cool for a few minutes so the crust sets and the filling thickens slightly before serving.
Garnish the empanadas with chopped fresh cilantro or parsley if desired and serve warm with keto friendly dips such as guacamole, spicy mayo, or sour cream.

Notes

To keep these empanadas strictly keto, avoid adding starchy vegetables, beans, or sweet sauces to the filling and stick with low carb dips like guacamole or sugar free spicy mayo. If the dough feels too sticky to work with, chill it for a short time or dust the parchment very lightly with extra almond flour, taking care not to add too much so the crust does not become dry. For meal prep, cool the empanadas completely, then refrigerate in an airtight container for up to four days and reheat in the air fryer at 350°F for 3 to 5 minutes to restore crispness. You can also freeze cooked empanadas in a single layer on a baking sheet, then transfer to freezer bags for up to three months and reheat from frozen in the air fryer, adding a few extra minutes to the cook time until heated through.

Nutrition