Name: low-carb breakfast empanadas
Ingredients: 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; 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

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Interested in a fun low-carb breakfast idea? I’ll admit that it’s not as easy as making a quick omelet or grabbing a hard-boiled egg, but these Low-Carb Breakfast Empanadas are definitely worth the effort. And the variations you could come up with are unlimited.

The beauty of this is that the crust is gluten-free and keto-friendly with a blend of almond flour and coconut flour. The addition of butter and cream cheese make it oh-so-tender and flaky. The original recipe can be found on a site called gnom-gnom.com. It’s worth a quick look to see their how-to videos, at the very least.

The ingredients you need for the gluten-free, low-carb crust…

Almond flour – Almond flour is a gluten-free flour made from ground almonds. It’s a popular alternative to wheat flour, especially in low-carb diets. Almond flour is made by grinding blanched (skinless) almonds into a fine powder. It has a slightly sweet, nutty flavor and is rich in nutrients like protein, healthy fats & fiber.
Coconut Flour – A gluten-free flour alternative made by grinding dried coconut meat into a fine, soft powder. Coconut flour is grain-free and naturally low in carbs.
Xanthan gum – A food additive and thickening agent, primarily used to improve the texture and consistency of various products. It’s a common ingredient in gluten-free baking because it mimics the binding and elastic properties of gluten. Psyllium husk powder can be used as a substitute.
Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
Lemon zest – The finer the better. I use my microplane grater for the best results.
Butter – Still cold from the fridge, salted butter is recommended here.
Cream cheese – Cold from the fridge.
Lightly beaten egg – Large egg (chilled or at room temperature) is used in this recipe.
Apple cider vinegar – Apple cider vinegar has a tart, tangy, and slightly sour taste with a hint of fruity sweetness. Adds complex flavor.

Add the almond flour, coconut flour, xanthan gum, salt and zest (optional) to the bowl of your food processor.
Pulse until evenly combined.
Add the butter & cream cheese.
Pulse for just a few seconds until crumbly.
Add in the beaten egg & vinegar.
Pulse until the dough just begins to come together (but stop before it forms into a ball).

Gotta have a food processor for this one.

Turn out the dough onto plastic wrap and form into a round.
Refrigerate for at least one hour or up to 3 days.

Roll out dough between parchment paper.
Don’t skip the parchment paper ..this dough tends to be sticky.
It can be helpful to dust the paper and dough with coconut flour prior to rolling.
Place the rolled out dough back in the fridge for 10-15 minutes prior to baking.

It’s all about the chill when making these Low-Carb Breakfast Empanadas…

Since there is no gluten in the pastry dough, it requires some extra special handling. The main thing to remember is that it must be chilled for at least one hour before proceeding with your creation.

As you work with the dough, if it becomes difficult where pieces are breaking off …just pop it back in the fridge (or even in the freezer) for a few minutes. It will make a world of difference.

Let’s gather up what you’ll need to make the delicious egg filling –

Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
Cream cheese – At room temperature. If you’re looking for a possible substitute, Mascarpone – a rich and creamy Italian cheese – can be used. Another option would be Neufchatel – a low-fat version of regular cream cheese.
Heavy cream – Although heavy cream is recommended for its higher fat content, half & half or whole milk can be used in its place.
Freshly ground black pepper
Fresh chives – Finely chopped. Welcome addition of color, flavor & texture. Always preferred over the dried version.
Sun-dried tomatoes – Drained & chopped. Use your favorite prepared sun-dried tomatoes or perhaps some of our delicious homemade gems.
Cheddar cheese – Shredded. If you shred your own cheddar cheese, you’ll avoid added preservatives and anti-caking agents found in pre-shredded cheese.
Bacon – Cooked crisp & crumbled.
Butter – For cooking the egg mixture, regular or unsalted butter will be fine.
Large egg – Lightly beaten, to be used to wash the empanadas before baking.

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

Preheat a large non-stick skillet over low-medium heat.
Add butter to the pan.
Pour the egg mixture into the prepared skillet and keep a close watch.
When you note the edges beginning to set, go around 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.

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

If you try to fill the pastry dough with warm eggs, the dough will most definitely break apart while you form the empanadas.

Actually, the dough would melt before your eyes! Not a good thing.

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

If you haven’t done so already, roll out the pastry dough in between two sheets of parchment paper.
Lightly dusting as you go with coconut flour will help prevent the dough from sticking to the paper.
Cut into 8 rounds, each of 4 1/2″ in diameter.
If dough becomes difficult to work with, place it back in the refrigerator for 15 minutes before proceeding.

low-carb breakfast empanadas

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

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

Get ready to enjoy your Low-Carb Breakfast Empanadas…

Once these beauties are popped into the oven, your work is done. All you have to do is decide what you’d like to have with them.

They’re great dipped in some warmed marinara.
If you’re okay on adding some carbs to your meal …enjoy them with a few roasted potatoes.
You can’t go wrong with fresh greens, sliced tomatoes and a sampling of fresh fruit.

Edited 9/20/2020 to add: With all that’s currently happening with Covid-19 concerns, many folks are trying to stay even more focused on healthy eating. While some of you may be doing more of your own food prep, others seem to be taking advantage of the many food delivery services. Our friends at The Spruce Eats have done their research and gathered a list of The 9 Best Keto Meal Delivery Services of 2020. I though you might appreciate having this handy guide.