Ingredients

1.

Almond flour
0.5 cup
2.

Coconut flour
3 tbsp
3.

Xanthan Gum, Baking & Cooking Aid
0.25 tsp
4.

Salt
0.75 tsp
5.

Lemon juice
1 tsp
6.

Unsalted butter
50 g
7.

Cream cheese
2 tbsp
8.

Raw egg
2 large
9.

Oil
1 tbsp
10.

Red onion
0.25 small
11.

Garlic
1 clove
12.

Ground beef
250 g
13.

Cumin, ground
0.5 tsp
14.

Paprika
2 tsp
15.

Chili powder
0.25 tsp
16.

Black olives
0.25 cup, sliced

Instructions

1.
Add the almond flour, coconut flour, xanthan gum, frac14 tsp salt, and lemon juice to a food processor. Pulse until combined. Add the cold butter and cream cheese, and pulse again until the mixture crumbles.
2.
Whisk one egg, and add frac34 of it to the food processor, reserving the remaining for later. Pulse just until the dough comes together. Scrape the dough out of the food processor and transfer it onto a large piece of plastic wrap.
3.
Wrap the dough and press to flatten it. Gently shape it into a square. Refrigerate for at least one hour.
4.
Meanwhile, to make the empanada filling, heat the oil in a skillet over medium heat. Finely chop the onion, and add it to the pan. Cook for 2-3 minutes until fragrant and translucent. Mince the garlic, add it in, and cook it for 1 minute.
5.
Raise the heat to high, then add the beef. Cook the beef until browned, stirring and breaking it constantly using a wooden spoon. Mix in the cumin, paprika, chili powder, and frac12 tsp of salt.
6.
Take the skillet off the heat. Roughly chop the black olives and stir them in. Set the filling aside to cool.
7.
Fill a small pot with water and add the other egg. Let the egg boil for 7-8 minutes. Run the egg under cold water, deshell, and slice it. Set aside.
8.
Preheat your oven to 350 Fahrenheit, and line a baking sheet with parchment paper. Take the dough out of the fridge, and place it between 2 pieces of baking paper. Working fast, roll out the dough until frac14 inch thick.
9.
Use a bowl or a 6-inch cutter to cut 5 circles. Gently remove the remaining dough in between the circles and discard of it. Cut the parchment around the dough pieces into 5 squares for easier handling. Place in the fridge for 15 minutes.
10.
Take the dough circles out of the fridge, and place them on the counter to start assembling. Add 1 slice of boiled egg to one half of the dough, and add one tbsp of the beef mixture on top of it.
11.
Fold the dough over the filling, and use a fork to secure the edges. Repeat with the remaining 4 . If the dough cracks at any point, place it in the fridge or freezer for a couple of minutes.
12.
Carefully transfer the unbaked empanadas onto the baking sheet. Brush their surface with the remaining egg from earlier. Bake for 25-30 minutes until golden brown.
13.
Transfer to a serving plate, and garnish with fresh herbs. Serve them warm with your choice of Keto dip or salsa.