Savor the Flavor: Delicious Low-Carb Breakfast Empanadas (Keto & Gluten-Free Recipe)

Are you searching for an exciting, low-carb breakfast idea that genuinely delivers on flavor and satisfaction? While it might take a little more care than whipping up a quick omelet or grabbing a hard-boiled egg, these Low-Carb Breakfast Empanadas are undeniably worth every moment of effort. The beauty of this recipe lies not just in its deliciousness but also in its incredible versatility. The potential variations you could create are truly boundless, allowing you to customize your breakfast experience to perfection.

What sets these empanadas apart is their remarkable crust. It’s not only gluten-free but also perfectly keto-friendly, crafted from a harmonious blend of almond flour and coconut flour. The ingenious addition of butter and cream cheese transforms this dough into something truly special – incredibly tender, flaky, and rich. The original inspiration for this fantastic crust comes from gnom-gnom.com. We highly recommend a quick visit to their site, if only to explore their helpful how-to videos for perfecting the dough.

The Essential Ingredients for Your Gluten-Free, Low-Carb Empanada Crust

Crafting the perfect low-carb crust requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and adherence to dietary needs.

• Almond Flour: This is a cornerstone of gluten-free, low-carb baking. Made from finely ground blanched (skinless) almonds, it offers a delicate, nutty flavor and a fine texture. It’s rich in protein, healthy fats, and fiber, making it a nutritious alternative to traditional wheat flour.
• Coconut Flour: A highly absorbent, grain-free flour produced by grinding dried coconut meat into a soft powder. Its unique properties help achieve the right consistency when combined with almond flour and contribute to the low-carb profile of the crust.
• Xanthan Gum: An indispensable food additive in gluten-free baking. It acts as a powerful thickening agent and binder, mimicking the elastic and structural properties that gluten provides in traditional doughs. For those seeking an alternative, psyllium husk powder can be used as a substitute, offering similar binding benefits.
• Kosher Salt: Essential for enhancing the overall flavor profile. Its coarser texture compared to table salt means you’ll use less by volume. If substituting with table salt, use approximately two-thirds of the amount specified for kosher salt to avoid over-salting.
• Lemon Zest: An optional but highly recommended addition that infuses the crust with a bright, aromatic freshness. For the finest zest and maximum flavor, we suggest using a microplane grater.
• Butter: For a truly flaky and tender crust, ensure your butter is still cold from the fridge. Salted butter is recommended to complement the savory filling.
• Cream Cheese: Like the butter, it’s crucial that your cream cheese is cold. This helps achieve the right dough consistency and contributes to the richness and flakiness.
• Lightly Beaten Egg: A large egg, whether chilled or at room temperature, acts as a binder, helping to bring the dough together.
• Apple Cider Vinegar: This ingredient adds a subtle tang and complexity to the crust’s flavor. Its tart, tangy, and slightly fruity notes balance the richness of the fats.

Crafting the Perfect Gluten-Free Empanada Dough: Step-by-Step

Making this tender, flaky dough is a straightforward process, especially with the help of a food processor. Here’s how to create the base for your delicious empanadas:

• Combine Dry Ingredients: In the bowl of your food processor, add the almond flour, coconut flour, xanthan gum, kosher salt, and the optional lemon zest. Pulse these ingredients for a few seconds until they are thoroughly and evenly combined. This ensures all the dry components are well distributed.
• Incorporate Fats: Add the cold butter, cut into small pieces, and the cold cream cheese to the dry mixture. Pulse for just a few seconds until the mixture resembles coarse crumbs. Be careful not to over-process at this stage; you want small, distinct pieces of fat to remain, which will create a flaky crust.
• Add Wet Ingredients: Pour in the lightly beaten egg and the apple cider vinegar. Continue to pulse the mixture. Watch closely; you’ll want to stop as soon as the dough just begins to come together. It should look cohesive but still slightly crumbly, definitely stopping before it forms a complete ball. Overworking gluten-free dough can make it tough.

A Food Processor Makes This Dough a Breeze!

Using a food processor is highly recommended for this recipe. It ensures quick and even blending, preventing the dough from becoming over-processed or warm, which is essential for a tender, flaky crust. Once the dough has just come together, follow these crucial chilling steps:

• Form and Chill the Dough: Turn the dough out onto a sheet of plastic wrap. Gently gather and form it into a round disc. Wrap it tightly in the plastic wrap.
• Refrigerate for Success: Place the wrapped dough in the refrigerator for at least one hour, or ideally, up to three days. This chilling period is vital as it allows the flours to fully hydrate and the fats to firm up, making the dough much easier to handle and contributing significantly to the final flaky texture.

The Golden Rule for Gluten-Free Dough: Chill, Chill, Chill!

Because this pastry dough is entirely gluten-free, it requires some extra care and attention during handling. The most crucial rule to remember is that it must be thoroughly chilled for at least one hour before you even begin to roll it out or assemble your empanadas. This chilling period is not just a suggestion; it’s a necessity for success.

As you work with the dough, you might find it becoming sticky or difficult to manage, with pieces breaking off. This is a common occurrence with gluten-free pastry. When this happens, simply pop the dough back into the refrigerator (or even the freezer for a few minutes if you’re in a hurry). This brief re-chilling will make a world of difference, allowing you to continue working with a pliable, cooperative dough.

• Roll with Parchment: Always roll out your dough between two sheets of parchment paper. This is key to preventing sticking, as gluten-free dough tends to be softer and stickier than traditional wheat-based dough.
• Dust if Needed: For extra insurance, you can lightly dust both the parchment paper and the dough itself with a little coconut flour before rolling. This creates a barrier and makes handling much easier.
• Pre-Bake Chill: After rolling out the dough and before cutting your rounds, place the rolled-out dough (still between parchment) back in the fridge for 10-15 minutes. This firms it up one last time, ensuring clean cuts and easier shaping.

The Delicious Egg Filling: Ingredients You’ll Need

The heart of these empanadas is a rich, savory, and incredibly flavorful egg filling. Gathering these high-quality ingredients ensures a satisfying and wholesome bite every time.

• Eggs: Large eggs are the foundation of this filling, providing a hearty base.
• Cream Cheese: Bring this to room temperature for easier blending. Cream cheese contributes a wonderful creamy texture and rich flavor. For substitutes, consider Mascarpone, a luxurious Italian cheese that offers even more richness, or Neufchatel, a lower-fat version of cream cheese that still provides a creamy consistency.
• Heavy Cream: Recommended for its higher fat content, which yields a richer and more indulgent filling. However, you can substitute with half & half or whole milk if you prefer a lighter option.
• Freshly Ground Black Pepper: Essential for adding a sharp, aromatic kick that elevates the savory notes.
• Fresh Chives: Finely chopped, fresh chives are a welcome addition for their vibrant color, delicate oniony flavor, and subtle texture. Always opt for fresh over dried for superior taste.
• Sun-Dried Tomatoes: Drained and chopped, these provide bursts of concentrated, sweet-tart flavor. Use your favorite store-bought variety, or elevate your empanadas with some of our delicious homemade gems.
• Cheddar Cheese: Shredded for even melting and distribution throughout the filling. We highly recommend shredding your own cheddar cheese from a block; this allows you to avoid the added preservatives and anti-caking agents often found in pre-shredded varieties, resulting in a cleaner flavor and better melt.
• Bacon: Cooked until crisp and crumbled into small bits, bacon adds an irresistible smoky, salty crunch to the filling.
• Butter: For cooking the egg mixture, either salted or unsalted butter will work perfectly, adding richness and preventing sticking.
• Large Egg (for egg wash): A separate, lightly beaten egg will be used to brush the empanadas before baking, giving them that beautiful golden-brown sheen.

Preparing the Creamy Empanada Egg Filling

Creating the perfect filling is all about combining flavors and cooking the eggs just right to ensure they remain moist and tender after baking inside the empanadas.

• Whisk the Base: In a large mixing bowl, thoroughly beat the large eggs, room-temperature cream cheese, and heavy cream (or your chosen substitute) until well combined and smooth.
• Season and Mix: Stir in the freshly ground black pepper. Then, gently fold in the finely chopped chives, drained and chopped sun-dried tomatoes, shredded cheddar cheese, and crumbled bacon bits. Ensure all ingredients are evenly distributed.

• Scramble Gently: Preheat a large non-stick skillet over low-medium heat. Add a tablespoon of butter to the pan. Once melted, pour in the egg mixture. Keep a close watch on the eggs as they cook.
• Form Pillowy Curds: As you notice the edges of the eggs beginning to set, gently go around the edge of the pan with a spatula. You’ll see large, pillowy curds starting to form. Instead of flipping the eggs like an omelet, gently fold them over each other for about 3 to 4 minutes. The goal is to cook them until they are just set but still very soft and moist. Remember, the eggs will continue to cook further in the oven inside the empanadas, so it’s crucial not to overcook them at this stage. Slightly undercooked is better than dry.

Crucial Step: Allow the Egg Filling to Cool Completely!

This is a non-negotiable step for successful empanada assembly. After cooking, immediately remove the skillet from the heat and allow the egg mixture to cool completely to room temperature. You might even consider popping it into the refrigerator for a quicker chill if you’re short on time.

If you attempt to fill the delicate pastry dough with warm eggs, the dough will become incredibly soft, difficult to handle, and will most definitely break apart as you try to form the empanadas. In fact, the butter and cream cheese in the dough would start to melt before your eyes, turning your beautiful pastry into a sticky, unworkable mess. Patience here is key to a perfect result!

Assembling and Baking Your Low-Carb Breakfast Empanadas

With both your chilled dough and cooled filling ready, it’s time to bring these delicious breakfast parcels to life.

• Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
• Roll and Cut Dough: If you haven’t already, roll out the pastry dough between two sheets of parchment paper to your desired thickness (about 1/8 to 1/4 inch). Remember to lightly dust with coconut flour as you go to prevent sticking. Using a 4 1/2-inch round cutter, cut the dough into 8 even rounds. If the dough becomes difficult to work with at any point, don’t hesitate to place it back in the refrigerator for 15 minutes to firm up.

• Fill and Seal: Brush the edges of each dough round with the lightly beaten egg wash. Spoon about 2 tablespoons of the cooled egg mixture into the center of each round. Carefully fold one side of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch and to ensure a tight seal that prevents the filling from escaping during baking.
• Bake to Golden Perfection: Place the formed empanadas onto your prepared baking sheet. Brush the tops of each empanada with the remaining egg wash; this will give them a beautiful golden-brown color and a slight sheen. Bake for 18 to 20 minutes, or until the crust is golden brown all over and the filling is heated through.
• Cool Before Serving: Once baked, remove the empanadas from the oven and let them cool on the baking sheet for at least 10 minutes before serving. This allows the filling to set and prevents you from burning your mouth on the piping hot interior.

Get Ready to Savor Your Low-Carb Breakfast Empanadas!

Once these golden-brown beauties emerge from the oven, your hard work is done. Now comes the best part: deciding how you’d like to enjoy them! These versatile empanadas pair wonderfully with a variety of sides, whether you’re sticking strictly to low-carb options or allowing for a few extra components.

• They’re fantastic dipped into some warmed sugar-free marinara sauce, offering a delightful savory and slightly tangy complement.
• If you’re comfortable adding a few extra carbs to your meal, a small side of perfectly roasted potatoes makes for a classic and comforting pairing.
• For a lighter, refreshing accompaniment that stays true to low-carb principles, you can’t go wrong with fresh greens tossed in a simple vinaigrette, slices of ripe avocado, or a vibrant sugar-free salsa. A sampling of fresh, low-glycemic fruit like berries could also be a lovely addition.
• Consider serving them with a dollop of sour cream or a sprinkle of extra fresh chives for an added layer of flavor and presentation.

Edited 9/20/2020 to add: In light of ongoing health concerns and a heightened focus on healthy eating, many individuals are exploring ways to maintain a balanced diet. Whether you’re increasing your home cooking or utilizing convenient food delivery services, finding reliable low-carb options is key. Our friends at The Spruce Eats have conducted thorough research and compiled a helpful list of The 9 Best Keto Meal Delivery Services of 2020. We thought you might find this guide particularly useful as you navigate healthy eating options.

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Low-Carb Breakfast Empanadas

Pastry Dough from gnom-gnom.com

Light & flaky with a hearty savory filling.

Servings 8 empanadas

Author Rosemary Stelmach

Ingredients

Gluten-Free, Low-Carb Cream Cheese Pie Crust

• 1
  cup
  almond flour
  (96 grams)
• 1/3
  cup
  coconut flour
  (35 grams)
• 1/2
  teaspoon
  xanthan gum
• 1/4
  teaspoon
  kosher salt
• 1/2
  teaspoon
  lemon zest
  (optional)
• 7
  tablespoons
  butter
  (100 grams)
• 1/4
  cup
  cream cheese
  (55 grams)
• 1
  egg, lightly beaten
• 2
  teaspoons
  apple cider vinegar

Empanada Egg Filling

• 6
  large eggs
• 2
  ounces
  cream cheese, at room temperature
• 2
  tablespoons
  heavy cream
  (or half & half or whole milk)
• 1/4
  teaspoon
  freshly ground black pepper
• 2
  tablespoons
  chopped fresh chives
• 1/4
  cup
  chopped sun-dried tomatoes
• 1/2
  cup
  shredded cheddar cheese
• 1/4
  pound
  bacon, cooked crisp & crumbled
• 1
  tablespoon
  butter
• 1
  egg, lightly beaten for egg wash

Instructions

Gluten-Free, Low-Carb Cream Cheese Pie Crust

1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.

2. Add butter & cream cheese and pulse for just a few seconds until crumbly. Add in egg & vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).

3. Turn out the dough onto plastic wrap and form into a round.

4. Refrigerate for at least one hour or up to 3 days.

5. Roll out dough between parchment paper and pop it back into the fridge for 10-15 minutes prior to baking.

Empanada Egg Filling

1. In a large mixing bowl, beat eggs, cream cheese, and cream. Add in pepper and combine.  Mix in chopped chives, sun-dried tomatoes, shredded cheddar & bacon bits.

2. Preheat a large non-stick skillet over low-medium heat.  Add butter to the pan.  Pour egg mixture into skillet and keep a close watch.  When you note the edges beginning to set, go along the edge of the pan with a spatula.  You’ll see that large pillowy curds are forming.  Don’t flip the eggs, just gently fold them over each other for about 3 to 4 minutes.  (Keep in mind that the eggs will continue to cook in the oven, so you don’t want to overcook them.)

3. Remove the skillet from the heat and allow to cool completely.

Empanadas

1. Preheat oven to 350°F.  Line a baking sheet with parchment paper.

2. Roll out pastry dough in between two sheets of parchment paper, lightly dusting as you go with coconut flour.  Cut into 8 rounds of 4 1/2″ in diameter.  If dough becomes difficult to work with, place it back in the refrigerator for 15 minutes before proceeding.

3. Brush the edges with egg wash and spoon 2 tablespoons of egg mixture into the center.  Press the edges together and fold or press down with a fork. 

4. Place the formed empanadas on the prepared tray, brush the tops with egg wash and bake for 18 to 20 minutes, until golden all over.  Allow them to cool for 10 minutes before serving. 

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