You know those moments when you want to indulge but still keep things light? Like, when you’re juggling being “good” and being “treat yo’self”? Well, friend, these low-carb empanadas are the snack (or meal!) you didn’t know you needed. Picture this—a crispy, golden almond-flour crust hugging juicy shrimp seasoned to perfection. They’re keto-friendly, gluten-free, and so full of flavor, you might start questioning why carbs were invited to the party in the first place.
Oh, and here’s the kicker (pun very much intended): they’re easier to make than figuring out a no-contact handshake these days. You’re about to be the culinary MVP in your kitchen, and no one has to know your secret weapon is a skillet and some almond flour. Intrigued? Good. Because we’re here to remix your snack game.
But before you roll up those sleeves, let me just say this—I see you out here balancing life, work, and self-care like the boss you are. You deserve food that’s as fabulous as you. Grab a coffee, a tea, or heck, a glass of sparkling water, and settle in. We’re about to turn simple ingredients into something downright magical.
Why These Low-Carb Empanadas Are Something Special
Listen, there’s empanadas… and then there’s low-carb empanadas. These aren’t your average doughy snacks. Where traditional ones might leave you feeling like you need a nap after just two, this low-carb version keeps things light, so you can have your empanada and eat it too.
The almond flour dough is buttery and cheesy with just the right flakiness to hug that shrimp filling like your favorite blanket on a chilly night. And oh, that filling? Juicy shrimp, smoky paprika, and just enough chili powder to give it a pinch of sass. Cilantro and cheese round it all out. Basically, every bite is a party where flavor is the guest of honor, and carbs are left off the invite list.
The beauty of this recipe is its versatility. It’s fancy enough to impress your foodie friends, but simple enough to whip up on a Tuesday when you’re craving something crispy, warm, and comforting. Whether you bake or fry, these empanadas fit every vibe.
But wait. Did I mention you can meal prep these bad boys? That’s right. You can make a batch, freeze them, and fry or bake them whenever the craving hits. It’s like future-you is sending a love letter in the form of golden, crispy pockets of joy.
Customization? Oh, You Know We Got That
Here’s the deal: this recipe is flexible enough to adapt to your every mood, taste, and dietary preference.
- Spicy Lover? Toss in a pinch of cayenne or drizzle some hot sauce into the shrimp mixture. Think of it as giving your empanadas a little strut on the flavor runway.
- Not a Fan of Cilantro? No problem! Swap it for parsley or leave it out entirely. The filling is still chef’s kiss without it.
- Need Dairy-Free? Easy fix! Use plant-based cheese for the dough and the filling. Your empanadas might end up as the star of Vegan Tuesday.
- Want to Sub the Shrimp? If shrimp isn’t your thing, try crab, shredded chicken, or even sautéed mushrooms. Don’t be afraid to remix the recipe!
Basically, this recipe is like a good pair of jeans. It fits into your life the way you need it to, and you’ll always want it around.
Got Questions? We’ve Got Answers (And a Laugh or Two)
Q1: “What if I’ve never tried making dough before? It sounds… intimidating.”
A1: Friend, this dough is as easy as Sunday morning. You’re melting cheese and kneading it with almond flour—that’s it! It’s forgiving, flexible, and, honestly, kind of fun. Think Play-Doh—for grown-ups.
Q2: “Can I skip the xanthan gum?”
A2: You can, but I wouldn’t. It’s the glue that keeps your dough together, like the auntie who smooths things over at the family reunion. If you’re out, try a pinch of ground flaxseed mixed with water as a substitute.
Q3: “Do these actually taste good, or are we doing that thing where we ‘pretend’ healthy food is better?”
A3: Oh, trust me, these are the real deal. One bite, and you’ll forget all about carbs. They’re crispy, savory, and filled with juicy shrimp. No pretending necessary.
Q4: “Can I air fry these?”
A4: Absolutely! Air fryers are the MVPs of crispy-on-the-outside, tender-on-the-inside food. Cook them at 375°F for 10–12 minutes, flipping halfway through.
Pro Tips for Next-Level Empanadas
- Chill Your Dough: When you’re done kneading, give it 10–15 minutes to rest. It’s like a power nap for your dough, making it easier to roll out.
- Taste-Test the Filling: Before you fill those empanadas, take a little taste. You want the spices to sing, not whisper. Adjust the salt and chili powder accordingly.
- Seal with Confidence: A fork works wonders, but if you’re feeling fancy, pinch and twist the edges for that classic empanada look. Instagram-worthy, anyone?
- Use Your Senses: The oil is ready for the low-carb empanadas when it shimmers, and dough is perfect when it’s golden brown. Trust your eyes, your nose, and even your ears (hello, sizzling sounds).
When and Where to Serve Low-Carb Empanadas
Not to be dramatic, but low-carb empanadas are appropriate for basically every situation in life.
- Game Nights: Whether it’s dominos with the fam or Spades with your crew, these empanadas are a guaranteed hit.
- Brunches: Pair them with a mimosa (or a green juice, if you’re feeling virtuous) and watch them disappear faster than your paycheck on Amazon.
- Snack Time: Craving something between lunch and dinner? These make a satisfying, high-protein snack that won’t weigh you down.
- Cozy Nights In: Light some candles, grab a blanket, and enjoy them on the couch. Bonus points if you drizzle them with extra sauce and savor every single bite.
Your Turn to Shine
Alright, friend, you’ve got everything you need to make these low-carb empanadas the highlight of your week. Whether you bake, fry, or air fry, you’re about to level up snack time, dinner time, or anytime. This is your moment to shine in the kitchen and treat yourself to flavors that feel as indulgent as they are wholesome.
Now, grab your ingredients, pop on your favorite playlist, and get ready to dance it out over a skillet and some shrimp. Oh, and don’t forget to pat yourself on the back when you take that first crispy, savory bite. You’re doing amazing things in that kitchen of yours, and I’m just glad to be along for the ride.
Low-Carb Empanadas Recipe (Shrimp) (5g Carbs)
Equipment
- Large skillet
- Mixing bowl
- Fork
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Plate lined with paper towels
Ingredients
For the Cheesy Almond Flour Dough:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 1 tsp xanthan gum
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese softened
- 1 egg beaten
For the Filling:
- 1 tbsp olive oil or avocado oil
- ½ cup onion finely chopped
- ½ cup red bell pepper finely chopped
- 2 cloves garlic minced (optional)
- ½ lb shrimp peeled, deveined, and chopped
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp chili powder
- Salt and pepper to taste
- ¼ cup fresh cilantro chopped
- ½ cup shredded cheese optional, use your favorite type
Instructions
- Step 1: Melt the Cheese like a Pro – Grab a microwave-safe bowl and toss in the mozzarella cheese and cream cheese. Pop it in the microwave for about 30–45 seconds. Once it’s melted and gooey, give it a good stir until it’s smooth and combined.
- Step 2: Mix in the Dry Goods – Add the almond flour, coconut flour, and xanthan gum into the melted cheese mixture. Don’t rush this part—we’re building the foundation for magic here!
- Step 3: Knead the Dough – Roll up those sleeves and get in there with your hands. Knead it until you’ve got a smooth, elastic dough. It’ll come together, so stick with it. You’re basically a dough whisperer now.
- Step 4: Add the Egg Magic – Mix in the beaten egg to make your dough stretchy and fabulous. Pro tip? Be gentle but thorough; the egg is what gives the dough its mojo.
- Step 5: Chill Out – Wrap that gorgeous dough in plastic wrap and set it aside. Give it 10–15 minutes to rest while you tackle the filling. Good dough needs patience, just like a good skincare routine.
- Step 6: Sauté Your Veggies – Heat your favorite skillet over medium heat and drizzle in the olive oil. Once it’s warm enough to make the oil shimmer, throw in the onion and red bell pepper. Sauté for 3–4 minutes until they’re soft and fragrant. It’s already smelling like a five-star kitchen in here, isn’t it?
- Step 7: Add the Garlic Drama – Toss in the garlic (if you’re using it) and cook for one more minute. Boom! Instant flavor bomb. You’re doing incredible, keep going!
- Step 8: Shrimp Time! – Gently add the chopped shrimp to the skillet and sprinkle in the smoked paprika, ground cumin, chili powder, salt, and pepper. Stir it around and cook for 3–4 minutes, until the shrimp turns pink and gorgeous. That color? Chef’s kiss.
- Step 9: Add the Finishing Touches – Turn off the heat and stir in the cilantro and shredded cheese (totally optional but highly recommended because, you know, cheese). Set the filling aside to cool.
- Step 10: Roll Out the Dough – Grab your dough and roll it between two sheets of parchment paper until it’s about 1/8-inch thick. You’re going for that sweet spot between sturdy and delicate.
- Step 11: Cut the Circles – Use a round cutter or the rim of a bowl to cut out 4–5 inch circles. They don’t have to be perfect because, friend, you’re only competing with yourself here.
- Step 12: Fill the Empanadas – Scoop 1–2 tablespoons of that dreamy shrimp filling into the center of each dough circle. The goal here? Enough filling for flavor but not so much it bursts. You’ve got this!
- Step 13: Seal with Love – Fold the dough over into a half-moon shape. Grab a fork and crimp those edges shut like a pro. They’re cute now, but just wait until they’re golden…
- Step 14A (Baked Option): Preheat the Oven – Turn your oven to 375°F. While it warms up, place your empanadas on a parchment-lined baking sheet. Brush them with beaten egg for that glossy, “this-is-gonna-be-good” finish. Bake for 18–20 minutes until golden and irresistible.
- Step 14B (Fried Option): Heat the Oil – If frying’s your jam, heat up enough oil in a skillet to cover the empanadas about 1 inch deep. Bring it up to 350°F.
- Step 15 (Fried Option): Fry Like a Boss – Carefully place the empanadas into the hot oil, a few at a time, because overcrowding is not the vibe. Fry for 2–3 minutes per side until they’re golden and crispy. Transfer to a plate lined with paper towels to soak up excess oil.
- Step 16: Plate & Shine – Serve your empanadas with your favorite dipping sauce. Bonus points for something zesty or creamy. Now take that first bite. Hear that crisp? Taste that filling? That’s you winning dinner.
Notes
- Want to add some spice? Stir a pinch of cayenne or a splash of hot sauce into your shrimp mixture.
- Don’t skip the xanthan gum in the dough! It helps hold everything together for a sturdy, flaky crust.
- These freeze like a dream! Assemble and freeze on a baking sheet before storing in a bag. Bake or fry straight from frozen, adding a few minutes to the cooking time.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!