Keto Sausage Empanadas (Turnovers)

Recently we have been on the hunt for a different breakfast dish. We wanted something fairly simple, hearty, and tasty. These Empanadas are made with our version of a Fathead dough. The filling is very simple sausage mixture but is super versatile, it can be changed to any filling you want. They are great for parties, holidays, breakfast, or dinner.

For the Dough

• 2 cups of Mozzarella cheese
• 1 cup almond flour
• 3 oz cream cheese
• pinch of salt
• 1 Tablespoon active yeast (for flavor)
• 1 teaspoon baking powder
• 1 egg
  

For the Filling

• 1 lbs of sausage, crumbled
• 3/4 cup of almond flour
• 2 eggs, lightly beaten
• 1/4 cup of Parmesan cheese, grated
• 1 Tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
  

For the Glaze

• 1 large egg, lightly beaten
  

Making the Filling (Make this first)

In a skillet, cook sausage over medium heat, stirring, until browned.

In a large bowl, combine slightly cooled sausage, almond flour, Parmesan cheese, parsley, thyme, and eggs.

Making the Dough

In a microwave-safe bowl combine Mozzarella cheese, almond flour, cream cheese, yeast, salt, and baking powder.

Heat in microwave for 2 min, stirring every 30 seconds.

Add in egg and stir well until mixed well and dough forms. Don’t be afraid to use your hands to mix well.

Making the Turnovers

Pre-heat oven to 350 to 375 depending on your oven.

Place dough between 2 pieces of parchment paper. Roll dough to 1/8 inch thickness.

Use a 4-inch glass or cookie cutter to cut out circles. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.

Spoon filling into center of each dough piece. Fold dough to form packets. We found it helped to pinch the centers together first, then close up all edges, pinching together.

Place on parchments lined baking sheets. Brush empanadas with egg.

Bake for about 12 – 15 minutes. Make sure to watch closely. They get dark quick.

Tips

Change up the filling. The flavor combinations are endless. Some ideas include chicken, eggs, ground beef, or veggies. These empanadas freeze and re-heat really well. When you’re ready to eat, take one out and put it in a pan or in the oven until warm. You could also use the microwave but we like the way it cooks in a pan or oven better.

Freeze empanadas before baking and have on hand when surprise guests arrive. Cook them as directed strait from the freezer.

Make tart cups by cutting dough into squares and pressing squres of dough into mini muffin cups. Fill with sauage mixture. Bake until golden, about 12 minutes.

Add a little sweetener to dough and fill with homemade keto jam.

Make a sausage pie by rilling the dough into 2 circles. Fit one circle into a pie plate; spoon sausage filling into crust. Top with remaining dough. Bake for about 15 to 20 minutes.

Serve the empanadas with fresh marinara sauce or homemade keto jam for dipping.

If the dough starts sticking to your hands as you are trying to form empanadas, wet them with a little water.

Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!