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

Now that we are on day 17 of our 30-day challenge, anyone out there interested in a fun 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
Coconut Flour
Xanthan gum
Kosher salt
Lemon zest
Butter
Cream cheese
Lightly beaten egg
Apple cider vinegar

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 –

Large eggs
Cream cheese – at room temperature
Heavy cream – half & half or whole milk can be used
Freshly ground black pepper
Fresh chives – chopped
Sun-dried tomatoes – chopped
Cheddar cheese – shredded
Bacon – cooked crisp & crumbled
Butter
Lightly beaten egg – for wash

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.