Delicious Keto Breakfast Empanadas (Almond Flour)

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Are you ready to elevate your breakfast game with some delicious Keto Breakfast Empanadas made with almond flour? These empanadas are not just low-carb; they are a tasty way to kickstart your day. Packed with protein and healthy fats, they will keep you satisfied and energized throughout the morning.

Imagine biting into a golden, flaky crust filled with savory eggs, cheese, and your choice of breakfast meats. The combination of flavors and textures makes these empanadas a satisfying option for any keto diet. Best of all, they’re easy to prepare and can be made in advance for busy mornings.

Delicious and Easy Keto Breakfast Empanadas

Keto Breakfast Empanadas with almond flour on a plate, filled with eggs and bacon, garnished with herbs and avocado.

These Keto Breakfast Empanadas (almond flour) are a perfect blend of crispy and creamy textures. The almond flour crust is both nutty and satisfying, while the filling of eggs and cheese offers a rich, savory taste that will leave your taste buds dancing.

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 cup cooked and crumbled breakfast sausage or bacon
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 4 large eggs, scrambled
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg, for egg wash

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Dough: In a bowl, mix almond flour, coconut flour, salt, and baking powder. Add melted butter and egg, and mix until a dough forms.
  3. Roll Out the Dough: Place dough between two sheets of parchment paper and roll out to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
  4. Make the Filling: In a bowl, combine scrambled eggs, cooked sausage or bacon, shredded cheese, black pepper, and garlic powder.
  5. Fill the Empanadas: Place a spoonful of filling onto one half of each dough circle, then fold the dough over to create a half-moon shape. Press the edges to seal and crimp with a fork.
  6. Egg Wash: Brush the tops of the empanadas with beaten egg for a golden finish.
  7. Bake: Place empanadas on a lined baking sheet and bake for 20-25 minutes or until golden brown.
  8. Serve: Allow to cool slightly before serving. Enjoy warm!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 8 empanadas
  • Calories: 250kcal
  • Fat: 20g
  • Protein: 12g
  • Carbohydrates: 5g

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