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  • Author: Sarah Criddle


A Low Carb Empanada Recipe that is flavorful! An S meal for THMer’s!


  • 1.5 lbs of lean ground beef
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped bell peppers
  • 4 tbsp. of tomato paste
  • 2 to 3 oz of cream cheese
  • 1 cup of shredded cheddar cheese
  • 1 tsp of Allspice
  • 3 tsp of garlic powder
  • 2 tsp of onion powder
  • 2 tsp of chili powder
  • 2 tsp of cumin
  • Salt to taste
  • Dough Recipe from Primitive Palate-
  • Triple this recipe.
  • Do not add the topping.
  • Add in 1 tsp to 1.5 tsp of garlic powder.
  • Add in a sprinkle of salt.
  • Egg for egg wash.


  1. Chop the onion and bell peppers.
  2. Add meat to a skillet and brown with the onion and bell pepper.
  3. Add all the spices and mix well.
  4. If you need to add a little water add about 1/3 cup.
  5. Add in tomato paste and cream cheese.
  6. Mix well.
  7. Add in the shredded cheese.
  8. Mix up dough ingredients.
  9. Separate into 12 balls.
  10. Use wet hands and flatten out balls into big circles in your hands.
  11. Fill will 1/4 a cup of meat and close dough around the meat in the form of empanadas.
  12. Repeat, dipping fingers in a bowl of water to re-wet when needed so dough does not stick.
  13. Place on a nonstick baking mat or parchment paper on a cookie sheet.
  14. Mix an egg to create an egg wash.
  15. Brush each empanada with the egg wash and sprinkle with garlic powder and salt.
  16. Bake at 350 degrees for 25-30 minutes until you get a golden brown!
  17. Serve with salad or guacamole & salsa.
  18. Enjoy!


  • Serving Size: 6
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