Go Back
sausage empanadas with bite showing filling

Keto Sausage Empanadas (Turnovers)


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.