Keto Spinach And Cheese Empanadas Recipe

About this recipe

These keto-friendly empanadas are filled with a savory spinach and cheese mixture, wrapped in a low-carb dough, and baked to golden perfection. Perfect for a satisfying dinner or a quick solution to your keto cravings.

Ingredients

• 200 g Milky Mist Cream Cheese
• 250 g Spinach - Chopped
• 200 g Organically Grown Sambar Onion
• 100 g Garlic - Single Clove
• 200 g Milky Mist Paneer
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Supreme Harvest Iodized Salt
• 1 pack (25 g) Snapin Nutmeg Powder
• 50 g Catch Sprinklers - Black Pepper Powder
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. In the bowl of a standing electric mixer using the paddle attachment, beat 1 cup almond flour, 1/4 teaspoon salt, and 1/2 cup cream cheese on high speed until very smooth, pausing to scrape down the sides of the bowl as necessary.
2. 2. Turn the dough out onto a lightly floured surface using almond flour, knead lightly, form into a disk, cover with plastic wrap, and refrigerate for at least 3 hours or up to overnight.
3. 3. Heat a medium nonstick skillet over medium heat and cook 1 tablespoon of coconut oil.
4. 4. Add 1/2 cup fresh spinach leaves to the skillet and cook, stirring frequently, until wilted and liquid is released, about 2-3 minutes. Transfer the spinach to a colander to drain, then squeeze out excess water and finely chop.
5. 5. In the same skillet, heat 1 teaspoon of coconut oil and sauté 2 tablespoons finely chopped onion and 1 minced garlic clove until soft but not browned, about 2-3 minutes.
6. 6. Combine the chopped spinach, 1/2 cup crumbled paneer, 1/4 teaspoon ground nutmeg, and a pinch of freshly ground black pepper in a mixing bowl. Mix thoroughly and allow to cool completely. Adjust seasoning if necessary.
7. 7. Preheat the oven to 400°F and line a baking sheet with parchment paper.
8. 8. Roll the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Use a 3-inch biscuit cutter or glass to cut out as many circles as possible.
9. 9. Place a teaspoonful of the spinach filling in the center of each dough circle. Lightly moisten the edges with a beaten egg, fold the dough over to form a half-moon shape, and press the edges to seal. Crimp with a fork for a decorative edge.
10. 10. Arrange the empanadas on the prepared baking sheet, brush the tops with the beaten egg, and bake for 12-15 minutes or until golden brown.
11. 11. Allow to cool slightly before serving. Enjoy warm or at room temperature.