How to Make the Best Crispy Ground Beef Empanadas | Low Carb & Keto Friendly Recipe
Full Recipe:
Products I Used During This Video:
Almond flour –
Tapioca flour –
Xanthan gum –
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18 responses to “How to Make the Best Crispy Ground Beef Empanadas | Low Carb & Keto Friendly Recipe”
First
Thank you so much! Love all empanadas!
im gonna surely try this😋😋😋
Good afternoon Mayra. Those crispy ground beef empanadas look absolutely delicious – as always, so much better than store bought. I believe I’ll have some for dinner tonight. TYFS and have a wonderful weekend.
What can one substitute for the tapioca flour? I’m allergic. How about sunflower seed flour, is that a good sub?
They look yummy!!!!!!
Se ven bastante ricas las empanadas. Un día de éstos me pondré a prepararlas. Me encantan este tipo de recetas ❤
Is there a nut free flour substitute that could be used? My question goes for all low carb recipes using almond flour.Would coconut flour work?
I need these…
I have been avoiding tapioca flour after reading that it is not keto friendly.
I love tapioca flour though, specially on a Brazilian classic, pão de queijo.
I can’t wait to make this! Interesting! I never see empanadas sold in Mexican restaurants. They’re really big in Puerto Rican and Dominican culture! My favorite.
@ J.K iI agree I wish Mexican restaurant would make my favorite snack foods like these empanadas and gorditas.
Looks delicious but I am allergic to tree nuts so I cannot use almond flour😭
Thank you so much for this awesome recipe! I can’t wait to try it, you are a blessing ❤
Thank you, I’m definitely going to make those. Thank you, you’re the best! ❤️
15th! Oh i’l be making these, just need to find the tapioca flour!
I love your video and you use so much Ingres that I already have at home! What’s the recommended carb intake?
Thank you! ❤
They look amazing!
I checked the macros on the blog and 15 g net carbs each is pretty high! I know that arrowroot flour is lower in carbs than tapioca, but with the quantity used it would still be pretty high. I think I’m going to research another dough recipe for myself, and skip the peas altogether.
The empanadas that I knew long before my pre-keto days, had a small piece of hard boiled egg in one end, and an olive in the other. The filling was almost all well-seasoned meat with onion, garlic, pieces of olive and a few raisins. I think the lady who made them was from Chile?