low-carb breakfast empanadas

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 this one is 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.

It’s all mixed up in your food processor.  Then mounded onto a piece of plastic wrap.  Shape it into a round disc and refrigerate for at least 1 hour.  Or up to 3 days.

When you’re ready to work on rolling out your dough, you’ll need to place the pastry between several sheets of parchment paper that have been dusted with coconut flour.

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.

Once the fluffy soft scrambled eggs are done, set them aside to cool completely.  If you try to fill the pastry dough with warm eggs, the dough will break apart while you form the empanadas.  Actually, the dough will melt before your eyes!

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

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low-carb breakfast empanadas

Pastry Dough from gnom-gnom.com

Light & flaky with a hearty savory filling.

Servings 8 empanadas

Ingredients

Gluten-Free, Low-Carb Cream Cheese Pie Crust

  • 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

Empanada Egg Filling

  • 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

Instructions

Gluten-Free, Low-Carb Cream Cheese Pie Crust

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

  3. Turn out the dough onto plastic wrap and form into a round. 

  4. Refrigerate for at least one hour or up to 3 days. 

  5. Roll out dough between parchment paper and pop it back into the fridge for 10-15 minutes prior to baking. 

Empanada Egg Filling

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

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

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

Empanadas

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

  2. Roll out pastry dough in between two sheets of parchment paper, lightly dusting as you go with coconut flour.  Cut into 8 rounds of 4 1/2" in diameter.  If dough becomes difficult to work with, place it back in the refrigerator for 15 minutes before proceeding.

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

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

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