Description
Instead of refined white flour, this dough uses almond flour and mozzarella cheese for a low carb and high fat dough. It's also multi-purpose, as I'm using this dough recipe to make both Ground Beef Empanadas and Sweet Potato Pierogi. This finger food is the perfect appetizer or meal for a group, and is a great activity for you and a partner to do together! For similar almond flour and mozzarella cheese bread recipes, see my Gluten Free Savory Pretzels and Almond Flour Focaccia
Time
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$0.24
Ingredients
Serving(s)
- 6 oz Shredded mozzarella cheese, low moisture part skim
- 1 oz Cream cheese
- 3/4 cup Almond flour
- 1 large Egg
Instructions
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- Preheat your oven to 350F, and line a large cookie sheet with parchment paper
- Add the mozzarella to a large glass bowl. Cut the cream cheese into cubes, and add on top. Microwave for 1 minute, stirring halfway with a silicone spatula
- Add in the almond flour and a beaten egg, and mix in with the spatula to make a combined and slightly sticky dough
- Scoop your dough into 12 equal sized pieces, about 2 tbsp (27 g) each, and roll into balls. Place on the cookie sheet, and flatten into a round and thin circle, about 1/4" thick
- Add filling to the bottom half of the dough circle, leaving a 1/2" border
- Use a metal spatula to carefully lift up one end of the dough. Carefully fold the dough over to make semicircles, and seal the dough shut with your hands
- Bake at 350F for 20 minutes, flipping them over halfway, or until golden brown
- Cool for 10 minutes before serving
Empanada Filling
- 12 circles (333 g) Empanada/Pierogi dough
- 1 tsp (5 g) Extra virgin olive oil
- 1/2 medium (55 g) Onion
- 1/3 lb (151 g) Ground beef, 93/7
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1 tsp (3 g) Paprika
- 1 tsp (3 g) Cumin, ground
- 1/2 tsp (3 g) Salt
- Heat a medium pan over medium heat with olive oil. Finely dice your onion, and add to the pan. Cook for about 5 minutes, or until transparent and lightly caramelized.
- Add ground meat to the pan, and cook until browned and no longer pink.
- Season with garlic powder, onion powder, paprika, cumin, and salt. Stir to combine, then remove from heat
- Let the meat cool completely before using as filling
- Each empanada will get about 1 tbsp (12 g) of filling
Pierogi Filling
- 12 circles (333 g) Empanada/Pierogi dough
- 2 medium (400 g) Sweet potato
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1 tsp (3 g) Paprika
- 1 tsp (3 g) Cumin, ground
- 1/2 tsp (3 g) Salt
- Preheat your air fryer (or oven) to 400F
- Wash your sweet potatoes, prick with a fork, and wrap in foil
- Air fry for 1 hour (or bake in the oven for 1.5 hours), until fork tender
- Add your roasted potato to a medium bowl, and season with garlic powder, onion powder, paprika, cumin, and salt. Mash until smooth.
- Let the potatoes cool completely before using as filling
- Each pierogi will get about 1.5 tbsp (23 g) of filling
| Nutrient | Just the Dough |
Beef Empanada |
Sweet Potato Pierogi |
|---|---|---|---|
| Calories | 92 | 120 | 124 |
| Protein | 5.6 g | 8.4 g | 6.3 g |
| Fat | 7.2 g | 8.5 g | 7.3 g |
| Net Carbs | 1.2 g | 2.0 g | 7.3 g |
| Fiber | 0.7 g | 0.9 g | 1.9 g |
Nutrition Facts
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Total Fat: 7.2g (9 %)
Saturated Fat: 2.3g (12 %)
Polyunsaturated Fat: 1.0g
Monounsaturated Fat: 3.3g
Cholesterol: 29mg (10 %)
Sodium: 102mg (4 %)
Total Carbohydrate: 1.9g (1 %)
Fiber: 0.7g (2 %)
Net Carbs: 1.2g
Total Sugar: 0.6g
Protein: 5.6g (11 %)
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Vitamin B12: 0.17mcg (7 %)
Vitamin D: 0.14mcg (1 %)
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Calcium: 132mg (10 %)
Iron: 0.33mg (2 %)
Magnesium: 23mg (5 %)
Potassium: 67mg (1 %)
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