Keto Spinach And Cheese Turnovers Recipe

About this recipe

These delicious keto-friendly turnovers feature a creamy spinach and cheese filling wrapped in a buttery almond flour crust. Perfect for dinner, they are low-carb and packed with flavor.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 200 g Peeled Sambhar Onion By Urban Harvest
• 100 g Garlic - Single Clove
• 200 g Mother Dairy Paneer
• 250 g Habanero Spicy Salsa Dip
• 100 g Kale Leaf
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 pack (25 g) Snapin Nutmeg Powder
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. In a bowl, beat 225 g cream cheese and 3/4 cup coconut oil until smooth. Combine 2-1/2 cups almond flour and 1/2 teaspoon salt; gradually add to the creamed mixture to form a stiff dough. Turn onto a floured surface using almond flour; gently knead 10 times. Cover and refrigerate for at least 2 hours.
2. 2. In a skillet, cook 5 slices turkey until crisp. Remove turkey and reserve 1 tablespoon of the fat. Saute 1/4 cup finely chopped onion and 2 minced garlic cloves in the fat until tender. Remove from heat; stir in crumbled turkey, 1 package chopped kale, and 1/4 teaspoon ground pepper, and 1/8 teaspoon ground nutmeg. Cool the filling mixture.
3. 3. On a lightly floured surface using almond flour, roll the dough to 1/8-inch thickness. Cut into 3-inch circles and brush the edges with 1 tablespoon chia seeds mixed with 2.5 tablespoons water.
4. 4. Place 1 teaspoon of filling on each circle. Fold over and seal the edges by pressing with a fork. Prick the tops with a fork and brush with the chia seed mixture.
5. 5. Preheat the oven to 400°F. Bake the turnovers on a parchment-lined baking sheet for 10-12 minutes or until golden brown. Serve warm with salsa if desired.